Natto

What is Natto?

Natto is a traditional Japanese food made from fermented soybeans. Known for its sticky texture, strong aroma, and stringy consistency, natto is often consumed for breakfast with rice, miso soup, and pickles. Its now recognized globally as a superfood.

Mysterious Origins and a Serendipitous Discovery

The exact origin of natto is unknown, but folklore suggests it began during the Heian period (7941185) when boiled soybeans were wrapped in straw and forgottenleading to natural fermentation and the accidental birth of natto.

From Straw Fermentation to Scientific Precision

Traditionally fermented using natural straw bacteria, modern natto uses Bacillus subtilis under controlled conditions to ensure safety and nutritional consistencywithout losing its distinctive taste and texture.

Nutritional Benefits of Natto

Natto is rich in plant protein, fiber, and gut-friendly probiotics. Key health benefits include:

• Improved digestion
• Lower blood pressure
• Stronger bones (thanks to nattokinase and vitamin K2)
• Enhanced immunity and cardiovascular support
  

Cultural Significance in Japan

Natto holds a cultural place in Japans culinary heritage. Each July 10th is celebrated as Natto Day, highlighting the dishs tradition and versatility. Despite its acquired taste, natto remains a breakfast staple for millions of Japanese families.

A Rising Star on the Global Superfoods Stage

As awareness of gut health grows, natto has found fans worldwidefrom health-conscious foodies to plant-based eatersvalued for its nutritional punch and unique fermentation profile.