What is Natto?
Natto is a fermented food made by fermenting soybeans using bacteria called “Bacillus subtilis.” However, whilst living in Spain, I had no starter so decided to experiment with fermenting the beans using cabbage leaves. The outcome was excellent.
According to the oldest tale surrounding the creation of natto, it was thought up somewhere around the 10th century BC and the middle of the 3rd century AD.
It is believed that it started getting sold as a product in the Edo period (1603 – 1868), eventually becoming a standard part of the Japanese breakfast. It is extremely popular as a healthy delicacy, possessing plenty of Vitamin K, soy protein, and dietary fiber.