Nattō (納豆) is a traditional Japanese dish made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan.

An acquired taste due to its powerful smell and sticky consistency, even in Japan nattō is consumed mostly in the eastern Kanto region. A sweet variant called amanattō, made from azuki beans instead of soybeans, also exists.

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