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By Bruce Rutledge
“It’s the healthiest food in Japan,” says natto enthusiast and head of Japan Traditional Foods Inc. Minami Satoh. “But Americans only know the frozen kind, not the real kind.”
Many Americans might not even know the frozen kind. Of all the soybean offshoots found in Japanese cuisine, natto -- sticky, fermented soybeans typically served over rice -- may be the hardest to get Americans to eat. Even some Japanese people shy away from the food.
That doesn’t daunt Satoh, who has heard all the usual complaints before. His answer: try fresh natto before you pass judgment on this versatile, healthy, stick-to-your-ribs food. The fresh stuff “is not stinky,” he says, rebuffing a typical complaint levied against natto. Plus, he says, it doesn’t need to be served only with white rice. Try an open-faced natto sandwich, or natto and spaghetti or natto bruschetta, he implores. (For more mouthwatering recipes, check out his company’s site: http://www.meguminatto.com/) “Cook it with your favorite ingredients. try mayonaisse, dressing, olive oil; serve it on tortillas, rice or spaghetti,” he says.
Even those who don’t have a taste for natto admit it is incredibly good for you. It is said to reduce blood clots and be good for circulation. Like other soybean dishes, it’s high in protein, plus it has lots of dietary fiber and is gluten free. And when you buy the fresh stuff, it comes with no preservatives.
So why do even some Japanese complain that it stinks? “It has a bad image that it smells because of the industrial, mass-manufactured foods,” Satoh explains. “Fresh natto is totally different in smell and texture. “It is almost equal to beef in protein. It’s nine times richer than beef in vitamin E. And it’s three times richer in vitamin B2,” Satoh says.
If you’re tempted, you can find natto on sale at Uwajimaya. Look for Megumi Natto if you want to try Mr. Satoh’s brand. Or order directly from his website:
http://www.meguminatto.com/order.html
Recipes with Natto:
Find more natto recipes:
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