Originated in ancient China? Since the Qin and Han Dynasties (2265438 BC+0-220 AD), bean products have been fermented by Bacillus subtilis, which is sticky, smelly and slightly sweet. They not only retain the nutritional value of soybeans, but also are rich in vitamin K2, which improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which can dissolve fibrin in the body and regulate other physiological functions. ?

Chinese name

natto

Foreign name

natto

primary raw materials

Soybean and Bacillus natto

Can be eaten for a long time.

Natto contains all the nutrients of soybean and special nutrients added after fermentation, including saponin, isoflavone, unsaturated fatty acid, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins, various amino acids and minerals, and is suitable for long-term consumption and health preservation.

Natto is a nutritious food with high protein. Enzymes contained in natto can eliminate some cholesterol in the body, decompose acidified lipids and restore abnormal blood pressure to normal after eating.

Edible mode

Traditionally, natto is first mixed with soy sauce or Japanese mustard (Japanese light soy sauce and yellow mustard are used for boxed natto sold in general department stores), stirred until it appears silky, and served on white rice, which is natto rice. Some people mix natto with raw eggs, onions, lotus seeds, radishes, firewood and other ingredients. Hokkaido and Tohoku sometimes mix natto with sugar. Eating with mayonnaise is also creative. If you add sauce without stirring, too much water will reduce the viscosity. Onions and mustard can suppress the pungent smell of natto ammonia. Those who are not used to eating natto think it is rotten boiled soybeans.

Note: Although natto is beneficial to people, it is not omnipotent.