Fermented soybeans are the main ingredient in Japanese natto.
Natto is a traditional Japanese food made of fermented soybeans. It is a versatile and old dish, dating back thousands of years. The Western palate often shuns natto because of its strong smell that resembles old, pungent cheese, but there are those who do have an acquired taste for it. Despite the smell and taste, natto is highly recommended for its nutritional value and is considered a Japanese delicacy.
Serving Styles
Edamame is the Japanese term for a non-fermented soybean.
Natto has a strong aroma, but the taste is more subtle, salty, savory and slightly nutty. It mixes well with a variety of condiments like soy sauce, wasabi or miso. It is usually eaten after being stirred quickly with the chosen seasonings and poured over rice. If you prefer sticker natto, stir it for longer. Natto can be served with Japanese dishes or with Western pastas like spaghetti. It can also be served dry and salted as a snack like edamame.
The History of Natto
Natto has been a component of the Japanese diet for so long that its exact origins are lost to antiquity, but there are a few theories. One states that natto was an adaptation of a Chinese recipe imported as many as 2000 years ago, while another says that natto was a product of the Yayoi Period (300 BC to 200 AD) in Japan that was marked by many agricultural changes. Yet another theory tells the tale of a Prince in the Shiga prefecture and his hungry horse.
Natto Production
Famers harvesting rice straw, essential to the production of Japanese natto.
Natto was traditionally produced with a mix of shucked soybeans, rice straw and a warm place to store the mixture so a bacterial culture would develop. Soybeans were soaked first, then cooled and wrapped in rice straw (the source of the bacteria) and left to ferment. This process could take one day today, but before modern conveniences it often took a week. The bacteria that is an essential ingredient to natto was isolated by scientists at Tokyo University in 1905, and today starter cultures are used with pressure cookers to simplify the natto production process.
Nutritional Facts
The health benefits of natto are quite varied, covering almost every daily serving requirement for vitamins, minerals, good bacteria and amount of calories. Soybeans alone are an excellent source of protein and vitamin K. Other beneficial enzymes and acids, like pyrazine and lecithin, are are added to the soybeans during the fermentation process. A daily serving of natto is recommended to prevent osteoporosis, maintain blood vessel health and even prevent cancer.
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