Breakfast food from Japan
X-5 : Annisa (06), Fauzio (14) A. History Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. There are no definite records on how natto originally became part of the Japanese cuisine. The fermentation process that turns steamed or boiled soy beans into natto is caused by a bacteria named Bacillus subtilis natto, known in Japanese as natto-kin. One of the favored habitats of natto-kin is rice straw. Rice straw was available in abundance in Japan in ancient times. In the Nara and Heian periods, more than a 1,000 years ago, it became fashionable to wrap food in rice straw for transportation. Some natto historians claim that that is the origin o...