A vegan pantry staple you can get at any 7-11 in Japan.
Even though—like miso and tempeh—it is made of fermented soybeans, sticky, earthy, funky natto does not receive the same love as its cousins. Slimy foods are just a little bit challenging to sell—no matter how high in protein or environmentally sustainable.Bacillus subtilis
and left to ferment for about a day. The culture is found in a type of straw that was used historically in Japan to store food. Like yogurt, natto’s origin was likely accidental, probably involving an epicure discovering that she liked the taste of soybeans that had been wrapped in straw. Somewhere between the discovery that fermented soybeans are edible and 2020, natto became a Japanese staple.
Nutritionally, there is no food more appropriate than fermented soybeans for our protein-obsessed and environmentally conscious present. Natto is a dense source of plant-based protein , probiotics , and vitamin K2 . The production of organic, sustainably grown soybeans requires relatively little water and land, especially when compared to beef and milk production.
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