natto

Japanese; soya bean fermented using Bacillus natto.

[NAH-toh] Steamed, fermented and mashed soybeans with a glutinous texture and strong cheeselike flavor. Natto is particularly popular in Japan, where it's used as a flavoring and table condiment and is greatly favored served over rice for breakfast. It's often mixed with other ingredients such as mustard, soy sauce and chives.