Natto Know-How: My Obsession with the Mighty Soybean
Package of Natto in Japan
If you know me, you know I’m a little obsessed with soybeans. If you scroll my socials you will see more than a few photos of green or yellow soybean fields. Soybean fields being irrigated or harvested. Around here, soybeans are part of the backbone of our farm at Delta Soy—they’re part of who we are and our family history for over 40 years! But what you might not know is that my love for soybeans goes way beyond the field. One of my quirkiest (and proudest) obsessions? Natto—that funky, sticky, fermented version of soybeans that I love to grow, process, ship and especially eat.
Now, before you say, “Jennifer, what on earth is natto?” Let me explain. It’s definitely not your average soy dish. But for me, it’s a symbol of just how incredible and versatile this crop can be.
So, What Exactly Is Natto?
Natto is a traditional Japanese dish made from—you guessed it—fermented soybeans. I know, I know, ‘fermented’ doesn’t always scream delicious, but stick with me. These little beans are soaked, steamed, and then fermented with a special bacteria found on rice straw that creates this sticky, stringy texture (think melted cheese, but, uh, more intense). And yes, it’s got a bold smell too—but don’t let that scare you away!
Despite its odd texture and smell, natto is an absolute nutrition powerhouse. Packed with protein, vitamins, and probiotics, it’s one of the healthiest foods out there (in my opinion). Demand in Japan for this super food has risen in recent years. And as someone who loves to nerd out about how food fuels our bodies, natto checks all the boxes for me.
From Delta Soy to My Plate (and Beyond)
What really blows my mind is how these little soybeans, grown right here in several counties in northeastern Arkansas, can end up in dishes halfway across the world. While most of the soy grown here goes toward things like oils and livestock feed, our specialty soybean is natto, which makes its way to kitchens in Japan and beyond.
I find it amazing that the soybeans we plant, nurture, and harvest here on the farm can travel so far and be transformed into something totally different. I guess you could say soybeans are like the chameleons of the agricultural world—they can do just about anything!
So, Why Am I So Hooked?
Okay, I’ll admit, natto isn’t exactly love at first bite. It’s definitely an acquired taste. However, I will say if you can learn to like beer- natto is an easier hurdle to overcome! Once I got past the texture and the strong smell, I found myself totally hooked. It’s now a staple in my diet when I can find it in an oriental grocery store. I love throwing it on top of rice for breakfast, lunch or dinner with a soft-boiled egg and a little soy sauce - YUM! It is light and not too filling. It’s one of those foods that makes me feel good from the inside out.
Natto for Breakfast!
Rice topped with Natto and a soft boiled egg plus soy sauce
YUMMY!
But it’s not just about the taste or the health benefits—though they are pretty amazing. What really gets me is how natto connects me, and other farmers in the area, to this global community of soybean lovers. It’s wild to think that something as simple as a soybean grown in my field can become this superfood halfway around the world. It makes me proud to be supplying soybeans for this especially important food in Japan and be a small part of something so much bigger.
Natto: Not for the Faint of Heart (But Totally Worth It)
I get it, natto isn’t for everyone. It’s one of those foods you have to really want to try, but if you’re feeling brave (or just curious), I say go for it! Once you get past that first bite, it’s worth it. And hey, even if you don’t become a natto fanatic like me, you’ll at least get to experience one of the many amazing things soybeans can do.
I know my obsession with natto might seem a little out there, but it’s just another reason why I’m so in love with the mighty soybean. From feeding the world to fueling our bodies, soybeans are the ultimate overachievers—and I’m just lucky enough to grow them. Want to join the Delta Soy grower network and be part of this amazing food too?