What Is Natto? Japan’s Most Divisive Breakfast — Taste, How to Eat It, and What the Science Says (2026)

Natto — Japan's sticky fermented soybeans — explained by a local: what it tastes like, the stirring method that wins over first-timers, where to try it from hotel buffets to Mito, and what a new 2026 Kagoshima University study actually found.








