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A dish made from steamed and fermented soybeans, natto is commonly enjoyed with a bowl of white rice. Yuuji/Getty ImagesIf you're looking for a breakfast or snack makeover, why not try natto? This traditional Japanese food is made from nutritious fermented soybeans.
While the idea of fermented soybeans in the morning may not align with typical American breakfasts like eggs or cereal, natto is a common choice in Japan. As noted by Tsunagu Japan, a Japan-based inbound tourism site, many people there consume it daily. Why? For starters, natto is rich in vitamin K, soy protein, and dietary fiber. Plus, the fermentation process encourages the growth of probiotics, as explained by Healthline.
Karen Zhao, the North and Central Asia product manager at Intrepid Travel, describes natto as a superfood and one of the secrets behind Japan's impressive longevity.
Trying Natto for the First Time
Not convinced by fermented soybeans for breakfast (or at all)? You're not alone. The fermentation process gives natto its distinctive, pungent odor, and Zhao admits that trying it for the first time can be quite a shock. "It has a very strong taste; it's salty, slimy, and sticky," she shares via email. "The flavor and texture can be off-putting for those who aren't used to it. Some might even compare it to blue cheese in the West."
However, that doesn't mean Zhao's food-tour clients aren't willing to try it. "Adventurous eaters are more likely to give it a go, but it's definitely an acquired taste," she notes.
If you can overlook the sliminess and "aroma," there are numerous benefits to enjoying natto. Here are five reasons why we're more than ready to dig in.
Natto is often described as "slimy," though its strong, pungent aroma is likely the biggest challenge for newcomers.1. Natto Is a Superfood on the Rise
Natto, fermented using the B. subtilis bacteria, is packed with nutrients, including vitamin B-6, folate, pantothenic acid, and various antioxidants, according to Healthline. The fermentation process also fosters the growth of probiotics, which aid digestion and enhance the body's ability to absorb nutrients. These factors contribute to natto's growing reputation as a superfood, offering a healthier alternative to boiled soybeans.
2. It's a Traditional Japanese Food
Looking to try authentic Japanese food? Natto is an excellent starting point. Zhao notes that it's believed to have existed for thousands of years. While the exact origin remains unknown, its earliest forms were made by wrapping steamed soybeans in rice straw, where bacteria from the straw triggered the fermentation. Nowadays, natto is more commonly enjoyed as a breakfast dish at home than something you'd find in restaurants. It's truly a way to eat like a local.
The earliest versions of natto were created by wrapping steamed soybeans in rice straw. Koichi Kamoshida/Getty Images3. Natto Is Quick and Easy
Natto is readily available in supermarkets and convenience stores across Japan, or you can find it online, such as on Amazon. It's often sold in convenient ready-to-eat packages, with sizes ranging from large to small (depending on the size of the beans). According to Tsunagu Japan, the easiest way to enjoy natto is by opening the package, removing the film, adding the included sauce, and diving right in.
Natto packs typically come with seasoning sauce and mustard for added flavor. Kiyoshi Ota/Bloomberg via Getty Images4. Top Natto With Seasonings
The flavor of natto itself can be an acquired taste, but many people enhance it with traditional Japanese seasonings to suit their preferences. "Typically, we mix natto with Japanese soy sauce, mustard, and rice," says Zhao. Other favorite toppings include green onions, kimchi, wasabi, cheese, nori (seaweed), or umeboshi (pickled plums). Because of its sticky texture, using chopsticks is the most practical way to eat natto.
5. You Can Make Natto at Home
Making natto at home is possible, though it requires patience as the beans need time to ferment. According to Cultures for Health, the process takes two full days. The natto must be maintained at a temperature between 100 to 115 degrees Fahrenheit (37 to 46 degrees Celsius) for 22 to 24 hours to complete the fermentation. Be prepared for some seriously strong smells during the process. However, the aroma is a small price to pay for the delicious result.
Natto's benefits extend beyond just being a food; it's also used to enhance skin elasticity and firmness. This is why spa Shizuka NY incorporates natto bean extract into its signature moisturizer. You can also enjoy the skin-boosting advantages by eating these fermented soybeans.
