About Natto

Natto is a fermented soybean. Fermentation of soybean produces better taste, more nutrition and more functions than soy itself and reduces undesirable soy properties. As fermented soybean, Natto has recently received keen attention because of its natural enzyme, Nattokinase, discovered by Dr. H. Sumi at University of Chicago in 1980. Nattokinase prevents and/or dissolves blood clots which contribute to arteriosclerosis, heart attacks, strokes and senile dementia. In addition, Natto is sought by those who wish to prevent and remedy diversified health problems through daily diet.

Natto has a long history in Japan. Highly nutritious and rich in protein and, it is often eaten with cooked rice. Fermentation is a means of food preservation, adding values and reducing undesirable properties. Fermentation eventually improves taste and palatability, nutritional value and physiological functionalities.

Its physical texture is sticky and is a natural result of the fermentation process. This texture consists of a complex of poly-glutamic acid and poly-saccharide, fructan. Dr H. Sumi, currently professor of Kurashiki Arts and Science University, discovered high activity of blood clot dissolving enzyme in the slime portion. One gram of Natto contains 1600 IU (Enzyme activity in International Unit). Since a blood clot dissolving medicine with 200,000IU is injected in emergency, it is equivalent to 125 g of Natto in terms of the activity. It is recommended by Dr. Sumi to take a good amount of Natto daily to prevent blood clots.

The characteristic aroma is due to Pyrazine. It is somewhat similar to the one of bacterial surface aging cheese like Limburger from Belgium, Liederkrantz or Brick or Cheddar from the US, St. Paulin or Brie from France, Muenster from Germany and Bel Paese from Italy.

Fermentation is a process driven by microorganisms. Microorganisms need fermentation to generate energy, build their "bodies" and to reproduce. Humans, at top of the food chain, utilizes fermentation primarily to preserve food, to avoid spoilage and enhance nutrition. Humans selectively use beneficial microorganisms to convert raw food stuffs to fermented products, which other microorganisms cannot further spoil. Fermentation can also increase palatability, nutrition and physiological functions, and decrease undesirable substances and functions. Cheese, soy sauce, Kefir, yogurt and other dairy products, pickles, some sausages, wine, and beer are among fermented foods which have sustained and enhanced our lives for many centuries.

Soybeans were an important protein source in the areas where meat eating was prohibited or limited by religions or customs. Dry soybeans can be stored for prolonged periods. However, when soybeans are moist, they can germinate or become rancid. Another way to preserve soybeans is by fermentation. Fermented soybeans are well liked in rice eating cultures throughout much of Asia. Soy sauce, soybean miso paste are fermented soybean used as condiment for seasoning foods. Natto is another fermented soybean in Japan and Tempe in Indochina.