nattō
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nattō
Summary
nattō is a type of food or dish[1]. nattō ranks in the top 4% of type_of_food_or_dish entities by monthly Wikipedia readership (1,341 views/month).[2]
Key Facts
- nattō's video is recorded as Natto opening stirring.ogv[3].
- nattō's image is recorded as Natto mixed.jpg[4].
- nattō's image is recorded as Selfmade Natto.jpg[5].
- nattō's instance of is recorded as type of food or dish[6].
- nattō's made from material is recorded as soy bean[7].
- nattō's subclass of is recorded as soy food[8].
- nattō's subclass of is recorded as fermented food[9].
- nattō's NDL Authority ID is recorded as 00568054[10].
- nattō's part of is recorded as Japanese cuisine[11].
- nattō's Commons category is recorded as Natto[12].
- nattō's country of origin is recorded as Japan[13].
- nattō's Freebase ID is recorded as /m/020yw8[14].
- nattō's topic's main category is recorded as Category:Natto[15].
- nattō's Commons gallery is recorded as Natto[16].
- nattō's time of earliest written record is recorded as +1100-00-00T00:00:00Z[17].
- nattō's natural product of taxon is recorded as Bacillus subtilis var. natto[18].
- nattō's native label is recorded as {'lang': 'ja', 'text': '納豆'}[19].
- nattō's USDA NDB number is recorded as 16113[20].
- nattō's fabrication method is recorded as fermentation[21].
- nattō's hashtag is recorded as nattou[22].
- nattō's BabelNet ID is recorded as 03088103n[23].
- nattō's UMLS CUI is recorded as C1258093[24].
- nattō's NE.se ID is recorded as natto[25].
- nattō's TasteAtlas ID is recorded as natto[26].
- nattō's Microsoft Academic ID is recorded as 2909627354[27].
Body
Works and Contributions
Things named for nattō include amanattō[28].
Why It Matters
nattō ranks in the top 4% of type_of_food_or_dish entities by monthly Wikipedia readership (1,341 views/month).[2] nattō has Wikipedia articles in 28 language editions, a strong signal of global cultural recognition.[29] nattō is known by 27 alternative names across languages and contexts.[30]
Entities named for nattō include amanattō[28].