Traditionally, natto is first mixed with soy sauce or Japanese mustard (Japanese light soy sauce and yellow mustard are used for boxed natto sold in general department stores), stirred until it appears silky, and served on white rice, which is natto rice. Some people mix natto with raw eggs, onions, lotus seeds, radishes, firewood and other ingredients.

Hokkaido and Tohoku sometimes mix natto with sugar. Eating with mayonnaise is also creative. If you add sauce without stirring, too much water will reduce the viscosity. Onions and mustard can suppress the pungent smell of natto ammonia. Those who are not used to eating natto think it is rotten boiled soybeans.

Extended data

Natto contains all the nutrients of soybean and special nutrients added after fermentation, including saponin, isoflavone, unsaturated fatty acid, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins, various amino acids and minerals, and is suitable for long-term consumption and health preservation.

According to Japanese doctors and physiologists, protein in soybean is insoluble, but it becomes soluble after being made into natto, and amino acids are produced, while various enzymes that do not exist in raw materials are produced by Bacillus natto and related bacteria, which is helpful for digestion and absorption in the stomach.

The components of natto are: moisture 6 1.8%, crude protein 19.26%, crude fat 8. 17%, carbohydrate 6.09%, crude fiber 2.2% and ash 1.86%. As a plant food, it has the highest crude protein and fat content.

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