Natto fermented soybeans – the secret of longevity in Japan

Nutritious natto is one of the long-life secrets of Japan.

Natto is a traditional Japanese dish made from fermented soybeans. This dish is light brown in color, has an unpleasant odor and is sticky. Despite its “terrible” taste, natto can still be addictive if you try it once.

Món đậu nành lên men, sau khi được chế biến hoàn tất có mùi thum thủm khó ngửi. Ảnh: Toyokeizai.

The fermented soybeans, after being finished, had an unpleasant odor. Photo: Toyokeizai.

The origin of this dish has been passed down by word of mouth through many generations in Japan. Legend has it that this dish was accidentally created from a soldier in General Yoshiie’s barracks. When the enemy ambushed, he hid the horse-boiled soybeans in straw bags and had not been opened for several days. When discovered, the dish was fermented and had a strange smell. Tasting it delicious, the soldier presented the food to General Yoshiie. The taste of the fermented soybeans immediately appealed to him, so the dish gradually became popular today.

According to another legend, natto appeared during the Edo period (1603-1868) and the way of making it changed greatly during the Taisho period (1912-1926). At that time, researchers found a way to use bacteria to make natto without the need for straw.

Lên men đậu nành bằng cách ủ trong rơm trong vòng 1-2 ngày. Ảnh: Question Japan.

Soybeans ferment by incubating them in straw for 1-2 days. Photo: Question Japan.

This dish is loved by most Japanese people, especially the Kanto and Tohoku regions. According to the scientists, there are many nutritional ingredients in this fermented soybean dish. They are amino acids, Nattokinase enzyme, vitamin K2, substances that help increase human longevity.

To make this dish, after soaking the small soybeans for a day, the Japanese boil it and ferment it. Traditionally, beans are brewed in straw bags. Currently, the Japanese use yeast kosokin to incubate soybeans for about 24 hours at 40 ° C.

Người Nhật thường ăn Natto cùng với cơm trắng. Ảnh: Japanesecooking101.

Japanese people often eat natto with steamed rice. Photo: Japanesecooking101.

After being fermented, the natto beans are ready to be present on Japanese family rice dishes. This dish is usually served with rice, or can be cooked into soup, as a sushi roll and Soba noodle broth. At convenience stores, you can also find dried natto as a Japanese snack.

Besides Natto, visitors will discover many beautiful places and many unique cultural features of the Japanese. Especially in regions like Tokyo, Ibaraki, Kanagawa and Saitama.

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