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Encyclopedia > Natto
Natto eaten on top of rice is commonly stirred before consumption
Natto eaten on top of rice is commonly stirred before consumption

Nattō (納豆?) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō is an acquired taste due to its powerful smell (which tends to leave its consumer with an unpleant breath), strong flavour and sticky consistency. In Japan nattō is most popular in the eastern Kanto region. Mixed Natto from Wikipedia Japanese edition. ... Mixed Natto from Wikipedia Japanese edition. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. Rice is an annual plant, growing to 1-1. ... There are many views of what is fundamental to Japanese cuisine. ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Binomial name Glycine max (L.) Merr. ... Breakfast (or Brekke in Canadianese) is a meal preceding lunch or dinner and usually eaten in the morning. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... It has been suggested that Diet (nutrition) be merged into this article or section. ... The written history of Japan began with brief appearances in Chinese history texts from the first century CE. However, archaeological research indicates that people were living on the islands of Japan as early as the upper paleolithic period. ... An Acquired taste is an appreciation for a food or beverage that is unlikely to be enjoyed, in part or in full, by a person who has not had substantial exposure to it, usually because of a strong or unappetizing odor, taste, or appearance. ... JUNIOR Odor receptors on the antennae of a Luna moth An odor (American English) or odour (Commonwealth English) is the object of perception of the sense of olfaction. ... Kanto can mean: The Kanto region of Japan. ...

Contents


Appearance and consumption

The first thing noticed by the uninitiated after opening a pack of natto is the very strong smell, akin to strong cheese and the vegetable pickle known as kimchi. Stirring the natto produces lots of spiderweb-like strings. The natto itself has a somewhat nutty, savory, somewhat salty flavor that belies its odor. Foreigners in Japan trying natto for the first time generally tend to either love it or hate it. Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on Chinese cabbage. ...


Natto is most commonly eaten at breakfast to accompany rice, possibly with some other ingredients, for example soy sauce, tsuyu broth, mustard, scallions, grated daikon, okra, or a raw quail egg. In Hokkaido and northern Tohoku region, some people dust natto with sugar. Natto is also commonly used in other foods, such as natto sushi, natto toast, in miso soup, salad, as an ingredient in okonomiyaki, or even with spaghetti or as fried natto. A dried form of natto, having little odor or sliminess, can be eaten as a nutritious snack. There is even natto ice cream. Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. Rice is an annual plant, growing to 1-1. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt originating in China. ... Mustard being spread on bread. ... Chopped spring onion Allium ascalonicum with some flowering The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... Binomial name Raphanus sativus L. Daikon (Japanese: 大根, literally large root; Traditional Chinese: 白蘿蔔, literally white radish; Korean: 무(Mu), literally radish), is a mild-flavored East Asian giant white radish. ... Binomial name Abelmoschus esculentus (L.) Moench Okra, also called ladys finger in Indian cuisine, is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. ... Genera Coturnix Anurophasis Perdicula Ophrysia † See also Pheasant, Partridge, Grouse Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae, or in the family Odontophoridae. ... An average Whooping Crane egg is 102 mm long, and weighs 208 grams In some animals, an egg (Latin ovum) is the zygote, resulting from fertilization of the ovum. ... For the dog breed, see Hokkaido (dog). ... Tohoku region, Japan The Tōhoku region (東北地方; Tōhoku-chihō) is a geographical area of Japan. ... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... Miso soup with miso, wakame, shiitake mushrooms and tofu cubes Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... A man prepares modanyaki in a restaurant in Hiroshima, Japan Cheese (above) and Shrimp Okonomiyaki fully seasoned with Okonomiyaki sauce, mayonnaise, katsuobushi and aonori in Osaka, Japan Lantern beckons customers into an okonomiyaki restaurant Okonomiyaki ) is a type of Japanese pan-fried batter cake with various ingredients. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...


