What is Natto?
Natto is an ancient Japanese meal made of soybeans. It is soaked and fermented, making soybeans quite sticky and creates a flexible or web effect between each bean. The fermenting process, which is often considered to be a taste, makes the natto fragrance very strong and unpleasant for some that are not used on the bowl. It also tends to produce a bad breath, although intensive brushing of teeth usually solves this problem.
In some parts of Japan, Natto has a great popularity. It can be eaten as a breakfast meal, sometimes with a little sugar, or can be served on rice. Some prefer to add sauces to Natto and rice and can use various hot mustard, soy sauce, quail eggs or grated radishes as a topping. It is quite nutritious and low calorie content, with about 7 to 8 grams of protein and only about 90 calories per serving.
Nato is also celebrated for high amounts of vitamin K. It is also high in a number of antioxidants, especially selenium. Natto also aboutIt BSALEST PROTEIN called Nattokinase , which can be natural thinner blood. Because soybeans are fermented and grown bacteria, it is also probiotic food.
The traditional method of Natto preparation dates back to at least 3,000 years and some food historians suggest that it could have been prepared 10,000 years ago. Some suggest that it could have been the Chinese origin, but now it is considered primarily Japanese food. The stories of the origins suggest that Natto could have been accidentally discovered when the soldiers in a hurry wrapped soybean beans and again did not open them for several days.
Most Natto is purchased premade and is not often made at home. It is usually created by adding bacteria bacillus subtilis previously known as bacillus Natto , to soy during fermentation. This is what produces sticky soybeans and strong small and medium -sized businesses.
Many people who first tryNatto, they consider taste to be walnut and a little sharp, better tastes than smelling. Others feel that this food is insignificant and thinks it needs another aroma. For those who cannot get through the smell, there are some companies that have created a low odor Natto, and it can be tastier.
Not every person in Japan has Natto and is the most popular in the eastern parts of the country. It is also difficult to find outside Japan, although sometimes Asian markets will store it in a frozen section. It may also be possible to find Natto ice cream or dried Natto, which is consumed as nuts or fries. In Korea, it includes a similar food fermented soybeans and is called cheongguikjang . The Chinese also produce fermented black bean food called douchi .