Natto, a traditional Japanese breakfast dish, is a plant-based powerhouse packed with nutrients. Despite its unique texture and aroma, natto offers a plethora of health benefits. Renowned plant-based chef Miyoko Schinner recently shared a tutorial on making natto at home, highlighting its status as one of the healthiest foods globally.
Rich in protein, fiber, and vitamin K, natto contains nattokinase, an enzyme linked to cardiovascular wellness. Schinner’s tutorial simplifies the fermentation process, emphasizing the importance of maintaining a sterile environment to cultivate the beneficial Bacillus subtilis bacteria responsible for natto’s fermentation.
After cooking soybeans and introducing the natto culture, the mixture undergoes fermentation for 18 to 24 hours at a controlled temperature. The resulting natto is refrigerated to enhance its texture and flavor. Schinner recommends serving natto with traditional accompaniments like soy sauce, sesame oil, and scallions.
Besides its distinctive taste, natto boasts numerous health advantages, including cardiovascular support and gut health promotion. Schinner advocates natto as an ideal breakfast choice, praising its nutritional value and encouraging viewers to customize their natto experience.
For those willing to experiment with this fermented delicacy, Schinner’s tutorial offers comprehensive guidance, catering to both seasoned fermenters and novices. Her enthusiasm for natto’s benefits may intrigue skeptics, prompting them to explore this Japanese staple as part of their plant-based diet.
By incorporating natto into their culinary repertoire, individuals can embrace a nutritious and flavorful addition to their meals. Schinner’s tutorial serves as a gateway to exploring healthy, plant-based recipes and expanding one’s culinary skills in fermentation.
As interest in plant-based diets and fermented foods grows, natto emerges as a versatile and nutrient-rich option for health-conscious individuals. Schinner’s advocacy for natto underscores its potential as a sustainable and beneficial component of a balanced diet.
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