Natto

Natto may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Take care when introducing natto, as it is made of soy and sometimes other common food allergens.

Natto is a traditional Japanese food made from soybeans that have been fermented with a beneficial bacteria called Bacillus subtilis var. natto. The result is a uniquely pungent, savory food with a sticky, stringy texture and a bold umami flavor that people tend to either love or hate. Natto has been enjoyed for over a thousand years and remains a staple of the Japanese table, typically served over steamed rice with soy sauce, mustard, and sometimes egg or green onions.

• Stir natto vigorously before serving. Stirring natto 50–100 times (a traditional practice in Japan) develops its signature stringy texture and can actually enhance its flavor. For baby, a quick stir to loosen the beans and break up clumps is all you need.

• Store opened natto in the refrigerator and use within 1–2 days. Unopened packaged natto can be kept frozen for several months.

Yes. While generally soft in texture, natto can be sticky and challenging to manage in the mouth, qualities that can increase the risk of choking. To reduce the risk, prepare and serve natto in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Natto is made of soybeans, a common food allergen among infants.^[1] Dishes prepared with natto may contain other common allergens, such as fish and wheat, and natto is often served with egg. Natto may also contain mustard, which is a common allergen in some regions of the world. Always read the ingredients in a recipe or on the label of store-bought natto before serving to baby to check which common allergens it contains.

Prior to sharing natto with baby, it is important to introduce common food allergens on their own and establish that they are well-tolerated before serving them together in a prepared food. This way, you'll be able to identify which allergen is responsible if baby has a reaction. Then, when you are ready to offer natto, you will be confident that baby has already safely eaten any common food allergens in the food.

Yes. Natto is an excellent source of plant-based iron, which is important for brain development and the prevention of iron-deficiency anemia. It is also rich in protein, calcium, magnesium, potassium, and zinc. Notably, natto offers lots of vitamin K which plays an important role in blood clotting, bone development, and cardiovascular health.^{[2] [3]}

As a fermented food, natto also contains beneficial probiotic bacteria and prebiotic fiber that can help support baby's rapidly developing gut microbiome, which plays a role in immune function and overall digestive health.^[4]

While every child is different, babies who are introduced to a wide variety of foods early on often learn to appreciate diverse flavors, including unique ones like natto. Natto has a deep, savory umami flavor that pairs well with the mild starchy flavor of rice and some vegetables. If baby seems reluctant to try it, mix a small amount of natto into a familiar food like rice porridge or mashed sweet potato.

Natto can be offered regularly as part of a varied diet, but as with any food, rotating it alongside other nutrient-rich foods is the best approach. One consideration worth noting is natto's very high vitamin K content. While vitamin K is beneficial, infants who are receiving vitamin K antagonist medications (a rare but possible situation) should have their natto intake discussed with a healthcare provider, as the high vitamin K content could interfere with medication.