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Natto

People are split to two groups, those who love natto and those who hate. Natto, however, has been recognized to have tremendous health benefits such as preventing blood clots and strengthening bones of elder people. Natto is inexpensive if available in a local Japanese grocery. If not, consider making natto by yourself.

To make natto:

You will need (1) starter natto, or natto bacillus, (2) soybeans, (3) a box that keeps temperature at 97 degrees F (or 36 degrees C), and (4) a pressure cooker if available. (The starter natto is nothing but a small amount of commercially available or finished natto. It can be kept in a freezer.)

For beginners we suggest to use one cup soybeans at a time. Soak soybeans in water for 12 hours. If a pressure cooker is available, steam the soaked soybeans in the pressure cooker for 5 minutes. (If you prefer to boil in the pressure cooker than steam, cook only one minute under the pressure, and then cool until the pressure becomes normal.) Soybeans may be cooked without a pressure cooker, but it takes 4 to 6 hours with low heat. After the beans are cooked, drain water thoroughly. If you use natto bacillus, spread it over the soybeans and mix well while the soybeans are still warm. If starter natto is used rather than bacillus, crush two table spoon starter natto with a fork and mix into the cooked soybeans and mix well while still warm. Spread the prepared soybeans in a baking dish. Cover with aluminum foils. Place in the warm box at 97 degrees F (36 degrees C) for 24 hours.

Making a box that keeps temperature constant is a bit of challenge, but it is not hard if you are handy. Use a light bulb as a heat source. Use a thermostat to control temperature.

Benefits of natto are worth to read. In the remainder of this page, we include a few quotations from relevant web sites.

The enzyme known as Natto Kinarze found in the sticky part of Natto (fermented beans) has blood cleaning properties and can reduce the thick blood that builds up in veins preventing such things as memory loss, artery hardening as well as helping the processes of digestion of protein, fat, fiber and starch. Consequently, natto is known as "Edible Stomach Medicine". The unique smell of natto is one part of its character, and even in this smell are special properties that help the flow of blood in the body. http://www.optic.or.jp/com/hiruzen_shokuhin/hiruzen_shokuhin_e.html

In the old days, people knew from experience that natto was good for them, but it took modern science to discover exactly why. In addition to all the fine properties originally found in soybeans, natto fermentation doubles the amount of VITAMIN B2 and increases VITAMINS B12 and E. It also produces VITAMIN K, making NATTO especially good for preventing osteoporosis. During fermentation, natto-kin also produce a wide variety of enzymes. One called nattokinase, found only the gooey part of natto, is a very powerful agent for dissolving blood clots. http://www.asahi-net.or.jp/~by7m-kknm/nattou-e.htm

More interesting web sites to visit:
http://www.pref.ibaraki.jp/koryu/ibaraki/eibara6.htm
http://www.gaia21.net/natto/making.htm