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A Japanese food that is made from steamed, fermented soybeans and that has a stringy, mucilaginous texture and a strong smell.

[Japanese nattō : Japanese na(t)- (probably as in nassho, temple storehouse, where natto was kept), variant form of , to bring in, put away, offer, accept (from earlier napu, from Early Middle Chinese nap, to offer; also the source of Mandarin ) + Japanese , bean (from Middle Chinese tɦəw`; also the source of Mandarin dòu); see tofu.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
References in periodicals archive ?
Mohammed Omar Natto, owner of the Islamic Dinar Currency Valuation Company in Saudi Arabia, reviewed the history of currencies.
Shockey and Christopher Shockey; MISO, TEMPEH, NATTO & OTHER TASTY FERMENTS; Storey Publishing (Nonfiction: Cooking) 29.95 ISBN: 9781612129884
Faiza Natto, chair of the board of Deaf Women in Jeddah and a member of the Saudi Deaf Sport Federation.
"In food, the most important K vitamins are [K.sub.1] (notably found in green vegetables and some plant oils) and the long-chain menaquinones MK-7, MK-8, and MK-9 present in fermented foods, notably cheese and natto."
On the contrary, the demand for meat substitutes such as tofu, RTC/RTE, natto, tempeh, and others is increasing at a steady pace for the past few years.
"You are a super hero, my friend," Helmi Natto tweeted.
Similar to Japanese "natto," this thick soybean paste is well-regarded for its health benefits.
10 NATTO I love everything about this fermented-soybean dish--the texture, the smell, the taste, the color, the way it oozes off your chopsticks like slime.
Fermented food like kimchi, tempeh and natto are all the rage these days.
The scientists processed a high-protein food-grade cultivar, Prosoy: into soymilk, which was heated before and after filtration; into tofu, which was filled and pressed; in sprouts, which were raw and cooked for up to seven days; into tempeh, which was stored for up to six days at 4 C; into natto, also stored for up to six days at 4 C; and into soy yogurt, which was stored for up to eight days at 4 C.
organic unprocessed soy products such a natto, miso, tempeh are ok to eat, its the processed unfermented soy products to stay away from, these are soy milk, soy cheeses, soy chaps etc.