納豆
なっとう
natto
= natto / fermented soybeans
Natto (納豆) are fermented soybeans with distinctive sticky texture and pungent aroma. An acquired taste, natto are nutritious and beloved by many Japanese.
Natto are soybeans fermented with Bacillus bacteria. Result has sticky, slimy texture. Natto have strong, ammonia-like smell. Mixed with rice and eaten with condiments (soy sauce, mustard, nori). Natto are very healthy—high in protein, vitamin K.
Natto is an acquired taste. Stir vigorously to activate stickiness.
納 (pay) + 豆 (bean)
EXAMPLE 1
納豆は、匂いが強い。独特だ。
Natto wa, nioi ga tsuyoi. Dokutoku da.
Natto have strong smell. It’s distinctive.
EXAMPLE 2
納豆をご飯に混ぜて食べる。
Natto wo gohan ni mazete taberu.
We mix natto with rice and eat it.
EXAMPLE 3
納豆は、本当に健康だ。栄養がたくさんある。
Natto wa, hontou ni kenkou da. Eiyou ga takusan aru.
Natto is really healthy. It has lots of nutrition.
Natto is acquired taste but highly valued in Japan.
Symbol of Japanese health food.
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