How to Eat Natto: A Japanese Guide

Natto is sticky and stringy fermented soybeans and is one of the most beloved traditional fermented foods in Japan. It may be intimidating at first because of its strong aroma, but once you get used to it, you'll enjoy the mesmerizing flavor of natto! Natto is so nutritious and versatile. I'll share how to eat natto from basic natto gohan with simple toppings and natto maki to natto spaghetti and omelette.

A bowl of warm rice with natto and miso soup for breakfast is so humble yet comforting, and a very Japanese way to start a day!

Natto has been loved in Japan for generations. It's known for its strong aroma, but I'll share tips and recipe ideas to help you start your natto journey. Once you get used to it, you might love natto as much as I do!

If you're interested in basic Japanese food guides, also check out Matcha Basics, What Is Koji?, How to Make Shio Koji, and Guide to Shiratama Dango.

Jump to:

• What is Natto?
• What Does Natto Taste Like?
• Where to Buy Natto
• How to Prepare Natto
• The Easiest Way to Eat Natto: Natto Gohan
• Best Natto Gohan Toppings for Beginners
• How to Make Natto Taste Better
• Natto for Beginners: Which Type Should You Try First?
• Natto Rice Variations
• Natto Recipes beyond Natto Rice
• What to Serve with Natto
• How to Store Natto
• Is Natto Healthy?
• More Japanese Breakfast Recipes

What is Natto?

Natto (納豆) is a traditional Japanese food made with soybeans fermented with natto-kin (納豆菌, Bacillus subtilis var. natto), the bacteria used to produce natto. It has a unique sticky, stringy texture and savory umami flavor, and the aroma is often described as pungent and funky for people who try it for the first time.

In Japan, natto is a popular breakfast food. Natto usually comes in individual packs with tare, a savory-sweet sauce, and karashi, Japanese mustard. Stirring natto makes it even more sticky and stringy, creating a fluffy texture. Then mix in the sauce and mustard to season, and place on the rice to enjoy together.

Natto can look (and smell) a little intimidating at first, especially if you are new to it. Think of it like stinky (yet delicious) cheese. Fermentation creates a funky aroma but is also a key to a deep, complex flavor. The same thing happens to natto! Natto-kin helps break down proteins in soybeans into amino acids, which gives natto its deep umami.

It is a nutritious fermented food. If it feels overwhelming at first, try it with simple toppings like green onion or kimchi. The toppings make natto much easier to enjoy. Natto is one of those humble foods that feels simple, comforting, and very Japanese.

What Does Natto Taste Like?

Natto has a savory, earthy, and slightly nutty flavor with a bold fermented aroma. The smell is stronger than the taste, so if you are nervous at first, don't worry!

Natto is usually enjoyed with soy sauce or the sauce-based tare it comes in the package. So it tastes savory and a little salty, perfect with warm steamed Japanese short-grain rice.

Natto is famous for its unique neba neba (ネバネバ, sticky and stringy) texture. It can be tricky to handle, especially with chopsticks. But some people love its stringy texture and stir it well until it becomes foamy and fluffy.

Where to Buy Natto

You can usually find natto at Japanese grocery stores or Asian grocery stores. In the U.S., it is often sold in the frozen section in small individual packs of three.

I usually buy Japanese natto from the frozen section at my local Asian grocery store and keep it in my freezer. There are many sauce flavors you can choose from basic dashi and soy sauce flavor to wasabi and TKG (tamago kake gohan). So try different flavors and find your favorite.

How to Prepare Natto

Preparing natto is so easy! Most store-bought natto comes in Styrofoam packaging for individual servings. Depending on the flavor, you'll also get the sauce and sometimes karashi.

First, open the package and remove the clear plastic film on top of the natto. Here are a few ways to remove plastic film easily. Pinch the center of the film with chopsticks and twist the film (or package) to lift. Another way is to pull the edge of the film, close the package, then pull the film out of the package.

Then, stir the natto well with chopsticks until it becomes sticky, stringy, and a little foamy. This helps make the texture lighter and fluffier.

Then add the tare and karashi, if using, and mix again. I like to add the sauce after stirring because it makes the natto easier to fluff up first.

Once it is mixed, transfer the natto over warm steamed rice and add your favorite toppings.

While these are the recommended steps for preparing natto properly, I'm so impatient when craving natto. So I just add tare and mix a few times to enjoy. Still, natto tastes so good with minimum strings hanging from my mouth!

The Easiest Way to Eat Natto: Natto Gohan

The first dish you need to try is natto gohan (納豆ごはん, natto rice)! Gohan means cooked rice in Japanese. It's the most basic and classic way to enjoy natto. Some people even eat it every day (like me)!

It's a simple dish of natto over warm Japanese short-grain rice. The rice is the center of Japanese cuisine, and natto is rice's best friend!

To make natto gohan, prepare one pack of natto, then put it over a bowl of warm steamed rice. Natto gohan is delicious as is, but if you feel fancy, add chopped green onion, nori, sesame oil, avocado, kimchi, or any toppings you like.

When enjoying, scoop bite-sized rice with a little natto on top with chopsticks. It's common not to mix everything, just scoop one bite at a time to enjoy. In this way, you won't make much mess in a bowl, so it's easier to wash off the slimy residue after the meal.

