a thread from bite to bite stretches beautifully

Dear friends of Miyabi! Have you tried nattó yet? Fermented beans that smell like something slightly spoiled or like a very ripening cheese? I love nattó! I’ve been promoting it since the very beginning of Miyabi – it’s twenty-five years. But nattó is still little known in the Czech Republic. To my sorrow. During guided evenings, I sometimes put a small nattó meal in front of the guests. I little adjust it so it’s not nattó nattó. Atrongly fragrant nattó. I don’t want to discourage guests for the first time to encounter nattó. Only occasionally do I bring an extra bowl of nattó-fermented soy beans, which guests can mix to see how the fibers that resemble nanotubes form. They stretch like in the picture, where I enjoy nattó with a lot of pleasure.

For some time we had on Miyabi menu a financially welcoming dinner set set – gohan, misoshiru, tsukemono and nattó. Whole food. And how healthy! But…. many orders did not come. Two a month? But I’m not giving up. We have nattó on the menu as a small meal in Chiisai osara and also in Kamitaki vege sushi set. Nattó is a product that our body needs, just as it sometimes needs a supply of naturally fermented sauerkraut. Our digestive system simply needs to replenish the right climate to digest. Those who like and eat nattó will definitely live a long time.

In Japan people have been eating nattó since ancient times, and may have discovered it by accident when the boiled beans inadvertently fermented in a straw bag for horses. It was later discovered that the fermentation was managed by Bacillus subtilis called Nattó kin. This discovery made production easier and contributed to the popularization of nattó. Today, nattó is also talked about in connection with Covid-19. Because nattó is an important source of so-called PQQ, which acts as an anti-inflammatory substance. In addition, studies from Japan show that the right probiotics have positive effects in combating the disease, and nattó is an important source of natural probiotics. I hear from friends that nattó is experiencing a new wave of popularity in Japan due to coronavirus. Thanks to fermentation, soybeans not only become easily digestible, but also contain an enzyme called nattokinase, which reduces blood clotting. As we know blood clothing is also the issue of Covid-19. Perhaps the most valuable in nattó is vitamin K2, which in our body controls the proper storage of calcium in the bones and, conversely, eliminates the deposition of calcium in blood vessels. Vitamin K2 is rare in foods, so it is important to eat nattó.

Nattó is number one among superfoods. Do you want to learn to eat nattó? We can prepare nattó in many forms. Nattó fried in nori as nuggets, nattó as a filling in sushi hosomaki, nattó as part of okonomiyaki, nattó as a salad with white radish or just plain mixed nattó with karashi mustard as you eat for a Japanese breakfast. If my best agitation – Eat nattó! – If you developed interest in nattó, please come to Miyabi for the Japanese breakfast. The first will be this Sunday, August 9. I will be there with you and we together will be avant-garde gasrtonauts!

Yours, Miyabi Darja

    Přidejte se do Rodiny Miyabi
    Chcete sledovat naše novinky? Přihlaste se k odběru novinek a buďte mezi prvními, kteří obdrží zajímavé novinky a inspiraci ze světa Miyabi