Natto: Japan's Fermented Superfood

In the realm of Japanese cuisine, there's a culinary gem that has been delighting palates for centuries, and it's called natto. While its strong aroma and unique texture might initially catch you off guard, this fermented soybean dish has won over countless fans with its bold flavor and impressive health benefits.

What is Natto?

Natto is a traditional Japanese food made from fermented soybeans. To create natto, soybeans are cooked, then inoculated with a specific strain of bacteria known as Bacillus subtilis var. natto. These bacteria produce enzymes that break down the soybeans' proteins and create a sticky, gooey texture.

Flavor and Texture

One of the defining characteristics of natto is its pungent aroma and slimy consistency. The fermentation process gives natto a distinctly savory and slightly nutty flavor, with hints of umami that linger on the palate. The texture is somewhat akin to melted cheese or sticky rice, making it a unique culinary experience for those willing to give it a try.

How to Enjoy Natto

Natto is commonly served as a breakfast dish in Japan, where it's paired with steamed rice and various condiments. Popular accompaniments include soy sauce, mustard, chopped green onions, and sometimes raw egg. Mixing these ingredients together creates a flavor explosion that complements the rich and earthy taste of the natto.

Health Benefits of Natto
Beyond its culinary appeal, natto is also celebrated for its impressive nutritional profile. Here are some key health benefits associated with this fermented superfood

High Protein Content: Soybeans are a complete source of protein, containing all nine essential amino acids. This makes natto an excellent plant-based protein option for vegetarians and vegans.

Probiotics: The fermentation process involved in making natto results in the production of beneficial bacteria, or probiotics, which support gut health and digestion.

Vitamin K2: Natto is one of the best dietary sources of vitamin K2, a nutrient that plays a crucial role in bone health and cardiovascular function.

Nattokinase: This enzyme, produced during the fermentation process, has been linked to potential cardiovascular benefits, including improved blood circulation and reduced risk of blood clots.

Culinary Versatility

While natto is most commonly enjoyed as a breakfast dish, it can also be incorporated into a variety of recipes. From sushi rolls and salads to pasta dishes and stir-fries, the possibilities are endless when it comes to cooking with natto. Its bold flavor and unique texture can add depth and complexity to any dish, making it a versatile ingredient in the kitchen.

Natto may not be for everyone, but for those willing to embrace its distinctive characteristics, it offers a culinary adventure like no other. With its rich flavor, impressive nutritional benefits, and culinary versatility, natto continues to captivate the hearts and taste buds of food enthusiasts around the world. So why not give it a try and experience the magic of Japan's fermented superfood for yourself?

Freeze-Dried Crushed Crunchy Natto

Visit our store on Amazon.com!

We have newly opened a store on Amazon Australia!

GOMA SESAME TOFU IS THE BEST!

Don't tell me you don't know sesame tofu, a delicious and healthy vegan food!

I've been thinking a lot lately, how come everyone eats tofu made from soybeans, but not many people know about sesame tofu?
Sesame tofu is made from nothing but sesame seeds and kudzu (and a little bit of processed starch to form the shape)!

It's a super dooper vegan food! I want more people around the world to know about it!

Its texture is smoother than soybean curd and more like mochi!

It is usually eaten with soy sauce with wasabi or vinegared miso paste, but it is also delicious with other arrangements such as adding soup stock or pouring sugar or black honey over it like a dessert.

In fact, the flavor is not too strong, so it can be turned into a sweet treat simply by adding sweet toppings such as soybean flour or red bean paste!

THE HISTORY

"Sesame Tofu" is said to have originated as one of the vegetarian dishes eaten during the rigorous ascetic training at Koyasan (Mt. Koya), where Kobo Daishi (Kukai) founded about 1,200 years ago.

Later, "sesame tofu" was developed as an efficient way to consume sesame nutrients. The sesame seeds are not roasted, but rather the skin is removed from the raw sesame seeds, which are then combined with Koyasan water and Yoshino kuzu, kneaded in a mortar, and cooked.

SESAME TOFU IS FULL OF NUTRIENTS！

Although sesame tofu is called tofu, it does not contain any soybeans.

It is basically just sesame seeds, kudzu and water.

Sesame is so nutritious that it is called "eating medicine". One of the nutrients in sesame that has recently been attracting attention is "gomarignan," which includes sesamin, a component that exists only in sesame. Gomarignan is an antioxidant that inhibits the generation of active oxygen, which causes many diseases including lifestyle-related diseases. While many antioxidants are water soluble and cannot reach the liver, gomarignan is one of the few nutrients that can reach the liver and generate antioxidant effects.

Also, kuzu or kudzu has a variety of health benefits.

There are numerous flavonoids that are effective in assisting the endocrine system, dilating blood vessels, and stabilizing nerves; more than 10 types of saponins that are good for improving liver function, stabilizing blood pressure, and preventing arteriosclerosis; allantoin, which strengthens skin mucosa; beta-sitosterol, which helps regulate cholesterol; and many other health ingredients that make it a super food. Kuzu is packed with a wide variety of health ingredients.
In addition, katakuriko is generally used to thicken food, but in macrobiotics, kuzu flour is the main ingredient. This is because potato starch is a potato starch and is negative (cooling to the body), while kudzu starch is a legume root and is considered a material that promotes blood circulation. Therefore, kuzu is definitely recommended for those who are concerned about coldness.
"Kuzu" has been used as a food and herbal medicine in Japan since ancient times, and is a plant packed with various health ingredients that can be called a super food.

Try sesame tofu first, which is packed with nutrients and yet easy to eat!

The smooth and creamy texture will definitely get you hooked!

You can get our tasty, mild and high-quality sesame tofu on Amazon.com.

Here are some recipes for sesame tofu arrangements.

(1) Cut sesame tofu into bite-sized pieces, dust with flour, and coat generously with tempura batter.

(2) Quickly fry (1) in oil at 180-190℃.

(3) Serve in bowls and top with soy sauce, grated radish, grated ginger, etc.

https://www.amazon.com/dp/B0BZRB8QNS?maas=maas_adg_647FED264D7586B758E0FC760508B9E5_afap_abs&ref_=aa_maas&tag=maas

Have you ever eaten sesame tofu?

It is glutinous, elastic, and has a nice aroma of sesame.

It is eaten with wasabi, soy sauce or sauce.
You can also eat it as a dessert with sweet black honey.
It is very tasty, so please try it.

https://www.amazon.com/dp/B0BZRB8QNS?maas=maas_adg_9553410C4C2CA898CA6AC4B28911A677_afap_abs&ref_=aa_maas&tag=maas

Most Western-style fried chicken is made by dipping the chicken in egg or buttermilk and then dusting it with flour.

In Japan, on the other hand, fried chicken is marinated in a flavorful liquid such as soy sauce,
ginger juice, and sake.


Furthermore, potato starch is used instead of flour to give it a crispy texture!

 

 

You can purchase here