7. Natto
Natto isn’t for everyone. The fibrous, stringy texture and pungent smell of this Japanese dish make it an acquired taste. Natto has been a staple breakfast in Japan for over 1,000 years. This high-protein, low-calorie food is perfect for those who are looking for a nutritious source of nutrition.
To make natto, the beans must be selected to be as small as possible. The beans are first soaked for 20 hours, and then steamed again for 6 more hours. At this point, the powerful probiotic Bacillus subtilis is added to mixture. The final product is then fermented for 24 hours to achieve the stringy consistency. The production process of natto is closely monitored to ensure that it does not contain any bacteria.
Natto increases the absorption and utilization of vitamin K by the digestive system. It also contains an anti-inflammatory enzyme known as nattokinase. Eating natto is good for your immune system and cardiovascular health. It also protects against gastrointestinal cancer.
