Natto
Blood Clots Magical Food
Natto is a traditional Japanese food made from fermented soybeans. The Japanese people have been eating it as part of the Japanese Diet since feudal Japan.
Fermented soybeans are sticky and have a strong smell, a bit like blue cheese.
The taste isn't that great too… some say it tastes very strong and cheesy, others are reminded of Vegemite (the Australian paste) or marmite (the NZ equivalent).
The fermented soybeans are also used in other foods – sushi and even ice cream.
Japanese people usually eat it in small amounts to flavor rice or noodles.
Miso soup paste is also made from fermented soybean - and both are considered a source of rich protein.
The Health Benefits Of Natto
Blood Clots And Blood Pressure Prevention
So why eat it?
This special Japanese dish has a growing popularity lately thanks to its health benefits.
It's nutrition effects come from its soybean origin. Soybeans are said to be the most complete nutritious food. It provides a rich source of vegetarian protein and Vitamin B12.
One of the major health benefits attributed to fermented soybeans - blood clots prevention. Another health effect – blood pressure control.
Some of these claims are backed by medical research, for others - clinical trials have not yet been conducted.
An extract made from the fermented soybeans called Nattokinase is available as a dietary supplement.
Studies have shown that taking Nattokinase regularly leads to a mild improvement of blood clots.
The fermented soybeans are also considered to have an antibiotic effect,
and were used as a medicine by the Imperial Japanese Army before World War II.
This special dish is considered to improve digestion,
reduce the effects of aging,
and to prevent obesity,
although these claims have not been checked in a medical study.
A Traditional Recipe
Today it is mass produced and sold in small packages. A typical package contains 2 or 3 containers, each of 40 to 50 g. Each container is intended to accompany a small bowl of rice. It usually includes a small packet of soy sauce and mustard. A popular Japanese recipe:
- Stir the fermented soybeans.
- Pour in the soy sauce and the mustard, stir together.
- Add finely chopped spring onions.
- Put a spoon of the mixture on steamed rice or Udon (Japanese noodles) and eat them together.
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