Legume

Natto

Natto is whole soybeans fermented with Bacillus subtilis var. natto until sticky, aromatic, and strongly savoury. Texture is stringy; flavour is nutty-ammoniac and umami-rich—an acquired staple of Japanese breakfasts. Stir to develop threads; serve over rice with mustard and soy. Distinct from tempeh or miso as a whole-bean sticky ferment.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Hikiwari Natto

Black Bean Natto

Itohiki Natto

Characteristics

Preparations

FreshFrozenStirred

Provenance

OrganicSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

FermentedPungentSavouryStickyUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 114

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.18 g
Polyunsaturated Fat 0.31 g
Cholesterol 0 mg
Sodium 9.39 mg
Salt 0.02 g
Total Carbohydrate 19.2 g
Dietary Fibre 6.03 g
Total Sugars 2.15 g
Complex / starch 11.4 g
Protein 9.47 g
Water 60.8 g

Detailed nutrients

Energy 114 kcal
Water 60.8 g
Carbohydrates 19.2 g
- Sugars 2.15 g
  - Monosaccharides 1.5 g
  - Disaccharides 0.65 g
- Starch 11.4 g
  - Amylose 2.85 g
  - Amylopectin 8.55 g
  - Digestible Starch 9.69 g
  - Resistant Starch 1.14 g
- Fibre 6.03 g
  - Soluble Fibre 2.11 g
  - Insoluble Fibre 3.92 g
Protein 9.47 g
- Plant Protein 9 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.18 g
- Polyunsaturated Fat 0.31 g
  - Omega-3 0.03 g
  - Omega-6 0.16 g
Vitamins 175 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.75 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 5.7 µg
- Vitamin B9 — Folate 135 µg
- Vitamin C 2 mg
- Vitamin E 0.55 mg
- Vitamin K 8.8 µg
Minerals 237 mg
- Major Minerals 229 mg
  - Calcium 50 mg
  - Sodium 9.39 mg
  - Potassium 170 mg
- Trace Minerals 7.4 mg
  - Iron 2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.21 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.75 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.23 · vitamin-b7-biotin: 5.7 · vitamin-b9-folate: 135.4 · vitamin-e: 0.55 · vitamin-k: 8.8 ·

Minerals

Sodium: 9.39 · Potassium: 170 · Calcium: 50 · Iron: 2 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Natto.

Pairs well with

Classic and complementary matches

Egg
MustardTraditional
Nori
RiceJapanese breakfast
Soy Sauce
Spring Onion

Usually avoid with

Often clash in flavour or tradition

History

1000JP

Japanese cookery developed natto as a preserved soybean breakfast food.

1900JP

Commercial natto production standardised packs for urban markets.

2000

Global Japanese groceries stocked frozen and fresh natto.