納豆(なっとう) なっとう noun natto, fermented soybeans food 1. natto, fermented soybeans A traditional Japanese food made from soybeans fermented with Bacillus subtilis, known for its strong smell and sticky, stringy texture. 納豆(なっとう)をよくかき混(ま)ぜる。🔊 Mix the natto thoroughly. Stirring natto develops its characteristic stickiness 納豆(なっとう)ご飯(はん)は日本(にほん)の朝食(ちょうしょく)の定番(ていばん)です。🔊 Natto on rice is a staple Japanese breakfast. 外国人(がいこくじん)には納豆(なっとう)の匂(にお)いが苦手(にがて)な人(ひと)が多(おお)い。🔊 Many foreigners find the smell of natto off-putting. 納豆(なっとう)に醤油(しょうゆ)とからしを入(い)れて混(ま)ぜる。🔊 Add soy sauce and mustard to the natto and mix it. 子(こ)どもの頃(ころ)は納豆(なっとう)が嫌(きら)いだったが、大人(おとな)になってから好(す)きになった。🔊 I hated natto as a child, but I grew to like it as an adult. A highly nutritious food rich in protein, vitamin K2, and probiotics. Typically eaten for breakfast with rice, often with:醤油(しょうゆ) or 付属(ふぞく)のタレ (soy sauce or included sauce)からし (mustard)ねぎ (green onion)生卵(なまたまご) (raw egg)The stringy texture is called 糸(いと)を引(ひ)く (drawing threads). Regional specialty of 水戸(みと) in Ibaraki Prefecture. Opinions are divided - some love it, others can't stand it (好(す)き嫌(きら)いが分(わ)かれる). Related Words Related: 大豆(だいず) (the soybean it is made from) Related: 豆腐(とうふ) (another soybean staple) core Added 2026.1.14 21:48 · Revised 2026.8.14 23:49 04500/04930_nattou