Natto - Japan's Gift for Health and Longevity
Emilia Szymańska
2026-03-17
6 min. read
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Japan, captivating the world for centuries with its rich culture, tradition, and extraordinary culinary diversity, offers a cuisine that is a synthesis of flavors, textures, and techniques, and enjoys international acclaim. Food in this country is not only a way to alleviate hunger but also a form of art and an element of culture. One of the unique dishes in this cuisine is Natto - fermented soybeans with a specific, sticky consistency and intense, concentrated aroma. While the taste of this dish may be controversial to many, for Asians it is a true culinary delight.
What precisely is natto?
Natto is a traditional Japanese dish prepared from soybeans that are soaked, cooked, and then fermented in the presence of bacteria from the genus Bacillus subtilis var. natto. Unlike other microorganisms, these create a basic environment, not an acidic one, which imparts an unparalleled flavor to the dish. The fermentation process results in sticky soybeans with a piquant, slightly nutty taste and an aroma reminiscent of that of long-aged cheese (M. Afzaal et al. 2022).
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