Is Natto Tasty? What You Need to Know About These Beans

Introduction: The Divisive World of Natto

If you’ve ever wondered “is natto tasty?” you’re certainly not alone. This Japanese fermented soybean dish has earned a reputation as one of the most polarizing foods in global cuisine. While millions of Japanese people enjoy it daily, particularly for breakfast, many first-time tasters find themselves utterly bewildered by its unique aroma, flavor, and texture. So, is natto tasty? The answer is far more complex than a simple yes or no.

As someone who’s spent years exploring Japanese cuisine, I can tell you that natto represents one of the most fascinating cultural food experiences you can have. While visiting various temples and shrines in Japan (check out my guide on how to spot the differences between Japanese temples and shrines), I noticed natto frequently appeared on breakfast menus, which sparked my curiosity about this legendary food.

In this comprehensive guide, we’ll explore everything you need to know about natto—from what makes it so distinctive to how you might learn to appreciate its complex flavor profile. Whether you’re a culinary adventurer or simply curious about this Japanese superfood, this article will give you the complete picture of natto’s taste, texture, and nutritional powerhouse status.

What Exactly Is Natto? Understanding the Basics

The Definition and Origin

Natto (納豆) is a traditional Japanese food made from soybeans that have undergone a fermentation process using the bacterium Bacillus subtilis var. natto. While fermented foods like kimchi, kombucha, and sauerkraut have gained worldwide popularity, natto remains distinctly Japanese and hasn’t achieved the same international fame—despite possibly being the most nutritionally powerful of them all.

The origin of natto dates back over 1,000 years in Japanese history. Traditional production involved wrapping cooked soybeans in rice straw, which naturally contained the bacteria needed for fermentation. Modern production methods now use controlled bacterial cultures, but the end result remains distinctively natto.

The Unmistakable Appearance

One look at natto and you’ll never mistake it for anything else. The fermented soybeans are covered in a sticky, stringy, web-like substance that forms during fermentation. This characteristic stickiness is known in Japanese as “neba neba” (ネバネバ). When you pull your chopsticks away from natto, these gossamer threads stretch between the beans and your utensils—a visual experience that’s as distinctive as the flavor itself.

Is Natto Tasty? The Flavor Profile Breakdown

The Complex Taste Experience

So, is natto tasty? This question divides even native Japanese people. The flavor of natto is:

• Earthy – with deep, soil-like undertones
• Savory – offering a profound umami character
• Pungent – with fermented notes that some compare to aged cheese
• Slightly bitter – especially in varieties with longer fermentation periods
• Nutty – retaining some of the soybean’s original flavor

For first-time tasters, the initial experience can be overwhelming. However, like many acquired tastes (think blue cheese, olives, or strong spirits), repeated exposure often leads to appreciation and eventually enjoyment.

The Texture Factor

Perhaps even more challenging than natto’s flavor is its unique texture. The beans themselves are soft but maintain some firmness, while the surrounding sticky substance creates a slippery, mucilaginous mouthfeel that’s unlike almost any other food. This texture is often the biggest hurdle for newcomers to overcome.

The stringy, stretchy quality of natto is actually considered a mark of quality—the more pronounced these strings, the more vigorous the fermentation process was, indicating a more nutritious product. In Japan, people often judge the quality of natto by how far its strings can stretch!

Regional and Variety Differences

Just as with wine or coffee, natto’s taste profile varies depending on several factors:

1. Bean size – Smaller beans (kotsubu) produce more strings and a stronger flavor, while larger beans (otsubu) offer a milder experience
2. Fermentation time – Longer fermentation creates stronger flavor
3. Bean variety – While most natto uses standard soybeans, black soybean varieties create a distinctive flavor profile
4. Regional styles – Different regions in Japan have their preferred preparations and serving styles

If you’re learning Japanese and want to discuss these differences with locals, our 100+ Essential Japanese Phrases guide includes food-related expressions that will help you navigate these conversations!

