Natto - a healthy breakfast

One of the most curious foods we so far have come across in Japan is Natto. Especially in our region (Tohoku) it is a very popular eating for breakfast, but we haven’t really had our way around it, wholehearted, yet.
But there is a first thing for everything.

Our Japanese teacher knows how fond we are of trying the local dishes, so when she yesterday went to a neighbouring city that apparently is famous for its Natto production she bought us a souvenir.

The wrapping was beautiful simple and very traditional, with straws tied together. She hadn’t given away what the present was, so when it was opened the smell mislead one to believe it was some sort of strong cheese.


Natto is a sticky dish made by steaming soy beans and letting them ferment with natto fungi. As said the smell can be quite aquired for a newbie and the look as well. When you touch the nattos, strings like a spiders web is created.


The most traditional way to eat Natto is on a bowl of rice, supplemented with a little soy sauce and mustard. Itadakimasu.