Natto, or fermented soybeans, are everywhere in Japan. There are natto burgers, natto bruschetta made with heaps of natto mixed with melted cheese or tomatoes on toasted bread, and even natto curries and sushi. But the most common way Japanese people eat natto is for breakfast over steamed rice with condiments, such as pickled fruits and vegetables.
Sink your chopsticks into a heaping bowl of natto, lift and its renowned sticky strings appear. To many, this stickiness is an instant textural turnoff. To natto lovers like myself, the slime only serves to tantalize the palate with the rich, savoury flavour to come. Some people think the flavour is reminiscent of a strong cheese, but for natto fans it is mouth-watering umami heaven.
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