is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food.
Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.
In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
History
Sources differ about the earliest origin of nattō. The materials and tools needed to produce nattō commonly have been available in Japan since ancient times. There is also the story about Minamoto no Yoshiie who was on a battle campaign in northeastern Japan betw...