From Disgust to Delight: How Natto Became a Superfood Staple in My Family's Diet

Back in 2019, when I first arrived in Japan, my mother-in-law served me this fermented soybean at lunch. I could still clearly recall the small brown beans’ stickiness and sliminess, along with a strange smell. It was not love at first sight.

When my mother-in-law saw that I was not enjoying it, I probably looked horrified when she saw me. She encouraged me to stop eating if I did not feel like it.

However, I made every effort to gulp it and consume it all because I felt ashamed about not eating it. That was the first and last natto I had.

Fast forward: now that I have a one-year-old daughter, I was already contemplating giving her a natto.

I heard from my Japanese friends how beneficial natto is to the body. I was even told by some that it was quite tasty and that I should give it another try.

As a mother, I wanted to give my daughter the most nutritious food on the planet. I therefore had my daughter try it for the first time and see if she would like it. My mother-in-law warned me that the majority of babies in Japan dislike natto.

So I gave her a small amount, and she chewed and swallowed it. She did not spit it out. No violent reaction. No resistance.

I gave her more natto and she ate it happily. She continued to eat the natto until she had finished the entire pack.

And she even wanted more! I am astonished at how quickly she accepted natto.

So, out of curiosity, I gave it a second try. I discovered that the brand of natto I purchased was tastier than my previous experience, and like my daughter, I also finished one pack. Then natto became a part of our diet.

It is a traditional Japanese food made from cooked soybeans fermented with bacteria called Bacillus subtilis natto that creates a stringy and sticky texture. It has a peculiar smell, like an ammonia odor, and a subtle, earthy flavor.

Natto has been used as a natural medicine for many years in Japan. It is a key component of the Japanese diet due to its numerous health benefits.
What does Natto do for the body?

Natto, as a superfood in Japan, offers multiple health benefits. It is packed with protein, vitamins, and minerals and is low in calories. It is also rich in Vit B2, B6, B2, Vit E, and K2, probiotics, and antioxidants.

Heart Health: Natto is known for its high amount of nattokinase. It is the most important active substance in Natto because it helps dissolve blood clots and improve heart health.

Bone Health: Natto is rich in vitamin K2, which helps to activate osteocalcin, a protein essential for binding calcium and forming bones. Regular consumption of natto helps to maintain strong bones, reduces the risk of fractures, and prevents osteoporosis later in life.

Digestive Health: Natto is rich in probiotics, which are good for the gut. These probiotics help in food digestion, enhance nutrient absorption, and boost the immune system.

Immune Support: The combination of vitamins, minerals, and probiotics in natto provides a powerful support system for the immune system, helping the body fight off infections and maintain overall health.

In Japan, there are various types of natto that are distinguished by the size of the beans, varieties, processing methods, etc. It is relatively inexpensive; you can buy a pack of 3 for about 100 yen at supermarkets.

Natto has a special sauce included in the pack. When you open the pack, mix the natto thoroughly before adding the special sauce, and then mix it again. Eat it by itself, or you can eat it together with rice.

If you don’t enjoy the smell or taste of natto, you can add chopped green onions, bonito flakes, kimchi, nori seaweeds, wasabi, umeboshi, cheese, or raw eggs as a topping.

In Japan, it’s generally safe to consume raw eggs. However, in other countries, the safety may vary, so you can cook the egg sunny-side up or in whatever way you prefer.

It is advised to consume natto raw and to stay away from cooking it to fully reap its benefits. When nattokinase is exposed to temperatures above 65 degrees Celsius, it loses its nutritional integrity.

But you may still reap the advantages of natto by including it towards the end of the cooking process in your favorite recipes.

Many people eat a pack of natto every day with no problem. However, if you are taking blood thinners, it is better to consult your doctor before adding natto to your diet because natto is rich in vitamin K2, which promotes blood coagulation.

To conclude this article, I’m glad I gave natto a second chance and added it to my family’s diet. Longevity is greatly enhanced by the nutrient-rich profile of natto, which also strengthens the immune system and enhances heart, bone, and digestive health.

Now that you’ve learned the health secrets of natto and what it can do for your body, I encourage you to try it too. If you haven’t eaten natto yet or didn’t enjoy it at first, challenge yourself to give it another shot. Your body will thank you for the health benefits it provides.