Jul 2011 | Vol.14

MUSO NEWS

Written by Haruhiko Nakayama

Gooey, Stinky, but yet Healthy
“One of Japanese Secrets to Eternal Youth”

Natto, valuable energy resource for Japanese over the ages
Once upon a time, a long time ago, somewhere in ancient Japan, Natto was discovered accidently when people preserved boiled soybeans in straw. Today, Natto, gooey, stinky and yet healthy fermented soybeans, is enjoyed routinely for breakfast, served on the top of rice in Japan. Dr. Oz, a famous cardiothoracic surgeon in the U.S who hosts the famous “THE DR. OZ SHOW” introduced Natto on his TV show as one of the Japanese secrets to eternal youth (http://www.doctoroz.com/videos/8-alternative-health-secrets-japan).

Nourishing super-foods for your health

Due to the unique fermentation process driven by natto bacillus soybeans go through a metamorphosis into Natto, the super food, that is packed with not only nutrition, vitamins, minerals but also enzyme called “nattokinase.” Here are some features of this nutritional storehouse found in Natto:

1. Nattokinase has been shown to reduce the risk of blood clots and help break up the plaque associated with Alzheimer’s disease.

2. Natto contains a high amount of vitamin K which is said to help the prevention of osteoporosis and also has a preventative effect against calcium buildup on blood vessel walls that been associated with one of the causes for arteriosclerosis.

3. Natto bacillus is yet another microorganism in Natto . It is said to regulate the functions of the intestine. Secondly, it’s thought to have an antibacterial effect. This was confirmed by an experiment of mixed cultures that grow the O157 strain of coli bacteria inhibited by Natto bacillus. A recent report also suggests that large amounts of polyamine is found in natto bacillus. Polyamine is said to act as an anti-aging agent which also helps to prevent arteriosclerosis.

Freeze-dried Natto enhances nutritional values

We now have a freeze-dried version of Natto: whole and in flakes.

Freeze-dried natto whole type

Freeze-dried natto flake type

Our Freeze-drying process not only makes it easier for people (who are not used to the sliminess and peculiar aroma of Natto) to consume Natto more easily but also preserves the healthy microorganisms -as in the original Natto form. Our freeze dried Natto has a concentrated amount of microorganisms, vitamins, and minerals, Here is the comparison chart between raw Natto, freeze-dried Natto (whole type), and freeze-dried Natto (flake type).

Nutrient	Unit	Raw Natto	FD Natto (whole type)	FD Natto (Flake type)
Energy	kcal／100g	190	489	400
Moisture	g／100g	60.4	1.7	1.3
Protein	g／100g	14	38.5	28.5
Lipid	g／100g	9.9	23.1	6.8
Carbohydrates	g／100g	11.8	31.6	56.2
Nattokinase	FU／g	80	46.7	530
Isoflavne	mg／100g	96	269	-
Vitamin K	μg／100g	380	130	6830
Natto Bacillus	／g	4.6x10⁹	2.7x10⁷	1.8x10⁹

*Please be noted that the above values are provisional and the actual value may vary from one production to another.

How to use freeze-dried Natto?

So how often should one use them? For the whole type, you simply can have it as a snack. For the flake type, it can be used as a boosting or as a super-nutritious condiment in cooking to make your food super-nutritious and/or a proibiotic function in some cases. As an example, below are two recipe suggestions:

1. Use FD Natto Flakes as a boosting agent in your smoothies, shake, and etc.

2. Use as a condiment and sprinkle them in miso soup, noodle bowls, salad, or tofu.

The bottom line is freeze-dried Natto is a healthy alternative soybean product which you have never really experienced before (some of you may have). Why do not you discover one of Japanese secrets to eternal youth for yourself!

*If you are interested in receiving samples or more information about our freeze dried Natto, please let me know!