納豆菌

Japanese

Kanji in this term
納 豆 菌
なっ
Grade: 6 		とう
Grade: 3 		きん
Grade: S
kan'yōon kan'on kan'on

Etymology

From 納豆(なっとう) (nattō, “natto, fermented soybeans”) + 菌(きん) (kin, “fungus, bacteria”).

Pronunciation

  • (Tokyo) なっとーきん [nàttóó kíń] (Heiban – [0])
  • IPA(key): [na̠t̚to̞ː kʲĩɴ]

Noun

納(なっ)豆(とう)菌(きん) • (nattō kin) 

  1. Bacillus subtilis subsp. natto, the bacteria used to make natto.
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