Health Benefits

Soybeans are a rich source of essential amino acids, which are vital in maintaining a health body. Other nutrients in soybean are lecithin (prevents arteriosclerosis, improves memory retention, increases concentration), saponin (suppresses carcinogens, relieves constipation, slows down aging process), and protein (essential to the structure and functions of cells). But among the various nutrients, isoflavone, a type of polyphenol (an antioxidant), has especially been widely recognized in the past few years. It is very similar to estrogen, the female sex hormone, and acts as its supplement when the female body reaches menopause and stops producing the hormone. Isoflavone is known to alleviate some symptoms of menopause, such as hot flashes and profuse sweating.

Boiling and fermenting soybean with bacillus natto significantly increases their nutritional value, and among the many traditional fermented foods of Japan, natto tops the list in health benefits. This is supported by researches conducted not only in Japan but all over the world.

Bacillus natto, the soil microbe found in straw; dietary fiber, which regulates intestinal functions by promoting the growth of "good" bacteria in the intestines; polyamine, which facilitates blood flow and prevents the inflammation of blood vessels and arteriosclerosis; Vitamin K2 and soy isoflavone, which help prevent osteoporosis—this is only a partial list of the nutrients in natto. There are many others that we will not mention here, but the most widely recognized among them is an enzyme called nattokinase, which is produced when the bacillus natto acts on soy beans.

Nattokinase, discovered in 1982 by Chicago University's Dr. Hiroyuki Sumi (currently a professor at Kurashiki University of Science and the Arts), is said to dissolve blood clots, which can cause heart attacks and stroke. Dr. Sumi claims that it is the strongest thrombolytic agent found in natural food. Moreover, a research group in Europe reports that airplane passengers can prevent deep vein thrombosis by consuming nattokinase before their flight.

In Japan, we often add chopped long onion to natto and eat it with rice. The Japanese diet is known to lack protein, which natto supplements, and the long onion adds Vitamin C to the Vitamin C-less natto—a natural "wisdom of life" reflected in the food culture of Japan.

*Note: Natto contains Vitamin K, which promotes blood coagulation, and therefore heart disease patients should consult their physicians before consuming natto.