Fermented, bacteria-filled beans for breakfast anyone? Natto is a traditional Japanese dish made by letting some soybeans sit around with a hearty dash of grass bacillus in them, a bacteria commonly found in the human digestive tract. The result is a concoction that looks somewhat like baked beans with mucus strings all over them, and an extremely potent “cheesy feet” smell to it.
So why eat this? Some people actually do savor the flavor, but it also makes for an extremely healthy meal. First of all, the fermentation and the presence of the bacteria actually makes the natto very easy to digest and its nutritional content highly bioavailable. It is very high in protein, potassium, vitamin K, iron, magnesium and dietary fiber with no cholesterol and a good fat profile.
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