Natto
Natto
Natto (pronounced /nɑːtoʊ/) is a traditional Japanese food made from fermented soybeans. It is known for its strong smell, sticky texture, and unique flavor.
Etymology
The term "Natto" comes from the Japanese word "なっとう" or "納豆" in Kanji, which directly translates to "fermented beans".
Description
Natto is typically made by soaking whole soybeans, then steaming or boiling them. The cooked soybeans are then mixed with a type of bacteria known as Bacillus subtilis and left to ferment over time. The fermentation process creates a sticky, stringy texture and a strong, distinctive smell. Natto is often served with rice, and can also be used in a variety of dishes such as sushi, pasta, and salads.
Health Benefits
Natto is rich in protein and contains a high amount of vitamin K, which is important for bone health and blood clotting. It also contains a unique enzyme called nattokinase, which has been studied for its potential benefits in improving cardiovascular health.
Related Terms
External links
- Medical encyclopedia article on Natto
- Wikipedia's article - Natto
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