{"id":73634,"date":"2026-08-13T17:20:54","date_gmt":"2026-08-13T11:50:54","guid":{"rendered":"https:\/\/maindish.in\/?page_id=73634"},"modified":"2026-08-18T12:45:39","modified_gmt":"2026-08-18T07:15:39","slug":"how-to-prepare-natto","status":"publish","type":"page","link":"https:\/\/maindish.in\/ja\/how-to-prepare-natto\/","title":{"rendered":"How to Prepare Natto (A Beginner’s Guide to Japan’s Famous Fermented Soybeans)"},"content":{"rendered":"
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Introduction<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Natto<\/a><\/mark> is one of Japan’s most traditional foods. Made from fermented soybeans, it is known for its sticky texture, unique aroma, and rich, savory flavor. While it may seem unusual at first, natto is a daily breakfast staple for many Japanese families and is enjoyed in a variety of simple dishes. If you’re trying natto for the first time in India, this guide will show you how to prepare it properly, serve it in delicious ways, and store it safely.<\/p>\n\n\n\n

What Is Natto?<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Natto is made by fermenting whole soybeans with a beneficial bacterium called \u65e5\u672c\u306e\u4f1d\u7d71\u7684\u306a\u767a\u9175\u98df\u54c1\u3067\u3059\u3002<\/em>. During fermentation, the beans develop thin, sticky strands and a deep umami (savory) flavor.<\/p>\n\n\n\n

Unlike tofu or soy milk, natto is eaten as it is after thawing and mixing. It is most commonly served over warm Japanese rice.<\/p>\n\n\n\n

Natto is often enjoyed with:<\/p>\n\n\n\n