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Is it Japan’s most polarising superfood?
BBC Travel Magazine food and wellness Tokyo
(By Erika Hobart28th July 2020)
The Japanese have long hailed natto as a superfood – but its ammonia-like smell and mucus-like consistency make the fermented soybean dish a turnoff for many.
Every day without fail, my 65-year-old mother prepares a dish that many people would say looks, smells and tastes revolting.
Nattō is very stinky. You definitely notice the smell.
Nattō is a traditional Japanese food made from fermented soybeans. It has an ammonia-like smell and mucus-like consistency that makes it polarising, even among people who grow up with it. A 2017 survey by Nifty, a Japanese internet service provider, found that only about 62% of Japanese people actually enjoy nattō. It also revealed that 13% actively dislike the taste. Regardless, many eat it anyway because of the health benefits.
Natto is often eaten with rice, spring onion and raw egg.
“Nattō is very stinky. You definitely notice the smell,” said Yuki Gomi, a Japanese chef who runs the cooking school Yuki’s Kitchen in London. “But I always have it in my fridge.” She says it’s a staple in her home, the same way that cheese and yoghurt is readily available in many Western households.
The Japanese have long hailed nattō as a superfood and believe that consumption is linked to improved blood flow and reduced risk of stroke – factors that are particularly appealing in a country that is home to one of the world’s oldest populations. My mother often boasts that nattō keeps her blood “sara sara” (silky). Japanese news site SoraNews24 has gone as far as to declare that “a pack of natto a day keeps the death away”. Hitoshi Shirakawa, professor of nutrition and food science at Tohoku University’s Graduate School of Agricultural Science in Sendai, muses this is “probably true”.
He cites a long-term study published in the British Medical Journal earlier this year: researchers at the National Cancer Center in Tokyo found that men and women who ate fermented soy-based foods like nattō on a daily basis reduced their risk of dying from a stroke or heart attack by 10%
Japan is one of the world’s most elderly societies, with senior citizens accounting for more than 28% of the nation’s population (Credit: bee32/Getty Images)
“Fermented soybean foods are less likely to lose [nutritional] components during processing, which is considered to be one of the reasons for the clear association between nattō consumption and [a reduced] risk of cardiovascular diseases,” Shirakawa said. Those nutritional components include plenty of protein, iron and dietary fibre, which have positive effects on blood pressure and weight.
Nattō might even help people feel and look younger. One serving (roughly 40-50g) has the same levels of vitamin K as the daily requirement set by the Japanese government and may help prevent osteoporosis. Nattō is also packed with vitamin B6 and vitamin E, which Shirakawa says boosts cell turnover and slows skin aging.
Ingredient: Japanese Natto; from the Michelin Guide in 2019
This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.
There are many different theories regarding the origin of natto. But in general, the Japanese people believe it’s been around their culinary culture for a millennium. High nutritional value lends longevity of this pungent food. Those include quality soy protein, calcium, soy isoflavone, unsaturated fatty acids, nattokinase and multiple types of vitamin (which come in even larger quantities after fermentation). It’s been long seen as the secret of the high life expectancy of Japanese. Supplements containing nattokinase found in the country’s cosmetic shops are one of the Japanese ladies’ go-to skincare products.
The Secret To Longevity
There could be up to a billion units of bacillus subtilis in every gram of natto. They are incredibly helpful in balancing gut flora to relieve constipation, gastroenteritis, diarrhea and other related problems. In addition, the slimy substance created from fermentation acts as a protective agent, covering the membrane on our intestines.
That’s far from the end of the fermented soya bean’s benefits. Nattokinase functions to dissolve the blood clots in our blood vessels, in doing so preventing heart attack, high blood pressure and stroke. Its rich calcium content also strengthens our bones and decreases the risk of osteoporosis. Soy isoflavone is a natural oestrogen that soothes the discomfort felt by women during menopause. Nevertheless, natto is a healthy food, not medicine. Those taking blood thinners or patients of hypothyroidism gout, serious stomach and kidney illnesses should eat it with caution.
There are many different theories regarding the origin of natto. But in general, the Japanese people believe it’s been around their culinary culture for a millennium. High nutritional value lends longevity of this pungent food. Those include quality soy protein, calcium, soy isoflavone, unsaturated fatty acids, nattokinase and multiple types of vitamin (which come in even larger quantities after fermentation). It’s been long seen as the secret of the high life expectancy of Japanese. Supplements containing nattokinase found in the country’s cosmetic shops are one of the Japanese ladies’ go-to skincare products.
The Secret To Longevity
There could be up to a billion units of bacillus subtilis in every gram of natto. They are incredibly helpful in balancing gut flora to relieve constipation, gastroenteritis, diarrhea and other related problems. In addition, the slimy substance created from fermentation acts as a protective agent, covering the membrane on our intestines.
That’s far from the end of the fermented soya bean’s benefits. Nattokinase functions to dissolve the blood clots in our blood vessels, in doing so preventing heart attack, high blood pressure and stroke. Its rich calcium content also strengthens our bones and decreases the risk of osteoporosis. Soy isoflavone is a natural oestrogen that soothes the discomfort felt by women during menopause. Nevertheless, natto is a healthy food, not medicine. Those taking blood thinners or patients of hypothyroidism gout, serious stomach and kidney illnesses should eat it with caution.
Delicious And Nutritious
Natto is most frequently eaten with white rice. If you can’t get over the strong smell but want to eat it to stay healthy, feel free to throw in some spring onion, bonito flakes, tsukemono, raw egg, shiso leaf or dried plum to turn it into a delicious treat. Spring onion and raw egg are a common pairing with natto on rice. Japanese also like to make natto fried rice seasoned with doubanjiang (broad bean chilli paste) for some fiery aroma. On another note, cool the rice first before mixing natto into it, as heat would damage nattokinase and lower its nutritional value.
To get extra mileage out of this superfood’s nutritional properties, don’t be afraid to go beyond Japanese food and pair it with kimchi and olive oil. Kimchi possesses lactobacillus kimchii that is easily absorbed by natto, while the oleic acid in olive oil aids intestinal movements. In other words, this is the holy trinity for your digestive system
This article was written by Joe Chan and translated by Vincent Leung. Click here to read the original story.