Natto, A Japanese Food Delicacy

Have you ever heard of natto? It is one of the most popular traditional food in Japan, made from fermented soybeans. Often eaten for breakfast, it’s a kind of food you either develop a taste for or you’ll absolutely hate. That’s because natto is notorious for its strong smell, comparable to molded cheese. Once stirred, it will become increasingly sticky and stringy. It is eaten with rice or other dishes, usually with a lot of sauces and condiments. Though historically made and fermented inside straw bags, natto producers nowadays use starter culture of Bacillus natto, the bacteria responsible for the beans’ distinctive flavor, aroma, and appearance.

The several benefits of Natto to our bodies

Though the uninitiated might find little encouragement to try this delicacy, natto is known to have a savory flavor, nutty and a little bit salty. The greater inducement for eating natto, however, comes from its nutritional value. Soya beans is a good source of protein and vitamin K. Natto is also touted to have several medicinal benefits. One is the prevention of osteoporosis. Vitamin K is proven to aid in the formation of healthy bones in the body. A lot of women, especially those approaching menopause, would benefit from an everyday diet of natto. Though Vitamin K has the tendency to congeal blood, it is counteracted by pyrazine and nattokinase, enzymes known to dissolve blood clots. These substances are produced during the fermentation process and are derived from the sticky part of the food. Doctors have been looking into the action of natto in preventing strokes, heart attacks, and senility. Additionally, natto is rich in lecithin and linoleic acid, which maintains elastic blood vessels.

However, the most exciting property of natto is its possible contribution in preventing cancer. Isoflavones, plant chemicals richly abundant in soybeans, and the natto bacteria have anti-carcinogenic properties. The bacteria also have a hand in aiding proper digestion and improving the immune system.

How to prepare and enjoy Natto

So you better think twice before turning up your nose to this delicacy. A useful tip in eating natto is to stir it quickly, add soy sauce and other preferred condiments, and put on the top of rice. Do not stir it too much, as it will only grow stickier.

To give you an idea on how natto is prepared, the soybeans are soaked overnight in lots of water and cooked in a pressure cooker. The starter culture is then added after the cooked beans have cooled down. The lid of the pressure cooker is kept down, and left to ferment for a day. The mixture is then refrigerated for as long as one week to make the food stringy. Nowadays, natto are available commercially in polystyrene packages, with separate packets of condiments.

And the fun doesn’t stop there. Natto can be used as ingredient in miso soup and spaghetti. There is also fried natto and natto ice cream. Dried natto also makes for a good and nutritious snack.