Natto: What Does It Taste Like?

Hey guys! Ever been curious about natto? You know, that fermented soybean dish that's super popular in Japan? If you're wondering "What does natto taste like?", you're in the right place! Natto is a unique food with a very distinct flavor and texture. People either love it or hate it, and there's not much in between. Let's dive deep into the world of natto to explore its taste, smell, texture, and everything else that makes it so special. Understanding these aspects can help you decide if you want to give it a try or at least appreciate it from afar!

What is Natto?

Before we get into the taste, let's understand what natto actually is. Natto is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. This fermentation process gives natto its characteristic sticky, slimy texture and a strong, pungent smell. Natto has been a part of the Japanese diet for centuries, with some believing it originated as early as the Nara period (710-794 AD). It’s not just a food; it’s a cultural icon! Traditionally, natto is made by steaming soybeans, then adding the Bacillus subtilis bacteria. The mixture is kept at a consistent temperature for about 24 hours to allow fermentation. After fermentation, the natto is left to mature for a few days in refrigeration. This process develops the unique flavors and textures that natto is known for. Nowadays, you can easily find pre-packaged natto in most Japanese grocery stores and even online. It usually comes in small polystyrene containers, often with packets of soy sauce and mustard to enhance the flavor. So, next time you're at an Asian market, keep an eye out for this intriguing dish!

The Taste of Natto: A Deep Dive

Okay, let's get to the main question: what does natto taste like? Describing the taste of natto is quite a challenge because it’s so complex and unique. The most common description is "earthy" or "nutty", but that hardly captures the full experience. Here's a more detailed breakdown:

• Earthy and Nutty: At its base, natto has a subtle earthy flavor, similar to other beans. There's also a nutty undertone, reminiscent of roasted nuts, but it's much more subtle. These flavors are often masked by the more dominant characteristics.
• Umami: Natto is packed with umami, the savory fifth taste that’s often associated with Japanese cuisine. This umami flavor comes from the fermentation process, which breaks down proteins into amino acids. It adds a depth and richness to the taste, making it quite satisfying.
• Slightly Bitter: Some people detect a slight bitterness in natto. This bitterness isn't overpowering but adds another layer to the flavor profile. It’s similar to the bitterness you might find in dark chocolate or strong coffee.
• Pungent: The fermentation process gives natto a pungent flavor, which can be off-putting to some. This pungency is often compared to strong cheese or kimchi. It’s a sharp, intense flavor that lingers on the palate.
• Overall Impression: The overall taste of natto is a combination of these elements, creating a flavor that is both complex and unique. It’s not something that can be easily compared to other foods, which is why it’s so polarizing. You really have to try it to understand it!

The Smell of Natto: Prepare Yourself!

The smell of natto is just as distinctive as its taste, and it's often the first thing that people notice. The aroma is strong, pungent, and often described as "ammonia-like". This smell comes from the fermentation process, which produces various volatile compounds. While some people find the smell unpleasant, others find it strangely appealing. It's definitely an acquired taste! The intensity of the smell can vary depending on the type of natto and how it's prepared. Some brands have a milder aroma, while others are much stronger. If you're trying natto for the first time, be prepared for a sensory experience. The smell is a big part of that experience, and it sets the stage for the unique flavors and textures to come. Just remember, even if the smell is a bit off-putting at first, the taste might surprise you!

The Texture of Natto: Sticky and Slimy

The texture of natto is probably its most defining characteristic. It's sticky, slimy, and stringy, all at the same time. When you stir natto, it develops long, gooey strands that can stretch quite a distance. This texture is caused by the polyglutamic acid produced during fermentation. It's what gives natto its unique mouthfeel. For many people, the texture is the biggest hurdle to overcome when trying natto. It can be quite different from anything else you've eaten before. However, once you get used to it, the texture can be quite enjoyable. It adds a unique dimension to the eating experience, making it more interesting and satisfying. Some people even find the stickiness to be part of the appeal, enjoying the way the natto clings to their chopsticks. If you're new to natto, try mixing it thoroughly to develop the stickiness before eating. This can enhance the flavor and make the texture more palatable.

