AINatto Maki (Fermented Soybean Roll)
納豆巻
“Japan's most loved — and most feared — hand roll.”
Sticky, pungent fermented soybeans wrapped with seasoned rice in crisp seaweed — one of the most iconic hand-rolled sushi flavors in Japan.
- Fermented
- Classic Staple
- Acquired Taste
- Sweetness
- 0 out of 5
- Spiciness
- 0 out of 5
- Richness
- 2 out of 5
- Adventure
- 5 out of 5
Did you know?
Natto maki is a personality test disguised as food. It's one of the most consistently stocked hand-rolled sushi options you'll find anywhere in Japan — typically the most affordable on the shelf and the one locals grab without even looking. For many travelers, though, it's the one that makes them stop, stare, and quietly put back. The sticky threads, the funky aroma, and the earthy flavor are unlike anything else you'll encounter. The rolled format does tone down natto's intensity compared to eating it straight from the pack, but make no mistake — this is still natto.
How to eat
- 1The natto inside is sticky and will form threads when you bite — this is completely normal. Bite cleanly and let the threads do their thing.
- 2Eat it at room temperature. Cold natto loses some of its flavor complexity.