There can only be two responses to the above photo: that of pure disgust or pure curiousity at what that weird-looking ‘thing’ is.

Perhaps you already know what it is – which means you’ve probably eaten it and lived to tell the tale.

That slimey, gooey, ‘saliva’ webbed object of mention is actually rather harmless. Made from soy beans, natt? is the result of adding bacillus natto to the beans and allowing it to ferment. The result is quite interesting, as you can see from above. But this food of Japanese origins is rather popular as a breakfast food in Japan. People mix it with soy sauce, karashi (mustard) and scallions and eat it with plain rice.

I can attempt to describe how it tastes like but I believe that you have to try some for yourself. It’s one of those curious foods that everyone wonders how it’ll really taste but not many have the guts to dive in. Of course it makes sense because it does look like beans with lots of saliva – that’s what my sis keeps saying!

But do you know that natt? is rather healthy because of the enzymes, vitamins and amino acids that are produced during the fermentation process after bacillus natto is added. One common fact is that it contains nattokinase and pyrazine that helps to prevent or lessen blood clots – this in turn prevents heart attacks and strokes.

How’s that for starters? Feel like having some now?

or … not?

Perhaps you can just read on and digest what I have to say, and maybe, just maybe, you’d want to get some natt? the next time you go to the supermarket.

So why natt?? Why talk about it and eat it suddenly? I guess I got too curious. As an avid reader of food blogs/sites/articles, it isn’t uncommon to come across plenty of intriguing stuff – and that usually sets my tastebuds in a whirl. Curiousity kills the cat they say but curiousity really just makes me want to try everything I see. Yes, including natt? which looks quite suspect, at first glance. But I knew I had to try it at least once, so I decided to buy the smallest portion available:

from Isetan @ Shaw Towers. I quite like the styrofoam packaging. I was initially surprised that it was so light, but I guess no one would want to down large amounts of natt? at one go.

I bought the natt? on a whim so I didn’t really know what to expect or how to eat it. But it was nice to see a packet of soy sauce and karashi to mix it with.

So when I lifted the plastic covering off the natt?, distinct sticky webs started to materialise. This is where you can see and feel just how sticky natt? is. Trust me, it doesn’t make washing any easier!

A popular way of eating natt? is really to mix it with soy sauce and karashi. Alot of Japanese like ot mix it with scallions. I doubt anyone really eats it raw. It is afterall, an acquired taste.

To be honest, I expected more out of natt?. I thought it would taste more like miso. Instead, I found that it tasted more like cheese, and when I meant cheese I am certainly not talking about cheddar or your typical sliced cheese. It’s got that distinct blue cheese kind of feel – a bit pungent but not too overpowering. However, it really borders on tasteless though, if you eat it without the sauce. Depth of flavour is almost non-existent. So I guess in a way, it isn’t fair to compare it with cheese? Hmmm…

I had mine with some rice and to tell you the truth, I really like the sliminess. I’m weird! It gives texture and heightens the fun factor. Trust me when I tell you it’s fun… mostly because you’ll be struggling to avoid getting those sticky threads from going onto your clothes or hair. Think glue and you know what I mean. Or hmmm mozarella cheese. You know how it is when you try to pull away two ends of melted mozarella cheese? Yea, multiple this by 10 and that’s the type of gooey/sticky mess you get when you eat natt?.

Some people hate natt? on their first taste, but I think I could really get used to it, just like these two people who embarked on a Natto Project where they challenged themselves to eat natt? everyday till they started to like it and not find eating it a chore. After about 33 days, they achieved that. Both actually gave themselves a year but apparently, 30 days was all they needed!

Natt? really is a force to be reckoned with. It is quite an understated type of food that deserves more respect and love! Simple but extraordinary. Right, I sound like a natt? ambassador. I doubt this will be my last time eating it. I intend to try out different brands and maybe experiment with different combinations just like the pair who managed to like natt? after eating it for 30 over days.

For more natt? information and tips, check out Wikipedia’s natt? definition and explanation or enter Nattoland, a simple website that explains natt? in simple terms.

Or you could always Google or Yahoo it! 🙂

A’ight, that’s enough natt? talk for now. All this protein is making me crave for something sweet. Maybe I’ll go have more of that rice pudding I just made last night. More about that really soon!

Posted on 20th Oct 2007 in Japanese, Natto, soy beans


There Are 13 Comments


tabehodai commented on October 20, 2007 at 6:42 am

I’m so glad you discovered natto! I ate it everyday when I lived in Japan.

The trick to tasty natto is to mix it really well. From your pics, I think yours can do with more mixing.

I like mine on top of spaghetti or even on toast with cheese topping. These are way tastier than natto on rice.


singairishgirl commented on October 20, 2007 at 12:54 pm

Nope, you didn’t win me over with that one. Haha. Don’t think I’ll touch that. Congrats to you on your bravery. 😉


Fat Fingers commented on October 20, 2007 at 2:05 pm

I like natto only when it’s mixed with raw eggs and spring onions. It’s nicer that way. 😀


Anonymous commented on October 21, 2007 at 4:18 am

Waraku serves natto with cold noodles, ladies finger, yam and sprinkled with spring onion. Mix it all together and dig in! A peculiar taste – some might hate/love. 😀


Asleigh commented on October 21, 2007 at 8:58 am

Hi this is Asleigh from Aus.

wow … it’s funny coz i saw those natto on papers the other day and was wondering what they are and how they taste like. After reading your post, i think i’ll give them a go! Eugghhh…it seriously looks like someone just chucked a spat in a bowl of soy beans!!! 🙁

Just wondering…what is the energy content for a serve of such beans?! I believe they are rich in protein too right??!!!


michelle commented on October 21, 2007 at 12:33 pm

cheryl you have to check out this site:

they take regular snack favourites and make HUMONGOUS versions! go see the big big oreo, monstrous ferrero rocher and kitkat! it’s incredible!


Anonymous commented on October 22, 2007 at 3:40 am

you must try for making natto omelettsu. it is very delicious and stickyness of strands will not become a bother! i ate often in japanese university canteen!



Camemberu commented on October 22, 2007 at 4:41 am

OMG you are brave! I tried natto once and nearly threw up immediately! 😀

This is despite loving stinky blue cheese and slimy stuff like okra.


Anonymous commented on October 22, 2007 at 12:12 pm

natto temaki is nice!


michie commented on October 24, 2007 at 4:46 pm

My mom is a big fan of natto! She bought soooo many toay, mmmmm guess i ust have to try it when she opens one! Heard u have to stir it as much as u can, becus da longer u stir, the stickier it is .. hahahhaa weird indeed.


Anonymous commented on November 3, 2007 at 11:29 am

lol to me it is still vile. certainly an acquired taste 🙂


Renie commented on December 17, 2007 at 6:08 pm

I started a month ago trying to eat it. *Interesting* is about the only descriptor I could come up with. My Dau in Law is Japanese and loves it and encouraged me to continue to try it. I now eat it by the pound with little more than fish sauce (another acquired taste) sprinkled on it. I’m addicted.


Wayne commented on July 31, 2014 at 4:54 am


ñïàñèáî çà èíôó!!…

Post A Comment

Use the email address you registered with Flickr here to see your Flickr Buddy Icon with your comment.

Top food blogs
Follow cherylovescake on Twitter




miss bake-a-lot's items Go to miss bake-a-lot's photostream