There are few Japanese foods more polarizing than natto. It's made by boiling soybeans and then fermenting them with a microbe that's naturally found on rice straw. This imparts a nutty flavor reminiscent of a ripe soft cheese while giving it a sticky and very slimy texture.

This one-two punch of odor and texture turns a lot of people off, and even within Japan, natto has its detractors. In our household, my daughter and I love it, but my wife can't stand it. As someone who hates cheese, it's an odor issue for her.

I love the flavor of natto, but I've learned to combine it with less offensive foods to keep the peace at the dinner table. With its own pungent smell, Kimchi is a great way to cover up some of the more funky notes of natto, and I love the flavor it adds.

Access this Recipe

Welcome! I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.