Nattō: Japan’s Sticky, Pungent, and Highly Divisive Fermented Food
Love them or hate them, the pungent fermented beans of nattō are a fixture in the Japanese food scene.
The unique stickiness and distinctive aroma of nattō, made by fermenting steamed soybeans sprinkled with nattōkin, a variant of the bacterium Bacillus subtilis, is craved by some, but shunned by more than a few as well.
Ibaraki Prefecture, known for its Mito nattō, is the top region for production in Japan. The highest consumption is in Tōhoku. Over in Western Japan, nattō is less commonly consumed, with many people tending to avoid it.
The origin of nattō is debated, with some saying it dates back to the Jōmon period (ca. 10,000–300 BCE) and others to the Heian period (794–1185), with the exact region it comes from unknown.
Author's summary: Nattō is a traditional Japanese food.