I am making natto

yellow beans on white surface
Soy beans used to make natto. Photo by, @thomaskinto from Unsplash.

What is natto? Natto is fermented soy beans. It smells funky and tastes tangy. I LOVE it much to the surprise of the Japanese lady who runs the Korean market where I usually buy my natto.

I am making my own, or attempting to for the first time, because; natto comes in Styrofoam containers. Single use containers. This can add up in a landfill over time. Especially if you are eating it everyday which I am. Second, with everything going on; food shortages, shipping issues, etc., it is a good idea to learn how to make some of your favorite foods. Life skills are important. Unusual skills are even better. I can just see myself in a Natto food Truck! The third reason to make/eat natto; natto is a fermented food. Fermented foods are nutritionally dense. Few people get enough nutrients in their daily diet and consuming ferments (kombucha, sauerkraut, kimchi, etc. keeps your gut bacteria healthy. A healthy gut means you have a better immune system which in turn means you are better able to fight off illness (such as Covid and other nasty things trying to kill us). Natto, and other fermented foods are superfoods.

Here's the Scoop on Natto: Traditionally Fermented Japanese Soybeans. |  TokyoTreat: Japanese Candy & Snacks Subscription Box
This is how natto looks when it is ready to eat. Image from, Tokyo Treat

A healthy gut also contributes to good mental health & better recovery after surgery, plus faster wound healing.

I recommend trying natto before going out and buying supplies to make it. It has about a 50/50 popularity rating. Half o the people who try it love it and the other half do not.

If you have ever tried natto, I would love to know if you still eat it or not and, how you eat it.