Natto is a traditional Japanese food made from fermented soybeans, known for its distinctive sticky texture, strong smell, and unique flavor that has made it one of Japan's most polarizing dishes.

The origins of natto date back over a thousand years, with one legend claiming it was discovered by accident when cooked soybeans, stored in rice straw (which naturally contains the bacteria responsible for fermentation), fermented during transport in a samurai's saddlebag.

The preparation of natto is relatively simple but requires specific fermentation conditions. Soybeans are soaked, steamed, and then fermented with Bacillus subtilis bacteria at a controlled temperature. The result is beans covered in a characteristic stringy, sticky substance that forms cobweb-like strands when stirred.

Traditional serving methods involve vigorously stirring the natto until it becomes even stickier, then seasoning it with soy sauce, mustard, and chopped chives. It's typically eaten for breakfast over hot white rice, though some people also enjoy it with other accompaniments like raw egg, kimchi, or wrapped in nori.

Regional variations exist throughout Japan, with some areas preferring larger soybeans while others use smaller ones. In recent years, manufacturers have also introduced flavored varieties and even natto made from black soybeans to appeal to different tastes.

From a nutritional standpoint, natto is a powerhouse food. It's exceptionally rich in protein, fiber, and vitamin K2, which is important for bone health. The fermentation process creates beneficial probiotics that support gut health. However, due to its high vitamin K content, people on blood-thinning medications should consult their healthcare provider before consuming natto regularly.

While natto's strong smell and slimy texture might be challenging for newcomers, many people grow to appreciate its unique umami flavor and impressive health benefits. It's worth noting that the smell can be quite potent, so it's best to keep this in mind when eating it in public or storing it in shared spaces.