Japanese fermented soybeans (
納豆), eaten over rice with soy sauce and mustard. Famous for its strong smell, sticky strings (
拉丝, lāsī), and high vitamin K2 content. The Chinese name is read with Mandarin pronunciations of the original kanji rather than transliterated phonetically — same as
寿司 (shòusī, sushi) and
刺身 (cìshēn, sashimi).
