A close family friend once asked me about natto — the infamous Japanese fermented soybean dish. She assumed I had eaten it before, and that assumption alone cracked me up.
The thing is, even in Japan, many people are very aware of how off-putting it can be, and so below I will share with you a few common ways it is eaten.
When you buy natto in Japan, it usually comes in a small styrofoam container with a peel-off lid, and two tiny flavor packets tucked inside — one of karashi (Japanese mustard), and one of tsuyu (a soy sauce-based seasoning). The traditional way to eat natto is to empty the packet(s) into the beans and then stir. And stir. And stir.
Japanese folks often say you should mix it at least 50 times, sometimes 100 — until it becomes frothy, sticky, and even stringier than before. Why? Some say it improves the flavor, some say it’s tradition… and some just say it builds character.
Some add chopped green onions or even raw egg to the mix. Adding kimchi is a more modern spin — giving natto an extra spicy-sour punch that can help mask the aroma for newcomers. In this form, natto is typically eaten on its own or spooned over rice.
Natto gohan (納豆ご飯) is probably the most common way it’s eaten — and arguably the most tolerable entry point for foreigners. After mixing the natto as described above, it’s simply served over a bowl of hot, freshly steamed white rice.
The warmth of the rice softens the flavor, and the starch cuts through the sliminess a bit. It’s a protein-rich, gut-friendly breakfast that many Japanese people swear by — simple, quick, and oddly comforting (for them, at least).
I’ve seen my wife eat it like it’s a bowl of cereal. Meanwhile, I sit on the other side of the table pretending to be very focused on toast.
That said, natto-jiru is considered a nostalgic comfort food in some parts of Japan, especially among older generations. It’s hearty, warm, and packed with umami — a sort of miso-meets-stinky-cheese experience, if you can imagine that.
Yes, you read that right. Natto has invaded sushi.
In many kaitenzushi (conveyor belt sushi) restaurants, you’ll spot natto-maki — small seaweed-wrapped rolls filled with natto and sometimes scallions or shiso leaf. There’s also temaki (hand rolls) and gunkan (battleship-style sushi, topped with natto and often okra).
The combination of sticky natto and crunchy seaweed might sound odd, but some people love the contrast. The fermented funkiness of natto mixed with the clean, salty snap of nori creates what they call a “balanced flavor.” I call it brave.
This is where things get wild.
Natto Spaghetti: The beans are mixed with soy sauce, olive oil, and occasionally butter to create a creamy, viscous “sauce.” Often topped with shredded nori and green onions, this dish has surprisingly passionate fans. The heat softens the aroma, but the strings? Oh, they remain.
Natto Pizza: A thin layer of natto spread across dough, topped with cheese (usually mozzarella), and baked until bubbly. The gooey cheese and natto team up into one epic string-pull per bite. Some people call it fusion. Others call it confusion.
Natto Toast: Perhaps the most daring of breakfast combinations. A slice of bread, lightly toasted, slathered with natto — sometimes with cheese or mayonnaise. Popular in certain Japanese cafés and kitchens, this is natto’s attempt at going global. Western breakfast? Meet East Asian fermentation.
Although I’ve technically tried a version of it, I’ve never actually eaten raw natto. We’ll get to that later.
That led to another question — what do Japanese people eat for breakfast? At first, I laughed. I’d never really thought of Japanese food as having a ‘breakfast’ category. But I was wrong. So wrong. As this post will show, not only do they eat breakfast — it’s often healthier than what we’re used to in the U.S. (But that’s a post for another day.)
That led to another question — what do Japanese people eat for breakfast? At first, I laughed. I’d never really thought of Japanese food as having a ‘breakfast’ category. But I was wrong. So wrong. As this post will show, not only do they eat breakfast — it’s often healthier than what we’re used to in the U.S. (But that’s a post for another day.)
Let’s talk about natto!
Traditionally, natto is made by steaming soybeans and wrapping them in rice straw — which naturally contains the bacteria Bacillus subtilis natto (yes, it sounds like a Roman general). These days, the bacteria is added directly in more modern production. After about 24 hours of fermentation, and a few more days of aging in the fridge, you get a sticky, stringy, slime-coated bean bomb known as natto.The process results in a sticky, slimy, and stringy substance called polyglutamic acid. This is where the pungent… aroma… comes out.
The most unique aspect about the texture is the stringiness. In Japanese they call it “neba-neba” (ねばねば). It is an onomatopoeia. The smell is a strong mixture of different aromas; a mix of earthy, cheesy, nutty notes — with a dash of ammonia for good measure.
My first real encounter with natto? A whiff during breakfast prep. It instantly transported me back to a college biology class — specifically, to the frog dissection. The smell was that familiar. I bailed on the tasting right then and there.
