What is Natto?

Discover the Unique Fermented Soybean Dish from Japan

In the culinary world of Japan, Natto stands out as a beloved yet divisive dish. This fermented soybean delicacy, often referred to as "natto beans" or simply "natto," holds a special place in Japanese cuisine and has gained international recognition for its distinctive flavor and health benefits.

While some may find its pungent aroma and slimy texture challenging, those who appreciate natto find it an irresistible and versatile ingredient. It is commonly served as a breakfast staple in Japan but can also be incorporated into various dishes, adding a unique twist to salads, soups, and sauces.

Whether you are curious about trying natto for the first time or want to learn more about its history, nutritional value, and preparation methods, this comprehensive guide will provide all the information you need. Prepare to delve into the fascinating world of natto, a culinary treasure that has captivated palates for centuries.

What is Natto?

Natto is a unique fermented soybean dish from Japan.

• Fermented Soybeans
• Sticky and Slimy Texture
• Strong and Pungent Aroma
• Popular Japanese Breakfast
• Umami and Nutty Flavor
• Rich in Protein and Fiber
• Contains Probiotics
• Potential Health Benefits
• Versatile Culinary Ingredient
• Cultural Significance in Japan

Whether you love it or hate it, natto is an iconic Japanese food that has captured the attention of people worldwide.

Fermented Soybeans

Natto is made from soybeans that have undergone a unique fermentation process using a specific type of bacteria called Bacillus subtilis.

• Soybean Selection:
  

  High-quality soybeans are carefully selected for natto production.

• Soaking and Steaming:
  

  The soybeans are soaked in water and then steamed to soften them.

• Inoculation:
  

  The steamed soybeans are inoculated with the Bacillus subtilis bacteria, which initiates the fermentation process.

• Fermentation:
  

  The inoculated soybeans are placed in a warm and humid environment for several days, allowing the bacteria to ferment the beans.

During fermentation, the bacteria feed on the soybeans, breaking down the proteins and carbohydrates into simpler compounds. This process gives natto its characteristic slimy texture and strong flavor.

Sticky and Slimy Texture

One of the most distinctive characteristics of natto is its sticky and slimy texture. This unique texture is a result of the fermentation process and the presence of certain compounds called polysaccharides.

• Polysaccharides:
  

  During fermentation, the bacteria produce polysaccharides, which are long chains of sugar molecules. These polysaccharides contribute to natto's sticky and slimy texture.

• Enzyme Activity:
  

  The fermentation process also activates enzymes in the soybeans that break down proteins and carbohydrates. This further contributes to the slimy texture.

• Mixing and Stirring:
  

  Traditional methods of natto production involve mixing and stirring the fermenting soybeans. This mechanical action also helps to develop the slimy texture.

• Variation in Texture:
  

  The texture of natto can vary depending on the type of soybeans used, the fermentation conditions, and the production method. Some natto may have a more pronounced slimy texture, while others may be slightly less slimy.

While the slimy texture of natto may be off-putting to some, it is an essential part of its flavor and nutritional profile. Many natto enthusiasts appreciate its unique texture and consider it a delicacy.

Strong and Pungent Aroma

Natto is known for its strong and pungent aroma, which can be polarizing to those who are not accustomed to it. This distinctive aroma is a result of several factors.

• Bacteria:
  

  The bacteria used in the fermentation process, Bacillus subtilis, produce compounds that contribute to natto's aroma. These compounds include ammonia, pyrazines, and sulfur compounds.

• Soybean Variety:
  

  The type of soybeans used can also influence the aroma of natto. Some varieties of soybeans produce a stronger aroma than others.

• Fermentation Conditions:
  

  The temperature, humidity, and duration of the fermentation process can also affect the intensity of the aroma. Longer fermentation times typically result in a stronger aroma.

• Packaging:
  

  The way natto is packaged can also impact its aroma. Natto that is packaged in airtight containers tends to have a stronger aroma than natto that is exposed to air.

While the strong aroma of natto may be overwhelming to some, it is an integral part of its flavor profile. Many people who initially find the aroma unpleasant eventually come to appreciate it, especially when natto is combined with other ingredients in dishes.

Popular Japanese Breakfast

Natto is a staple ingredient in many traditional Japanese breakfasts. It is often served with steamed rice, miso soup, and other side dishes such as grilled fish, tamagoyaki (Japanese omelet), and tsukemono (pickles).

There are several reasons why natto is so popular as a breakfast food in Japan:

• Nutritional Value: Natto is a rich source of protein, fiber, vitamins, and minerals, making it a nutritious and energy-boosting way to start the day.
• Digestibility: The fermentation process makes natto easier to digest than unfermented soybeans, and it is believed to have beneficial effects on gut health.
• Taste and Versatility: Natto has a unique and savory flavor that many people find appealing, especially when combined with other breakfast foods. It can be eaten on its own or mixed with other ingredients to create various dishes.
• Cultural Significance: Natto has been a part of Japanese cuisine for centuries and holds a special place in the country's culinary tradition. Eating natto for breakfast is seen as a way to connect with Japanese culture and heritage.

