|
Natto (納豆)
is a traditional
Japanese dish made from
fermented
soybeans, popular especially at
breakfast. A rich source of
protein, natto and the soybean paste
miso formed a vital source of
nutrition in
feudal Japan.
An acquired taste due to its powerful smell and sticky
consistency, even in Japan natto is consumed mostly in the eastern
Kanto region. A sweet variant called amanatto, made from
azuki beans instead of soybeans,
also exists.
|
 |
