natto (a traditional Japanese food product made from fermented soybeans)
eş: 甘納豆
köken: Possibly by extension from 納(なっ)所(しょ) (nassho, “temple office for receiving donations”), and therefore originally meaning beans (豆) from or in the 納(なっ)所(しょ) (nassho).
aile: 納豆烏帽子: common alternate word for 折烏帽子, a type of 烏帽子, 納豆菌: Bacillus subtilis var. natto, commonly served in winter, 納豆売り: a nattō seller, 納豆肥