We eat many foods made from soybeans. Historically, because Japanese didn’t eat meats, soybeans were one of the most important sources of protein. Soybean sauce, MISO- fermented soybeans paste, TOFU- soybean curd are well-known in the world.
NATTO is also common in Japan.
It is one of the fermented soybeans. It is very stringy, sticky and strong-smelling.
Because of strong smell, likes and dislikes are from person to person- generally speaking, people living in KANSAI especially dislikes it.
But recently NATTO is getting popular, because it includes superior nutrients- reducing blood clots, helping prevent cancer.
NATTO is usually packed in Styrofoam package.
Small pouches of Special sauce and mustard are usually packed with it.
First, remove the film and put the sauce and mustard.
Then mix them well.
My best way to eat it is put it on a bowl of steamed rice.