Natto: A Sticky Tradition of Health and Culture

## A Fermented Food Essential to the Japanese Table **Natto** is a traditional Japanese food made by fermenting soybeans with a type of bacteria called *natto-kin* (Bacillus subtilis var. natto). It is famous for its sticky texture and strong smell, which may surprise many people encountering it for the first time. Despite this, natto is a beloved staple of the Japanese breakfast and is often eaten over rice with various toppings. Its flavor and texture may be unusual at first, but it has long been appreciated for both taste and nutrition. ## The History of Natto: A Serendipitous Discovery There are several theories about the origins of natto. One of the most popular stories dates back to Japan’s Warring States period (15th–16th centuries), when boiled soybeans carried in straw fermented naturally and became what we now know as natto. This accidental discovery is said to have spread throughout the country, eventually becoming a deeply rooted part of Japanese cuisine. However, the true origin of natto remains unclear, and some believe it may have existed even before the 8th century (Nara period). Regardless of when it began, natto has been part of the Japanese diet for many centuries. ## The Power of Fermentation: Nutritional Benefits of Natto Thanks to fermentation, natto is not only rich in nutrients but also easier to digest. It is often considered a Japanese *superfood*, with several potential health benefits: - **Nattokinase**: A unique enzyme found in natto that may help break down blood clots, improving circulation. While more research is needed, it is attracting attention for its potential heart health benefits. - **Vitamin K2**: Important for bone health, it helps calcium bind to bones properly and supports strong skeletal structure. - **Plant-based protein**: Natto is a great source of protein for building and maintaining muscle, especially for vegetarians and vegans. In addition, the bacteria used in natto fermentation are believed to promote gut health and may help strengthen the immune system. ## Ways to Enjoy Natto: Discovering the Delicious Side of Sticky Although natto can be eaten as is, many people prefer to add a little creativity to make it more enjoyable. Common ways to eat natto in Japan include: - Served over hot rice with chopped green onions, mustard, and soy sauce - Mixed with a raw egg or quail egg for a richer taste - Rolled in seaweed like a hand roll - Used as a topping for pasta or salad While natto is not yet widely familiar outside Japan, it is a nutritious and plant-based option that health-conscious people around the world may come to appreciate. ## Connecting Tradition with the Future Natto is more than just a traditional food—it's a symbol of how Japanese people have worked with nature through fermentation for centuries. It continues to play an important role in modern Japanese diets, offering both cultural heritage and health benefits. If you have the chance to visit Japan, why not give natto a try? Inside its sticky texture lies a fascinating history of Japanese wisdom and harmony with nature.