Natto is often considered an acquired taste and causes many different reactions in people. Some people love the taste and the aroma of natto, whereas other people hate the smell and the appearance. The perceived taste of natto can differ greatly between people - some find it tastes very strong and cheesy and may use it in small amounts to flavor rice or noodles, while others find it tastes "bland and unremarkable", requiring the addition of flavoring condiments such as mustard and soy sauce. Some manufacturers produce an odorless or low-odor natto. The split opinion about its appearance and taste might be compared to Vegemite in Australia and New Zealand, haggis in Scotland, blue cheese in France, lutefisk in Norway and Sweden, and Marmite in the UK. Even in Japan, natto is more popular in some areas than in others. Natto is known to be popular in the eastern Kanto region (Tokyo), but less popular in Kansai (Osaka, Kobe). About 50,000 tons of natto are consumed in Japan each year. An Acquired taste is an appreciation for a food or beverage that is unlikely to be enjoyed, in part or in full, by a person who has not had substantial exposure to it, usually because of a strong or unappetizing odor, taste, or appearance. ... Vegemite on toast. ... an uncooked small haggis content of a haggis Haggis is a traditional Scottish dish. ... Motto: Nemo me impune lacessit (English: No one provokes me with impunity) Scotlands location within Europe Scotlands location within the United Kingdom Languages English, Gaelic, Scots Capital Edinburgh Largest city Glasgow First Minister Jack McConnell Area - Total - % water Ranked 2nd UK 78,782 km² 1. ... Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture. ... Lutefisk (on the upper left side of the plate) as served in a Norwegian restaurant, with potatoes, mashed peas, and bacon. ... A jar of Marmite Marmite is a British savoury spread made from yeast extract, a by-product of the beer brewing process. ... Kanto can mean: The Kanto region of Japan. ... Tokyo , literally eastern capital) is one of the 47 prefectures of Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Osaka City Hall Mayor Junichi Seki Address 〒530-8201 Osaka-shi,Kita-ku Nakanoshima 1-3-20 Phone number 06-6208-8181 Official website: Osaka City , Osaka ) is the capital of Osaka Prefecture and the third-largest city in Japan, with a population of 2. ... , Kobe ) is a city in Japan located on the island of Honshu. ...


Production process

Soybeans in a plantation
Soybeans in a plantation

Natto is made from soybeans, typically a special type called natto soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with a special sauce containing salt, sugar, and yeast and the rice straw bacterium Bacillus natto, known as nattō-kin in Japanese. Other ingredients may be added by some manufacturers. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40°C for up to 24 hours. Afterwards the natto is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its constituent amino acids. Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Binomial name Glycine max (L.) Merr. ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Pressure cooker redirects here. ... A magnified crystal of a salt (halite/sodium chloride) In chemistry, a salt is any ionic compound composed of positively charged cations and negatively charged anions so that the product is neutral and without a net charge. ... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... Yeasts are single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. ... Bacillus natto is an old name for the bacterium used commercially in the production of natto, a traditional Japanese dish consisting of fermented soybeans. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Endospore forms An endospore is any spore that is produced within an organism (usually a bacterium). ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited to its substrate diffusion rate. ... Peptidases (proteases [pronounced pro-tea-aces] and proteolytic enzymes are also commonly used) are enzymes which break peptide bonds of proteins. ... An amino acid residue is what is left of an amino acid once a molecule of water has been lost (an H+ from the nitrogenous side and an OH- from the carboxylic side) in the formation of a peptide bond. ...


Historically, natto was made by storing the steamed soy beans in rice straw, which naturally contains B. natto. The natto was packed in straw and then left to ferment by itself. The fermentation was done either while the beans were buried underground underneath a fire or stored in a warm place in the house as for example under the kotatsu. Straw is the dry stalk of a cereal plant, after the nutrient grain or seed has been removed. ... A kotatsu is a low, open wooden frame covered by a blanket, upon which a table top sits. ...


End product

Today's natto
Today's natto

Today's mass-produced natto is usually sold in small polystyrene containers. A typical package contains 2 or 3 containers, occasionally 4 containers, each of 40 to 50 g. One container typically complements a small bowl of rice. It usually includes a small packet of tsuyu and another packet of yellow mustard. Other flavors of sauce, such as shiso, are available. Taken from ja:image:natto. ... Taken from ja:image:natto. ... For other uses, see Polystyrene (disambiguation). ... Mustard being spread on bread. ... Binomial name Perilla frutescens (L.) Britton Perilla is a genus of perennial herb that is a member of the mint family, Lamiaceae. ...


