Natto, the fermented soybean dish, is a cornerstone of Japanese breakfast, celebrated for its potent nutritional profile and unique, polarizing flavor. For many, the sticky, stringy texture and pungent aroma are an acquired taste, presenting a significant hurdle to enjoying this superfood. However, it doesn’t have to be that way! With a few clever culinary adjustments and a willingness to explore, you can unlock a whole new world of deliciousness and make natto a welcomed addition to your diet. This comprehensive guide will delve into the art of enhancing natto’s flavor, transforming it from an intimidating delicacy into a truly enjoyable and even craveable experience. We’ll explore the science behind its taste, the essential condiments, and creative recipe ideas that cater to a variety of palates.
Understanding the Natto Enigma: What Makes It So Unique?
Before we dive into how to improve its taste, it’s crucial to understand what gives natto its distinctive character. Natto is made by fermenting cooked soybeans with a specific bacterium, Bacillus subtilis var. natto. This fermentation process is responsible for several key attributes:
The Sticky Stringiness (Ne-ba-ne-ba): This characteristic sliminess is due to the production of polyamines, particularly putrescine and spermidine. While visually off-putting to some, this texture is integral to the natto experience and can be surprisingly pleasant when balanced with other flavors.
The Pungent Aroma: The fermentation also produces volatile compounds, including ammonia and sulfur-containing substances, which contribute to natto’s signature pungent smell. This aroma is often the biggest barrier for newcomers.
The Umami Richness: Beneath the initial intensity lies a deep, savory umami flavor, a result of the breakdown of proteins into amino acids during fermentation. This umami is what makes natto so satisfying and pairs exceptionally well with other savory ingredients.
The Nutrients: Natto is a nutritional powerhouse, rich in protein, dietary fiber, vitamins (especially K2, B vitamins), and minerals. It’s also a good source of probiotics, benefiting gut health.
The key to making natto taste better lies in understanding these components and finding ways to complement, mask, or enhance them to your preference.
The Essential Foundation: Mastering the Basic Preparation
The way you prepare natto before adding any flavorings is fundamental. Even with the best condiments, improperly prepared natto can remain less than appealing.
The Stirring Ritual: More Than Just Mixing
The common advice for preparing natto is to stir it vigorously. But why? Stirring aerates the natto, activating the enzymes that create the sticky strands and also helps to mellow out some of the harsher notes.
Number of Stirs: There’s no hard and fast rule, but generally, the more you stir, the stickier and potentially smoother the texture becomes. Some enthusiasts claim that stirring 50-100 times is optimal for developing the ideal consistency and flavor. Don’t be afraid to experiment to find your personal preference.
The Purpose of Stirring: Beyond texture, stirring also helps to integrate the included soy sauce and mustard packet (or your chosen seasonings) more effectively. This even distribution is crucial for consistent flavor throughout the dish.
The Included Condiments: Soy Sauce and Karashi Mustard
Most packaged natto comes with small packets of soy sauce and karashi mustard (Japanese hot mustard). These are not arbitrary additions; they are carefully chosen to complement natto’s flavor profile.
Soy Sauce: Provides a salty, umami base. Choose a good quality Japanese soy sauce for the best results.
Karashi Mustard: This is where the magic happens for many. Karashi has a sharp, pungent kick that cuts through the richness and stringiness of natto. It’s not like Western mustard; it’s more about a direct, fiery heat.
Mixing Order: While some prefer to mix the soy sauce and mustard into the natto together, others find it more effective to add the soy sauce first, stir, and then add the mustard and stir again. This allows the soy sauce to begin mellowing the natto before the mustard’s sharp flavor is introduced.
Beyond the Basics: Enhancing Natto’s Flavor with Savory Additions
Once you’ve mastered the basic preparation, it’s time to explore the vast world of flavor enhancers. These ingredients can dramatically alter the natto experience, masking its intensity and introducing new dimensions of taste.
