Natto is easily the most divisive food in all of Japanese cuisine. Like blue cheese or durian, these fermented soybeans have an aggressively pungent aroma and idiosyncratic flavor that people either love or hate.
Detractors complain of its stinky smell and slimy texture, but fans are addicted to its potent umami-rich goodness. It’s delicious tossed with raw tuna and kimchee, or folded into the pork filling for gyoza.
For those still wary of natto, Yamanashi-based natto producer Sendaiya has found a way to sneak it into tasty baked doughnuts.
Natto Kobo Sendaiya Honten, 585-2 Karakashiwa Isawacho, Fuefuki 406-0034 Yamanashi Prefecture;