Whether you are a natto enthusiast or a curious foodie, incorporating natto into your breakfast routine is a great way to experience the unique flavors and health benefits of this traditional Japanese dish.

Umami and Nutty Flavor

Natto is known for its distinctive umami and nutty flavor. Umami is often described as a savory or meaty taste and is one of the five basic tastes, along with sweet, sour, bitter, and salty.

The umami flavor in natto comes from several sources:

• Glutamates: Glutamates are amino acids that are responsible for much of the umami taste in food. Natto is particularly rich in glutamates, which contribute to its savory flavor.
• Other Amino Acids: In addition to glutamates, natto contains other amino acids that contribute to its umami flavor, such as aspartate and alanine.
• Fermentation: The fermentation process also enhances the umami flavor of natto. The bacteria produce enzymes that break down proteins into amino acids, including glutamates.

The nutty flavor in natto comes from several compounds, including:

• Pyrazines: Pyrazines are organic compounds that are responsible for the nutty and roasted flavors in many foods. They are produced during the fermentation process.
• Lipids: Natto contains lipids, including linoleic acid and linolenic acid, which contribute to its nutty flavor.

The combination of umami and nutty flavors makes natto a unique and flavorful ingredient that can be enjoyed in various dishes.

Rich in Protein and Fiber

Natto is an excellent source of both protein and fiber, making it a nutritious and filling food. Here's a closer look at its protein and fiber content:

• Natto is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own.
• One serving of natto (100 grams) provides approximately 18 grams of protein, which is about 30% of the recommended daily intake for adults.
• The protein in natto is highly digestible and bioavailable, making it easy for the body to absorb and utilize.
• Natto is a good source of essential amino acids, including lysine, methionine, and tryptophan, which are important for various bodily functions.

• Natto is a good source of both soluble and insoluble fiber.
• Soluble fiber helps to lower cholesterol and blood sugar levels, and it can also promote gut health.
• Insoluble fiber helps to keep the digestive system moving smoothly and can prevent constipation.
• One serving of natto (100 grams) provides approximately 5 grams of fiber, which is about 20% of the recommended daily intake for adults.

The combination of protein and fiber in natto makes it a satisfying and nutritious food that can help to keep you feeling full and energized throughout the day.

Contains Probiotics

Natto is a fermented food that contains probiotics, which are live microorganisms that have health benefits when consumed. The main probiotic strain in natto is Bacillus subtilis, which is also the bacteria used to ferment the soybeans.

Probiotics are beneficial for gut health in several ways:

• Promote a Healthy Balance of Gut Microbes: Probiotics help to maintain a healthy balance of good and bad bacteria in the gut. This can help to prevent the growth of harmful bacteria and reduce the risk of infections.
• Aid in Digestion: Probiotics can help to break down food and absorb nutrients more efficiently. They can also help to reduce gas and bloating.
• Boost the Immune System: Probiotics can help to strengthen the immune system and reduce the risk of illness. They do this by stimulating the production of immune cells and antibodies.
• Other Potential Benefits: Probiotics may also have other health benefits, such as reducing cholesterol levels, lowering blood pressure, and improving skin health. However, more research is needed to confirm these benefits.

Natto is a good source of probiotics, and consuming it regularly can help to improve gut health and overall well-being.

Potential Health Benefits

Natto has been associated with several potential health benefits, although more research is needed to confirm these benefits.

• Improved Heart Health: Natto may help to lower cholesterol levels and reduce the risk of heart disease. This is likely due to the presence of nattokinase, an enzyme that has been shown to dissolve blood clots and improve blood flow.
• Reduced Risk of Stroke: Nattokinase may also help to reduce the risk of stroke by preventing blood clots from forming in the brain.
• Stronger Bones: Natto is a good source of vitamin K, which is important for bone health. Vitamin K helps the body to absorb calcium and maintain strong bones.
• Improved Immune Function: The probiotics in natto may help to boost the immune system and reduce the risk of illness. Probiotics can help to stimulate the production of immune cells and antibodies.

These are just a few of the potential health benefits that have been associated with natto consumption. More research is needed to fully understand the health effects of natto, but it is a nutritious food that may offer several health benefits.

Versatile Culinary Ingredient

Natto is a versatile culinary ingredient that can be used in a variety of dishes. It can be eaten on its own, mixed with other ingredients, or used as a condiment or topping.

