One serving of natto prolongs life by one day - Japanese proverb. Confirmed by Japanese doctors, not literally of course. The Japanese are a nation of centenarians, the average age of a resident of Japan is more than 83 years on average. And in many respects it is thanks to natto. Strange in appearance, with a strange aroma - it is the daily breakfast of most Japanese. It is a fact. Having prepared it, you will be able to enjoy a portion of health every day, and when it ends, resume again without using already dry natto-kin bacteria, which will be the start for making natto.
The secret of natto is in the substances formed during the cooking process. First of all, it is nattokinase - capable of splitting blood clots, not only preventing it - namely splitting, there are no analogues in nature. The second important enzyme - an ACE inhibitor - unique in its properties of lowering pressure in hypertension and strengthening immunity, lowers cholesterol and reduces the risk of heart attack and stroke by 10%, these are medical studies. Both of these enzymes are sold around the world as medicines, but here they are as natural as nature itself. Also, one serving contains as much vitamin K as an adult needs per day, while in an easily digestible form. Natto contains 10 times more vitamin B2 than just boiled soy. Natto is rich in vitamin B1 (theanine), a deficiency of which can cause beriberi, muscle weakness, numbness of the limbs, loss of appetite, cardiomegaly, neurosis, and memory loss. Vitamin B6 prevents dermatitis and is involved in the metabolism of amino acids. Vitamin B3 (niacin) is important for the prevention of pellagra, a disease that affects the skin, digestive organs and nervous system. The protein content of natto (17%) is identical to that of beef (18%-19%). In addition, fermentation significantly increases the level of free amino acids, most of which are essential amino acids. The high content of glutamic acid, the main component of the unique Japanese umami taste, gives the product a special relish. Natto also contains a lot of calcium, phosphorus, potassium and other minerals. About the miracles of nattokinase for the heart and natto in general - read on the net - a very huge amount of information.
How to make natto at home? Natto from a bag. Making natto at home is easy. We cook with bacteria bought from Aliexpress (search for "Aliexpress natto"), although these are sold in many oriental shops around the world and on the Internet. Thanks to them, natto can be prepared anywhere in the world. The fact that they are Chinese - do not bother you: natto came to Japan from China in the 6th century. And already at 16 - the Japanese, without him, could not imagine breakfast. The natto recipe is simple. A huge amount of food is added to natto during breakfast: greens, fish, seaweed, eggs, various sauces, sriracha for example. But most often it is soy sauce and egg yolk.

And you only need:
soy - 300 g
nattokin (bacteria) - 3 sachets of 0.3 g

Calorie content of natto with yolk and soy sauce - 208 kcal / 100 g (Nutrient: Proteins - 18 g, Fats - 12 g, Carbohydrates 7.3 g)
Cooking time - 20 minutes excluding time: 12 hours for soaking, 3.5 hours for boiling, 24 hours for fermentation and 12 hours for refrigeration
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