History
@Natto are eaten in Nepal, Bhutan, and the Southeastern
Asian mountainous area near China. In Nepal and Bhutan eastern part,
there is "Kinema" which is steamed and fermented soybean. People
make
"the kinema soup" with a red pepper and eat it. In Bhutan "ribiEippa"
which is grinded natto in a mortar is used for seasoning of a side dish.
And there is a thing that resembles natto in China.
@In Japan "salt fermented soybeans" or "dried fermented
soybeans",
which were covered with bacteria, and fermented, and then dipped into
salt water, and finally aired, were edible from ancient times at a temple.
They were black, and their taste were like miso. They could be saved for
a longer time than the present natto. They are eaten as rare tidbits now.
It is said that it spread out as wartime food.
@Natto became popular in the Edo era, especially people in the Edo town
loved natto. Natto sellers peddled a town at that time. It had been got close
to the beginning as taste of winter, but came to be edible through the
year
after the Edo middle period.
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