The Umami Brigade: Amplifying the Savory Notes
Natto already possesses a good amount of umami, but you can push this even further with these additions:
Katsuobushi (Bonito Flakes): The smoky, fishy umami from katsuobushi is a classic pairing with natto. Sprinkle a generous amount over your stirred natto for an instant flavor upgrade. The umami from the bonito flakes complements the fermented soybeans beautifully.
Ponzu Sauce: This citrus-based soy sauce adds a tangy, bright counterpoint to natto’s richness. The acidity cuts through the fattiness and the citrus notes provide a refreshing contrast.
Mentsuyu (Noodle Broth Base): Mentsuyu, often used for soba and udon noodles, is a concentrated mixture of soy sauce, mirin, dashi, and other seasonings. It offers a complex savory and slightly sweet profile that works wonders with natto.
Worcestershire Sauce: While not traditionally Japanese, a dash of Worcestershire sauce can add a complex layer of umami, tang, and spice that many find appealing with natto.
The Aromatic Arsenal: Introducing Freshness and Fragrance
Aromatic ingredients are key to masking the pungent smell and adding layers of complexity.
Scallions (Green Onions): Finely chopped scallions are perhaps the most popular and effective aromatic addition. Their fresh, slightly pungent bite adds a vibrant contrast.
Garlic: Minced fresh garlic or garlic powder can provide a powerful aromatic boost. Be judicious, as too much can overpower the delicate flavors.
Ginger: Grated fresh ginger adds a zesty, warming element that can effectively cut through the natto’s pungency.
Shiso Leaves: These aromatic Japanese herbs offer a unique minty, slightly peppery flavor that pairs exceptionally well with natto. Chop them finely and mix them in.
Nori (Seaweed): Crumbled or chopped toasted nori sheets add a subtle oceanic flavor and a pleasant crisp texture.
The Heat Seekers: Adding a Spicy Kick
For those who enjoy a little heat, spice can be a fantastic way to mask and complement natto’s flavor.
Chili Oil (La-yu): A drizzle of Japanese chili oil adds both heat and a subtle sesame aroma. Look for varieties with crunchy chili flakes for added texture.
Shichimi Togarashi (Japanese Seven-Spice Blend): This blend of seven spices, typically including chili pepper, sansho pepper, dried orange peel, sesame seeds, nori, poppy seeds, and ginger, offers a complex heat and aromatic profile.
Sriracha or Gochujang: While not traditional, these popular chili sauces can also be used in moderation to add a sweet and spicy kick.
The Creamy and Rich: Adding a Luxurious Texture
Sometimes, a bit of richness can balance out the intensity.
Mayonnaise (Japanese Kewpie Mayonnaise is ideal): The creamy, slightly sweet, and tangy nature of Kewpie mayonnaise can create a surprisingly delicious and palatable combination with natto. It binds the soybeans together and adds a velvety texture.
Egg Yolk: A raw egg yolk, mixed into the natto, adds a silky richness and a subtle eggy flavor that can mellow out the pungency. Ensure you use fresh, high-quality eggs for this.
Avocado: Diced avocado provides a creamy texture and a mild, buttery flavor that complements natto well.
Creative Culinary Applications: Natto Beyond the Bowl
Once you’ve found your preferred flavor combinations for plain natto, you can start incorporating it into a wider range of dishes. This is where natto truly shines, transforming into a versatile ingredient that can elevate many meals.
Natto as a Topping: Elevating Everyday Meals
Think of natto as a savory topping, similar to how you might use kimchi or a spicy relish.
On Rice: This is the classic. Plain steamed rice with natto, seasoned with soy sauce, mustard, and your chosen toppings, is a satisfying and nutritious meal. Consider adding other elements like a fried egg, nori strips, or sesame seeds.
On Toast: Believe it or not, natto on toast can be surprisingly delicious. Try it on lightly toasted bread, perhaps with a smear of butter or mayonnaise, and then topped with natto and scallions.
In Omelets or Scrambled Eggs: Mix natto into your egg batter before cooking. The eggs mellow the natto’s flavor, and the natto adds a unique savory depth to the eggs.
