Recipe notes
Natto is often considered a "superfood" in Japan due to its health benefits, notably its richness in vitamin K2, which is beneficial for bone and heart health. Historically, natto was made by wrapping cooked soybeans in rice straw, which naturally contained Bacillus subtilis spores. Today, fermentation is carried out in a more controlled way, thanks to the use of laboratory-grown spores.
Natto is a polarizing food in Japan: some love it for its unique texture and taste, while others find it hard to get used to its strong smell. However, it is appreciated by many Japanese for its nutritional qualities and is often associated with a long life expectancy.
Natto has a unique, complex taste that can vary slightly depending on the fermentation method and ingredients used. Here are some typical taste characteristics of natto:
Umami flavor: Natto has a strong umami flavor, which is often described as savory and rich. This flavor is due to the amino acids released during fermentation.
Fermented taste: Like many fermented foods, natto has a certain acidity that is slightly reminiscent of blue cheese or Camembert. This taste can be perceived as pungent or intense.
Hazelnut: Some people find that natto has a hazelnut or bean note, which is subtle and earthy.
Strong aroma: Natto has a strong, distinctive smell that can be surprising for those not used to it. It is often described as smelling like fermented cheese, but this odor is largely responsible for its distinct flavor.
Sticky texture: Although not a taste per se, natto's sticky, viscous texture is an integral part of the taste experience. This texture may take some getting used to, but is appreciated by natto lovers.
Lovers of natto like to experiment with different accompaniments, such as soy sauce, karashi mustard, green onions, and even raw eggs to add flavor and texture. Despite its controversial reputation, natto remains a staple of traditional Japanese cuisine.