Mito City and Kumamoto Prefecture are famous as natto-producing districts. , Mito (水戸市; -shi) is the capital of Ibaraki Prefecture, Japan. ... Kumamoto Prefecture (熊本県; Kumamoto-ken) is located on Kyushu Island, Japan. ...


Outside of Japan, natto is sometimes sold frozen, and must be thawed before consumption.


History

The materials and tools needed to produce natto (soybeans and straw) were commonly available in Japan since ancient times, so the discovery could have happened as early as in the Jomon period. It may also be possible that the product was discovered independently by numerous people at different times. The sources differ about the earliest origin of natto. One source puts the first use of natto in the Jomon period between 10,000 BC to 300 BC. According to other sources the product may also have originated in China during the Zhou Dynasty (1134 BC - 246 BC). Another story is that Yoshiie Minamoto was on a battle campaign in northeastern Japan between 1056 and 1063 and another campaign between 1086 and 1088 when one day in 1083 they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, at which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to their commander Yoshiie Minamoto who also liked the taste. A third source calls the origin of natto fairly recent from the Edo period (1603 to 1867).[citation needed] The Jomon period (Japanese: 縄文時代 Jōmon-jidai) is the time in Japanese history from about 10,000 BCE to 300 BCE. Most scholars agree that by around 40,000 BCE glaciation had connected the islands with the mainland. ... (Pleistocene, Upper Paleolithic – 10th millennium BC – 9th millennium BC – other millennia) Beginning of the Mesolithic, or Epipaleolithic time period, which is the first part of the Holocene epoch. ... Centuries: 4th century BC - 3rd century BC - 2nd century BC Decades: 350s BC 340s BC 330s BC 320s BC 310s BC - 300s BC - 290s BC 280s BC 270s BC 260s BC 250s BC Years: 305 BC 304 BC 303 BC 302 BC 301 BC - 300 BC - 299 BC 298 BC... The Zhou Dynasty (Chinese: 周朝; Hanyu Pinyin: ; Wade-Giles: chou chao; 11th century BC to 256 BC) followed the Shang (Yin) Dynasty and preceded the Qin Dynasty in China. ... Centuries: 13th century BC - 12th century BC - 11th century BC Decades: 1180s BC 1170s BC 1160s BC 1150s BC 1140s BC - 1130s BC - 1120s BC 1110s BC 1100s BC 1090s BC 1080s BC Events and trends 1137 BC Ramses VII begins his reign as the sixth ruler of the Twentieth... Centuries: 4th century BC - 3rd century BC - 2nd century BC Decades: 290s BC 280s BC 270s BC 260s BC 250s BC - 240s BC - 230s BC 220s BC 210s BC 200s BC 190s BC Years: 251 BC 250 BC 249 BC 248 BC 247 BC - 246 BC - 245 BC 244 BC... Minamoto (源) was an honorary surname bestowed by the Emperors of Japan of the Heian Period to their sons and grandsons after accepting them as royal subjects. ... Events Creation of the Crab Nebula observed by a Chinese astronomer Anselm of Canterbury leaves Italy. ... Events Anselm of Canterbury becomes prior at Le Bec Sancho I becomes ruler of Aragon Bishopric of Olomouc is founded Births Deaths April 30 - Emperor Renzong (b. ... Events Domesday Book is completed in England Emperor Shirakawa of Japan starts his cloistered rule Imam Ali Mosque is rebuilt by the Seljuk Malik Shah I after being destroyed by fire. ... Events Succession of Pope Urban II (1088-1099) Work begins on the third and largest church at Cluny Rebellion of 1088 against William II of England lead by Odo of Bayeux. ... Events Sancho I of Aragon conqueres Graus. ... The Edo period (Japanese: 江戸時代, Edo-jidai), also called Tokugawa period, is a division of Japanese history running from 1603 to 1867. ... King James I of England/VII of Scotland, the first monarch to rule the Kingdoms of England and Scotland at the same time Events March - Samuel de Champlain, French explorer, sails to Canada March 24 - Elizabeth I of England dies and is succeeded by her cousin King James I of... 1867 (MDCCCLXVII) was a common year starting on Tuesday (see link for calendar). ...


