Have you ever encountered natto food? This traditional Japanese dish, made from fermented soybeans, is definitely a conversation starter. You might be wondering, what exactly is natto food? Natto is created by fermenting cooked soybeans with Bacillus subtilis natto bacteria. This process gives natto its distinctive characteristics: a sticky, slimy, and stringy texture, and a powerful aroma that some describe as pungent. The taste is often described as earthy, nutty, and with a hint of saltiness, a truly unique flavor profile in the world of natto food. While its texture and smell can be off-putting to some, particularly those sensitive to food textures, natto is a beloved staple in Japanese cuisine and is gaining attention worldwide for its impressive nutritional benefits.
Many people develop a real fondness for natto food, and the author of this article is among them. Initially exploring plant-based diets, natto emerged as one of the fascinating “new” foods to discover. Alongside other protein-rich plant-based options like tempeh and seitan, natto stood out. While tempeh and seitan are relatively common in vegan and vegetarian restaurants, natto dishes were harder to find, sparking even more curiosity about this intriguing natto food.
Why Natto Food Deserves a Place on Your Plate
The reasons to embrace natto food go beyond mere culinary curiosity. Natto is a nutritional powerhouse, packed with protein, essential minerals, and vitamins. Most notably, it’s an exceptional source of vitamin K2, a nutrient vital for both bone and heart health. Research highlighted in a study from the British Journal of Nutrition emphasizes the crucial role of vitamin K2 (menaquinones) in maintaining overall human health. Interestingly, vitamin K2 is predominantly found in animal-based foods. Natto stands out as one of the very few significant plant-based sources of vitamin K2. This makes natto food particularly important for individuals following plant-based diets who may not be getting sufficient vitamin K2 from other dietary sources, especially if they are not supplementing.
A close-up shot showcasing the sticky and stringy texture of natto food, highlighting its unique fermented appearance.
A First Encounter with Natto Food: An Acquired Taste
The author’s initial experience with natto food was a spontaneous purchase from a grocery store shelf during a trip within the US. Intrigued, they bought a small box and tried natto straight away. The initial impression? “Weird” and slimy. This first encounter wasn’t exactly love at first bite, and the desire to try natto again was low.
A box of homemade natto food, illustrating its simple presentation before being incorporated into a dish.
Discovering Natto Food in Japan: A Culinary Turning Point
However, a trip to Japan changed everything. While researching vegan-friendly restaurants in Kyoto, the author discovered a blog post mentioning a natto kale salad at “Vegans Cafe and Restaurant”. This sparked a renewed interest in natto food. Deciding to give natto another chance in its homeland, the author visited the cafe and ordered the salad. This time, the experience was different. Mixed with other ingredients in the salad, the natto was much more palatable. The realization dawned: natto food is best enjoyed when combined with other flavors and textures, rather than eaten on its own.
During the Japan trip, natto food became a regular part of the culinary adventures. It was enjoyed in salads, maki rolls, and simply mixed into rice with soy sauce. With each experience, the appreciation for natto grew. It was becoming an acquired taste, and a welcomed addition to the diet.
Bringing Natto Food Home: Buying and Exploring Options
Back home, the quest for natto food continued. Research revealed that Asian supermarkets were the most accessible source. A trip to a local Asian market yielded the familiar Styrofoam boxes of natto, often accompanied by packets of sauce and mustard. Further exploration led to NYrture, a company producing natto in New York City and selling it online. Two jars of NYrture natto were ordered, expanding the home natto food repertoire.
For those hesitant about the texture of natto food, there are alternatives. Freeze-dried natto powder offers a convenient way to enjoy the nutritional benefits without the sliminess. Sprinkling natto powder on rice, soups, or other dishes provides the umami flavor and vitamin K2 boost. Interestingly, research from Sonomono suggests that freeze-dried natto powder may even have superior probiotic survival rates compared to raw natto, as the spores are better protected against gastric acid.
Online retailers like Weee!, a large online Asian grocery store in America, also offer a wide variety of natto food products, delivering across the US. This makes accessing natto easier than ever, even without a local Asian market nearby.
The Adventure of Homemade Natto Food
Inspired by the growing appreciation for natto food, the author decided to try making natto at home. After watching YouTube tutorials, the process began. Soybeans were cooked, mixed with a small amount of store-bought natto as a starter culture (natto starter spores can also be purchased online), and then left to ferment in a warm closet for about 24 hours. This homemade natto food experiment was a bit laborious, requiring hourly temperature checks and producing a noticeable smell, but ultimately, it was a success!
Since then, an Instant Pot has simplified the process. Using the yogurt function, making natto food at home has become much easier and more reliable. The author is now a convert to homemade natto and enthusiastic about sharing the process.
Are you intrigued by natto food now? Have you tried it before? Whether you are a seasoned natto lover or new to this unique fermented food, exploring natto food is a journey into exciting flavors and impressive health benefits.