The Nutritional Powerhouse: Why Health Enthusiasts Love Natto

Impressive Nutritional Profile

While the question “is natto tasty?” might be subjective, there’s no debating its nutritional value. Natto is considered by many nutritionists to be one of the world’s healthiest foods, offering:

• Complete protein – Contains all essential amino acids
• Vitamin K2 – Provides over 100% of your daily requirement
• Probiotics – Loaded with beneficial bacteria for gut health
• Nattokinase – A unique enzyme with potential cardiovascular benefits
• Vitamin B complex – Particularly rich in B6 and B2
• Minerals – Excellent source of iron, calcium, and potassium
• Isoflavones – Plant compounds with various health benefits

This nutritional density has contributed to natto’s reputation as a superfood and may be one reason why Japanese people have some of the highest life expectancies globally.

Health Benefits Backed by Science

Research continues to demonstrate the impressive health benefits of regular natto consumption:

• Cardiovascular health – Studies suggest natto may help prevent blood clots and reduce blood pressure
• Bone strength – The vitamin K2 in natto is essential for bone health and calcium utilization
• Digestive health – The probiotics support a healthy gut microbiome
• Immune system support – Both the probiotics and nutritional components boost immunity
• Anti-inflammatory properties – May help reduce chronic inflammation

For those counting their nutritional intake, you might find my Basic Japanese Math Made Easy guide helpful for understanding Japanese nutritional information on packaged natto!

Natto vs. Other Fermented Soybean Products

Natto and Tempeh: Distant Cousins

Despite both being fermented soybean products, natto and tempeh couldn’t be more different:

If your first reaction to natto is “is natto tasty? Not to me!”, you might find tempeh a more approachable alternative while still getting many health benefits.

Miso and Natto: Japanese Fermentation Traditions

While miso has achieved global popularity, its fermented soybean cousin natto remains more niche. Both are traditional Japanese foods with impressive health benefits, but they serve entirely different culinary purposes. Miso is a flavor-enhancing paste used in cooking, while natto is consumed as a dish in its own right.

How to Eat Natto: Traditional and Modern Approaches

The Traditional Japanese Way

In Japan, people typically eat natto:

1. Stirred vigorously (at least 30-50 times) to develop the sticky texture
2. Mixed with included seasoning packets of soy sauce and mustard
3. Served over hot white rice
4. Often topped with chopped green onions, raw egg, or kimchi

The thorough stirring is crucial—it’s not just tradition but actually changes the texture and flavor profile of the natto.

Creative Modern Approaches

For those asking “is natto tasty enough to eat regularly?”, try these modern adaptations that might make it more palatable:

• Natto toast – Spread on toast with a slice of cheese
• Natto pasta – Mixed with spaghetti and olive oil
• Natto smoothie – Blended with fruits to mask the texture
• Natto omelet – Folded into eggs with vegetables
• Natto salad – Tossed with fresh greens and a vinaigrette

If you’re learning to count in Japanese, check out my Counting to 100 in Japanese guide which includes how to count food items—useful when ordering natto dishes!

The Cultural Significance of Natto in Japan

Regional Popularity

Interestingly, natto isn’t uniformly popular throughout Japan. It’s most beloved in eastern Japan, particularly the Kanto region (which includes Tokyo), while western Japanese people, especially in Kansai (Osaka, Kyoto), tend to be less enthusiastic about it. These regional preferences are deeply rooted in history and local food cultures.

Natto in Daily Life

In Japan, natto is commonly eaten for breakfast, often alongside miso soup, rice, and pickled vegetables. It’s considered a nutritious start to the day, similar to how Westerners might view oatmeal or yogurt. Many Japanese households have a dedicated “natto spoon” specifically for stirring the beans to their perfect consistency.

For tourists visiting Japan who are curious about whether natto is tasty, trying it at a traditional Japanese breakfast at a ryokan (traditional inn) offers the most authentic experience.

