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Nattō (納豆) is a traditional Japanese dish made from fermented soybeans, popular especially at breakfast, when it is eaten on top of rice. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. An acquired taste due to its powerful smell and sticky consistency, even in Japan nattō is consumed mostly in the eastern Kantō region. Photo credit: Gleam |
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