One significant change in the production of natto happened in the Taisho period (1912 - 1926), when researchers discovered a way to produce the natto yeast containing the Bacillus natto without the need for straw. This greatly simplified the production process and enabled more consistent results. History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Taisho period (大正 Taishō, lit. ... 1912 (MCMXII) was a leap year starting on Monday in the Gregorian calendar (or a leap year starting on Tuesday in the 13-day-slower Julian calendar). ... 1926 (MCMXXVI) was a common year starting on Friday (link will take you to calendar). ...


Medical benefits

Natto is claimed to have many medical benefits, and Japanese often say that eating natto is good for your health. Some of these claims are backed by medical research. Natto for example contains a compound Pyrazine, which not only gives natto its distinct smell, but also reduces the likelihood of blood clotting. It also contains a serine protease type enzyme called nattokinase[1] which may also reduce blood clotting both by direct fibrinolysis of clots, and inhibition of the plasma protein plasminogen activator inhibitor 1. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism, or strokes. An extract from natto containing nattokinase is available as a dietary supplement. Studies have shown that oral administration of nattokinase leads to a mild enhancement of fibrinolytic activity in rats[2] and dogs. It is therefore plausible to hypothesize that nattokinase might reduce blood clots in humans, although clinical trials have not been conducted. Pyrazine is a symmetrical molecule. ... The coagulation of blood is a complex process during which blood forms solid clots. ... In biochemistry, serine proteases or serine endopeptidases (newer name) are a class of peptidases (enzymes that cleave peptide bonds in proteins) that are characterised by the presence of a serine residue in the active center of the enzyme. ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited to its substrate diffusion rate. ... Fibrinolysis is the process where a fibrin clot, the product of coagulation, is broken down. ... Blood proteins are proteins found in blood plasma. ... Thrombosis is the formation of a clot or thrombus inside a blood vessel, obstructing the flow of blood through the circulatory system. ... A myocardial infarction occurs when an atherosclerotic plaque slowly builds up in the inner lining of a coronary artery and then suddenly ruptures, totally occluding the artery and preventing blood flow downstream. ... A stroke or cerebrovascular accident (CVA) occurs when the blood supply to a part of the brain is suddenly interrupted by occlusion (an ischemic stroke- approximately 90% of strokes), by hemorrhage (a hemorrhagic stroke - less than 10% of strokes) or other causes. ... In medicine, a clinical trial (synonyms: clinical studies, research protocols, medical research) is a research study. ...


Natto also 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. Vitamin K1 is found naturally in seaweed, liver and some vegetables, while vitamin K2 is found in fermented food products like cheese and miso. Natto has very large amounts of vitamin K2, approximately 870 micrograms per 100 grams of natto. Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ... Grays illustration of a human femur, a typically recognized bone. ... Osteoporosis is a disease of bone in which bone mineral density (BMD) is reduced, bone microarchitecture is disrupted, and the amount and variety of non-collagenous proteins in bone is changed. ... Seaweed-covered rocks in the UK Biologists, specifically Phycologists, consider seaweed to refer any of a large number of marine benthic algae that are multicellular, macrothallic, and thus differentiated from most algae that tend to be microscopic in size [1]. Seaweeds are usually types of brown or red algae that...


Natto also contains many chemicals alleged to prevent cancer, as for example daidzein, genistein, infrabin, phytoestrogen, and the chemical element selenium. However, most of these chemicals can also be found in other soy bean products, and their effect on cancer prevention is uncertain at best. Some sources also claim that natto has a cholesterol-lowering effect.[citation needed] When normal cells are damaged beyond repair, they are eliminated by apoptosis. ... daidzein This page meets Wikipedias criteria for speedy deletion. ... Genistein is one of several known isoflavones. ... Phytoestrogens are plant compounds with effects similar to those of estrogen, although somewhat weaker. ... A chemical element, often called simply element, is a chemical substance that cannot be decomposed or transformed into other chemical substances by ordinary chemical methods. ... SE redirects here. ... Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ...