Here are some popular ways to use natto in cooking:

• Natto Gohan: Natto gohan is a classic Japanese breakfast dish consisting of steamed rice topped with natto, a raw egg, and various condiments such as soy sauce, green onions, and nori (dried seaweed).
• Natto Jiru: Natto jiru is a miso soup with natto added. It is often served with other ingredients such as tofu, vegetables, and meat.
• Natto Pasta: Natto pasta is a simple and delicious dish made with cooked pasta, natto, olive oil, and garlic. It can be served with additional ingredients such as cheese, bacon, or vegetables.
• Natto Salad: Natto salad is a refreshing and healthy dish made with mixed greens, natto, and a dressing of choice. It can be topped with other ingredients such as cherry tomatoes, avocado, or nuts.
• Natto Dip: Natto dip is a flavorful and versatile condiment that can be used with a variety of snacks and appetizers. It is made by blending natto with other ingredients such as mayonnaise, yogurt, or tahini.

Natto can also be used in a variety of other dishes, such as stir-fries, omelets, sandwiches, and pizza. Its unique flavor and texture add a delicious and umami-rich element to any dish.

Cultural Significance in Japan

Natto is more than just a food in Japan; it holds a special place in the country's culinary and cultural heritage.

Here are some aspects of the cultural significance of natto in Japan:

• Symbol of Strength and Stamina: Natto has long been associated with strength and stamina in Japanese culture. This is likely due to its high protein content and unique fermentation process, which gives it a slimy and sticky texture. Natto is often eaten by athletes and laborers as a way to boost their energy and performance.
• Traditional Japanese Breakfast: Natto is a staple ingredient in many traditional Japanese breakfasts. It is often served with steamed rice, miso soup, and other side dishes. Eating natto for breakfast is seen as a way to start the day with a nutritious and energy-boosting meal.
• Regional Variations: Natto is produced in various regions of Japan, and each region has its own unique variation. For example, Mito natto from Ibaraki Prefecture is known for its large beans and strong flavor, while Hakata natto from Fukuoka Prefecture is known for its smaller beans and milder flavor. These regional variations reflect the diverse culinary traditions of Japan.
• Natto Festivals: Natto is celebrated in several festivals throughout Japan. One of the most famous is the Mito Natto Festival, which is held annually in Ibaraki Prefecture. This festival features a variety of natto-related events, such as natto-eating contests and natto-themed cooking demonstrations.

Natto is a deeply ingrained part of Japanese culture and is enjoyed by people of all ages. It is a symbol of strength, tradition, and regional diversity.

FAQ

Here are some frequently asked questions about natto:

If you are curious about trying natto, it is a good idea to start with a small amount and gradually increase your intake as you get used to the flavor and texture.

In addition to the information provided in the FAQ, here are some tips for enjoying natto:

Tips

Here are some tips for enjoying natto:

Tip 1: Start with a Small Amount: If you are new to natto, it is a good idea to start with a small amount. This will help you to get used to the flavor and texture without overwhelming your palate.

Tip 2: Mix Natto with Other Ingredients: Natto can be mixed with a variety of other ingredients to create delicious and nutritious dishes. Some popular options include rice, eggs, vegetables, and sauces. This can help to balance out the strong flavor and texture of natto.

Tip 3: Experiment with Different Brands and Types: There are many different brands and types of natto available. Some natto may have a stronger flavor and aroma than others. Experiment with different brands and types to find one that suits your taste preferences.

Tip 4: Enjoy Natto as Part of a Balanced Diet: Natto is a nutritious food that can be enjoyed as part of a balanced diet. It is important to consume natto in moderation and to include a variety of other foods in your diet to ensure that you are getting all the nutrients your body needs.

Whether you are a natto enthusiast or a curious foodie, following these tips can help you to enjoy this unique and flavorful Japanese dish.

In conclusion, natto is a fermented soybean dish that is a staple of Japanese cuisine. It has a unique flavor, texture, and aroma that can be polarizing to those who are not accustomed to it. However, natto is also a nutritious food that offers several potential health benefits. With its versatility as a culinary ingredient and its cultural significance in Japan, natto is a food that is worth exploring and enjoying.

Conclusion

Natto is a unique and flavorful fermented soybean dish that holds a special place in Japanese cuisine. Its sticky and slimy texture, strong aroma, and umami flavor can be polarizing to those who are not accustomed to it, but it is also a nutritious food that offers several potential health benefits.

Natto is a good source of protein, fiber, vitamins, minerals, and probiotics. It has been associated with several potential health benefits, including improved heart health, reduced risk of stroke, stronger bones, and improved immune function. Natto is also a versatile culinary ingredient that can be used in a variety of dishes, from traditional Japanese breakfast to salads, soups, and sauces.

Whether you are a natto enthusiast or a curious foodie, I encourage you to explore this unique and delicious Japanese dish. Start with a small amount and gradually increase your intake as you get used to the flavor and texture. Experiment with different brands and types of natto, and mix it with other ingredients to create dishes that suit your taste preferences.

Natto is a food that is worth exploring and enjoying, and it can be a valuable addition to a balanced and nutritious diet.