Nattō
Nattō ( 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] It is served with soy sauce , karashi mustard and Japanese bunching onion . Nattō may be an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. [3] [4] [5] [6] [7] In Japan , nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8]
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
81194 characters 9 sections 22 paragraphs 16 images 183 internal links 26 external links |
nattō 0.806 subtilis 0.276 natto 0.150 soybeans 0.139 bacillus 0.125 dv 0.125 straw 0.088 acid 0.088 beans 0.088 k2 0.075 polyglutamic 0.075 fiber 0.066 fermented 0.066 29 0.058 nutritious 0.058 |
Nattō ( 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] It is served with soy sauce , karashi mustard and Japanese bunching onion . Nattō may be an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. [3] [4] [5] [6] [7] In Japan , nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2017 |
76927 characters 9 sections 22 paragraphs 16 images 180 internal links 21 external links |
nattō 0.648 natto 0.437 subtilis 0.300 soybeans 0.152 bacillus 0.137 dv 0.137 straw 0.096 acid 0.096 beans 0.096 k2 0.082 polyglutamic 0.082 fiber 0.072 fermented 0.072 29 0.063 nutritious 0.063 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] It is served with soy sauce , karashi mustard and Japanese bunching onion . Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] [7] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2016 |
74090 characters 9 sections 21 paragraphs 16 images 181 internal links 18 external links |
nattō 0.640 natto 0.446 subtilis 0.307 bacillus 0.167 soybeans 0.155 dv 0.139 straw 0.098 beans 0.097 acid 0.081 fiber 0.073 fermented 0.073 29 0.064 nutritious 0.064 vitamin 0.059 bacterial 0.056 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] It is served with soy sauce, karashi mustard and Japanese bunching onion . Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] [7] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2015 |
73210 characters 9 sections 21 paragraphs 17 images 177 internal links 15 external links |
nattō 0.641 natto 0.447 subtilis 0.307 bacillus 0.168 soybeans 0.155 dv 0.140 straw 0.098 beans 0.098 acid 0.082 fiber 0.073 fermented 0.073 29 0.064 nutritious 0.064 vitamin 0.059 bacterial 0.056 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] It is served with soy sauce, karashi mustard and welsh onion . Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] [7] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2014 |
69923 characters 9 sections 21 paragraphs 15 images 172 internal links 13 external links |
nattō 0.651 natto 0.426 subtilis 0.312 bacillus 0.170 soybeans 0.158 dv 0.142 straw 0.100 beans 0.099 acid 0.083 fiber 0.074 fermented 0.074 29 0.065 nutritious 0.065 vitamin 0.060 bacterial 0.057 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto . [1] Some eat it as a breakfast food. [2] Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] [7] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2013 |
90425 characters 10 sections 33 paragraphs 15 images 207 internal links 23 external links |
nattō 0.694 natto 0.453 subtilis 0.227 bacillus 0.159 soybeans 0.139 vitamin 0.112 acid 0.093 k2 0.091 polyglutamic 0.091 straw 0.080 beans 0.079 fermented 0.079 products 0.058 studies 0.052 nutritious 0.052 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis . [1] It is popular especially as a breakfast food. [2] Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] [7] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [8] |
|
| 2012 |
94878 characters 11 sections 39 paragraphs 13 images 238 internal links 18 external links |
nattō 0.874 natto 0.212 subtilis 0.147 soybeans 0.127 needed 0.095 citation 0.093 bacillus 0.082 fermented 0.078 vitamin 0.069 k2 0.065 straw 0.057 beans 0.046 study 0.040 studies 0.037 source 0.035 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis . [1] It is popular especially as a breakfast food. [2] As a rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . [ citation needed ] Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. [3] [4] [5] [6] In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . [7] |
|
| 2011 |
78651 characters 11 sections 39 paragraphs 12 images 242 internal links 16 external links |
nattō 0.895 natto 0.198 subtilis 0.132 soybeans 0.101 bacillus 0.082 fermented 0.072 vitamin 0.070 straw 0.058 beans 0.058 k2 0.049 needed 0.044 citation 0.042 study 0.041 prefecture 0.039 studies 0.038 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis . It is popular especially as a breakfast food. As a rich source of protein and probiotics , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . Nattō can be an acquired taste because of its powerful smell, strong flavor, and slippery texture. In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . |
