Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. 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.[8]

Or as many refer to it as dirty gym socks.

Why I eat natto?

I usually alternate between natto and oatmeal every other day for breakfast. I started eating natto for osteoporosis because of it’s vitamin K2 content. Natto is one of the richest soursces of K2, and the only plant based source. Vitamin K2 along with calcium and Vitamin D3 are believed to help with bone density.

Natto also contains nattokinase.  Nattokinase is used for cardiovascular diseases including heart disease, high blood pressure, stroke, chest pain (angina), deep vein thrombosis (DVT), “hardening of the arteries” (atherosclerosis), hemorrhoids, varicose veins, poor circulation, and peripheral artery disease (PAD).

Both vitamin K2 and nattokinase are available as supplements but I always try to get things from the food source if possible. The whole food contains many other nutrients that interact with each other. That may not occur with an isolated nutrient.

And it’s a tasty and filling breakfast.

How I eat Natto?

Natto is not widely available in the US. Lucky for me there is an Asian market nearby that sells it. It is located in the frozen foods section. Each packet comes with a small packet of soy and mustard. I usually do not use these. I keep 1 package of natto in the refrigerator so it is ready for use and freeze the rest. I’ve never had fresh natto.


1 packet of natto

1/4 cup brown rice

2 tbs chia seeds

4 tbs hot water

1 tbs low sodium soy sauce

1 inch fresh ginger (great

1 tbs Chinese mustard

Mix all the ingredients in a bowl while the rice is cooking. Then add rice and mix.

I like it warm so I use hot water and usually more water than needed in the rice so I get some hot water from it. The chia seeds will absorb most of the 4 tbs of water.

This reduces the stringy texture and smell.




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