Nattō
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[[Image:Natto on rice.jpg|thumb|250px|Natto is typically eaten on rice]]
{{nihongo|'''Nattō'''|納豆|}} is a traditional [[Japanese cuisine|Japanese food]] made from [[fermentation (food)|fermented]] [[soybean]]s, popular especially for [[breakfast]]. As a rich source of [[protein]], nattō and the [[soybean]] paste [[miso]] formed a vital source of [[nutrition]] in [[History of Japan#Feudal Japan|feudal Japan]]. For some, nattō can be an [[acquired taste]] due to its powerful [[odor|smell]], strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including [[Kantō region|Kantō]], [[Tōhoku]], and [[Hokkaido]].
== History ==
The materials and tools needed to produce nattō ([[soybeans]] and straw) were commonly available in [[Japan]] since ancient times, so the discovery could have happened as early as the [[Jōmon]] period. It is also possible that the product was discovered independently by numerous people at different times. The sources differ about the earliest origin of nattō. One source puts the first use of nattō in the Jōmon period between [[10th millennium BC|10,000]] and [[300 BC]]. According to other sources the product may have originated in [[China]] during the [[Zhou Dynasty]] ([[1134 BC|1134]] - [[246 BC]]). Another story is that [[Minamoto no Yoshiie]] was on a battle campaign in northeastern Japan 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, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. A third source places the origin of nattō more recently, in the [[Edo period]] ([[1603]] to [[1867]]).{{Fact|date=February 2007}}
One significant change in the production of nattō happened in the [[Taisho period]] ([[1912]] - [[1926]]), when researchers discovered a way to produce a nattō [[starter culture]] containing ''Bacillus natto'' without the need for straw. This greatly simplified the production process and permitted more consistent results.
==Appearance and consumption==
The first thing noticed by the uninitiated after opening a pack of nattō is the very strong [[ammoniacal]] smell, akin to strong [[cheese]]. Stirring the nattō produces lots of spiderweb-like strings. The nattō itself has a nutty, savory, somewhat salty flavor that belies its odor.
Nattō is most commonly eaten at breakfast to accompany [[rice]], possibly with some other ingredients, for example [[soy sauce]], [[tsuyu]] broth, [[Mustard (condiment)|mustard]], [[scallion]]s, grated [[daikon]], [[okra]], or a raw [[quail]] [[egg (biology)|egg]]. In [[Hokkaidō]] and northern [[Tohoku region]], some people dust nattō with [[sugar]]. Nattō is also commonly used in other foods, such as nattō sushi, nattō toast, in [[miso soup]], salad, as an ingredient in [[okonomiyaki]], or even with spaghetti or as fried nattō. A dried form of nattō, having little odor or sliminess, can be eaten as a nutritious snack. There is even nattō [[ice cream]].
Nattō is often considered an [[acquired taste]] and the perceived flavor of nattō 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. Many non-Japanese find the taste very unpleasant, while others relish it as a delicacy. Some manufacturers produce an odorless or low-odor nattō. The split opinion about its appearance and taste might be compared to [[Vegemite]] in [[Australia]] and [[New Zealand]], [[blue cheese]] in [[France]], [[lutefisk]] in [[Norway]] and [[Sweden]], [[Mämmi]] in [[Finland]] and [[Marmite]] in the [[United Kingdom|UK]]. Even in Japan, nattō is more popular in some areas than in others. Nattō is known to be popular in the eastern [[Kantō region]] ([[Tokyo]]), but less popular in [[Kansai]] ([[Osaka]], [[Kobe]]). About 236,000 tons of nattō are consumed in Japan each year.
==Production process==
[[Image:Soybean.USDA.jpg|thumb|left|Soybeans in a plantation]]
Nattō is made from [[soybean]]s, typically a special type called nattō 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 [[Steaming|steamed]] for 6 hours, although a [[Pressure cooking|pressure cooker]] can be used to reduce the time. The beans are mixed with the bacterium ''[[Bacillus subtilis|Bacillus subtilis natto]]'', known as ''nattō-kin'' in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other [[bacterium|bacteria]]. The mixture is fermented at 40°C for up to 24 hours. Afterwards the nattō 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 [[Endospore|spores]], and [[enzyme|enzymatic]] [[peptidase]]s break down the soybean protein into its constituent [[amino acid]]s.