On Pizza: A thin layer of natto as a pizza topping might sound unusual, but it adds a fantastic umami punch, especially when paired with ingredients like mushrooms, onions, and a savory sauce.
With Pasta: Natto can be a unique addition to pasta dishes, especially those with soy-based sauces or creamy elements. Imagine a natto carbonara or a soy-sesame natto pasta.
Natto in Warm Dishes: Integrating into Cooked Meals
Natto can also be gently heated to transform its texture and mellow its flavor further.
Natto Udon/Soba: Add natto to a bowl of hot udon or soba noodles. The hot broth will soften the natto and blend its flavors with the broth.
Natto Fried Rice: Stir-fried rice with natto is a quick and flavorful meal. The heat of the wok will cook the natto, giving it a slightly different texture and aroma.
Natto Miso Soup: A small spoonful of natto stirred into miso soup just before serving adds a rich, savory depth and a probiotic boost.
Natto Gyoza Filling: For the adventurous, natto can be incorporated into gyoza (dumpling) fillings for an extra layer of umami.
Tips for First-Time Natto Eaters: Your Gateway to Enjoyment
If you’re new to natto, approaching it with a strategy can make all the difference.
Start Mild: Begin with the basic condiments (soy sauce and mustard). If you find that too intense, try adding a touch of sugar or honey to balance the bitterness.
Embrace the Creamy: Mix in a small amount of Kewpie mayonnaise or a raw egg yolk. These additions are excellent for softening the pungent notes and creating a more universally palatable texture.
Pile on the Aromatics: Don’t shy away from scallions, ginger, or garlic. These are your allies in transforming the flavor profile.
Experiment with Textures: If the stickiness is a major issue, try stirring in ingredients that provide a contrasting texture, like finely chopped nori, toasted sesame seeds, or even a sprinkle of panko breadcrumbs.
Don’t Overthink It: Natto’s flavor is subjective. What one person finds off-putting, another might find complex and satisfying. Be open to trying different combinations until you discover what works for you.
Troubleshooting Common Natto Challenges
Even with the best intentions, you might encounter some hurdles.
Too Pungent: If the smell is still too strong, increase the amount of mustard, ginger, or chili oil. A squeeze of lemon or lime juice can also help to brighten the flavor and cut through the pungency.
Too Sticky: While some love the stickiness, if it’s overwhelming, try stirring in ingredients that absorb moisture or have a more solid texture, like finely chopped vegetables, rice, or even a small amount of cooked pasta.
Lack of Flavor: This is less common, but if you find it bland, ensure you’re using a good quality soy sauce and don’t be afraid to be generous with your chosen seasonings.
Natto is a food that rewards experimentation and patience. By understanding its unique characteristics and employing a range of flavor-enhancing techniques, you can move beyond the initial shock and discover the rich, savory, and deeply nutritious qualities of this remarkable fermented food. So, embrace the stickiness, explore the aromatics, and find your perfect way to make natto taste better – your taste buds (and your health) will thank you.
Why does natto have a strong smell and sticky texture?
Natto’s distinctive aroma and sticky, stringy texture are due to the fermentation process of soybeans with the beneficial bacterium Bacillus subtilis. This bacteria breaks down proteins into amino acids and produces ammonia, which contributes to the characteristic smell. The stickiness, often referred to as “nebaneba,” is caused by polyglutamic acid, a byproduct of the fermentation that also plays a role in its unique mouthfeel.
While these characteristics can be challenging for newcomers, they are also the source of natto’s nutritional benefits, including high levels of vitamin K2 and nattokinase. Many people find that by incorporating specific condiments and preparation methods, these potent qualities can be effectively balanced, leading to a much more palatable and enjoyable experience.
What are some common, simple ways to enhance natto’s flavor?
