Beginner’s Guide to Natto (Japanese Fermented Soybeans)

Discover everything about natto, from health benefits to easy prep, tasty recipes, and beginner-friendly tips for natto haters.

The smelly, sticky, and stinky Japanese food, yes, we’re talking about natto, is the star of this post.

I totally get why some people try it and don’t like it; I used to hate it too! But because of its health benefits and easy prep, I experimented with different ways to get used to natto. Now, I enjoy it almost every day 🙂

In this post, I’ll cover the basics of natto, share tips and tricks to help you get used to it, and show you how to actually enjoy it!

🎁FREE Natto eBook

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🫘What is Natto?

Natto is a traditional Japanese food made by fermenting steamed beans, usually soybeans, with natto bacteria for about 20 hours. Because the fermentation process depends on this bacteria, the quality of natto relies on careful temperature control throughout each stage, from fermentation to maturation.

There are several types of natto, which vary by the size of the beans, whether the beans are whole or minced (Hikiwari), and the type of beans used, such as soybeans, black beans, or mung beans.

❤️‍🩹The Health Benefits of Natto

Natto is considered a superfood because it offers a wide range of health benefits. Some of the key benefits include:

1. Supports bone and heart health
2. Helps dissolve blood clots
3. Improves nutrient absorption
4. Rich in vitamins and minerals
5. Boosts the immune system
6. Packed with probiotics

🍳How to Prep Natto

How to Open a Natto Package

Step 1: Open the lid and remove the seasoning packets.

Step 2: Lift the film and press it gently against the bottom part of the container and the lid.

Step 3: Slide the film along the edge of the container to separate the beans from the film.

Step 4: Place the film on the lid for support and peel it off completely.

How to Mix Natto for the Best Flavor & Texture

Step 1: Stir the natto gently with chopsticks for about 25 times, being careful not to puncture the container.

Step 2: Add the seasoning packets if you like.

Step 3: Mix more until the natto becomes sticky and slightly white.

🥢How to Eat Natto

There’s no strict rule for eating natto, but here are two common ways people enjoy it:

Option 1: Pour the natto over warm rice and add your favorite toppings, such as chopped scallions, kimchi, or anything else you like.

Option 2: Serve the natto and rice separately and enjoy it as a side dish. I like this option because the rice bowl won’t be sticky, and you can even serve the natto straight from the container, which means fewer dishes!

🗄️Storage Tips

Keep natto in the fridge (ideally in the colder area in the fridge) and eat it by the expiration date.

You can also freeze it for up to a month. To defrost, move the frozen natto to the fridge half a day or a day before eating.

While you can freeze the natto packs as they are, it’s better to place them in an airtight container. This helps prevent them from drying out and stops odors from transferring to other foods.

🫶How to Get Used to Natto

I completely understand how off-putting natto can look the first time you try it because I used to hate it too!

But for its health benefits and the ease of prepping, I really wanted to be able to eat it. Now, I eat natto almost every day, and my skin and gut are so happy. I’m glad I was able to conquer natto.

So here are the tips and tricks that helped me learn to love it:

Mask the Smell and Taste with Stronger Flavors

Natto has a unique, bitter, stinky flavor, so it helps to mask it with other strong tastes at first. You can try combining natto with:

• Kimchi
• Cheese
• Aromatic herbs and veggies such as scallions, cilantro, mustard, or garlic
• Bold flavors like mayonnaise, curry, ume, or furikake

Start with a small amount of natto mixed with other ingredients (try a 1:4 ratio of natto to other ingredients) and gradually increase the amount as you get used to the flavor.

I started with a mix of natto, grated nagaimo, okra, kimchi, and egg, and slowly increased the natto over time. Now I can even eat it on its own!

Choose the Right Natto Brands

If possible, pick natto brands with a milder smell, like におわなっとう (niowanattou) or hikiwari-style (minced natto). These are less intense in flavor and smell, which makes it easier to get used to natto.

