Discover Natto
Natto is a traditional Japanese food made from fermented soybeans, consumed in Japan for over 1000 years.
Made from soybeans fermented with the Bacillus subtilis var. natto bacteria, it is distinguished by its unique stringy texture.
An essential part of the Japanese breakfast, it is traditionally served over rice with soy sauce and karashi mustard.
Its natural fermentation gives rise to its characteristic aromas and its famous elastic strands.
Long considered a regional specialty, natto is now consumed throughout Japan and is gaining popularity in Europe.