Modern Twists on Nattō, Japan’s Traditional Fermented Food

(© Pixta)

(© Pixta)

(© Pixta)

Nattō pasta. (© Pixta)

(© Pixta)

Nattō jiru from Akita Prefecture. (Courtesy the Ministry of Agriculture, Forestry and Fisheries)

Yukiwari nattō from Yamagata Prefecture. (Courtesy the Ministry of Agriculture, Forestry and Fisheries)

Soboro nattō from Ibaraki Prefecture (Courtesy the Ministry of Agriculture, Forestry and Fisheries)

Despite sharing a name, the sweet treat amanattō has nothing to do with its fermented soybean namesake. (© Pixta)