Natto
Natto
Natto is fermented soybeans — sticky, pungent, deeply nutritious and unmistakably Japanese. It is one of those foods that divides opinion sharply, even among Japanese people, but for those who enjoy it, it is a non-negotiable part of the morning meal. The fermentation process, carried out by the Bacillus subtilis bacterium over twenty-four hours, produces the characteristic stringy texture and strong flavour that make natto so distinctive. It is eaten mixed vigorously until the strings develop, then seasoned with the included soy sauce and mustard sachets and poured over rice, though it also appears in maki rolls, salads and udon noodle soups.
The health credentials of natto are well established in Japanese food culture: it is high in protein, rich in vitamin K2 and nattokinase, and has been associated with cardiovascular benefits in Japanese dietary research. It is one of the most protein-dense and nutritionally complete traditional foods in the Japanese diet, which contributes to its enduring popularity among health-conscious Japanese consumers.
At home, natto is most commonly eaten cold from the small polystyrene containers it is sold in, stirred and seasoned before pouring over freshly cooked rice. For those making it from scratch — using natto spores and a fermentation box to produce their own — the tools for fermentation are available in this collection alongside the serving bowls and condiment accessories that complete the natto experience.
Natto bowls from traditional Japanese ceramic makers, deep enough to stir vigorously without spilling, and the small condiment dishes for the accompanying sauce and mustard complete the table setup for the ultimate Japanese breakfast.
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