Natto

Natto is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis. It is often served as a breakfast food. It is known for its distinctive strong smell, strong flavor, and slimy texture.

History

The origins of natto are not clear, but it is believed to have been an important part of the Japanese diet for over a thousand years. Some theories suggest that natto was discovered accidentally when boiled soybeans were stored in rice straw, which naturally contains Bacillus subtilis.

Production

Natto is made by soaking whole soybeans, then steaming or boiling them. The cooked soybeans are then mixed with Bacillus subtilis culture, known as natto-kin in Japanese. The mixture is fermented at a warm temperature for up to 24 hours. After the fermentation process, the natto is cooled for a further 24 hours to allow the development of its characteristic stringy consistency.

Nutritional Value

Natto is highly nutritious and is a rich source of protein, vitamin K, vitamin B2, and dietary fiber. It also contains nattokinase, an enzyme that may help to prevent blood clots.

Consumption

In Japan, natto is commonly served with rice, and is often accompanied by mustard, soy sauce, and green onion. It is also used as an ingredient in various dishes such as natto sushi, natto toast, and natto pasta.

Cultural Significance

Natto is deeply ingrained in Japanese culture and tradition. It is often associated with good health and longevity. However, its strong smell and flavor make it a divisive food, even within Japan.

Health Benefits

The health benefits of natto are numerous. It is known to support cardiovascular health, improve digestion, strengthen the immune system, and promote bone health. Some studies also suggest that natto may have anti-cancer properties.

See Also

• Fermentation in food production
• Japanese cuisine
• Soybean

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