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Natto

Natto (Japanese: 納豆, Hepburn: nattō) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, natto is most popular in the eastern regions…

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Key facts & relationships

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Course
Breakfast, side dish
Main ingredients
Fermented soybeans
Place of origin
Japan
Region or state
East Asia

Topics to explore

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Overview

History

Nutrition

Appearance and consumption

Production

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Gallery

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Map overview Semantic statistics

Natto

Nodes80
Edges79
Triples56
Avg. degree1.98
Density0.025
Components1

How this topic connects Entity context

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Natto

Top relations

related to Chinese douchi · 11
Natto → Because, Before, China, Chinese, East Asia, Japan, The, These, They, This, Yayoi
related to Legendary origins · 10
Natto → AD, Another, As, Japan, Minamoto, One, Prince Shotoku, The, They, Yoshiie
related to Production · 9
Natto → Afterward, Bacillus, Even, From, In, Japanese, Next, Smaller, The
see also · 9
Natto → Cheonggukjang, Fermented, Indonesian, Japan, Japanese, Kinema, Nepalese, Other, Traditional Korean
related to Appearance and consumption · 4
Natto → Other, Sometimes, Stirring, The
related to history · 3
Natto → Japan, One, Sources
related to Nutrition · 3
Natto → Daily Value, DV, In
related to Commercialization in the Taisho period · 2
Natto → Bacillus, Taishō
Course · 1
Natto → Breakfast, side dish
Main ingredients · 1
Natto → Fermented soybeans

Important terminology Word statistics

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Important terminology

soybeans fermented japan rice douchi food japanese chinese taste made beans bacillus production also ingredients soy china one soybean traditional

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
NattoCourseBreakfast, side dish1.00infobox
NattoMain ingredientsFermented soybeans1.00infobox
NattoPlace of originJapan1.00infobox
NattoRegion or stateEast Asia1.00infobox
long onion or kimchi are often added.Natto is frequently eaten as nattō gohaninstance ofOther ingredients0.80text
Nattorelated to Appearance and consumptionStirring0.60section
Nattorelated to Appearance and consumptionThe0.60section
Nattorelated to Appearance and consumptionOther0.60section
Nattorelated to Appearance and consumptionSometimes0.60section
Nattorelated to Chinese douchiBefore0.60section
Nattorelated to Chinese douchiChina0.60section
Nattorelated to Chinese douchiChinese0.60section

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