natto
LowSpecialist / Culinary
Definition
Meaning
A traditional Japanese food made from fermented soybeans, known for its slimy texture and strong, pungent aroma.
The term may refer to the food product itself or, by extension, to the sticky, stringy, or fermented qualities associated with it. It is sometimes used metaphorically or descriptively in contexts involving fermentation, stickiness, or certain health properties.
Linguistics
Semantic Notes
Primarily a culinary term. Outside discussions of Japanese cuisine, it is rare and its meaning may not be widely known. It is a loanword from Japanese, treated as a mass noun in English (e.g., 'some natto').
Dialectal Variation
British vs American Usage
Differences
Usage is identical in both varieties, as it is a specialized loanword. It appears in international food contexts, health food discussions, and culinary articles.
Connotations
Connotations are culinary, health-focused, or occasionally as a challenging food for non-Japanese palates due to its texture and smell. There is no notable difference in connotation between BrE and AmE.
Frequency
Equally low frequency in both British and American English. Slightly higher frequency in areas with greater exposure to Japanese cuisine.
Vocabulary
Collocations
Grammar
Valency Patterns
[eat/have/serve] + natto (with rice)Natto is [fermented/made] from soybeans.Natto has a [slimy/sticky/strong] [texture/smell].Vocabulary
Synonyms
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “An acquired taste like natto”
Usage
Context Usage
Business
Rare, except in import/export, food retail, or restaurant supply contexts. e.g., 'The company specialises in importing authentic Japanese natto.'
Academic
Found in food science, nutrition, or cultural studies papers discussing fermentation, probiotics, or Japanese dietary habits.
Everyday
Used when discussing Japanese food, health foods, or personal culinary experiences. e.g., 'I tried natto for the first time in Tokyo.'
Technical
Used in microbiology (Bacillus subtilis var. natto), food technology, and nutritional science contexts.
Examples
By Part of Speech
adjective
British English
- The dish had a slightly natto-like consistency.
American English
- He described the texture as natto-esque.
Examples
By CEFR Level
- Natto is a Japanese food.
- Do you like natto?
- I ate natto for breakfast in Japan.
- Natto is made from soybeans.
- Many people find the sticky texture of natto off-putting at first.
- Natto is often served with soy sauce and mustard over rice.
- Despite its pungent aroma and slimy consistency, natto is prized for its high concentration of vitamin K2 and probiotics.
- The fermentation process, carried out by Bacillus subtilis, gives natto its characteristic stringy texture and unique flavour profile.
Learning
Memory Aids
Mnemonic
Imagine a **gnat** (a small fly) landing on a bowl of sticky, fermented beans. "Natto" sounds like 'gnat-to,' reminding you of the fermented dish that might attract curious insects.
Conceptual Metaphor
Natto as a source of health and vitality (e.g., 'a spoonful of natto a day'); Natto as a challenge or acquired taste (e.g., 'getting past natto is a rite of passage').
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Do not confuse with Russian 'нато' (NATO). The words are homographs but unrelated. In Russian, 'натто' is a direct transliteration of the Japanese food term.
- Avoid interpreting it as a common noun; it is a proper name for a specific food product.
- The concept of a savory, slimy, fermented breakfast food may have no direct cultural equivalent.
Common Mistakes
- Using it as a countable noun (*two nattos*). Correct: *two packs of natto*.
- Mispronouncing the final syllable as /tuː/ instead of /təʊ/ or /toʊ/.
- Confusing it with miso, tempeh, or other fermented soybean products.
Practice
Quiz
What is the primary characteristic of natto that people often remark on?
FAQ
Frequently Asked Questions
Yes, natto is considered a health food, rich in protein, fibre, vitamin K2 (important for bone and heart health), and the probiotic Bacillus subtilis, which aids digestion.
The strong, pungent smell is a byproduct of the fermentation process carried out by the bacteria Bacillus subtilis var. natto. It produces compounds like pyrazines, which contribute to the distinctive aroma.
Typically, the contents of a natto packet are stirred vigorously with the included seasoning packets (often containing soy sauce and mustard) until it becomes frothy and even stringier. It is then poured over hot rice and sometimes topped with spring onions or a raw egg.
Yes, for most people outside Japan, the combination of slimy texture, strong smell, and unique savory flavour makes natto a classic example of an acquired taste. Many Japanese people grow up eating it and develop a liking for it.