Where to Find Natto and How to Choose Quality Products

Shopping for Natto

In Japan, natto is readily available in any supermarket or convenience store. Outside Japan, your best options include:

• Asian specialty markets – Particularly Japanese grocery stores
• Health food stores – Some now carry natto in the refrigerated section
• Online retailers – Several companies ship frozen natto nationally

When shopping for natto, look for:

• Packaging with minimal additives
• Organic options when possible
• Smaller beans if you want more of the beneficial sticky substance
• Proper refrigeration (natto should always be kept cold)

Making Natto at Home

For the truly adventurous, making natto at home is entirely possible with:

1. Quality soybeans (preferably organic)
2. A natto starter culture (available online)
3. A way to maintain a warm temperature (around 100-104°F) for 24 hours
4. Patience during the additional aging process

Home production allows you to control every aspect of the process and might help you develop a personal answer to “is natto tasty when made fresh?”

Learning to Love Natto: Tips for Beginners

Starting Slowly

If you’re natto-curious but intimidated, here’s a graduated approach:

1. Begin with smaller amounts – Mix a small spoonful with plenty of rice
2. Try different varieties – Hikiwari (crushed bean) natto has a different texture
3. Experiment with seasonings – Hot sauce, olive oil, or honey can change the experience
4. Use it as an ingredient – Mixed into other dishes rather than eaten straight
5. Give it multiple chances – Remember that many acquired tastes take 7-10 exposures

Children and Natto

In Japan, parents often introduce natto to children at a young age, believing that early exposure helps develop a taste for it. Japanese preschools and elementary schools frequently serve natto as part of school lunches, contributing to its acceptance in younger generations.

If you’re teaching your children Japanese along with introducing them to the food, our Hiragana & Katakana Cheat Sheet can help them learn to read the packaging!

The Global Natto Trend: From Japan to the World

Rising International Interest

As global interest in fermented foods, gut health, and Japanese cuisine continues to grow, natto is gradually finding fans outside Japan. Health-conscious consumers in particular are increasingly willing to overcome their initial reactions to access natto’s benefits.

Like how Japanese electronic gadgets once seemed foreign but are now commonplace (see my article on Will My Electronics Work in Japan), natto may follow a similar path of cultural adoption—starting as a curiosity and potentially becoming a health food staple.

Celebrity Endorsements

Several high-profile celebrities and health experts have publicly discussed natto’s benefits, helping to bring this traditional food into mainstream consciousness. Its reputation as a longevity food has particularly resonated in wellness communities.

FAQ: Everything Else You Wanted to Know About Natto

Is natto tasty to most Japanese people?

While many Japanese people enjoy natto, taste preferences vary widely even within Japan. Roughly 70% of Japanese people report liking natto, with higher percentages in eastern Japan and lower in western regions.

Does natto smell as bad as people say?

The aroma of natto is indeed strong and distinctive, often compared to pungent cheese or ammonia. However, many find that the smell becomes less offensive with repeated exposure.

Can I get the benefits of natto without eating it?

Some companies offer nattokinase supplements that provide the enzyme without the taste or texture, but these lack many of the whole food benefits of actual natto.

How long does natto last in the refrigerator?

Properly stored natto can last 1-2 weeks in the refrigerator. It can also be frozen for longer storage, though the texture may change slightly upon thawing.

Is the stringiness of natto a sign of spoilage?

No—quite the opposite! The strings are a natural product of fermentation and indicate a healthy product. More strings generally mean more beneficial bacteria.

Conclusion: Is Natto Tasty? The Verdict

So, is natto tasty? Like many of life’s most interesting foods, the answer depends largely on your personal taste preferences, cultural background, and willingness to adapt to new flavor experiences. What’s undeniable is natto’s impressive nutritional profile and its important place in Japanese culinary tradition.

Whether you become a natto enthusiast or decide it’s not for you, the experience of trying this unique food offers valuable cultural insights and an adventure for your palate. At minimum, you’ll have a memorable food story to tell!

If you’re planning a trip to Japan or simply exploring Japanese cuisine at home, understanding foods like natto enhances your connection to this fascinating culture. And if you’re learning Japanese, don’t forget to check out our JLPT N5 Kanji Cheat Sheet to help you read food labels and menus during your culinary adventures!

Have you tried natto? What was your experience? Share your thoughts in the comments below!