“Nattō”: Japan’s Sticky Superfood

Nattō in a polystyrene foam pack (left) and in a traditional straw wrapping.

Nattō and negi onions are a classic combination.

Nattōmaki sushi rolls.

Nattō fans swear it works well with bread, which keeps the stickiness off of fingers and plates. Served with a slice of cheese on toast (left), a combination that tastes something like blue cheese; at right, toast with nattō, a fried egg, and a splash of soy sauce.

Nattō with egg and nanohana (budding canola plant) in pasta.

A classic Japanese breakfast with (clockwise from bottom right) nattō and negi onions, pickled daikon and cucumber, tōfu and wakame seaweed miso soup, rice, salted salmon, and tamagoyaki (rolled omelet).