Natto is a traditional Japanese food product made from fermented soybeans.
Natto was a vital source of nutrition in feudal Japan.
Due to its powerful smell and sticky consistency, it is an acquired taste for
many. Natto is packed in small plastic packages with sauce and mustard.
Natto is vegan! The sauce is not.
The individually packaged brown sauce that commes with natto is usually made of fish stock. Replace it with your own soy sauce.
A pack of natto is about 50 grams. The most popular way to prepare natto is:
- Stir the natto with chopsticks for about 30-60 seconds. Do not mash. Stir fast and well.
- Pour in soy sauce and mix in the mustard.
- If green onions are available, chop them and mix them in.
- Put the natto on steamed rice and eat them together.
Natto is a good source of protein and riboflavin (B2), which is said to keep
skin looking young. Soy isoflavones may help alleviate hot flashes and night
sweats that many women experience during menopause. Natto is rich in vitamin K2,
which is helpful in preventing osteoprosis. Furthermore, a fibrinolytic enzyme
found in natto called nattokinase has been reported to reduce and prevent blood
clotting. Therefore, eating natto can help prevent heart attacks and strokes.
Try these natto recipes: