Database: Natto

Nattō is made from soybeans that are steamed until soft, then wrapped in rice straw and left to ferment for several days. The result is soft, sticky, and easy to digest. Due to its mild taste, nattō is commonly mixed with scallions, mustard, raw egg, and soy sauce. It makes a protein-rich (and strong smelling) companion to a steaming bowl of rice.