What is Natto? Why the country also learn from the Japanese began to popularize eating natto?

Natto? The word "natto" sounds strange, but in Japan it is a household name for food. Japanese ancient book "and Han Sancai Tu Hui" recorded: ? Natto has been made since the Qin and Han dynasties. Natto is also known as "edamame" in Japan, after the Chinese term "tempeh". Edamame? In Japan, natto was also called "edamame", which is also found in a wooden slip unearthed in Heijo-kyo. Soybeans? The word "edamame" is also found in wooden slips unearthed in Heijo-kyo. Since edamame was made and stored in urns and buckets in the nasho of monastic temples, and then spread to Japanese temples by Zen monks from the Qin and Han dynasties, natto was first developed in temples, and it is also called Tang Natto (唐纳豆), which is the name of a Japanese temple. It is also known as "Tang Natto". or? It is also known as "Ham Natto" or "Ham Natto". Subsequently, natto was developed according to the local environment, such as using soy sauce instead of edamame or soy sauce instead of soy sauce in Japan. In Japan, local specialties have been passed down based on the characteristics of each region, such as the natto of Dairyu-ji, Daitokuji natto, Ichijo natto, Hamana natto of Daifuku-ji, and Yabashi natto of Goshin-ji, among many others.

Traditionally, steamed soybeans are wrapped in straw, which is soaked in boiling water at 100 degrees Celsius to sterilize and kept at 40 degrees Celsius for one day. Bacillus subtilis (natto bacteria) commonly found on the straw is heat-resistant due to its ability to produce spores, so that the sterilizing process is not disrupted, and the high-temperature cultivation speed also inhibits other strains of the bacteria and causes the soybeans to produce a viscous filamentous substance after fermentation. The appearance comes mainly from the glutamic acid in the ingredients, which is considered to be the source of the natto's delicious flavor. Natto has a sticky consistency, a foul odor and a slightly sweet taste.

Traditionally, natto is mixed with soy sauce or Japanese mustard (the boxed natto sold in department stores usually uses light Japanese soy sauce and yellow mustard) until a silky texture appears, and then served over white rice, which is called natto rice. Some people also mix natto with various ingredients such as raw eggs, green onions, minestrone, daikon radish, and shibori. In Hokkaido and Tohoku, natto is sometimes mixed with sugar. There is also a creative way to eat natto with mayonnaise. If the sauce is added without mixing, there will be too much water and the consistency will be reduced, while green onions and mustard will inhibit the effect of the sauce. Natto ammonia? Natto ammonia has a pungent odor. Those who are not used to eating natto think it is spoiled boiled soybeans.

Natto contains all the nutrients of non-GMO soybeans and special nutrients added after fermentation, including saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals, suitable for long-term consumption to maintain health.

Japanese medical doctors and physiologists have learned that the protein of soybeans is insoluble, and after making natto, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials are produced due to the natto bacteria and associated bacteria, which help the stomach and intestines to digest and absorb. The composition of natto is: 61.8% water, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrates, 2.2% crude fiber, 1.86% ash, and as a plant food, it is the richest in crude protein and fat. Natto system of high-protein nourishing food, natto contains enzymes, consumption can be excluded from the body part of the cholesterol, decomposition of the body's acidified lipids, so that abnormal blood pressure back to normal.

Because long-term consumption of natto has significantly reduced the incidence of cardiovascular and cerebrovascular effects, many people have gradually begun to popularize the eating of natto.