natto

American  

[not-oh] / ˈnɒt oʊ /

noun

Japanese Cooking.

1. a dish of fermented cooked soybeans, often eaten for breakfast over white rice or with toppings such as soy sauce and mustard.

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Etymology

Origin of natto

First recorded in 1870–75; from Japanese, from na(t)- (ultimately from Middle Chinese; cognate with Cantonese naap, Mandarin nà “to bring into, receive”) + tō “bean” ( see bean ( def. ))

Explanation

Natto is a sticky, strong-flavored Japanese dish made from fermented soybeans, often served over rice and commonly enjoyed at breakfast. Natto is a traditional Japanese dish that dates back over 1,300 years. It is made using a special fermentation process that gives it its signature stickiness and pungent aroma. While its unique smell and gooey texture might take some getting used to, natto is highly nutritious and packed with protein, vitamins, and probiotics, making it a healthy and flavorful addition to a meal.

Example Sentences

However, the condiment's polarising taste has landed it in the Disgusting Food Museum in Sweden - alongside natto, stinky tofu and monkey brains.

From BBC • Nov. 18, 2025

Like the famously frugal Buffett, Imura is also thrifty, taking public transport in Tokyo and regularly eating eggs, bananas and "natto", or fermented soybeans, for their "cost performance".

From Reuters • Jan. 13, 2023

Fermented foods such as kimchi, kombucha, kefir, natto, sauerkraut or pickles have a beneficial impact on the gut microbiome.

From Seattle Times • Sep. 8, 2021

Few foods paint upon the blank canvas of a bowl of rice quite as brilliantly as natto.

From Salon • Apr. 28, 2021

His “Gaijin Cookbook” has a recipe for nasu natto — eggplant with fermented soybeans and cilantro.

From New York Times • Apr. 26, 2021