Historically, nattō was made by storing the steamed soy beans in rice [[straw]], which naturally contains ''B. subtilis natto''. The soy beans were packed in straw and then left to ferment. 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]].
== End product ==
[[Image:natto boxed.jpg|thumb|Today's nattō]]
Today's mass-produced nattō 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 [[karashi]], a type of [[Mustard (condiment)|mustard]]. Other flavors of sauce, such as [[perilla|shiso]], are available.
[[Mito, Ibaraki|Mito City]] and [[Kumamoto Prefecture]] are famous as nattō-producing districts.
Outside of Japan, nattō is sometimes sold frozen, and must be thawed before consumption.
==Medical benefits==
It is often said in Japan that nattō is good for one's health, and these claims can be backed by medical research. One example is [[Pyrazine]] contained within nattō. Pyrazine is a compound which, in addition to giving nattō its distinct smell, reduces the likelihood of [[Coagulation|blood clotting]]. It also contains a [[serine protease]] type [[enzyme]] called ''[[nattokinase]]''<ref>{{cite journal
| author = Fujita M ''et al''
| year = 1993
| month = December
| title = Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan
| journal = Biochemical and Biophysical Research Communications
| volume = 197
| issue = 3
| pages = 1340–1347
| pmid = 8280151
| accessdate = 2006-07-14
| doi = 10.1006/bbrc.1993.2624}}</ref> which may also reduce blood clotting both by direct [[fibrinolysis]] of clots, and inhibition of the [[Blood proteins|plasma protein]] ''plasminogen activator inhibitor 1''. This may help to avoid [[thrombosis]], as for example in [[myocardial infarction|heart attacks]], [[pulmonary embolism]], or [[Cerebrovascular accident|strokes]]. An extract from nattō containing ''nattokinase'' is available as a dietary supplement. Studies have shown that oral administration of ''nattokinase'' in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats<ref>{{cite journal
| author = Fujita M, Hong K, Ito Y, Misawa S, Takeuchi N, Kariya K, Nishimuro S.
| year = 1995
| month = September
| title = Transport of nattokinase across the rat intestinal tract
| journal = Biological & pharmaceutical bulletin.
| volume = 18
| issue = 9
| pages = 1194–1196
| pmid = 8845803
| accessdate = 2006-07-14
}}</ref> and dogs. It is therefore plausible to hypothesize that ''nattokinase'' might reduce blood clots in humans, although [[clinical trials]] have not been conducted. Another study suggests the FAS in natto is the substance which initiates fibrinolysis of clots, which accelerates the activity of not only nattokinase but urokinase.<ref>{{cite journal
| author = Hiroyuki Sumi et al
| year = 2000
| month = November
| title = Determination and Properties of the Fibrinolysis Accelerating Substance(FAS) in Japanese Fermented Soybean "Natto" | journal = Nippon Nogeikagaku Kaishi(Japanese).
| volume = 74
| issue = 11
| pages = 1259–1264
}}</ref>
Nattō 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 such as cheese and miso. Nattō has very large amounts of vitamin K2, approximately 870 micrograms per 100 grams of nattō.
According to a study fermented soybeans, such as natto, contains [[Pyrroloquinoline quinone|Vitamin PQQ]], which is very important for the skin.<ref>
{{cite journal
| author = T Kumazawa, K Sato, H Seno, A Ishii, O Suzuki
| year = 1995
| month = April
| title = Levels of pyrroloquinoline quinone in various foods
| journal = Biochem. J.
| volume = 307
| issue = Pt 2
| pages = 331–333
| url = http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1136652
| accessdate = 2007-10-20
| pmid = 7733865
}}</ref> PQQ existing in human tissues is derived mainly from diet.
According to the recent studies, polyamine suppresses excessive immune reactions, and natto contains a much larger amount of it than any other food.<ref>{{cite journal
| author = Kuniyasu Soda, Yoshihiko Kano, Takeshi Nakamura, Keizo Kasono, Masanobu Kawakami and Fumio Konishi
| year = 2005
| month = July
| title = Spermine, a natural polyamine, suppresses LFA-1 expression on human lymphocyte
| journal = The Journal of Immunology.
| volume = 175 | issue = 1
| pages = 237–45
| pmid = 15972654
| accessdate = 2007-02-25 }}</ref> Dietary supplements containing the substances extracted from natto such as polyamine, nattokinase, FAS and vitamin K2 are available.
