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August 1, 2026Short & citedBlog
Civic Viewpoint.
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Everyday Life • Food & Drink

Natto

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis natto.

Updated August 1, 20261 min readCited sources

Natto is a traditional Japanese fermented soybean dish known for its sticky texture and strong smell. It's increasingly available in Canadian grocery stores.

What it is

Natto is a Japanese food made by fermenting whole soybeans with Bacillus subtilis natto. It's recognizable by its stringy, slimy texture and pungent, ammonia-like aroma. In Japan, it's a common breakfast item, often served over rice.

How it's made and what it tastes like

Soybeans are soaked, steamed, then inoculated with natto bacteria and fermented for about a day. After cooling and aging, they develop the sticky threads that appear when stirred. The flavour is earthy and nutty, with a strong smell that can be surprising to newcomers.

Nutrition and availability in Canada

Natto is a nutrient-dense food, providing protein and notably high levels of vitamin K2, which is linked to bone and heart health. In Canada, it's sold in the refrigerated section of Asian grocery stores and some major supermarkets, especially in larger cities.

In short

  • Made from soybeans fermented with Bacillus subtilis natto
  • Rich in protein and vitamin K2
  • Often eaten for breakfast with rice in Japan
  • Increasingly available in Canadian grocery stores
Canadian angle

Natto is of interest to Canadian readers as a Japanese food that is increasingly available in Asian grocery stores and some major supermarkets, especially in larger urban centres.

Quick questions

What is natto?
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis natto. It is known for its sticky texture and strong aroma.
How is natto made?
Cooked or steamed soybeans are inoculated with natto bacteria and fermented, usually for about a day, then cooled and aged. The process produces the sticky threads typical of natto.
Is natto healthy?
Natto is nutrient-dense and provides protein and vitamin K2. It is often discussed for potential bone and heart benefits, but it should be considered part of an overall balanced diet.

Sources

  1. Encyclopaedia Britannica — https://www.britannica.com/topic/natto
    Supports: Definition of natto as a Japanese dish of fermented soybeans and its sticky, pungent characteristics.
  2. Kikkoman — https://www.kikkoman.com/en/cookbook/glossary/natto.html
    Supports: Traditional Japanese fermented soybean food, prepared by fermenting boiled or steamed soybeans with natto bacteria; sticky texture and aroma; common serving pairings.
  3. ScienceDirect — https://www.sciencedirect.com/topics/food-science/natto
    Supports: Fermentation process using Bacillus subtilis, incubation conditions, and discussion of nutrients and nattokinase.
  4. Healthline — https://www.healthline.com/nutrition/natto
    Supports: General description, taste descriptors, and nutritional discussion including possible bone and heart benefits.
  5. Merriam-Webster — https://www.merriam-webster.com/dictionary/natto
    Supports: Definition, pungent flavor, gluey texture, and preparation from steamed or boiled soybeans with bacteria.
  6. byFood — https://www.byfood.com/blog/what-is-natto-japanese-fermented-soybeans-p-608
    Supports: Typical retail availability in Japanese supermarkets and convenience stores, and common serving styles.