Natto is also said to have an antibiotic effect, and was used as medicine against dysentery by the Imperial Japanese Army before World War II. Furthermore, natto is said to improve digestion, reduce the effects of aging, and to prevent obesity (also possibly due to a low calorie content of approximately 90 calories per 7-8 grams of protein in an average serving), although this seems to be based only on an analysis of the chemicals contained in natto, and not on any medical study. An antibiotic is a drug that kills or slows the growth of bacteria. ... Dysentery is an illness involving severe diarrhea that is often associated with blood in the feces. ... The Imperial Japanese Army (: 大日本帝國陸軍 Shinjitai: 大日本帝国陸軍 Dai-Nippon Teikoku Rikugun) was the official ground based armed force of Japan from 1867 to 1945 when it was Imperial Japan. ... Combatants Allies: Soviet Union United States United Kingdom and others Axis Powers: Germany Japan Italy and others Commanders Joseph Stalin Franklin Roosevelt Harry S. Truman Winston Churchill Adolf Hitler Hideki Tojo Benito Mussolini Casualties Military dead: 17,000,000 Civilian dead: 33,000,000 Total dead: 50,000,000 Military... Please wikify (format) this article as suggested in the Guide to layout and the Manual of Style. ... It has been suggested that this article or section be merged into Ageing. ...


Natto is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets. Pets and humans often contribute toward the happiness of the other in a pet relationship. ...


Natto is known to reverse hair loss in men due to phytoestrogens, which can lower testosterone that causes baldness. Phytoestrogens are trace substances in our food which mimic and supplement the action of the bodys own hormone, estrogen (sometimes spelt as oestrogen). They are a comparatively recent discovery, and researchers are still exploring the nutritional role of these substances in such diverse metabolic functions as the regulation of... Testosterone is a steroid hormone from the androgen group. ... Actor Patrick Stewarts bald head is considered part of his distinctive attractiveness. ...


Iron Chef Natto Battle

Natto was a theme ingredient in an episode of the Japanese hit television show Iron Chef. For details of that episode see Iron Chef Natto Battle. Iron Chef Hiroyuki Sakai With the above words begins each edition of Iron Chef, a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking ). It began airing on October 10, 1993 as a half-hour show and after 23 episodes, it was expanded to a... Iron Chef Natto Battle is an episode of the Japanese hit television show Iron Chef featuring natto as the theme ingredient. ...


See also

Other fermented soy foods include: Japanese miso, Chinese dòuchǐ (fermented black beans) & chòu dòufu (stinky tofu), and Indonesian tempeh. Note that amanatto is not nattō, but rather, beans sweetened with sugar. There are many views of what is fundamental to Japanese cuisine. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... Douchi (Chinese: 豆豉; pinyin: ), also called hamanatto or Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce. ... Stinky tofu is often served deep-fried with chili sauce. ... Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia. ... Amanattō (甘納豆) is a Japanese confectionery, made of azuki beans or other beans boiled with sugar. ...


The Korean fermented soybean product cheonggukjang is very similar to natto. Cheonggukjang is a fermented soybean paste used in Korean cuisine. ...


References

  1. ^ Fujita M et al (December 1993). "Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan.". Biochemical and Biophysical Research Communications 197 (3): 1340-1347. PMID 8280151. Retrieved on 14 July 2006.
  2. ^ Fujita M, Hong K, Ito Y, Misawa S, Takeuchi N, Kariya K, Nishimuro S. (September 1995). "Transport of nattokinase across the rat intestinal tract.". Biological & pharmaceutical bulletin. 18 (9): 1194 - 1196. PMID 8845803. Retrieved on 14 July 2006.

External links


  Results from FactBites:
 
Natto - Wikipedia, the free encyclopedia (1701 words)
Natto is also commonly used in other foods, such as natto sushi, natto toast, in miso soup, salad, as an ingredient in okonomiyaki, or even with spaghetti or as fried natto.
Furthermore, natto is said to improve digestion, reduce the effects of aging, and to prevent obesity, although this seems to be based only on an analysis of the chemicals contained in natto, and not on any medical study.
Natto is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.
Natto Herb Monograph - Flora Health Herb Encyclopedia (1406 words)
Natto, a vegetable cheese-like food, is a safe and natural traditional Japanese food made from fermented soybeans, Glycine max (L.) Merrill [Fam.
Traditionally, natto was also used as a folk medicine for heart and vascular diseases, fatigue and beriberi.
Natto is considered a safe traditional food when eaten in moderate amounts according to traditional use.
  More results at FactBites »

 
 

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