Natto

Natto, fermented soy beans, is extremely healthy for us. Research shows it is high in K2. K2 is a vitamin that we sometimes are low in or lack. K2 is needed for preventing cardiovascular disease, forming strong and healthy bones, brain function, and healthy skin. Also found in natto is nattokinase, which isn't found in soy beans or tofu since it is produced by the fermentation process used to make natto.  Nattokinase is an enzyme that helps prevent cardiovascular disease. It has been used in Japan for centuries to control cardiovascular disease. It works by preventing blood clots, strokes, high blood pressure, and many other diseases.

Here is how one can make Natto. There are many YouTube videos on how to make it as additional reference.

Natto Recipe

1.    Wash 400 grams/ 16 oz. (one bag) of organic dried soy beans, rinse three times.

2.    Soak beans overnight for 12+ hours until start to see foam starting on top of water.

3.    Drain water, place beans in pressure cooker steamer basket, place in pressure cooker. Add 3 cups of water. Close lid, set to #2, heat on high heat until pressure pin goes up (pressure formed), lower heat to medium, and cook for 45 minutes. Take off heat, let site 5 minutes before releasing pressure, and let sit for 10 minutes before opening. Test to see if beans are cooked by smashing bean between index finger and thumb.

4.    Sterilize (boiled hot water) container and spoons while beans are cooking.

5.    Mash one container natto and add 1-2 tbps of water from cooked beans and mix well. Then add natto mixture to cooked beans and mix well.

6.    Take plastic wrap, place on top of container and then poke holes to wrap to make air vents. Take off container and place loosely on top beans. Place paper towels on top of containers.

7.    Place in heated 100F oven for 24 hours or in styrofoam cooler with light warms or shoe warmer for 24 hours. Keep temperature around 100F.

8.  After 24 hours the beans will look lighter in color and have thin sticky threads, like spider webs.

9. Refrigerate for 3-4 days to get the umami flavor. 

You only need a 1-2 tablespoons to get the benefits. 

Think of it as a condiment to eat with rice. Enjoy!