Unlocking japan's secret to longevity with natto

Japan, renowned for its remarkable life expectancy, offers a wealth of inspiration for those seeking to live long and healthy. Okinawa, an island in the country, is even classified as a 'Blue Zone' where people thrive into their hundreds.

Natto: the fermented soybean dish tied to longevity

One key factor behind Japan's remarkable aging population is its traditional diet. In eastern regions, natto – a fermented soybean dish – is a staple breakfastFood. When wrapped in straw by mistake, legend has it that a samurai warrior inadvertently created natto, which has since been made by fermenting soybeans with the bacteria Bacillus subtilis.

Characterized by its sticky, stringy texture and pungent umami flavor, natto is a probiotic that contains beneficial bacteria which help maintain a balanced gut microbiome. This promotes proper digestion and supports a healthy immune system.

Rich in nutrients, 100g of natto provides 19.4g of protein, 5.4g of fiber, 11g of fat, 729mg of potassium, and 217mg of calcium. Its high vitamin K content, essential for bone health and blood clotting, has been linked to a reduced risk of osteoporotic fractures, particularly in Japanese postmenopausal women.

Studies have also found that regular natto consumption is beneficial for cardiovascular health due to its high levels of polyunsaturated fats, which can decrease cholesterol and reduce the risk of heart disease and stroke.

While its strong, bitter taste may take some getting used to, natto can be paired with a variety of seasonings and toppings, or incorporated into sushi, soups, and noodle dishes. For those looking to adopt a Japanese-inspired diet for longevity, natto is an intriguing and nutritious addition to explore.