Stories from tables around the world
Natto is a fermented soybean food with a distinctive sticky texture and flavor. Miso soup is a warm soup made by dissolving miso paste.
Origin and food culture
Natto is a fermented soybean food that has been eaten in Japan for a long time. It is especially closely connected with the food culture of Mito in Ibaraki Prefecture. Japan’s Ministry of Agriculture, Forestry and Fisheries describes natto as an everyday food once eaten with rice and sometimes added to soup. Miso is also a soybean-based seasoning, and the flavor of miso soup changes depending on the broth and toppings. Natto and miso soup let you experience fermented soybeans in different textures.
What is it usually eaten with?
Natto is usually eaten on top of rice, and miso soup is a soup served alongside a meal. Rice and toppings have not been confirmed as part of today’s offering. People sometimes mix in a little soy sauce or mustard with natto, but the actual booth condiments must be checked. Miso soup is often served with rice at the table.
