Frozen natto and two included sauces (sweet and savory).

Snacks

Natto: the Japanese ‘Stinky Cheese’ Super Food

Natto, pronounced more like NATO or Nay-do but not nat oh, is a traditional Japanese food made from fermented soybeans. It’s known for its distinctive, strong smell, sticky texture, and somewhat acquired taste which has it sometimes referred to as ‘stinky cheese.’

The fermentation process involves the bacterium Bacillus subtilis, which helps break down the soybeans, creating a product rich in nutrients, particularly vitamin K2, which is important for bone and cardiovascular health.

Natto is often eaten as a breakfast food in Japan, typically served with rice and condiments like soy sauce, mustard, or chopped green onions. It’s also recognized for its health benefits, including promoting gut health due to its probiotic content and providing a good source of protein, fiber, and various vitamins and minerals.

Despite its popularity in Japan, natto’s unique flavor and texture can be challenging for those unfamiliar with it, making it less common in other parts of the world.

Natto as a veggie burger topping, hmmm, pretty interesting, actually!

Unique Nutritional Profile

Natto is particularly known for being rich in several unusual and highly beneficial nutrients:

1. Vitamin K2 (Menaquinone-7): Natto is one of the best sources of Vitamin K2, specifically in the form of menaquinone-7 (MK-7), which is more bioavailable and has a longer half-life in the body compared to other forms of Vitamin K. Vitamin K2 is crucial for bone health, as it helps direct calcium to the bones and teeth, and away from the arteries, reducing the risk of arterial calcification.
2. Nattokinase: This is a unique enzyme found in natto that has fibrinolytic properties, meaning it can help break down blood clots and improve circulation. Nattokinase is thought to contribute to cardiovascular health and may reduce the risk of heart disease.
3. Polyamine (Spermidine): Natto is high in spermidine, a polyamine compound that plays a role in cellular growth, DNA stability, and autophagy (the body’s process of cleaning out damaged cells). Spermidine has been studied for its potential anti-aging effects and benefits in longevity.
4. Probiotics (Bacillus subtilis): The fermentation process of natto involves the bacterium Bacillus subtilis, which produces beneficial probiotics. These probiotics contribute to gut health and support the immune system.
5. Pyrroloquinoline Quinone (PQQ): Although less known, natto contains PQQ, a compound that supports mitochondrial health and function. PQQ has antioxidant properties and may help with cognitive function and energy production.

These nutrients make natto a highly beneficial, albeit acquired-taste, superfood with unique health-promoting properties.