1.
natto, fermented soybeans
A traditional Japanese food made from soybeans fermented with Bacillus subtilis, known for its strong smell and sticky, stringy texture.
A highly nutritious food rich in protein, vitamin K2, and probiotics.
Usage
Typically eaten for breakfast with rice, often mixed with:
Cultural note
The stringy texture is called 糸を引く (drawing threads). Regional specialty of 水戸 in Ibaraki Prefecture. Opinions are divided - some love it, others can't stand it (好き嫌いが分かれる).