Natto

What mysteries and fears surround natto! These cooked and fermented soybeans aren’t all that bad, especially for us cheese-eating French. Anyway, at Umai, we’re crazy about its coffee-like flavour, its soft texture, and the sense of well-being it brings. And yet, let’s face it, natto is controversial even in Japan.

First, a little history. Legend has it that natto originated in northern Japan almost a thousand years ago during a military campaign: surprised by the enemy during a bivouac, some warriors threw the soybeans they were cooking into straw sacks. A few days later, they found the beans, which had become sticky and rich, and enjoyed their flavour.

One thing is for sure: natto is truly a samurai food. Traditionally, it is served for breakfast on a bowl of white rice with a drizzle of soy sauce and a dash of mustard. In this form, it keeps you full for hours, lifts your spirits and strengthens your body. If superfoods really do exist, natto must be one of them.

Numerous scientific studies suggest that natto reduces the risk of disease, particularly cardiovascular disease, but also cancer. It is said to be good for bone health, the digestive system and the immune system. Outside the scientific framework, some enthusiasts swear that it gives you a healthy glow and makes varicose veins disappear… Either way, natto is packed with protein and minerals.

Come on, don’t be impressed by such tiny beans.