|
| 2010 |
76288 characters 11 sections 37 paragraphs 11 images 245 internal links 15 external links |
nattō 0.759 natto 0.458 subtilis 0.134 soybeans 0.117 bacillus 0.095 fermented 0.083 vitamin 0.081 germs 0.076 beans 0.067 k2 0.057 straw 0.054 minor 0.050 study 0.047 prefecture 0.045 packet 0.044 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis . It is popular especially as a breakfast food. As a rich source of protein and good bacteria , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . Nattō can be an acquired taste because of its powerful smell , strong flavor, and slippery texture. In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . |
|
| 2009 |
71067 characters 9 sections 28 paragraphs 10 images 239 internal links 14 external links |
nattō 0.868 natto 0.178 soybeans 0.111 bacillus 0.111 vitamin 0.094 subtilis 0.089 fermented 0.087 k2 0.067 straw 0.063 beans 0.062 study 0.055 packet 0.051 studies 0.051 strong 0.047 source 0.047 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis . It is popular especially as a breakfast food. As a rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . Nattō can be an acquired taste because of its powerful smell , strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . |
|
| 2008 |
62084 characters 10 sections 23 paragraphs 9 images 221 internal links 18 external links |
nattō 0.877 natto 0.206 vitamin 0.097 beans 0.088 soybeans 0.076 fermented 0.070 k2 0.069 straw 0.065 odor 0.059 packet 0.053 studies 0.053 strong 0.049 source 0.049 aging 0.046 cancer 0.046 |
Nattō ( なっとう or 納豆 ) is a traditional Japanese food made from fermented soybeans , popular especially for breakfast . As a rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . For some, nattō can be an acquired taste due to its powerful smell , strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō , Tōhoku , and Hokkaido . |
|
| 2007 |
60293 characters 10 sections 23 paragraphs 8 images 228 internal links 14 external links |
nattō 0.873 natto 0.205 soybeans 0.101 vitamin 0.096 beans 0.088 straw 0.080 fermented 0.080 k2 0.068 odor 0.058 packet 0.052 studies 0.052 strong 0.048 source 0.048 aging 0.046 cancer 0.046 |
Nattō ( 納豆 ) is a traditional Japanese food made from fermented soybeans , popular especially for breakfast . As a rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . For some, nattō can be an acquired taste due to its powerful smell , strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō and Tōhoku . |
|
| 2006 |
30446 characters 9 sections 20 paragraphs 3 images 129 internal links 7 external links |
nattō 0.909 straw 0.093 natto 0.088 beans 0.077 soybeans 0.073 fermented 0.067 vitamin 0.062 chemicals 0.056 odor 0.056 reduce 0.054 strong 0.047 source 0.047 sources 0.046 aging 0.044 kanto 0.044 |
Nattō ( 納豆 ) is a traditional Japanese food made from fermented soybeans , popular especially at breakfast . A rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . Nattō is an acquired taste due to its powerful smell (which tends to leave its consumer with unpleasant breath), strong flavor and sticky consistency. In Japan nattō is most popular in the eastern Kanto region. |
|
| 2005 |
25352 characters 8 sections 24 paragraphs 3 images 133 internal links 4 external links |
natto 0.931 straw 0.097 beans 0.072 chef 0.065 smell 0.064 soybeans 0.057 nattō 0.053 fermented 0.053 iron 0.050 vitamin 0.049 chemicals 0.044 odor 0.044 reduce 0.043 package 0.040 source 0.037 |
Nattō (納豆) is a traditional Japanese food product made from fermented soybeans , popular especially at breakfast . 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 Kanto region. |
|
| 2004 |
16957 characters 6 sections 16 paragraphs 2 images 77 internal links 3 external links |
natto 0.930 bacillus 0.097 straw 0.095 beans 0.075 smell 0.072 soybeans 0.065 nattō 0.059 example 0.056 vitamin 0.055 fermented 0.051 chemicals 0.050 enzyme 0.050 medical 0.048 source 0.041 sources 0.041 |
Nattō (納豆) is a traditional Japanese dish made from fermented soybeans , popular especially at breakfast . 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 Kanto region. |
|
| 2003 |
1902 characters 1 sections 2 paragraphs 0 images 10 internal links 1 external links |
nattō 0.558 soybeans 0.270 source 0.258 amanattō 0.243 kanto 0.243 powerful 0.243 納豆 0.243 nutrition 0.186 azuki 0.186 smell 0.150 exists 0.150 acquired 0.135 formed 0.135 consistency 0.129 variant 0.124 |
Nattō (納豆) is a traditional Japanese dish made from fermented soybeans , popular especially at breakfast . A rich source of protein , nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan . |