What is natto?
Natto is a type of fermented soybean commonly eaten in Japan. The beans are fermented with lactobacillus culture, the same thing we use to make yogurt, cheese, beer and wine. Like other foods made from soybeans, such as tofu and tempeh, it is high and protein and low in fat. Many health claims are made regarding natto, but many people simply eat it for sheer enjoyment.
Why did I start this blog?
Natto is not common in the United States, and most references I could find mentioning natto in English were either from health food evangelists or people who, to put it lightly, hated the stuff. My own first experience with natto also left me unimpressed, but on a trip to Japan, I decided to give it another chance, and really enjoyed it. Now I regularly stock up on a variety of brands at my local Japanese grocery. However, natto comes in a number of types and flavors, and I can never remember which ones I liked best. This blog is an attempt to illuminate the world of commerical natto for anyone who might be inclined to try it.
I'll try to post whenever I open a new package...