Natto and Mashed Potato Open-Faced Sandwich
Honestly, this is the best natto recipe I’ve ever made. The combination of natto and
We’re delighted to bring you the authentic taste of Japanese fermented foods, including natto, Japan’s beloved traditional fermented soybean dish known by experts as a superfood.
Welcome to Aya’s Culture Kitchen! We’re delighted to bring you the authentic taste of Japanese fermented foods. Our flagship product is natto, Japan’s famous fermented soybean superfood. We also sell miso, shiokoji, and other tasty items from time to time.
Discover the amazing health benefits, unique flavor, and unmatched texture of our traditional, high-quality natto, made from organic soybeans, lovingly crafted fresh in the United States by our founder, Aya Abe. Explore our website to learn more about our story, our products, and the delicious recipes you can create with natto!
What is Natto like?
2024 critically acclaimed TV series Shogun, based on the novel of the same name by James Clavell, introduced natto to the world. Justin Marks, playing early English visitor to Japan John Blackthorn is invited to try natto for the first time by Rachel Kondo playing his host Lady Mariko. Kondo, who is also a co-author of the series, has fun with the subject, teasing Blackthorn about the characteristic stickiness and aroma. In fact, fresh natto has little aroma, but the reputation holds.
Welcome to our one-stop shop for delicious and nutritious Japanese fermented foods. Our flagship product is natto, a traditional Japanese food made from fermented soybeans. Most natto sold in the US is made in Japan and frozen for the long journey here. Alas, freezing natto takes a wonderful food and makes it “just OK”. Here at Aya’s Culture Kitchen we make natto fresh, with organic soybeans, right here in Boston, and we don’t freeze it. Try it to discover natto as it is meant to be. You can either pick it up at our farm-stand, or have us ship it to you. See the product listings below for details and options.
Natto is a unique and traditional Japanese food made from fermented soybeans. Other than the culture itself, soybeans are the only ingredient, making natto naturally vegan and additive-free. Natto is packed with nutrients that are beneficial for your health. In Japan, it has been a popular food choice for centuries, often enjoyed at breakfast, as a snack, or as part of various dishes. Many Japanese eat it every day. In fact, 60% of Japanese eat natto regularly.
The fermentation process for natto involves the use of beneficial bacteria, similar to those found in yogurt. These bacteria transform the soybeans into natto, giving it a subtle nutty taste and aroma.
Natto offers numerous health benefits, including promoting a healthy digestive system, supporting heart health, and contributing to strong bones. By trying natto, you’ll not only experience a unique aspect of Japanese cuisine but also give your body a nutritional boost. So, go ahead and explore the world of natto – you might just discover your new favorite food!
Our natto has a mild flavor. Many people enjoy mixing it with condiments such as soy sauce, mirin, sesame salad dressing, Japanese umeboshi pickled plums, and even bananas. Experiment and discover your own preferred way to eat natto.
Natto has a long and fascinating history that dates back over a thousand years in Japan. As a traditional food, it is deeply rooted in Japanese culture, enjoyed for its unique taste and health benefits.
There are a few legends about how natto came to be. One popular story suggests that it was accidentally discovered by a group of Japanese samurai warriors. After boiling soybeans for their meal, the samurai were suddenly called into battle, leaving their beans behind. When they returned days later, they found that the soybeans had fermented, creating the first-ever batch of natto.
The fermentation process for natto utilizes a specific type of bacteria called Bacillus subtilis. In ancient times, people likely stumbled upon this bacteria because it is naturally present in straw, which was used to store and transport soybeans. The interaction between the bacteria and the soybeans, combined with water and heat, resulted in the creation of natto, with its distinctive taste, texture, and aroma.
By learning about the history of natto, you can gain a deeper appreciation for this ancient Japanese food and its enduring cultural significance. As you explore the world of natto, you’re not only enjoying delicious and nutritious food but also taking part in a culinary tradition that has been cherished for over a millennium.
Natto is fermented with Bacillus subtilis natto, a type of probiotic bacteria that supports gastrointestinal health. Probiotics help maintain a healthy balance of good bacteria in the gut, which can improve digestion, boost the immune system, and contribute to overall well-being.
Natto contains an enzyme called nattokinase, which has been found to support cardiovascular health. Nattokinase helps break down blood clots and may lower blood pressure, reducing the risk of heart disease and stroke.
Natto is a rich source of vitamin K2, which plays a crucial role in bone health. Vitamin K2 helps the body use calcium effectively, promoting strong bones and reducing the risk of osteoporosis.
Natto is packed with essential nutrients including protein, dietary fiber, vitamins, and minerals. It contains vitamins B2, B6, and E, as well as minerals like calcium, iron, magnesium, and potassium.
Soybeans, the main ingredient of natto, are rich in isoflavones. These plant compounds have been linked to various health benefits, such as reducing the risk of certain types of cancer, improving menopausal symptoms, and supporting heart health.
The dietary fiber in natto can help with weight management by promoting a feeling of fullness and aiding in digestion. This may help with appetite control and prevent overeating.
Honestly, this is the best natto recipe I’ve ever made. The combination of natto and
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