Natto Senbei: Rice Crackers with Fermented Soybeans

Made by fermenting steamed soybeans with natto bacteria, Natto is a superfood packed with nutrients but infamous for its unpleasant smell and slimy consistency.

In Japan, Natto is not only eaten as it is but the fermented beans are sometimes dried and also offered in the form of snacks.

Akita Inafuku Natto Senbei

The dried Natto is generally called “Hoshi Natto (干し納豆)“, and the Senbei rice cracker I bought today is flecked with tiny chunks of it similar to Hikiwari Natto.

Natto Senbei (納豆せんべい)

Natto Senbei Rice Cracker

The Senbei with tiny bits of dried Natto is literally called “Natto Senbei (納豆せんべい)”. These rice crackers are brushed with sweet soy sauce and sprinkled with freeze-dry Natto flakes. 

Drying Natto diminishes the stickiness and sliminess, making the beans quite easy to eat. When I opened the bag, a characteristic smell of Natto wafted out from the inside, but the Natto Senbei itself was very savory and almost didn’t taste of Natto.

Related Recipes

Natto Senbei Rice Crackers

Although I haven’t tried the method yet, I think, by combining these recipes (this and this) I introduced before, Natto Senbei could be recreated from scratch using a microwave oven.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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