Natto (納豆, pronounced nah-tto) is a traditional Japanese fermented food made from soybeans. It has a distinctive pungent odor, sticky slimy texture, and strong umami flavor that can be an acquired taste.
Here’s a breakdown of natto:
Appearance and Texture:
- Natto consists of whole soybeans that have been fermented with Bacillus subtilis var. natto bacteria.
- The fermentation process gives natto a characteristic sticky texture with long, thin strands of nattokinase enzyme.
- The color ranges from light brown to dark brown.
Taste and Smell:
- Natto has a strong, pungent odor that is often described as similar to ammonia or aged cheese.
- The taste is savory and slightly nutty with a characteristic umami flavor.
How Natto is Eaten:
- Natto is most commonly eaten at breakfast in Japan, typically served on top of rice with a raw egg yolk, soy sauce, and other optional toppings like chopped scallions, grated ginger, or shichimi togarashi (a seven-spice chili pepper blend).
- Natto can also be incorporated into other dishes like miso soup, natto maki (natto sushi rolls), or even natto pizza.
Health Benefits:
- Natto is a good source of protein, fiber, vitamins, and minerals.
- Nattokinase, the enzyme produced during fermentation, is thought to have various health benefits, including improved blood circulation and cholesterol reduction.
Where to Find Natto:
- Natto is widely available in Japanese grocery stores and some Asian supermarkets.
- It is also sold online from various retailers.
Tips for Trying Natto:
- If you’re new to natto, start with a small amount and mix it well with rice and other toppings to mask the strong odor and texture a bit.
- Chopped scallions, ginger, or a drizzle of sesame oil can help to enhance the flavor.
- There are also freeze-dried natto products available that have a milder smell and crispier texture.
Overall, natto is a unique and nutritious Japanese food that is an important part of traditional cuisine. While its strong odor and texture may not be for everyone, it’s definitely worth a try with an open mind!tunesharemore_vert