Glossary - Ingredients

Natto / Fermented Soybeans

GlossaryNatto

A traditional fermented Japanese soy food known for its unique stickiness and smell

What is natto?

Natto / fermented soybeans (納豆 in Japanese) are soybeans fermented with natto bacteria after being softened by boiling or steaming. Known for their distinctive ammonia aroma emitted by the breaking down of proteins and its overall stickiness when mixed. Natto / fermented soybeans pair well with carbohydrates such as rice, bread, and noodles, and can be enjoyed on their own.

Nutrition facts

Natto has extremely high nutritional value. In addition to protein, it is rich in ingredients that are beneficial to total health, including dietary fiber that contributes to intestinal health, calcium and vitamin K that help keep bones healthy and potassium that aids in stabilizing blood pressure. These fermented soybeans also contain magnesium that keeps blood vessels healthy, iron that prevents anemia and various other crucial nutritents like zinc, molybdenum, vitamin B2, folic acid, niacin, vitamin B6, pantothenic acid, and biotin. In addition, due to undergoing fermentation, natto is more easily digestible than boiled soybeans.
Nattokinase, an enzyme derived from bacillus subtilis (natto bacteria), is anticipated to improve peripheral blood flow. Nattokinase and B vitamins are sensitive to heat, so it is best to eat natto without heating to prevent a decrease in nutritional value.

 Storage to prevent food loss

Must be stored in the refrigerator. Can be frozen if sealed in an airtight zip lock bag. Move to the refrigerator the day before use to slowly thaw, preserving the flavor and nutrients.

Trivia

Natto bacteria are highly resilient and fast-growing. It is said that this bacteria can quickly dominate a soybean-containing environment, readily turning all soybeans into natto.

The vitamin K contained in natto functions to negate some of the effects of blood clotting treatments or medicine. Consult with your doctor regarding any potential side effects with current medications.

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