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| Rest in Peace Science frog. |
One last note on the stinkiness of natto.
There’s an old saying in Japan that “if you eat natto, you won’t stink.” I know—kind of ironic, right? But the idea is that natto is good for your gut, and a healthy digestive system can help reduce body odor. Whether that’s backed by science or just something parents say to get their kids to eat it, I’m not sure. But it’s a funny twist: a food that smells the way natto does… might actually help you smell better.
But don’t let my experience get in your way. My wife loves the stuff, and there are so many people in Japan who attest to how… delicious… it is. It is quite obviously an acquired taste, but there are a lot of health benefits!
One benefit is an enzyme produced during fermentation called nattokinase. It’s believed to help improve blood flow. According to WebMD, it may thin the blood, break down clots, and help protect against heart disease.
Health Benefits of Natto (Yes, There Are Some!)
But don’t let my experience get in your way. My wife loves the stuff, and there are so many people in Japan who attest to how… delicious… it is. It is quite obviously an acquired taste, but there are a lot of health benefits!
One benefit is an enzyme produced during fermentation called nattokinase. It’s believed to help improve blood flow. According to WebMD, it may thin the blood, break down clots, and help protect against heart disease.
The thing is, even in Japan, many people are very aware of how off-putting it can be, and so below I will share with you a few common ways it is eaten.
Common Ways Natto Is Eaten in Japan (Whether You Dare or Not)
1. The Classic Way: Natto with Mustard, Soy Sauce, or Kimchi
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When you buy natto in Japan, it usually comes in a small styrofoam container with a peel-off lid, and two tiny flavor packets tucked inside — one of karashi (Japanese mustard), and one of tsuyu (a soy sauce-based seasoning). The traditional way to eat natto is to empty the packet(s) into the beans and then stir. And stir. And stir.
Japanese folks often say you should mix it at least 50 times, sometimes 100 — until it becomes frothy, sticky, and even stringier than before. Why? Some say it improves the flavor, some say it’s tradition… and some just say it builds character.
Some add chopped green onions or even raw egg to the mix. Adding kimchi is a more modern spin — giving natto an extra spicy-sour punch that can help mask the aroma for newcomers. In this form, natto is typically eaten on its own or spooned over rice.
2. Natto Gohan: The Breakfast Staple
Natto gohan (納豆ご飯) is probably the most common way it’s eaten — and arguably the most tolerable entry point for foreigners. After mixing the natto as described above, it’s simply served over a bowl of hot, freshly steamed white rice.
The warmth of the rice softens the flavor, and the starch cuts through the sliminess a bit. It’s a protein-rich, gut-friendly breakfast that many Japanese people swear by — simple, quick, and oddly comforting (for them, at least).
I’ve seen my wife eat it like it’s a bowl of cereal. Meanwhile, I sit on the other side of the table pretending to be very focused on toast.
3. Natto-jiru: Fermented Bean Soup
This regional dish, especially common in colder areas like Tohoku, is natto mixed into a hot bowl of miso soup. The good news? The heat from the soup mellows out both the smell and the slime. The bad news (for me, anyway)? It’s still natto.That said, natto-jiru is considered a nostalgic comfort food in some parts of Japan, especially among older generations. It’s hearty, warm, and packed with umami — a sort of miso-meets-stinky-cheese experience, if you can imagine that.
4. Natto Sushi: Rolls, Handrolls, and Gunkan
Yes, you read that right. Natto has invaded sushi.
In many kaitenzushi (conveyor belt sushi) restaurants, you’ll spot natto-maki — small seaweed-wrapped rolls filled with natto and sometimes scallions or shiso leaf. There’s also temaki (hand rolls) and gunkan (battleship-style sushi, topped with natto and often okra).
The combination of sticky natto and crunchy seaweed might sound odd, but some people love the contrast. The fermented funkiness of natto mixed with the clean, salty snap of nori creates what they call a “balanced flavor.” I call it brave.
5. Natto Fusion: Spaghetti, Pizza, and Toast
This is where things get wild.
Natto Spaghetti: The beans are mixed with soy sauce, olive oil, and occasionally butter to create a creamy, viscous “sauce.” Often topped with shredded nori and green onions, this dish has surprisingly passionate fans. The heat softens the aroma, but the strings? Oh, they remain.
Natto Pizza: A thin layer of natto spread across dough, topped with cheese (usually mozzarella), and baked until bubbly. The gooey cheese and natto team up into one epic string-pull per bite. Some people call it fusion. Others call it confusion.
Natto Toast: Perhaps the most daring of breakfast combinations. A slice of bread, lightly toasted, slathered with natto — sometimes with cheese or mayonnaise. Popular in certain Japanese cafés and kitchens, this is natto’s attempt at going global. Western breakfast? Meet East Asian fermentation.
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