Nattō

Nattō (なっとう or 納豆^?) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food.

As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō can be an acquired taste because of its powerful smell, strong flavor, and slippery texture.

In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.^[1]

The Japanese media frequently claim, especially in television shows for health-concerned viewers, that nattō is health-enhancing and that these claims are backed by medical research.