What is Natto?
TLDRNatto, an ancient Japanese staple, is a fermented soybean dish that, despite its slimy appearance, is gaining recognition as a potential superfood. Traditionally eaten for breakfast in Japan, it is often served with soy sauce, mustard, green onions, or a raw egg yolk over rice. The pungent, complex flavor has been compared to washed rind cheese. The fermentation process, facilitated by the bacterium B. subtilis, not only enhances the flavor but also increases the nutritional value, making natto a rich source of vitamin K2 and a potential probiotic. Additionally, it contains nattokinase, an enzyme with potential blood-thinning properties that could help in preventing heart disease. While still under investigation, natto's health benefits, along with its unique taste, make it an intriguing food to explore.
Takeaways
- 🇯🇵 Natto is a traditional Japanese food made by fermenting soybeans with a specific strain of bacteria, B. subtilis.
- 🌱 The fermentation process involves the use of B. subtilis spores, which are heat-resistant and can survive the cooking process.
- 🧫 B. subtilis produces a biofilm primarily composed of polyglutamate, which gives natto its characteristic gooey texture and umami flavor.
- 🍲 Natto is often served as a breakfast dish in Japan, typically with soy sauce, mustard, green onions, or a raw egg yolk over rice.
- 🌡 The fermentation of natto occurs in alkaline conditions (above pH 7), which differs from many other fermented foods that are acidic.
- 🍽️ Natto has a strong, pungent aroma and flavor, often compared to washed rind cheese, and is considered an acquired taste.
- 🚫 Unlike other microbes that can spoil food, B. subtilis is a 'friendly' microbe that helps in the fermentation without causing spoilage.
- 🏥 Natto is recognized for its health benefits, being a potent source of vitamin K2, which aids in bone health by transporting calcium to bones.
- 🔬 It contains nattokinase, an enzyme with potential blood-thinning properties that may help in preventing heart disease and stroke.
- 🧪 Human trials are ongoing to understand the full effects of nattokinase, including its interaction with other drugs and absorption by the body.
- 🌟 Despite its health benefits, natto can be enjoyed for its unique taste and texture, and it's best consumed fresh rather than frozen.
Q & A
What is natto and what does it look like?
-Natto is a traditional Japanese food made from fermented soybeans. It has a slimy and sticky texture, often described as looking like beans swimming in slimy pond scum.
Why is natto considered a superfood and what are its health benefits?
-Natto is considered a superfood due to its high protein content and potential health benefits. It is a potent source of vitamin K2, which helps with bone health by transporting calcium to the bones. It may also have probiotic effects due to the presence of B. subtilis, and contains nattokinase, an enzyme that could help as a blood thinner and potentially fight heart disease.
How is natto typically consumed in Japan?
-Natto is often eaten as a breakfast food in Japan. It can be served with soy sauce, mustard, green onions, or a raw egg yolk over rice.
What is the role of B. subtilis in the fermentation process of making natto?
-B. subtilis is a specific strain of bacteria used to ferment soybeans into natto. When the soybeans are cooked at high temperatures to kill other microbes, B. subtilis spores, which are resistant to such conditions, are introduced. These spores then germinate in the warm, humid conditions, digesting the soybeans and transforming them into natto.
What are spores and why are they important in the natto fermentation process?
-Spores are dormant cells formed by B. subtilis under stress, encased in a protective armor that makes them resistant to extreme temperatures, chemicals, and even radiation. They are important in the natto fermentation process because they can survive the high-temperature cooking of soybeans and then germinate to ferment the beans into natto.
What is the biofilm produced by B. subtilis and how does it contribute to the texture and flavor of natto?
-The biofilm is a protective environment for bacteria, primarily made of polyglutamate in the case of natto. This slippery substance is what gives natto its characteristic gooey strings. The biofilm sheds glutamate molecules, which are perceived as umami flavor by our tongues, enhancing the savoriness of natto over time.
Why does natto have an earthy, slightly bitter flavor and how does it differ from other fermented foods?
-Natto has an earthy, slightly bitter flavor because it is an alkaline-fermented food, unlike many other fermented foods that are acidic and taste sour. This difference in pH during fermentation contributes to natto's unique flavor profile, which is often compared to coffee or truffles.
What is the significance of vitamin K2 in natto and how does it contribute to bone health?
-Vitamin K2 is a micronutrient found in high amounts in natto. It plays a crucial role in bone health by helping to transport calcium from the bloodstream to the bones, which can strengthen them and prevent conditions like osteoporosis.
How does nattokinase, the enzyme in natto, potentially benefit heart health?
