Fermented Foods Codexery

Natto

A traditional Japanese fermented soybean food with a sticky texture and strong flavor, often eaten with rice.

Last updated

The dish is known for its powerful smell, strong flavor, and sticky, slimy texture, which many consider an acquired taste.[1] Whole soybeans fermented with Bacillus subtilis var. natto produce a traditional Japanese food known as natto.[2]

Key facts and history

A 2009 survey of 3,827 respondents found that 70% found the taste of natto pleasant.[1] One legendary origin story attributes natto to the samurai Minamoto no Yoshiie, whose troops accidentally fermented soybeans in straw bags during a campaign between 1086 and 1088 AD.[3] The soldiers and Yoshiie liked the taste of the fermented beans.[3] Before natto, a similar fermented black soybean food called douchi existed in China.[4]

During the Taishō period (1912–1926), researchers developed a starter culture containing Bacillus subtilis, simplifying commercial production.[5] Natto is made from soybeans that are washed, soaked for 12 to 20 hours, and then steamed for six hours.[6] Diacetyl and pyrazines are the source of natto's odor, and ammonia is produced if fermentation continues too long.[7]

What the cited sources add

The same source states that the modern term Daitokuji natto originated in the early 1400s and Hamanatto in about 1730.[8] The Ibaraki Prefectural Industrial Technology Center developed "dried natto" and "fried natto" around 1990 for those who dislike the smell and texture.[9] A wooden slip bearing the character 豉, unearthed at Heijō-kyō, provides evidence for the theory that natto originated from Chinese douchi brought to Japan.[10] Because salt was costly during that period, one hypothesis suggests natto was created accidentally while making douchi.[11]

References

  1. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: Katz, "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World", Chelsea Green Publish, 2012, p. 328–329; A., "Not the natto!", Asian Food, 30 March 2010; Buerk, "Japan opens 98th national airport in Ibaraki", BBC News, 11 March 2010; "Natto Fermented Soy Bean Recipe Ideas", Japan Centre; "Preparing Nattou", Massahiro; NTT navispace 「納豆は好きですか？Do you like Natto?」 (in JA) reviewed 2012-12-8 (we also read that source) en.wikipedia.org
  2. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: ; McCloud, "Natto: A Breakfast Dish That's An Acquired Taste", Daily Press, 7 December 1992 (original not read by us) en.wikipedia.org
  3. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "納豆 金のつぶ 納豆まめ知識｜ミツカングループ商品・メニューサイト", webcache.googleusercontent.com; "History of Natto and Its Relatives (1405–2012)", Soyinfo Center, 2012 (original not read by us) en.wikipedia.org
  4. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "History of Natto and Its Relatives (1405-2012) - SoyInfo Center", www.soyinfocenter.com; "History of Soy Nuggets (Shih or Chi, Douchi, Hamanatto) - Page 1", www.soyinfocenter.com (we also read that source) en.wikipedia.org
  5. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: Kubo, "Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production", Applied and Environmental Microbiology, 2011, p. 6463–6469 (we also read that source) en.wikipedia.org
  6. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: Jang, "Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases", Foods, 2021-03-18, p. 636 (we also read that source) en.wikipedia.org
  7. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation", Biosci. Biotechnol. Biochem., 2008, p. 1869–1876 (we also read that source) en.wikipedia.org
  8. "History of Soy Nuggets (Shih or Chi, Douchi, Hamanatto) - Page 1", www.soyinfocenter.com. facts only, no text reused. soyinfocenter.com
  9. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "糸引きの少ない納豆「豆乃香」の開発", Ibaraki Prefectural Industrial Technology Center, 2018-11-01 (original not read by us) en.wikipedia.org
  10. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "起源は？発祥は？知られざる納豆の歴史 ピントル", 納豆専門ページ ピントル; "History of Natto and Its Relatives (1405-2012) - SoyInfo Center", www.soyinfocenter.com (we also read that source) en.wikipedia.org
  11. Wikipedia, "Natto" (CC BY-SA 4.0), which cites: "納豆 金のつぶ 納豆まめ知識｜ミツカングループ商品・メニューサイト", webcache.googleusercontent.com; "起源は？発祥は？知られざる納豆の歴史 ピントル", 納豆専門ページ ピントル (original not read by us) en.wikipedia.org

Each numbered sentence above was checked against the source it cites before publication. Sentences citing Wikipedia adapt text from the English Wikipedia article Natto (contributors), used under CC BY-SA 4.0; this entry is available under the same licence. Other sources were used for facts only; no text or images are copied from them.

Related entries

Named in this entry

Manganese

More in Fermented Foods

KimchiSauerkrautMisoTempehKombuchaKefirSourdoughSoy sauceFish sauceVinegarPicklingDoubanjiang

Sources

Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.

Spotted an error? Know more?

Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced

Comments

Loading…
Open in the interactive codex →