Demystifying Natto's Unique Taste, Texture, and Health Benefits

Demystifying the Unique Flavor of Natto

Natto is a traditional Japanese superfood made from fermented soybeans. Its recent surge in popularity thanks to TikTok has brought curiosity about what this unique food tastes like. Known for its slimy, sticky texture and strong smell, natto possesses an acquired flavor profile that may seem initially unappealing to many Western palates.

What is Natto?

Natto starts by steaming small soybeans, then combining them with the bacteria Bacillus subtilis var to initiate the fermentation process. After one to two days, this yields soft, sticky beans coated in viscous strands with a pungent aroma reminiscent of cheese.

In Japan, natto is most commonly served as a breakfast food paired with rice, eggs, green onions, and spicy mustard. The fermentation process helps pre-digest proteins and carbohydrates, while also enhancing nutrients and producing compounds believed to provide certain health benefits.

Unique Properties of Natto

Three distinct properties define the particular experience of tasting natto:

1. Sliminess - Due to polyglutamic acid secretions from the bacteria
2. Stickiness - Caused by the starch, sugars, and proteins in the soybeans
3. Pungent smell - From enzymes and newly formed nutrients

These characteristics explain why natto remains relatively obscure globally compared to more palatable fermented bean products like tempeh or miso. However, adopting an open mindset allows you to better appreciate nattos potential nutritious punch wrapped in an unconventionally textured package.

How to Describe Natto's Distinct Taste

Pinpointing exact flavor notes proves difficult due to nattos unique properties, though commonly used descriptions include:

• Salty From the soybeans themselves
• Umami or savory - The classic fifth taste sense
• Fermented or funky - Like aged cheese
• Ammonia-like or yeasty Traces of ammonia contribute additional harshness

These combine to deliver a bizarre mouthfeel many people characterize as unpleasant or even revolting at first bite. But allowing your perceptions to adjust while consuming natto with rice or mingled flavors helps pave the way toward better enjoyment.

How to Improve Natto's Taste

Couple tricks to tame nattos assertive flavor and slippery texture include:

• Mixing with eggs, scallions, and spicy condiments
• Enjoying in rice bowls or sushi rolls alongside other ingredients
• Frying briefly with oil or butter to crisp it up
• Blending into dips and sauces

Think of natto like stinky cheeses enjoyed globally despite or rather due to their strong smell. Letting flavors mingle dilutes the impact while playfully experimenting with preparation opens the door to positive taste experiences.

Health Benefits Behind Natto's Unique Properties

Rather than faults to disguise, the distinctive sticky, slimy texture and smell of natto actually signal probiotic activity and nutrient enhancement during fermentation.

Digestion and Gut Health

Natto provides a rich source of probiotic bacteria that reach the gut alive to confer digestive and immunity benefits. The viscous substances also act as prebiotics that feed healthy intestinal flora.

Nutrient Absorption

Fermenting helps break down proteins, amino acids, carbohydrates, and phytic acid, effectively pre-digesting natto to boost nutrient availability.

Vitamin K2

The fermentation process specially produces increased vitamin K2, an important nutrient for cardiovascular and bone health.

Enzyme Production

Digestive enzymes created by the Bacillus bacteria are thought to provide nattos purported benefits for conditions like cardiovascular disease and even cancer.

So while nuisance properties from a taste perspective, the slimy strands and pungent aroma actually indicate helpful probiotic activity and enhanced nutrition within natto. This makes overcoming initial aversion worthwhile, especially given unique health perks.

How to Prepare Natto at Home

Interested in trying natto yourself? You can replicate the simple fermentation process at home. Follow these steps for homemade natto:

Ingredients

• 1 cup soybeans (organic if possible)
• Distilled water
• Natto starter spores (purchase online)

Instructions

1. Soak soybeans for 18 hours, then rinse and steam for 6 hours until very soft
2. Drain beans and let cool to less than 104 F
3. Mix starter into beans thoroughly
4. Transfer to a glass container, cover with cheesecloth, and ferment at 98 F for 24 hours
5. Check desired consistency. Ferment longer if still too firm or not slimy enough
6. Mix in desired flavorings and store leftover natto covered in the fridge

Part of nattos appeal comes from adjusting batches to preferred texture. Experiment with fermentation times anywhere from 15 hours up to 3 days.

Serving Suggestions

Try your homemade natto in various preparations like:

• Over steamed rice with soy sauce
• Scrambled into eggs
• Blended into dips and dressings
• Topping avocado toast or salads

The possibilities are endless once you adopt an adventurous mindset!

Embracing Natto as a Health Food

Skepticism inevitably arises for first-timers based on nattos unfamiliar and admittedly off-putting taste and appearance. But an open perspective helps reveal earthier, nuttier depths amid the strong initial funky impressions.

Rather than evaluating natto by Western cuisine benchmarks, consider it within a health context instead. View sliminess as probiotic activity, savor the umami richness signaling enhanced nutrition and protein digestibility, and let the aromas spark curiosity about potential benefits.

This mental reframing empowers you to push taste boundaries in pursuit of unique nutritional advantages from one of Japans treasured superfoods.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.