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The Secret Behind the Longevity of Japanese Elders

Natto (納豆, なっとう) is a traditional Japanese food made by boiling and fermenting soybeans. Just as Korea has fermented doenjang and cheonggukjang, Japan has natto. Soybeans contain a balanced array of nutrients including protein, dietary fiber, iron, vitamins, and calcium. Natto has been selected as one of the world's top five health foods by the American magazine "Health."

Kimchi in Korea, Natto in Japan! Curious about other countries? Click here

As mentioned earlier, natto may seem similar to doenjang or cheonggukjang, but its taste and way of eating are completely different. Doenjang and cheonggukjang are mainly eaten as stews or soups, which causes nutrient loss due to excessive heat during cooking. In contrast, natto is characterized by being eaten raw, allowing for the intake of richer enzymes and nutrients.

The main component of natto, nattokinase, helps remove waste from blood vessels and promotes blood circulation. Additionally, it is gaining attention as a low-calorie diet food. Rich in dietary fiber, it is excellent for relieving constipation and can help prevent diabetes and osteoporosis.

Although natto may be unfamiliar to some, enjoying it is simple. When you stir the firm natto with chopsticks, the soybeans break down and gradually turn into sticky, stringy strands. Mix in the included mild mustard evenly, and it’s ready to eat. The mustard neutralizes the bean’s fishy smell and taste. You can also enjoy it on top of rice or with green onions, seaweed, eggs, and various other accompaniments according to your preference.

(Natto) I never thought I’d come to love you~♬

This content was produced with the assistance of AI translation services.