August 3, 2016
OK, here are some of Natto’s selling points:
- It appears like “a mishmash of tiny brown jelly beans suspended in white goo”.
- The taste is “a cross between chopped liver and cottage cheese”.
Have I lost you?
Ah, but there are some redeeming qualities too.
The taste is reputed to be mild.
This traditional Japanese fermented soybean food contains a rich diversity of live bacteria which may be beneficial for human health. Although the science is too young to offer any definitive benefits, Natto contains an enzyme which thins the blood and is thought to protect the arteries from the build up of plaque. Translation, it may help reduce the risk of heart attack and stroke. In addition, it contains K2, a form of vitamin K that helps the body direct available calcium to the bones.
Check out the article in the NYT to find out more: Are You Ready to Eat Your Natto?