Sources differ about the earliest origin of nattō. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since … See more

Nattō is made from soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours to increase their size. … See more

Many countries around Asia also produce similar traditional soybean foods fermented with other bacteria and fungi, such as shuǐdòuchǐ (水豆豉) of China, cheonggukjang (청국장) … See more

Nattō has a distinctive odor, somewhat akin to a pungent aged cheese. Stirring nattō produces many sticky strings. The dish is eaten cold with rice, mixed with the included soy sauce or See more

Mass-produced nattō is sold in small polystyrene containers. A typical package contains two, three, or occasionally four containers, each 40 to 50 g. One container typically … See more

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