Not popular in the West, fire and top in Japan. Natto is fermented soybeans with a mucous membrane, a sticky and viscous texture and an intense nutty flavor. But this should not scare:) it is only unusual at first.

In Japan, natto is usually sprinkled with soy sauce, mustard grains or mustard, garlic and other spices and served with cooked rice.

100 g of natto — 50% of the daily dose of iron. It will be absorbed because the transformation process of soybeans destroys antinutrients. Most probiotic foods and supplements contain 5-10 billion colony-forming units (KOE) per serving. By comparison, natto contains between one million and one billion colony-forming bacteria (CE) per gram (!).

Traditionally, natto was prepared by wrapping boiled soybeans in rice straw, which naturally contains Bacillus subtilis bacteria on the surface. This allows bacteria to ferment the sugar present in the beans.

However, at the beginning of the 20th century, the bacteria B. subtilis were identified and isolated by scientists who modernized this method of preparation. Currently, rice straw is simply replaced by a B. subtilis doping to start the fermentation process.

Bacillus subtilis is an antagonist for yeast fungi, including candida, salmonella, protea, streptococci, staphylococci. The uniqueness of the bacterium lies in the fact that 4— 5% of its genome encodes the synthesis of various antimicrobials, covering virtually all pathogens that can cause intestinal infections. Isolated prescribed for diarrhea associated with blood pressure, with SIBR (excessive growth of anaerobes, clostridium), enterocolitis. Healthy intestines, in general. For a vegan diet, such a transformation full of soy amino acids is just a jack pot.

My new favorite recipe (well, except Japanese with various dressings and rice) is buckwheat natto. Just put salted buckwheat on cooked al dente. Mmmmm.