Nattō is an unusual Japanese dish consisting of fermented soybeans. The process of fermenting is time-consuming, but rather simple since it employs merely soaked soybeans and the bacterium Bacillus subtilis, known in Japan as nattō-kin. The final products result in a unique texture of firm beans combined with glutinous strings which hold the beans together.
If vigorously mixed, the dish becomes more viscous, creating a unique eating experience. Since it is produced by fermentation, nattō has a pungent, distinctive smell, often compared to that of a strong, aromatic cheese. Depending on the variety, it might even have a light smoky flavor.
Nattō is especially popular in East Japan, and it is rarely found on the western side of the country. The Japanese prefer to incorporate it in traditional Japanese-style breakfast, where nattō is usually placed on top of rice, accompanied by fish produce, miso soup, and tofu.
Occasionally, it is used as a condiment, as a tofu topping, spread on a slice of bread, and even incorporated in sushi. When eaten as a meal on its own, nattō is often topped with sliced scallions. The store-bought packages usually include coagulated sauce, mustard, or soy sauce, which are subsequently mixed with the beans.