<Japanese People Love Sticky, Slimy and Gooey Stuff.>
Japanese people in general love sticky, slimy and gooey food. Okra, junsai (a freshwater plant), nameko (a Japanese mushroom), yamaimo (a Japanese yam), and eel, to name just a few, are among the endless list of favorite foods in Japan. Many of the above foods are considered to be particularly healthy and nourishing. If forced to name the king of sticky, slimy and gooey food, we would have to say “natto.” Natto is the name for fermented soybeans, as every Japanese person knows.

<What Is Natto?>
While in recent years, a natto made from black beans has become available at supermarkets, natto is almost always made from soybeans. There are generally two kinds of natto. One is called “ito-hiki natto,” which produces a lot of thread-like strings when stirred. The other type is not as stringy. Ito-hiki natto is made by steaming soybeans, adding bacillus natto, and allowing the mixture to ferment at a specific temperature. The second type is made by adding koji (a Japanese yeast mold that is used in manufacturing many fermented foods) instead of bacillus natto to aid the fermentation. Ito-hiki natto is generally produced in eastern Japan, whereas the koji made variety is mostly made in western Japan.

<Why Does Natto Produce Thread-Like Strings of Slime?>
Whether you like natto or not, everyone agrees that the most notable characteristics of natto are a strong ammoniac smell and the slimy sticky thread-like strings. Japanese people are used to it, but first-time natto eaters often wince at the sight and smell. The peculiar odor comes from a reaction during the natto making process. Amino acids contained in the soybeans go through an oxygenation reaction as they ferment, creating a unique smell. The stickiness, on the other hand, is due to polyglutamic acid, an amino acid produced when the bacillus natto decomposes the proteins in the soybeans during the fermentation process. The natto strings consist of several thousands of glutamic acid molecules which lock together and cause the formation of strong viscous materials in the natto.

<Natto’s Stickiness and Powerful Nutrients Come from the Same Source.>
The sticky material formed by natto contains an enzyme called “nattokinase,” which studies show acts as a clot-buster and helps facilitate blood circulation. Due to these health benefits, recent research results indicate that nattokinase may actually help prevent illnesses such as strokes and heart disease. Natto also contains large amounts of vitamin K2, which facilitates the absorption of calcium. Moreover, the vitamins B & E in natto help make your skin beautiful, while protease enzymes help regulate the functions of the intestines.