NATTO

a thread from bite to bite stretches beautifully

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

For some time we had on Miyabi menu a financially welcoming dinner set set – gohan, misoshiru, tsukemono and natto. Whole food. And how healthy! But…. many orders did not come. Two a month? But I’m not giving up. We have natto on the menu as a small meal in Chiisai osara and also in Kamitaki vege sushi set. Natto 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 natto will definitely live a long time.

In Japan people have been eating natto 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 Natto kin. This discovery made production easier and contributed to the popularization of natto. Today, natto is also talked about in connection with Covid-19. Because natto 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 natto is an important source of natural probiotics. I hear from friends that natto 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 natto 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 natto.

Natto is number one among superfoods. Do you want to learn to eat natto? We can prepare natto in many forms. Natto fried in nori as nuggets, natto as a filling in sushi hosomaki, natto as part of okonomiyaki, natto as a salad with white radish or just plain mixed natto with karashi mustard as you eat for a Japanese breakfast. If my best agitation – Eat natto! – If you developed interest in natto, 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 gastonauts!

 

Yours, Miyabi Darja

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