Natto for Breakfast

Every so often I treat myself to a bowl of natto in the morning — a traditional Japanese breakfast food that’s been enjoyed there for over a thousand years. They’re actually fermented soy beans and it may be a bit of an acquired taste, but it definitely grows on you. Not only is it delicious, but it’s a super health food with a whole slew of reported health benefits, containing amino acids, vitamin K and even B12.

As per tradition, I topped my natto with a bit of aonori (green laver) and sesame seeds.



6 thoughts on “Natto for Breakfast

    1. Green laver is called “aonori” in Japanese, which literally means “blue seaweed” 🙂
      Same idea as nori, but unlike nori, it doesn’t come in sheets — it usually comes finely shredded and it’s traditionally sprinkled over natto, okonomiyaki (Japanese savory pancake), or yakisoba (noodles stir fried with cabbage, carrots, and onion). It’s really good!

    1. Soy is by far the most common for natto, but apparently it can also be made with black beans. I’ve also heard that it’s possible with chickpeas! It’s pretty simple to make — you just need some Bacillus Natto powder (you can get it online), or what I always do is just buy a small package of commercial ready-made natto and mix a bit in with my cooked soy/black beans spread out on a cookie sheet, and place it in the oven with the light on and the door closed (unless your house is already really warm). And leave it there for about 20 hours. Hope you get the chance to give it a try 🙂

    2. Btw, as an edit to my last comment, I think that chickpeas may not be the best option though. I’d definitely try to go for a smaller type of bean. I think it would come out better ;P

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