Nattō: Japan’s Sticky, Pungent, and Highly Divisive Fermented Food
Love them or hate them, the pungent fermented beans of nattō are a fixture in the Japanese food scene.
The unique stickiness and distinctive aroma of nattō, made by fermenting steamed soybeans sprinkled with nattōkin, a variant of the bacterium Bacillus subtilis, is craved by some, but shunned by more than a few as well.
Nattō is primarily produced in Ibaraki Prefecture, known for its Mito nattō, and is mostly consumed in Tōhoku, while in Western Japan, it is less commonly consumed.
The origin of nattō is debated, with some saying it dates back to the Jōmon period (ca. 10,000–300 BCE) and others to the Heian period (794–1185).
Author's summary: Nattō is a traditional Japanese food.
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