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Bring on the Slime: Local Residents Go Nuts for Natto!

Flickr / Jasja Dekker
Flickr / Jasja Dekker
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Molly Solomon
Credit Molly Solomon
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The natto aisle at Don Quijote in Honolulu
Molly Solomon
Credit Molly Solomon
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Natto lover Nanette Geller enjoys her natto with grated daikon radish topped with thinly sliced shiso leaves. Geller says it's something she often serves when she's cooking Japanese food.

It's been described as slimy, stringy, and its smell has drawn comparisons to dirty socks. Natto -- or Japanese fermented soybeans -- carries a reputation that is often less than desirable. But here in Hawai‘i, a loyal group of natto fans are celebrating the fermented dish.

Every year on July 10th, natto lovers gather to commemorate Natto Day, usually over a bowl of the pungent beans. HPR's Molly Solomon thought this under-appreciated ingredient deserved a closer look.

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