Tame the Texture

Natto’s slimy and sticky texture can be off-putting at first. Heating it or washing it with water can reduce the sliminess. This may slightly reduce some of the health benefits, but it’s worth it if it helps you enjoy natto and get used to it.

Add Umami-Rich Ingredients

Because natto itself can taste a little bitter or plain, I like to add umami-rich ingredients such as canned tuna, dashi, avocado, or cheese to balance the flavor and make it more enjoyable.

Don’t Eat Natto Alone at First

I’ve seen noobs beginners eat natto straight from the container even though they knew they wouldn’t like it, and that’s one of the worst things you can do when trying to get used to a new food!

Until you get familiar with natto’s texture and flavor, mix it with something else and gradually increase the amount. This trick worked for me!

🔪Easy Natto Recipes for Natto Haters

Now that you know the tips and tricks to get used to natto, here are a few easy recipes that put them into practice!

Keep in mind that heating natto may reduce some of its health benefits. However, I think it’s worth it if it helps you get used to eating natto, and eventually enjoy it as is. If you’re up for it, give these a try!

Natto Fried Rice – Natto Level: ★☆☆☆☆

If you aren't a fan of natto’s stickiness, this fried rice recipe is perfect. It includes other umami-rich ingredients that help mask natto’s bitterness.

Natto Salad – Natto Level: ★☆☆☆☆

This might be my favorite way to enjoy natto. I loved it even back when I didn’t like natto, and my husband likes it too, so it’s a great option for anyone who’s still not used to natto.

Natto Miso Meat Sauce – Natto Level: ★★☆☆☆

Even my husband, who used to dislike natto, didn’t realize it contained natto at first! (I may have tricked him!) It’s versatile and perfect for meal prep.

Natto Dressing – Natto Level: ★★☆☆☆

A unique way to enjoy natto. The natto isn’t in its usual shape, so you might not even notice it’s there if no one tells you. There’s still a slight natto aroma, though.

Natto Kimchi Cheese Toast – Natto Level: ★★★☆☆

Think of this as the Western version of the natto kimchi bowl. Natto pairs really well with other fermented ingredients like kimchi and cheese, and the nori adds a nice ocean-like flavor.

Natto Kimchi Don (Rice Bowl) – Natto Level: ★★★★☆

This recipe helped me personally get used to natto! Use the recipe below as your base and add anything you like to help mellow the natto flavor and smell, such as kimchi or canned tuna. Start with a small amount of natto and gradually increase it as you get used to the taste.

1

Natto Gohan (Japanese Fermented Soybeans Rice Bowl)

Natto Gohan made simple. Learn how to turn fermented soybeans into a quick, nourishing rice bowl with great flavor and everyday ingredients.

Check out this recipe

(Extra) Natto Banana Toast

I found this one during my research and tried it… and I didn’t love it. Natto’s bitterness still came through, and I didn’t think it worked with bananas. Some people seem to like it, though, so maybe I needed more bananas and honey. If you’re curious, give it a try and let me know how it goes!

How to Make It:

1. Mash 1 banana and mix it with natto (minced or as is).
2. Toast a slice of bread, top it with the banana-natto mixture, drizzle honey, and sprinkle some salt. (Or toast the bread with the mixture already on top.)

❓Frequently Asked Questions

Over to You!

I hope this guide gave you helpful tips (and a little courage) to try natto!

I’d love to hear about your natto journey. Did you try one of the recipes? Did any flavors or combinations surprise you? Leave a comment below or send me an email to share your experience.

If you’re still nervous, start small, just a bite or two with your favorite topping, and let yourself get used to it at your own pace. Remember, everyone’s taste buds are different, and there’s no “right” way to enjoy natto.

And if you discover a creative way to eat it, I’d love for you to share it so we can all try new ideas together!

🎁 Grab your FREE Natto eBook! It’s packed with tips and tricks to help you get used to natto, plus easy recipes you can print, cut, and keep in your recipe card box.