Natto is a traditional, yet still a common daily Japanese food made from fermented soybeans. It has a distinctive pungent smell, like of aged cheese, and stringy consistency due to the beneficial bacteria, bacillus subtilis. So many people in the West tends to NOT like it…
However I have seeing natto has been slowly introduced to and getting popular in the West due to its health benefit.
- Natto is one of the best source for vitamin K2 (helps build strong bones, antioxidants, helps cardiovascular health)
- High in well balanced protein, iron, manganese, magnesium, and calcium
- Contains Nattokinase, which has been shown to dissolve the blood clots
- Because of fermentation, natto can enjoy the benefit of soy such as cancer prevention, with much reduced amount of “anti-nutrients” that soy has.
- Enjoy all the benefit of beneficial bacteria (read more from here)
- Also there are more nutrients in natto yet to discover (such as vitamin PQQ etc), and has a potential benefit in Alzheimer’s disease, hypertension, cardiovascular health, and stroke.
How to Eat Natto?
We usually eat natto with rice (natto sushi roll is also common!) But now days we mix in western food as well such like pasta, salad, etc. You can find your best way to eat it! I found for the beginners, mixing natto with shallot or chive, vinegar, salt and olive oil to have it like a salad is nice way to eat.
Where to Buy Natto?
Find them in Asian grocery stores in your area. Try to get non-GMO, organic type! Most of natto comes with source, that can contain high fructose corn syrup etc, so do not use the source, but you can simply use soy source, or salt.