Ever since the famous quote by Marlon Brando’s infamous death scene in Apocalypse, I have had to struggle with this one food product that is by far the single most unpopular dish for foreigners in Japan. The name of this dish is called “Natto.” After one spoon full of this, you’ll be lying on a gurney uttering " The Horror.!"
I mean, I love Japan and all, but coming to terms with rotten beans wrapped in straw overwhelms me since most Westerners prefer to bake their beans, then add generous amounts of salt, pepper, and a gazillion other ingredients to the mix. For the record, I love beans, but these, please!
When and if you decide to visit Tokyo, and have a free day, jump on the TX and head to Mito. There’s a factory there that makes this stuff. The Tengu brand is mostly only sold locally in Ibaraki, Prefecture. Being on of the oldest natto makers in Japan, Tengunatto sells the most original style of natto. There could be others…but I’m almost certain this brand of natto is one of the most if not strongest takes on the traditional dish.
@user_not_found natto is one of the popular staple condiment in Japan, and it’s really nutritious. Cooked soybean is fermented using the bacillus subtilis (bacillus natto) bacteria, which produces the slimy texture. The bacteria culture can be bought dried from suppliers. In fact it’s the slime around the beans that’s most nutritious and contains lot of vitamins and minerals. In fact a lot of people outside of Japan including myself make it at home. Unless one is a long term consumer of natto, one really won’t eat natto by itself. We mix natto with yellow mustard, soy sauce, green onions and poached egg yolk to give it a very rich, clean and tasty flavor and eat it with rice. Although as you have shared, it’s not for everyone though : - ) .
@user_not_found Natto is my favorite. I thought that I won’t like it but I fall in love with it the first time I tried. I always mix it with warm rice, put some soy sauce and mustard. It tastes so good. Thank you for sharing your experience with us.
Thank you for your highly informative comment. The only way I can eat natto is if I add spring onions, honey marinated ume- boshi, and the packet mustard. I used to add a small cap of sake and it was just “okay.” But, yes. I totally agree with you that the Japanese love love love this stuff and that it is good for you.
Thank you for your comment. I went to a food show near Tokyo a few years ago and tried potato chips topped with natto. Again, it’s an acquired taste for me. Warm rice seems to be a very popular combination I hear. Btw, where are you eating natto?
I love the title and your whole writing style, @user_not_found , it’s very entertaining. I heard so many people say that natto isn’t for anyone, many disliking it as much or more than you. It all just makes me want to try it even more for some reason
Thank you for your wonderful comments. By all means, I highly recommend trying Natto! It is highly nutritious. By the way, the Natto in the picture is made using older fermenting techniques. The newer brands are sold at supermarkets everywhere are use Canadian soybeans, which are bigger that Japanese soybeans.
They way natto is served today is in styrofoam and not straw, so I wanted to highlight that. Another thing is that 60% of the soybeans in Japan are sourced from Canada and will most likely have less pungent odors. The soybeans are a little bigger too. In my pictures you can see the original form of natto.
Rotten beans? I don’t think I could get my head around the whole concept, even if its healthy and gold , I’d rather stick to ( though stick to sounds very inappropriate in this post ) the ones that at least looks and smells good.
I love your Japan stories and man I hate to say it but now, Natto tops my list and I know I have to try it no matter what
I pretty much missed my opportunity to live in Japan this year, still hope to squeeze in a month and enjoy all that glorious food
I am just catching up on posts. I love your sense of humor…haha… “stick to.” Did you plans to visit Japan fall through? Not sure if you were able to visit before here before March…
Your post made my day, for your sense of humor and your writing style! Also you made me curious and I now want to try “natto”! You reminded me of my friend Clabbe from Stockholm who recently told me he’s gonna surprise me with the smelliest fermented herring in the world, which they call “Surströmming”.
: - ) 
) the ones that at least looks and smells good.