Natto Day

The story

Natto is fermented soybeans prized for their sticky strands, nutty aroma, and robust nutrition—a breakfast classic that divides first-timers and delights lifelong fans. Steamed soybeans inoculated with Bacillus subtilis ferment overnight into a savory, stringy dish typically stirred with mustard, soy sauce, and green onion, then spooned over hot rice. Natto Day in July plays on a Japanese wordplay date and is supported by producers who celebrate this everyday fermented food. Regional styles range from small-bean to large-bean, mild to pungent, packed in straw or modern cups.

Fermentation has long helped Japanese kitchens preserve protein and deepen flavor. Natto’s distinctive scent signals living food, and many households swear by it as a morning ritual that fuels the day. Modern cooks fold it into pasta, toast, and salads, but rice remains the classic partner.

On Natto Day, peel open a fresh pack, stir vigorously until the strands stretch, and eat it over rice with mustard and onion. Try a regional style you have never tasted, or introduce a curious friend with a mild batch. Celebrating natto is celebrating Japan’s boldest breakfast, sticky spoonful by sticky spoonful.