納豆(なっとう) なっとう noun natto, fermented soybeans 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). core Added 2026.1.14 21:48 · Revised 2026.6.4 0:10 04500/04930_nattou