-Nattokinase is an enzyme produced by B. subtilis that has been shown to have potential blood-thinning effects. It is believed to work by breaking down blood clots so they cannot get stuck in arteries, which could help in preventing heart attacks or strokes.
What are the current human trials investigating regarding nattokinase?
-Human trials are ongoing to understand the effects of nattokinase on heart disease and other conditions like Alzheimer's. Researchers are particularly interested in how nattokinase is absorbed by the body and whether it might interact with other medications.
Why do some people find natto's taste an acquired one and how does its flavor profile compare to other foods?
-Natto's strong, pungent flavor, often described as a mix of cheese and coffee, can be off-putting to those not accustomed to it, making it an acquired taste. Its complex funkiness and pungency are sometimes compared to washed rind cheese, and it has a more earthy, slightly bitter flavor compared to the sourness of many fermented foods.
What is the recommended way to store natto and why does it continue to ferment in the fridge?
-Natto is best stored fresh and not frozen. Even when refrigerated, it continues to ferment slowly, which can intensify its flavor over time. This gradual change means that natto can become quite strong if left in the fridge for an extended period.
Outlines
🍲 The Wonders of Natto: A Japanese Superfood
Natto, a traditional Japanese food made by fermenting soybeans with the bacterium B. subtilis, is renowned for its health benefits and unique taste. Despite its unappealing appearance, it's a breakfast staple in Japan, often served with soy sauce, mustard, green onions, or a raw egg yolk over rice. The fermentation process not only alters the flavor and nutritional content but also pre-digests the food with friendly microbes. B. subtilis forms spores that can survive harsh conditions, allowing for a controlled fermentation environment. The resulting biofilm, primarily composed of polyglutamate, contributes to the umami flavor. Natto is an alkaline-fermented food with a distinct, non-sour taste. It's also a rich source of vitamin K2, potentially offering probiotic benefits and containing nattokinase, an enzyme with blood-thinning properties that may help prevent heart disease and stroke. While more research is needed, natto's health benefits are a topic of ongoing scientific interest.
🔔 Stay Tuned for More Funky Food Chemistry
The video script concludes with a call to action for viewers to subscribe, share, and enable notifications to receive updates on new episodes every week. The content promises to delve into more fascinating topics related to food chemistry, encouraging viewers to submit their own questions and ideas for future discussions. The script also includes a special thank you to Ann Yonetani of NYrture Foods for her contribution and support in providing resources and free samples of natto for the video.
Mindmap
Keywords
💡Natto
💡Fermentation
💡B. subtilis
💡Biofilm
💡Umami
💡pH
💡Vitamin K2
💡Probiotic
💡Nattokinase
💡Health Benefits
💡Acquired Taste
Highlights
Natto is an ancient Japanese staple food that is considered a superfood and is known for its unique appearance and health benefits.
The fermentation process of soybeans using bacteria creates a slimy, sticky, and savory food that is also believed to have health benefits.
Natto is commonly consumed in Japan as a high-protein breakfast, often served with rice and seasoned with soy sauce, mustard, green onions, or raw egg yolk.
The taste of natto is pungent and strong, often compared to washed rind cheese, with notes of cheese and coffee.
Fermentation involves the use of specific microbes that pre-digest food, leading to changes in flavor, smell, mouthfeel, and nutritional content.
Bacillus subtilis, a common soil bacterium, is used to transform soybeans into natto by forming spores that can survive extreme conditions.
B. subtilis spores are introduced to hot soybeans, where they are the only microbes able to survive and start the fermentation process.
The bacteria produce a biofilm made primarily of polyglutamate, which is responsible for the umami flavor in natto.
Natto is an alkaline-fermented food, which differentiates its earthy and slightly bitter flavor from the sour taste of acidic fermented foods.
Natto is believed to have been discovered accidentally and is an effective way to preserve soybeans, although it is best consumed fresh.
There is significant interest in the health benefits of natto, including its status as the most potent food source of vitamin K2.
B. subtilis, present in natto, is also found in healthy human guts, suggesting that consuming natto may have probiotic effects.
Natto contains nattokinase, an enzyme that may have beneficial effects as a blood thinner and could help in fighting heart disease.
Human trials are ongoing to understand the effects of nattokinase on heart disease and other conditions like Alzheimer's.
Despite its potential health benefits, natto can be enjoyed for its unique taste and texture, which some find appealing.
Ann Yonetani of NYrture Foods provided free natto and resources for the episode, showcasing the supportive community around this food.
The episode encourages viewers to ask questions about food chemistry, indicating an interactive approach to educating the audience.
Transcripts
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