(納豆) is a traditional Japanese
dish made from fermented
soybeans, popular especially at breakfast
. A rich source of protein
, nattō and the soybean paste miso
formed a vital source of nutrition
in feudal Japan.
An acquired taste due to its powerful smell and sticky consistency, even in Japan nattō is consumed mostly in the eastern Kanto region. A sweet variant called amanattō, made from azuki beans instead of soybeans, also exists.