Natto – fermented soybean
natto soy or Japanese wolf is a traditional food of the Japanese. Nutritious Natto is made from soybeans by grain (no peeling) more this soybean was fermented very easily digested. Fermentation will transform the consumption of soy protein that is difficult keeping intact the nutritional value further has added numerous enzymes and bacteria beneficial to the digestive tract.
Natto (fermented soybeans) are boiled soybeans were then incubated with enzyme (Bacillus natto) in an environment of 40 ° C within 14-18 hours to ferment the beans are brown, viscous oil level high breath reeks. The smell of natto very uncomfortable with strangers but once they become accustomed to eat mashed.
There is no exact answer Natto is made for the first time how. It is said that natto was created accidentally by the soybean seeds cooked in dry straw met humidity and temperature suitable to make up dishes weird smell attractive.
Historically, there are many foods from fermented soybeans as the like (miso), Chao, wall board .. by the yeast as Aspergillus, Rhozipus or Actinomucos but only Natto is fermented from Bacillus subtilis bacteria in straw and called Bacillus natto common. Natto is a compound word of Nat (paid) and To (beans) which means “fermented soybeans” appeared in Japan in 1068.
Since ancient times, farmers homemade natto at home serve individual needs. However the use of natto not yet known, so the only natto is made and consumed in winter and autumn when the fermentation encounter favorable conditions. Today scientists have cultured to actively create enzymes for manufacturers can make natto year. The most recent figures indicate more than 700,000 tons are produced annually natto (extract translated in http://www.meguminatto.com)
Effect of Natto
Uses dissolve blood clots:
For Japan, natto is a traditional dish, rustic, simple but with great benefit to health. Science has proven enzyme nattokinase in natto is essential for fibrinolysis, preventing atherosclerosis, help circulation, stabilize blood pressure, support the production of plasmin endogenous (enzyme only in the body capable melt clotting ability). Especially, nattokinase does not impair the normal clotting mechanism of the body should not cause bleeding complications such as blood anticoagulant and common objectives. It is through daily use Natto, the Japanese people have high levels of cholesterol in the blood is low. Therefore, they do not worry about the risk of heart disease or stroke – culprit of death in the world today.
Preventing the flu, food poisoning (dysentery, diarrhea ..)
Bones, destroy pathogenic bacteria.
We should apply diet Japanese style, you do not hesitate to change their own tastes with new dishes. So get into the habit of new diet within a few months. Simply need to enhance the nutritional standpoint to protect health.