How to Eat Natto: A Beginner's Guide

So, you're brave enough to try natto? Great! Here’s a quick guide on how to eat natto like a pro. First, open the container and remove the packets of soy sauce and mustard, if included. Then, stir the natto vigorously with your chopsticks. The more you stir, the stickier and stringier it becomes. This is an important step, as it enhances the flavor and texture of the natto. Next, add the soy sauce and mustard to the natto and stir again. The soy sauce adds a salty, savory flavor, while the mustard adds a bit of heat and complexity. Some people also like to add other toppings, such as chopped green onions, dried bonito flakes, or a raw egg. Experiment to find your favorite combination! The most common way to eat natto is over a bowl of hot rice. The warm rice helps to mellow out the strong flavors of the natto and makes it easier to eat. You can also eat natto with toast, noodles, or even in sushi rolls. There are endless possibilities! If you're not a fan of the texture, try mixing the natto with other ingredients to mask the sliminess. Adding it to a stir-fry or mixing it with avocado can make it more palatable. And don't be afraid to experiment with different brands and preparations to find one that you enjoy. Natto is a versatile food that can be adapted to suit your taste. So, go ahead and give it a try! You might just discover your new favorite food.

Health Benefits of Natto: Why You Should Eat It

Besides its unique taste and texture, natto is also incredibly healthy. It’s packed with nutrients and offers a wide range of health benefits. Here are some of the reasons why you should consider adding natto to your diet:

• High in Protein: Natto is an excellent source of protein, containing all nine essential amino acids. This makes it a great choice for vegetarians and vegans looking to boost their protein intake.
• Rich in Vitamins and Minerals: Natto is loaded with vitamins and minerals, including vitamin K2, vitamin B2, iron, potassium, and magnesium. Vitamin K2 is particularly important for bone health and blood clotting.
• Promotes Gut Health: The fermentation process creates beneficial probiotics that can improve gut health. These probiotics help to balance the gut flora, which can boost the immune system and improve digestion.
• Supports Bone Health: Natto is one of the best sources of vitamin K2, which plays a crucial role in bone health. Vitamin K2 helps to transport calcium to the bones, making them stronger and less prone to fractures.
• May Improve Cardiovascular Health: Some studies suggest that natto may help to lower blood pressure and reduce the risk of heart disease. This is due to the presence of nattokinase, an enzyme that helps to dissolve blood clots.

Including natto in your diet can be a great way to improve your overall health and well-being. So, even if you're not a fan of the taste, it's worth considering for its health benefits!

Natto Around the World: Variations and Uses

While natto is primarily associated with Japan, it's also consumed in other parts of the world. Different regions have their own variations and uses for this fermented soybean dish. In Korea, a similar dish called cheonggukjang is made with fermented soybeans and is often used in stews and soups. It has a strong, pungent flavor similar to natto. In China, fermented soybeans are used to make various sauces and condiments, such as dou豉 chi and douchi. These fermented soybean products are used to add depth and flavor to dishes. Outside of Asia, natto is gaining popularity as a health food. It's often added to smoothies, salads, and other dishes to boost their nutritional value. Some companies are even producing natto supplements and powders for those who want to enjoy the health benefits without the strong flavor and texture. As more people discover the unique taste and health benefits of natto, it's likely to become even more popular around the world. So, keep an eye out for it at your local grocery store or Asian market. You might just be surprised by how much you enjoy it!

Conclusion: Is Natto For You?

So, what does natto taste like? It’s a complex question with no easy answer. Natto is a unique food with a distinctive flavor, smell, and texture that can be both intriguing and off-putting. Whether you love it or hate it, there’s no denying that natto is a culinary experience. If you're curious about trying natto, I encourage you to give it a shot. Just be prepared for a sensory adventure! Start with a small portion and experiment with different toppings and preparations to find what works best for you. And remember, even if you don't love the taste, you can still appreciate the health benefits. Who knows, you might just become a natto convert! So, go ahead and take the plunge. The world of fermented soybeans awaits!