Best Natto Gohan Toppings for Beginners

The toppings make natto gohan fun and even more enjoyable, especially if you are trying it for the first time.

• Green onion: A classic choice for natto gohan. It adds a refreshing flavor that balances the fermented aroma.
• Egg: Serve with a soft-boiled egg, onsen tamago, or a fried egg. If you're in Japan or pasteurized egg is available, try raw egg! Natto tamago kake gohan (TKG) is so classic and so delicious.
• Nori: Seaweed adds savory flavor and a boost of umami. Try kizami nori (nori strips) or break it into small pieces to mix in.
• Kimchi: Spicy, tangy kimchi is one of the best toppings for beginners because its bold flavor balances natto so well.
• Chili Crisp: Add heat and crunch that natto needs.
• Cheese: Two fermented foods taste so well together.
• Avocado: Creamy avocado softens the flavor and makes natto feel more familiar.
• Sesame seeds and oil: A simple topping that adds nutty flavor and a little texture.
• Shiso: Fresh shiso adds a bright, herbal flavor that makes natto feel lighter.
• Umeboshi: Salty, sour pickled plum cuts through the richness and gives natto rice a bright punch.

How to Make Natto Taste Better

Does the strong aroma of natto intimidate you? Don't worry, I understand. Actually, a lot of Japanese people don't like natto for that exact reason.

But if you're new to natto, chances are, you're just unfamiliar with the smell. Once you get used to it, you may start to love the strangely mesmerizing flavor of natto! Until then, try these tips to help you start your natto journey.

First, there's a mild-smelling natto product called Niowanatto. According to Mizkan, Niowanatto was developed to reduce the strong aroma of natto by using a specific natto bacteria strain. So if you see this product at your local Asian grocery store, give it a try.

Also, some people find small-bean natto (小粒納豆, kotsubu natto) or hikiwari (ひきわり, crushed beans) natto easier to enjoy. Kuromame (黒豆, black beans) natto tastes milder than regular natto.

The sauce and topping also help. Try toppings like green onion, kimchi, cheese, canned tuna, or avocado. Stirring in the sauce that comes with it is good, but other fun sauces like mayonnaise and chili crisp make natto more beginner-friendly.

Cooking natto can make the aroma and flavor feel milder. Try natto in an omelette and fried rice.

Also, if you don't like the stringy texture, you don't have to stir much. Just stir a few times to mix the sauce to minimize the sticky texture.

Start with a small amount of natto over more rice, then add more as you get used to the taste.

Natto for Beginners: Which Type Should You Try First?

I recommend starting with small-bean natto, hikiwari natto, or black bean natto.

Small-bean natto is easy to mix with rice and has a nice balance of flavor and texture. Hikiwari natto is made with crushed soybeans, so the texture is softer and it blends into rice more easily.

Black bean natto tastes a little milder and sweeter than regular soybean natto. It tastes more like beans than natto.

Natto Rice Variations

Once you know the basic natto rice method, you can enjoy it in many different ways. Here are some simple variations to try.

• Classic Natto Rice: Natto mixed with tare and karashi, then served on warm Japanese short-grain rice. Add chopped green onion for a refreshing topping.
• Natto Egg Rice: Top natto rice with an onsen tamago, soft-boiled egg, or fried egg. The egg makes the bowl richer and more satisfying. Egg-flavored natto is also my favorite, almost like a natto version of tamago kake gohan (TKG).
• Natto Kimchi Rice: Add kimchi for a spicy, tangy flavor. This is one of my favorite beginner-friendly combinations because kimchi balances the strong aroma of natto.
• Natto Avocado Rice: Add chopped avocado for a creamy bowl. Adding chili crisp is also delicious.
• Natto Poke Bowl: Stir natto into poke and top with rice. The bold poke flavor makes the natto taste milder, making it a satisfying high-protein meal.
• Natto Fried Rice: Cook natto with rice, vegetables, and egg to make a simple natto fried rice. Drizzle with soy sauce and season with salt and pepper to taste.

How to Store Natto

Store natto in the refrigerator or freezer, depending on the package instructions. In the U.S., natto is often sold frozen, so I usually keep extra packs in the freezer and thaw them in the refrigerator overnight.

If you're in a rush, transfer frozen natto to a microwave-safe container and microwave for 15 seconds at a time until defrosted.

Once thawed, keep natto refrigerated and enjoy it by the date on the package. After opening a pack, it is best to eat it right away.

I do not recommend leaving natto at room temperature for a long time. It is a fermented food, but it still needs to be handled like a refrigerated food.

Is Natto Healthy?

Natto is a nutritious fermented soybean food. It provides plant-based protein, fiber, and vitamin K2, and it contains bacteria from fermentation.

Because natto is fermented, it has a unique flavor and texture, but that fermentation is also part of what makes it special. It is one of those traditional Japanese foods that feels simple, everyday, and deeply nourishing.

One important note: natto is high in vitamin K2, so if you take warfarin or medication affected by vitamin K, talk with your healthcare provider before eating natto.

For most people, natto can be a wonderful addition to a balanced diet, especially if you enjoy savory Japanese breakfasts.

More Japanese Breakfast Recipes

If you love simple Japanese breakfast dishes like natto rice, try these next:

• Tuna Mayo Onigiri
• Chirashizushi (Scattered Sushi)
• Cold Ramen Noodle Salad
• Banana Matcha Latte

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!