August 27, 2013


I love Nattō very much. It is a traditional Japanese food made from soybeans fermented with Bacillus subtilis and  is popular especially as a breakfast food. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Usually, I mix the soy sauce containing some stock there as a seasoning, an egg yolk, a dried bonito, and mustard.
In summer when appetite declines, I break a pickled plum finely and often mix it.
Intense practice of rolls damages muscles. Good protein is required to reinforce it quickly. Nattō is low calorie content and proteinic content is very high. First of all, the soybean is called "the beef in the farm." Since it has essential amino acids uncompoundable in a body, it is equivalent to animal protein. Although you may be unable to get this daily, I will recommend you "Nattō." Please try it someday!

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