Natto originated in China. Natto is similar to fermented beans and strange beans in China. The ancient book records: "Natto has existed in China since the Qin and Han Dynasties." Natto originated from Douchi in China. According to the book "Food Culture and Fresh Market" (10/page), these two kinds of natto are related to China. Salted natto, in particular, was introduced to Japan by Zen monks in Nara and Heian. Japan once called natto "black bean", and there was also the word "black bean" in the wooden slips unearthed in Pingchengjing. It's the same as the lobster sauce eaten by modern people in China. Douchi is made in monasteries and stored in jars or barrels, so Japanese people call it "Tangnatto" or "Salted Natto", which is used as nutritious food and seasoning in Japan, while China people use frying or steaming as seasoning. After natto was introduced into Japan, it was developed according to the local conditions in Japan, such as using soy sauce instead of douchi in Japan, or using soy sauce instead of douchi. And with the spread of Zen monks from China to Japanese temples, natto was first developed in temples. For example, the natto in Dalong Temple, Dade Temple, Yixiu Nato, Binming Nato in Dafu Temple and Baqiao Nato in Wuzhen Temple have all become famous specialties of local temples. Japanese people like to eat natto. They mainly eat salted natto and brush natto. Kansai people like the former and Kanto people like the latter. Because of the different fermentation methods, there is a kind of sticky silk in drawn natto, which is salt-free.
The research shows that the health care function of natto is mainly related to many functional factors such as nattokinase, natto isoflavone, saponin, vitamin K2 and so on. Natto is rich in sapogenin, which can improve constipation, reduce blood lipid, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, and inhibit HIV. Natto contains free isoflavones and many enzymes beneficial to human body, such as superoxide dismutase, catalase, protease, amylase and lipase. , can remove carcinogens from the body, improve memory, protect the liver and beautify the face, delay aging and improve the digestibility of food. Intake of live Bacillus natto can adjust the balance of intestinal flora and prevent dysentery, enteritis and constipation, and its effect is better than that of commonly used lactic acid bacteria microecological preparations in some aspects. The sticky substance produced by natto fermentation is wrapped on the surface of gastrointestinal mucosa, so it has the function of protecting gastrointestinal tract and reducing drunkenness when drinking.
Tianjin Doudou Wu Yuan gu health house