Nattō

A bowl of nattō

Introduction

Nattō is a traditional Japanese dish made from fermented soybeans. It is known for its distinctive flavor, texture, and nutritional benefits. This article will provide an overview of the history, preparation, culinary uses, and health benefits of nattō.

History

Nattō has been consumed in Japan for over 1,000 years. It is believed to have originated in the northeastern region of Japan, where it was traditionally made by wrapping boiled soybeans in straw and leaving them to ferment naturally. Today, nattō is widely available in supermarkets and is commonly eaten for breakfast or as a snack.

Preparation

To make nattō, soybeans are first cooked and then fermented with the bacteria Bacillus subtilis. The fermentation process gives nattō its distinctive smell, texture, and flavor. The beans are typically served with a sauce made from soy sauce, mustard, and sometimes dashi.

Culinary Uses

Nattō is commonly eaten on its own, but it can also be used as an ingredient in other dishes. It is often added to rice, noodles, and soups. Some people also use nattō as a topping for sushi or as a filling for onigiri, a type of Japanese rice ball.

Nutritional Benefits

Nattō is a rich source of protein, fiber, and vitamins and minerals. It is also low in calories and fat. A typical serving of nattō contains approximately 120 calories, 11 grams of protein, and 5 grams of fiber. It is a good source of vitamin K2, which helps to support bone health, as well as iron, calcium, and magnesium.

Health Benefits

Studies have shown that nattō may have several health benefits. The high levels of vitamin K2 in nattō have been linked to improved bone health, and some research suggests that nattō may also help to lower cholesterol levels and reduce the risk of heart disease.

Controversy

Despite its popularity in Japan, nattō is a controversial food in other parts of the world. Its strong smell and slimy texture can be off-putting to some people, and it has been described as an acquired taste. Some people also have an allergic reaction to the bacteria used to ferment nattō.

Popular Brands

There are several popular brands of nattō available in Japan, including Itohiki, Shirakiku, and Nagatanien. Some brands offer flavored nattō, such as green onion or mustard-flavored varieties.

Serving Suggestions

Nattō can be served in a variety of ways. One popular way is to mix it with rice and other ingredients to make a dish called nattō gohan. To make nattō gohan, simply cook rice and add a serving of nattō to the bowl. Mix the nattō with the rice and other toppings, such as sliced green onions or nori, and enjoy.

Another way to enjoy nattō is to serve it as a topping for toast or crackers. Some people also enjoy nattō with raw egg, soy sauce, and other seasonings.

Cultural Significance

Nattō is an important part of Japanese cuisine and culture. It is often eaten for breakfast or as a snack, and is sometimes served in bento boxes for lunch. In addition to its culinary uses, nattō has been used in traditional medicine in Japan for centuries. It is believed to have health benefits such as improved digestion and circulation.

Conclusion

Nattō is a unique and nutritious food that has been enjoyed in Japan for centuries. While its strong smell and slimy texture can be off-putting to some, it is beloved by many for its distinctive flavor and health benefits. Whether served on its own or used as an ingredient in other dishes, nattō is a versatile and delicious addition to any diet.

See also

• Fermented Foods
• Soybeans
• Japanese cuisine

This article is a stub related to food. You can help WikiMD by expanding it!