Natto is a Japanese dish that is prepared from fermented soya beans. Although there is no meat in it, it is characterised by a high amount of protein and minerals. The dish can be an excellent alternative to, but also a complement to, meat dishes.

Natto used to divide Japan. In Kansai it was disliked for its appearance and taste, but in Kantō it was appreciated for its valuable nutritional properties. Soya for the preparation of the dish in Japan is exclusively natural, as there is a ban on the cultivation of genetically modified varieties. To make the dish, the soybeans are fermented for hours with lactic acid. The final dish should have the consistency of a better slurry with grey mucus. The Japanese eat natto on its own, with meat dishes or soups. You can also get dried natto in shops, which is added to salads, muesli, soups and yoghurts.