Natto: can you get over its appearance and give it a try?

Today we will introduce natto (納豆), a traditional japanese food that doesnt make careless to anyone that has tried it before. The reasons are its sticky and ductile shape when eating it, and mainly its strong smell, an odor desprended similar to pungent cheese that likely scares most of the first-timers. When stirring natto, many sticky strings are formed, making the eating process a little bit messy. Natto is made from soy beans, typically natto soy beans, fermented with Bacillus subtilis, a bacterium commonly found in soil. 

In Japan, natto is commonly eaten at breakfast accompanying rice with other condiments such as soy sauce or mustard, however depending on the part of the country the seasoning may differ. 


In my experience, I have to admit that the first time I saw natto 10 years ago I totally refused to eat it or even try it due to its aspect. Now that I'm more grown up in mind I once said "Why not trying it at least?" and I have to admit I liked it, and now I already became an addict! 

Focusing in the benefits when eating natto we can find what scientists, through published researches, claim that it reduces the likelihood of blood clotting, also it contains large amounts of vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone and preventing osteoporosis. Nattō is claimed to prevent obesity due to its low calorie content of approximately 90 calories per 7–8 grams of protein in an average serving.


So, now is just up to you, reader. In one hand we have the advantages of a satisfying healthy food and in the other one its unattractive stamp and strong smell. 


At least, give it a try!

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