Natto

Description

Natto is a Japanese product made from fermented soybeans with a sticky, stretchy consistency, light brown grains connected by a thread-like slime, and a distinct, somewhat earthy smell along with a spicy-nutty flavor that can be intense for some, but quickly gains fans. It is rich in high-quality plant protein, fiber, and minerals such as iron, calcium, and manganese; it also contains vitamin K2, the enzyme nattokinase, and live probiotic cultures associated with beneficial effects on gut health and the circulatory system, as well as supporting bone metabolism. In the kitchen, natto pairs perfectly with hot rice, eggs, chives, soy sauce, and mustard, and works well in salads, noodles, omelets, and sandwiches, where it balances salty or fatty flavors of dishes. It should be stored in the refrigerator in an airtight container and used before the expiration date; it can also be frozen in portions (ideally for up to a month) and thawed slowly in the refrigerator.