natto made from ground soybeans
A type of natto where the soybeans are crushed or ground before fermentation, giving a finer texture than whole-bean natto. Often used in recipes or as a topping.
See also: 納豆 (なっとう)
Hikiwari natto is easy to mix into rice.
This recipe uses hikiwari natto.
Refers to natto in general, usually whole soybeans. ひきわり納豆 is a specific type made from ground beans.
Standard mixed kanji-kana spelling.
Full kanji spelling using 碾; rarely used in practice.
From 碾き割り (hikiwari, 'ground/crushed') + 納豆 (nattō, 'fermented soybeans'). The exact historical origin is uncertain, but it is a traditional variation of natto.