Natto, as a fermented food, has unparalleled anti-cancer effects. Japan is known as the world's longest-lived country, which has a subtle relationship with their preference for natto. The vitamins and probiotics in natto are good for their health. It can clean intestinal garbage, protect the stomach, relieve hangover, lower blood fat and blood sugar. Do you feel like you are still far away? No, no, no, after 90 years, you are gradually losing your hair and entering a mid-life crisis...Are you far away from this...
Chinese ancient books record that "Natto has been produced in China since the Qin and Han Dynasties. " was introduced to Japan during the Nara and Heian periods. Japan's unique customs and customs are very suitable for the development and growth of natto. The Japanese continue to improve the production technology of natto, changing from tempeh to soy sauce, and using soy sauce instead of drum juice.
From washing, soaking, cooking, inoculation to fermentation, the formation of natto is divided into four steps. Craftsmen strictly control the quality of the soybeans from the beginning. The plump soy beans undergo a rigorous washing process and then are soaked. During this period, the natto will expand to 2.1 to 2.3 times its original weight. During this process, it is necessary to ensure that even the central part of the beans is soaked to ensure the taste. Then steam. Usually the time is controlled to about an hour. The craftsmen will adjust the time according to the specific situation to ensure the temperature of the beans. The time should not be too long to avoid loss of sugar and amino acids and to retain the color to the maximum extent. Next, there is an important vaccination step. At this time, the key player in natto production, natto bacteria, finally came out. It mixes into the beans when they are warm and bonds firmly with the beans. Then it is sealed and sent to a special fermentation room for fermentation. Strict temperature and humidity control is the key to the formation of natto. After fermentation for 16-18 hours, natto is formed.
As an after-dinner snack, you can also add some natto to fruit salad and mix it with diced fruits and salad dressing to create a delicious combination. After nattokinase enters the body, its activity can be maintained for 12 hours. Experts suggest that it is best to eat natto for dinner. This is because blood clots such as cerebral infarction and myocardial infarction usually occur in the early morning and Monday. So it’s best to eat natto for dinner every night or on Sunday. Nattokinase can dissolve blood clots within 1 hour to 12 hours after eating natto. At the same time, you should insist on eating every day, ideally 30 grams to 100 grams a day.