The purpose of the present invention is to provide: a feature for providing novel natto in which the aftertaste particularly upon being combined with another food material is improved; and a feature for providing novel natto that has an attractive outer appearance due to the natto surface having a unique gloss. Provided is natto satisfying the following requirements (a) and (b). (a) The 2, 5-dimethylpyrazine (x) content is 0.05-5 mg (inclusive) per kilogram of natto wet weight; and (b) the 2, 3, 5-trimethylpyrazine (y) content is 0.05-3 mg (inclusive) per kilogram of natto wet weight.
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