Natto is a traditional Japanese food that might intrigue or even intimidate you at first glance. So, What Is Natto In Japanese Food exactly? It’s essentially cooked soybeans fermented with Bacillus subtilis, a type of bacteria. This fermentation process gives natto its distinctive sticky, slimy, and stringy texture. While it might not be the most visually appealing food, its nutritional benefits and unique flavor have made it a staple in Japanese cuisine for centuries. The taste is often described as earthy, salty, and with a strong “beany” flavor. It’s definitely an acquired taste, and texture plays a big role in how people perceive it.
Why Natto Deserves a Place in Your Diet
Beyond its unusual characteristics, natto boasts a wealth of nutritional benefits that make it a worthwhile addition to any diet. It’s packed with protein, essential minerals, and vitamins. Notably, natto is one of the best plant-based sources of vitamin K2, a crucial nutrient for bone and heart health. Most vitamin K2 sources are animal-based, making natto a particularly valuable option for vegetarians and vegans who may struggle to obtain sufficient amounts through other dietary sources. Studies have shown the importance of menaquinones (vitamin K2) in maintaining overall human health.
My Initial Encounter with Natto
My first experience with natto wasn’t exactly love at first bite. I stumbled upon it in a random grocery store and, intrigued by its description, decided to give it a try. Eaten straight from the box, its slimy texture and peculiar taste were off-putting. I wasn’t eager for a repeat encounter.
Discovering Natto’s Potential in Japan
My perspective on natto shifted during a trip to Japan. Inspired by a recommendation to try a natto kale salad at “Vegans Cafe and Restaurant” in Kyoto, I decided to give it another chance. Mixed with other ingredients in the salad, the natto was surprisingly palatable. I realized that natto’s flavor profile shines when paired with complementary flavors and textures.
Throughout the trip, I incorporated natto into various dishes, including salads, maki rolls, and rice bowls seasoned with soy sauce. Over time, I developed a genuine appreciation for its unique taste and the umami it adds to dishes.
Where to Find Natto
If you’re ready to embark on your own natto adventure, you can find it at most Asian supermarkets. It’s often sold in small, stacked styrofoam boxes, usually accompanied by a sauce packet and mustard. For those who prefer to shop online, retailers like NYrture offer natto produced locally in New York City.
For those sensitive to the texture, consider freeze-dried natto powder. Sprinkle it on rice or soups for umami flavor and vitamin benefits without the sliminess. Sonomono’s research suggests their natto powder has a high probiotic survival rate when exposed to gastric acid due to a natural spore protection. America’s largest online Asian grocery store, Weee!, also carries a wide variety of natto products and delivers across the US.
The Adventure of Homemade Natto
Feeling adventurous, I decided to try making natto at home. After consulting YouTube tutorials, I cooked soybeans, mixed them with a bit of store-bought natto as a starter, and fermented the mixture in a warm closet for about 24 hours. It was a tricky and somewhat smelly process, but the experiment was a success!
Later, I streamlined the process using an Instant Pot with the yogurt function. The result was consistently perfect natto every time.
Embracing the World of Natto
So, what is natto in Japanese food? It’s more than just fermented soybeans; it’s a testament to the power of fermentation, a nutritional powerhouse, and a unique culinary experience. While it may not be for everyone, those who are willing to embrace its distinctive qualities may find themselves pleasantly surprised by its flavor and health benefits. Whether you buy it at a store or make your own, natto is a food worth exploring.
