The internet is not unfamiliar with popular “Superfood” trends. Kale, blueberries, acai, and quinoa have found their way into mainstream diet’s across the globe in an effort of people trying to live healthier (and yummier) lives. However, Japan’s long treasured Nattō, might not be making its way onto a health guru’s Instagram page anytime soon.
Nattō is a traditional Japanese food made from fermented soybeans (according to SavyTokyo Nattō is fermented with Bacillus subtilis). It is known for its peculiar “ammonia-like smell” and its stringy, or mucus-like, texture; this odd flavor and consistency makes it particularly off-putting to most casual eaters.
However, what this dish lacks in taste, smell and flavor, it makes up in nutrition. There is an incredible health benefit to fermented foods (pickles, miso, kimchi, sauerkraut, yoghurt, kombucha, wine, etc) because they can carry probiotics after the fermentation process. Probiotics are known as “good” bacteria for the gut, promoting good gut health, especially when paired with foods that are high in prebiotics (food that the “good” bacteria feeds on to grow, live, and provide good health benefits).
Nattō, like miso, is high in probiotics and it contains an incredible amount of protein, as well as Vitamin K2, PQQ, and Nattokinase. Some health factors of these include protection from heart disease and cancer, improved brain health, and reduced chances of blood clots. Vitamin K2 is a lesser-known vitamin, and PQQ is a micronutrient that can only be obtained through food.
According to Japanese native, who is also a chef, Yuki Gomi says:
“Nattō is very stinky. You definitely notice the smell.”
A survey claims that 13% of Japanese people actively dislike Nattō, while 62% actually enjoy the superfood.
A Japanese news site “SoraNews24” has even stated:
“A pack of Nattō a day keeps the death away.”
Because of the high Vitamin B6 and E found in Nattō, there is also a high chance that it keeps people looking younger as well as feeling younger. Hitoshi Shirakawa, Professor of Nutrition and Food Science at Tohoku University’s Graduate School of Agricultural Science in Sendai, says that Vitamin B6 and E “boosts cell turnover and slows skin ageing.”
With Japan’s longstanding record of longevity rates of seniors, it might be worth grinning and bearing through the pungent taste of Nattō for these amazing health benefits!
