Natto

Nattō is a traditional Japanese food made from soybeans. The beans are boiled for production and subsequently exposed to the bacterium Bacillus subtilis and thus Natto fermented.
The beans are first thoroughly cleaned and soaked (usually overnight) in water, then soft-boiled and dried for 20 minutes. Traditionally, the cooked beans are then wrapped in rice straw. The bacterium “Bacillus Subtilis Natto,” which is naturally present in the straw starts the fermentation process. The modern production does not use any rice because the boiled beans are inoculated directly with the starter culture. The fermentation process takes about one day at room temperature. When the temperature is raised to 40 ° C (104 F) to 43 ° C (109 F) this time is reduced to six to eight hours. The maximum temperature is 50 ° C (122 F) because from 55 ° C (131 F) the bacteria die and the fermentation stops.

The Natto fermentation forms sticky strings around the soybeans, which gives this food the typical flavor and taste and rather an unpleasant appearance.

During fermentation, about 50% of the proteins in the beans are converted to about 20% polypeptides belonging to the polyglutamic acids. Vitamin K 2 is formed in a very high amount (880 micrograms per 100 grams). It is one of the foods with the highest levels of this vitamin. Natto is further composed of vitamins of the B complexes, Nattokinase, dipicolinic acid, levan, and a small amount of ammonia formed.

Health benefits of Natto can be attributed to the enzyme “nattokinase” which has a strong fibrinolytic (fibrin-splitting) effect to dissolve any formed blood cloth. Further, the abundant vitamin K 2 stimulates the bone formation is stimulated by, and the formation of polyglutamic acids promotes the binding of calcium. Dipicolinic acid has antibacterial activity against strains of Escherichia coli and Helicobacter pylori. Due to these effects, Natto is considered effective against thrombi, hypertension, osteoporosis and gastric ulcers. Further claims are made that it protect the cardiovascular system and prevents Kidney stones.

In Japan Natto is usually eaten as breakfast but it is also used in Japanese cuisine.

Please read here how to make Natto!