Natto 101
Natto 101
Natto is one of Japan’s most beloved—and most talked-about—foods. Made from fermented soybeans, natto is known for its unique texture, bold aroma, and incredible health benefits. While it may be an acquired taste for some, it’s a daily staple in many Japanese households and a must-try for anyone exploring Japanese cuisine.
What is Natto?
Natto is made possible by Bacillus subtilis var. natto, the beneficial bacteria responsible for fermentation.
This bacteria breaks down soy proteins and creates the iconic stickiness, as well as producing enzymes that enhance flavor and even help tenderize meat—similar to how koji works in miso, sake, and soy sauce.
Why Do People Love Natto?
Despite its bold flavor, natto has a loyal following—and for good reason:
- Packed with protein – A satisfying, plant-based protein source
- Rich in probiotics – Supports gut health and digestion
- Nutrient-dense – Contains vitamins like K2 and other essential nutrients
- Quick and convenient – Ready to eat in minutes
For many, natto isn’t just food—it’s part of a daily routine and a comforting start to the day.
While many people enjoy natto simply over warm rice, there are actually several types—each with its own flavor, texture, and best uses.
Below is a breakdown of the most common natto varieties and how to enjoy them.
Types of Natto
Large Bean Natto (Ootsubu)
Made from bigger soybeans, large-bean natto offers a heartier bite and more pronounced soybean flavor.
Characteristics
- Firm texture and rich taste
- Stronger aroma compared to small-bean natto
- Popular among natto lovers who enjoy a bold bean flavor
Best Enjoyed
- Over rice with toppings
- With toasted bread
- As a savory side dish
Small Bean Natto (Kotsubu)
Soft, balanced beans with a familiar natto texture. This is the most common type in Japan and mixes easily with rice or sauces.
Characteristics
- Smooth sticky texture
- Mild flavor and easy to eat
- Great for everyday meals
- A perfect choice for natto beginners
Best Enjoyed
- Over rice
- In sushi rolls
- In fried rice or noodles
Hikiwari Natto (Finely Chopped Soybeans)
Hikiwari is made by removing the bean skins, chopping the soybeans, and then fermenting them. This gives the natto a finer texture and gentler aroma.
Characteristics
- Mild flavor and smooth consistency
- Easy to mix into dishes
- Traditionally said to be easier to digest
Best Enjoyed
- In miso soup
- In sushi rolls
- As a topping for tofu or vegetables
New to Natto? Start Here
Trying natto for the first time? Here are a few easy ways to enjoy it:
- Over hot rice – The most classic way
- Mix well first – Stir thoroughly to enhance flavor and texture
- Add soy sauce or mustard – Usually included in the package
- Top with green onions or egg – Helps balance the flavor
- Try with chili oil or furikake – Adds a familiar twist
Start simple, then explore different combinations to find your favorite.
