Natto is a powerful-tasting preparation of fermented soy beans. It is Japan’s answer to blue cheese, beloved by those who appreciate it and not so much by casual dabblers. Like blue cheese, it looks like something terrible has happened to a perfectly good product.

I think of natto as a condiment. It is served with rice at breakfast in Japanese hotels. Outside of Japan, natto is rarely encountered. I tried this brand after seeing it in a market in Hawaii.

My concept of natto as a condiment is challenged by packaging that includes mustard and soy sauce packets. Would a condiment be served with condiments? I’ll have to ponder that.

It tasted to me like strong espresso, or at least more like strong espresso than anything else I can name. Potent, but not foul. I can see why it would go well with rice. Wikipedia says Nattō is often considered an acquired taste and the perceived flavor of nattō can differ greatly between people; some find it tastes very strong and cheesy and may use it in small amounts to flavor rice or noodles, while others find it tastes “bland and unremarkable”, requiring the addition of flavoring condiments such as mustard and soy sauce. That clears up the condiment confusion, or maybe it adds to it.

World food traveler and critic Anthony Bourdain declared potato natto to be the worst food he ever tasted. Somehow fermented potatoes sounds substantially worse than fermented beans, so I think I’ll just take his word for that. Miso is a different type of fermented soy beans, and most people like miso.

Frozen natto is sometimes available online from Asian Food Grocer Search for natto to see if they have it in stock. The Natto Land site tells how to make your own. And if you think of impressing Japanese friends with your love of blue cheese, you might think twice about volunteering your boldness.