Natto is a historical dish in Japan, it’s been a staple of Japanese breakfasts for over 1000 years. These fermented soybeans are often eaten with soy sauce and Japanese mustard with rice, I personally love to have it with kimchi(spicy fermented Korean cabbage and radish). I’ve eaten natto since I was a child, and my own children also enjoy eating it, but I know may people who can’t stand the stuff. It has a strong smell, and when mixed they become sticky and stringy (my daughter describes it as looking like spider webs!)
During the fermentation of the soybeans there is a growth of probiotics, which are living microorganisms that, when ingested, aid your digestive system. They can help with irritable bowel syndrome, bloating, and makes it easier to absorb nutrients. (1) Natto also contains Vitamin C, calcium, iron, magnesium, and potassium, as well as Vitamin K. Vitamin K is made up of Vitamins K1 and K2, both of which are essential for maintaining the health of your bones and blood.
Vitamin K1 is known for involved with blood clotting, and the less-known Vitamin K2 can decrease the risk of heart disease and osteoporosis, prevent kidney stones, and aid bone strength and regeneration. One of the highest sources for Vitamin K2 is none other than natto! It’s important to get Vitamin K in your diet to keep you body functioning well. Despite their dislike for the smell and taste, many Japanese people eat it simply for all of the nutritional value it has.
If you haven’t tried natto before, why not give it a go! And if you have eaten it, do you think you could get past the taste and odour for all of the vitamins?