The most traditional and straightforward method to improve natto’s taste is by mixing it thoroughly with the accompanying packets of soy sauce (or special natto sauce) and Japanese mustard (karashi). The stirring process itself helps to break down the sticky strands and aerate the natto, which can mellow its intensity. The savory soy sauce and the pungent kick of the mustard work in tandem to create a more balanced and delicious flavor profile.
Beyond the basic condiments, adding a dash of mentsuyu (noodle soup base) or a sprinkle of furikake (Japanese rice seasoning) can introduce further layers of umami and complexity. Even a small amount of finely chopped scallions or a drizzle of sesame oil can significantly alter the taste, making the natto more approachable and enjoyable for those new to its unique flavor.
Can I add other ingredients to make natto taste better?
Absolutely! Experimenting with various additions is a fantastic way to transform your natto experience. Popular choices include finely chopped raw egg yolk, which adds a rich creaminess and mellows the intensity. Minced garlic or ginger provides a spicy and aromatic counterpoint, while a touch of mayonnaise can offer a creamy, slightly sweet element that many find appealing.
For a more substantial meal, consider mixing in ingredients like chopped green onions, kimchi for a spicy fermented kick, or even a small amount of cooked fish like salmon flakes. A sprinkle of toasted sesame seeds or a drizzle of olive oil can also add pleasant textures and flavors, making your natto dish more interesting and satisfying.
Are there specific types of natto that are milder in flavor?
While all natto shares the core fermented soybean characteristics, there are subtle differences between brands and regional varieties that can influence the intensity of its flavor and aroma. Some manufacturers aim for a milder profile, perhaps by using different strains of Bacillus subtilis or adjusting fermentation times and temperatures. Look for labels that might indicate a “mild” or “less pungent” flavor, though these are not always explicitly stated.
Additionally, the soybeans themselves can play a role. Natto made from smaller soybeans might have a slightly different texture and potentially a less overpowering flavor compared to those made with larger beans. Trying different brands and even exploring smaller, regional producers can help you discover a natto that aligns with your taste preferences, making the journey to enjoying it much smoother.
How can I adjust the texture of natto to make it more appealing?
The “nebaneba” or sticky, stringy texture of natto is a key characteristic that can be managed to improve its palatability. The most common technique is vigorous stirring. The more you stir, the more air is incorporated, and the stickier strands become finer and more integrated, creating a smoother consistency. Aim for at least 50-100 stirs to significantly change the texture.
Beyond stirring, mixing in other ingredients can also alter the perceived texture. Adding a raw egg yolk, as mentioned earlier, creates a luxurious creaminess. Incorporating finely chopped vegetables like cucumber or daikon radish adds a pleasant crunch. Even simply topping it with ingredients like seaweed flakes or toasted sesame seeds can introduce contrasting textures that make the overall eating experience more enjoyable.
What are some surprising or unconventional ways to eat natto?
While traditional methods focus on mixing natto with rice, there are many creative ways to incorporate it into different dishes. One surprisingly delightful approach is to mix it into pasta sauces, where its umami flavor can add depth, or even spread it on toast like a savory condiment, perhaps with avocado or cheese. Its fermented nature also makes it a potential addition to stir-fries or even savory pancakes.
Another unconventional method is to blend it into smoothies, particularly those with strong flavors like banana or berries, where its nutritional benefits can be added without overwhelming the taste. For a more daring approach, consider using it as a topping for pizza or incorporating it into a savory bread dough, leveraging its unique texture and probiotic qualities in unexpected culinary creations.
Does the temperature at which natto is served affect its taste?
Yes, the serving temperature can indeed influence how natto is perceived. Many people find that serving natto at room temperature or slightly chilled is optimal, as this temperature allows the flavors to be most prominent without being overly harsh. Very cold natto can sometimes mute the flavors, making it seem less robust, while warm natto might intensify the ammonia-like smell.
Experimenting with slight temperature variations can be key to finding your preferred way to enjoy it. Some individuals even find that lightly warming the natto, perhaps by placing the container in lukewarm water for a few minutes, can mellow the aroma slightly while still retaining its characteristic texture and flavor, making it more approachable for sensitive palates.