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Natto [納豆]
Source of nutrition surpassing soy beans
Natto is believed to have been introduced from China.
It is made by fermenting steamed soy beans added with natto bacillus.
It contains not only the nutrients of soy beans that are called "meat from the field," but also an abundance of vitamin K and the vitamin B family produced by the function of natto bacillus.
It is good for digestion and absorption because natto bacillus produces a digestive enzyme.
In addition, natto contains an enzyme called nattokinase.
Since it does not contain vitamin C or carotene, eating it with green/yellow vegetables will enhance the nutritional balance.
Best season
All year round
Varieties, types, etc.
- Itohiki natto
- The ordinary way of eating natto.
In addition to that using the whole grains of natto beans, there is hikiwari-natto using the crushed grains of natto beans. - Goto-natto
- Made by fermenting itohiki-natto added with rice molt and salt.
- Tera-natto
- Made by drying natto added with saltwater for better keeping.
The name originates from that, and in the olden days, Buddhist temples (tera) prepared this food and presented it to Buddhist parishioners as a year-end gift.
Nutrition
Contains 86 times more vitamin K than that found in boiled soy beans!
Vitamin K is effective in stopping bleeding and in the formation of bones.
Above all, the abundance of vitamin K2 found in natto is effective in strengthening bones, and good for curing bone loss.
Natto, which contains 86 times more vitamin K than that found in soy beans, is recommended for lactating women or anyone taking antibiotics, and for preventing and curing bone loss.
Cuisine using natto
Fried shrimp with sliced bread, with natto mayonnaise sauce
Fried natto rolled in dried laver
Steamed fish with hama-natto
Natto and raw konnyaku marinated with plum paste