Nattō
Traditional Japanese food made from fermented soybeans / From Wikipedia, the free encyclopedia
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Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto.[1] It is often served as a breakfast food with rice.[2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.[3][4][5]
Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture.[6][7][8][9][10] A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit.[11]