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Try both our nattos to find out which you prefer, or, indeed, maybe you like both. Shelf Life: Keep refrigerated or frozen.
Natto keeps well in the freezer for at least one year. Once thawed best consumed within a few weeks. Natto is a Japanese probiotic superfood generally made from small soybeans.
It is the richest food source of vitamin K2 mcg per grams which is about 3. Vitamin K2 is essential in both calcium absorption and making sure that the calcium ends up in the bones and not in the vascular system which often happens to improperly absorbed calcium.
Recent research studies also link proper vitamin K2 intake to a reduced risk of certain cancers, diabetes, among other benefits. Because natto is fermented and a living food it also has the highly beneficial nattokinase probiotic enzyme.
Nattokinase is key in a healthy digestive system and is known to aid in digestive disorders, especially those caused by antibiotic use. Nattokinase is essential in the proper clotting mechanisms in the blood and has even been suggested to break down the plaque associated with Alzheimers Disease.
In line with many of our other Rhapsody products, natto is a traditional Japanese fermented food. It was traditionally made by fermenting small soybeans in rice straw.
The bacillus subtilis culture naturally present in the rice straw inoculated the soybeans, creating a nutrient-dense food. Natto has a very distinct smell, flavor, and texture. It is ready to eat and best eaten at room temperature. Traditionally it is stirred well before eating it, to develop the stringy sticky threads it is known for. Many relish it as a delicacy while others have learned to love it for its extraordinary health benefits.
The beans used for natto beans are small soybeans so that the bacteria Bacillus subtilis can permeate and ferment the bean more thoroughly. Soybeans need to be well soaked, properly cooked, and fermented to significantly reduce unwanted substances such as phytic acid, lectins, and saponins and allow a thorough breakdown through enzymatic activity to yield an easy to digest, tasty, and nutrient-rich probiotic food.
Some highlights of the health benefits of natto are as follows. Vitamin K2 is necessary for proper bone development and maintaining a healthy bone mineral density. It assists in calcium absorption to aid in creating and maintaining healthy bones, protecting against osteoporosis. While assisting the absorption of calcium for the bones, it also helps keep the vascular system clear of calcification.
This argument was made stronger when research showed that Japanese who eat natto on a daily basis are at much lower risk for bone fractures than Western countries where vitamin K2 deficiency is more common. You will find that in less than one ounce of natto. A study by the VitaK research group at the University of Maastricht, in The Netherlands, found mcg per grams or about 3. Nattokinase is an enzyme that helps break down blood clots a so-called fibrinolytic.
Nattokinase can take the place of plasmin in breaking down these blot clots. Pyrroloquinoline Quinone or PQQ is an essential nutrient which actively promotes the formation of mitochondria, subunits in cells that are responsible for the healthy functioning of cells.
Studies have found their beneficial role in maintaining memory, cognitive health, and as a cardio and neuroprotective compound. New research has shown natto to be a uniquely high source of PQQ. Natto is fermented and is made using the Bacillus subtilis natto bacteria. This bacteria is helpful in aiding digestive disorders. The B. Without exception, all of my guinea pigs rolled this around their mouths like a Yorkshire terrier eating a chewy toffee.
Needless to say, those psychologically scarred chefs have never trusted me since, gallantly passing on the opportunity to eat staff food made by my own hand. Its first commercial sale was carried out at a small railway station in Ibaraki prefecture in and in the Natto Manufacturers Association of Tokyo was set up. Its nutritional value in those times could have not been fully known; it was only appreciated for its umami, savoury quality, and its capacity to be easily digested: it almost massages the gut.
Imagine, if you will, a group of samurai surrounding their shogun all sitting around a warm fire after a victoriously vicious battle and a hot-tub bath, chowing down celebratory bowls of rice topped with natto, to be followed by the campfire scene from the film Blazing Saddles see video below.
If you know this film then you may start to understand that there may be a price to pay for ultimate health. Today it is sold in hygienic 40g polystyrene packets, pre-steamed and impregnated with a safe probiotic, and most commonly frozen with the addition of a small sachet of soy and mustard for seasoning. Its original manifestation was boiled soya beans which were then wrapped up in rice reeds which contain a natural strain of B.
Japan alone manufactureS , tonnes of natto. Divide that by 40g and you begin to have a measure of its importance to the daily menu in Japanese households.
Its modern appearance to a Westerner is of something silky, almost slimy, dare I say it phlegmy. Hinode Hon Mirin ml. Shimaya Dashi no Moto g. Kikkoman Shoyu 1l Soysauce. Nissui Edamame salted g. Terms and Conditions. Right of Cancellation. Withdrawalform Online.
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