What does natto taste like?
Natto tastes deeply savoury, earthy and nutty, with a slightly bitter, sharp edge. The soybeans are soft and held together by sticky, stretchy threads that string from the bowl to your mouth. Most people notice the smell and the texture long before the taste.
The taste of natto, in short
| Quality | What to expect |
|---|---|
| Savoury depth | Very high, like a strong miso or a mature cheese |
| Nuttiness | Noticeable, from the soybeans |
| Bitterness | Slight, sharper in older natto |
| Smell | Strong and pungent, often compared to mature cheese |
| Texture | Soft beans in sticky, stringy threads |
What natto is
Natto is made from whole soybeans that are steamed and then fermented with a bacterium, Bacillus subtilis. The fermentation gives natto its deep savoury taste, its strong smell and its sticky threads. In Japan it is an everyday breakfast, eaten on hot rice with a little soy-based sauce and mustard, which usually come in sachets with the small tubs it is sold in.
Why natto is so sticky
The threads form during fermentation. The more you stir, the more threads and froth you get, and the milder and creamier the natto tastes. That is why it is usually stirred vigorously before the sauce goes in.
Why people love it or hate it
- The texture comes first. Slimy, stretchy threads are unusual in most food cultures, and many people decide before they taste anything.
- The smell is strong. It reminds some of a ripe cheese, others of something past its best.
- Familiarity matters. Even in Japan opinions are split: natto is a staple in some regions and much less popular in others.
You may enjoy natto if you like
- miso, soy sauce and other deeply savoury fermented flavours;
- strong, mature cheeses;
- soft-textured food that others find odd, such as okra or oysters.
If slippery textures put you off, natto is likely to be a miss, however good it tastes.
Trying natto for the first time
- Stir it well first, until it turns pale and frothy, then add the sauce and mustard.
- Eat it on hot rice. The rice softens both the taste and the texture.
- Add something you know, such as chopped spring onion or a little kimchi.
- Twirl your chopsticks to break the threads between bowl and mouth.
Will you like it? Ask about your own taste
Natto is a classic love-it-or-hate-it food, so an average rating tells you very little. Taste10 learns your personal taste and predicts how much you will enjoy a food before you try it, with the reason why. Photograph a tub of natto or a whole Japanese menu and see your own score.
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Questions and answers
Does natto taste like it smells?
Not quite. The taste is milder than the smell: savoury, nutty and a little bitter. Stirring it well and eating it on rice makes it gentler still.
What does natto taste similar to?
There is no exact match. People compare it to a strong miso, a mature cheese or very savoury cooked beans. The texture is what makes it unlike anything else.
Why is natto slimy?
The sticky threads are made by the bacteria that ferment the soybeans. Stirring produces more of them and makes the natto creamier.