Natto with rice
Natto gohan is a classic Japanese breakfast dish consisting of fermented soybeans (natto) served over a bowl of steamed white rice. The sticky, pungent beans are often seasoned with a dash of soy sauce, mustard, and sometimes chopped green onions before being mixed into the hot rice.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the rice and provides a good source of plant-based protein and fiber from the natto. It is also exceptionally rich in Vitamin K2 and contains a unique probiotic enzyme called nattokinase, with a typical serving ranging from 300 to 400 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 13 g |
| Carbs | 55 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Vitamin K | 30 µg |
| Vitamin B2 (Riboflavin) | 0.2 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 60 µg |
| Manganese | 1.5 mg |
| Iron | 2 mg |
| Magnesium | 50 mg |
| Zinc | 2 mg |
Per 1 bowl (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, natto is a beloved yet polarizing 'love-it-or-hate-it' staple in Japan, famous for its strong aroma and sticky, stringy texture. Nutritionally, the fermentation process by *Bacillus subtilis* bacteria creates a food that is not only rich in nutrients but also contains nattokinase, an enzyme studied for its potential cardiovascular benefits.
