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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 ancient times.
Nattō is 55% water, 13% carbohydrates, 19% protein, and 11% fat (table). In a 50 grams (1.8 ounces) serving, nattō supplies 110 calories and is a rich source (20% or more of the Daily Value, DV) of several dietary minerals, especially iron (33% DV) and manganese (73% DV), and vitamin K (542% DV). Nattō contains some B vitamins and vitamin Cin moder...
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 karashi mustard. Other ingredients such as long onion or kimchiare often added. Nattō is frequently eaten as nattō gohan (nattō on rice). Nattō is occasionally used...
Commercial
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 hydrate them, and increase their size. Next, the soybeans are steamed for six hours, although a pressure cooker may be used to reduce the time. The cooked beans are mixed with the bacterium Bacillus subtilis, known as nattō-kin in Japanese. From this point on, car...
Home
Nattōcontinues to be a popular home fermentation with some families starting new batches daily. Home production was historically done using rice straw to maintain moisture and as insulation with placement in naturally warmer parts of the home or fermentation shed, but is now done with moist towels over glass pans or preferrated plastic wrap on thermostat controlled heating pads. At home fermentation machines are also available, but are rarely marketed specifically for natto as natto is a less...
Mass-produced nattō is sold in small polystyrenecontainers. A typical package contains two, three, or occasionally four containers, each 40 to 50 g. One container typically complements a small bowl of rice. Nattō odor comes from diacetyl and pyrazines, but if it is allowed to ferment too long, then ammoniais released. The fermenting of Nattō develo...
Many countries around Asia also produce similar traditional soybean foods fermented with Bacillus bacteria, such as shuǐdòuchǐ (水豆豉) of China, cheonggukjang (청국장) of Korea, thua nao (ถั่วเน่า) of Thailand, kinema of Nepal and the Himalayan regions of West Bengal and Sikkim, tungrymbai of Meghalaya, hawaijaar of Manipur, bekang um of Mizoram, akhuni...
A nattōbean-size legend using beans before fermentation in a supermarketNattōbeing stirred with chopsticksNattō gunkan maki (Nattō sushi)Nattō wrapped in rice straw, old-style nattōpackage
