Nattō

Nattō - www.healthnote25.com

Nattō (納豆?) Is a traditional Japanese food made from soybeans fermented with Bacillus subtilis, usually eaten for breakfast. As a rich source of protein and probiotics, nattō and miso used to be a major source of nutrition in feudal times in Japan. 

Not everyone likes to eat nattō because they do not like the strong smell and aroma, or the slippery texture. In Japan, nattō is most favored by people in the eastern region, including the Kanto, Tohoku, and Hokkaido regions.

Nattō is usually eaten with warm rice, mixed with soy sauce. In Hokkaido and northern Tohoku, nattō is served with sugar. Nattō is also used for other foods, such as nattō sushi, nattō toast, in miso soup, salad, okonomiyaki, with spaghetti, or fried. Nattō dried can be eaten as a snack. There is also nattō ice cream.