Nattō also contains many chemicals alleged to prevent [[cancer]], as for example ''[[daidzein]]'', ''[[genistein]]'', ''[[isoflavone]]'', ''[[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. Recent studies show nattō may have a [[cholesterol]]-lowering effect.<ref>{{cite web
| author = National Cardiovascular Center (Suita, Osaka, Japan)
HuBit genomix, Inc. (Chiyoda-ku, Tokyo, Japan; President and CEO: Go Ichien)
NTT DATA Corporation (Koto-ku, Tokyo, Japan; President and CEO: Tomokazu Hamaguchi)
Municipality of Arita, Saga Prefecture, Japan (Mayor: Masata Iwanaga)
| year = 2006
| month = April
| title = Examining the Effects of Natto (fermented soybean) Consumption on Lifestyle-Related Diseases
| url = http://www.nttdata.co.jp/en/media/2006/042700.html
| accessdate = 2007-03-19}}</ref>
Nattō is also said to have an [[antibiotic]] effect, and its use as medicine against [[dysentery]] was researched by the Imperial Japanese Navy before [[World War II]].<ref>{{cite journal
| author = 有馬玄
| year = 1937
| volume = 26
| pages = 398–419
| title = 納豆菌ト赤痢菌トノ拮抗作用ニ関スル実験的研究(第2報)動物体内ニ於ケル納豆菌と志賀菌トノ拮抗作用
| journal = 海軍軍医誌
| accessdate = 2007-03-19}}</ref>
Nattō is claimed to prevent [[obesity]], possibly due to a low calorie content of approximately 90 calories per 7-8 grams of protein in an average serving. Unverified claims include improved [[digestion]], reduced effects of [[Senescence|aging]], and the reversal of hair loss in men due to its [[phytoestrogens|phytoestrogen]] content, which can lower [[testosterone]] that can cause [[baldness]]. These conjectured physiological effects of eating natto are based on biochemically active contents of nattō, and have not been confirmed by human study.
Nattō is also sometimes used as an ingredient of [[pet]] food, and it is claimed that this improves the health of the pets.<ref>{{cite web
| title = ドットわんフリーズドライ納豆
| url = http://www.purebox.jp/dwfd/nattou/index.html
| accessdate = 2007-03-20 }}
</ref>
==Gallery==
<gallery>
Image:Natto types.jpg|A nattō legend in a supermarket helps to differentiate varieties of bean
Image:Natto collagen.jpg|Natto is marketed in many ways: This packet includes [[collagen]]
</gallery>
==See also==
*[[Japanese cuisine]]
Other fermented soy foods include [[soy sauce]], Japanese [[miso]], Chinese [[douchi|dòuchǐ]] (fermented black beans) and [[Stinky tofu|chòu dòufu]] (stinky tofu), Korean [[doenjang]] and [[cheonggukjang]], and Indonesian [[tempeh]].
Note that [[amanattō]] is not nattō but, rather, beans sweetened with sugar.
==References==
{{reflist}}
== See also ==
* [[Fermented bean paste]]
==External links==
{{Commonscat|Natto}}
* [http://www.nattobiosciences.com Natto Biosciences::Gamma PGA bulk orders]
* [http://www.thenattoproject.com The Natto Project]
* [http://納豆.jp Natto Foods & Restaurants]
* [http://www.thesneeze.com/mt-archives/000169.php Steve describes his experience eating Natto]
* [http://www.ynest.com/nattoeng.htm Nattoland]
* [http://www.gaia21.net/natto/natto.htm Natto for Everybody Homepage]
* [http://www.nutritiondata.com/facts-001-02s03do.html Nutrition facts of natto]
* [http://www.youtube.com/watch?v=T_u63CwsdMA A video demonstrating how to consume natto]
* [http://www.dietfacts.com/html/nutrition-facts/goku-kotsubu-mini-3-inch-natto-fermented-soy-beans-with-seasoning-sauce-hot-mustard-and-soy-s45189.htm Goku Kotsubu Mini 3-Inch Natto] (dietfacts.com)
* [http://dining.in-japan.jp/2007/05/tsuyu_season_neba_neba_brother.html Natto and Other "Neba-Neba" Foods]
* [http://www.all-soy-products.com/a49-natto.php Natto, A Japanese Food Delicacy]
{{Soy}}
[[Category:Japanese ingredients]]
[[Category:Fermented foods]]
[[Category:Soy products]]
[[Category:Japanese cuisine terms]]
[[Category:Japanese cuisine]]
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