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- The bacteria in the rice initiated fermentation, kickstarted by the horses' body warmth — and so natto emerged. By the 17th century, natto expanded to be an everyday staple for much of the Japanese population. Eaten both as street food and in the home, it became especially popular in Northern and Eastern Japan.
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Nattō ( 納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] . It is often served as a breakfast food with rice. [2] . It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Jan 25, 2021 · What is Natto? A brief history. There are various theories as to how and where Nattō first saw light. The general idea usually is about cooked soybeans wrapped in straw fermenting naturally. People gave it a try, enjoyed it, and ended up fermenting beans on purpose. One such story is linked to Mito City in Ibaraki Prefecture.
Feb 16, 2022 · Natto is a traditional Japanese food rich in proteins and made from fermented soybeans. This very popular dish is said to have been first consumed in Japan more than 1,000 years ago.
Natto, Japanese dish consisting of fermented soybeans. Natto begins as cooked soybeans. These are fermented with bacteria (Bacillus subtilis natto) into a pungent, sticky, and highly nutritious mass, in which the beans retain their shape amid a viscous goo that forms fine threads when stirred.
WHAT IS NATTO. Natto is a traditional Japanese food and a specialty of Ibaraki prefecture. It is one of those fermented foods using natto bacteria as a fermentation agent to soybeans. The bacteria decompose the ingredients and synthesize them with different ones to give its taste and stickiness.
Aug 1, 2008 · These variety of traditional fermented foods consumed in Japan probably contributes to Japanese longevity, which is the world’s greatest. Although genetically modified (GM) soybeans and varieties of grain have been approved by the Japanese Ministry of Agriculture, their products must be labeled as GM foods.
Nattō, a traditional dish of fermented soybeans, has been around for centuries. Love or hate its pungent odor and viscous texture, it is hard to ignore the growing buzz over the sticky food’s numerous health benefits, including as a rich source of protein, fiber, and various vitamins.
