Natto is a traditional breakfast in northern Japan. It is made from softened, boiled or steamed soybeans and fermented with a bacterium called 'Bacillus subtilis var.
natto' It can be seasoned with mustard, chopped leek and shoyu ('soy sauce'), and served with white rice. The product divides opinions, even among those who have grown up consuming it, because it has an ammonia-like smell and a mucus-like consistency. Most of the natto consumed in Japan comes from the 'Miyagino' strain.