Natto
Japanese: 納豆
A fermented food made by cultivating Bacillus subtilis var. natto on steamed soybeans. Known for its sticky texture, distinctive aroma, and rich protein and vitamin K2.
Natto is made by inoculating steamed soybeans with Bacillus subtilis var. natto and fermenting at around 40 degrees Celsius for about 24 hours. The bacteria produce characteristic sticky threads (polyglutamic acid) and aroma. Unique nutritional components like vitamin K2 and nattokinase have drawn attention. It divides opinion—and that is precisely what makes it fascinating. A first step into the world of fermentation.