From ancient times to the present, there are quite a few people who pursue “longevity”. However, let’s be honest, the world’s most recognized longevity country is Japan! Japan currently has a population of about 126 million, and there are about 20,000 people over a hundred years old, which is a very high proportion!

Not only that, not only are there many centenarians in Japan, but their average life expectancy is also very high. According to the data, it is about 83 years old, such a level. To be honest, it is well-deserved to be known as the country with the longest life expectancy in the world! Secondly, Japanese scientists conduct surveys on long-lived elderly people every year to see what they eat and drink every day, and then analyze the factors.

Therefore, Japan launches some longevity food rankings every year, and the top ones , will become the food that Japanese rich people rush to buy, and natto ranks first almost every year!

When it comes to natto, I believe many friends are not very clear about what it is. After all, our beans do not have the name natto! Here, Lao Yu wants to explain to everyone that the longevity food (natto) in the eyes of rich Japanese actually originated in our country!

Natto, originated in the Qin and Han Dynasties, according to the ancient Japanese book 《 It is recorded in “Han Sancai Tuhui “: Natto has been made since the Qin and Han Dynasties. The early natto originated from our traditional Chinese seasoning, fermented soybeans. Therefore, when the early natto was first introduced to Japan, it was also called soy sauce, and even the wooden slips unearthed in Heisei Kyoto also had the word “chee”.

However, since fermented soya bean was first used by monks’ temples Natto refers to the cashier’s place in the monastery , which manages money, rice grain, etc.), so it is called natto. Later, natto was spread to Japan by Zen monks, soTherefore, in addition to being called tempeh in the early days, natto was also called Tang Natto or salty natto, and it was called natto later.

Natto, the traditional production method is to soak the straw in boiling water to sterilize, and then Then soak in warm water at about 40 degrees for one day, so that the bacteria in the straw will be destroyed by the high temperature, but Natto bacteria are very active because they can withstand high temperature, so wrap the steamed rice with such effective straw Soybean, ferment for one day, natto is ready!

Natto has extremely high edible value, because it is the product of soybean fermentation, so it Rich in saponin, isoflavones, a large amount of unsaturated fatty acids, lecithin, folic acid, various amino acids and minerals and other nutrients. However, although natto is so good, few people eat it in our country. Many netizens said: I really can’t swallow it!

How Japanese eat natto

1. Rice bowl method

I want to emphasize here , Why do many friends say they can’t swallow it. First of all, because natto will produce a large amount of natto ammonia after fermentation, the smell of this substance is very pungent, and it smells like the rag used to wipe the range hood at home, which has not been washed for several years. The most commonly used method of eating natto in Japan is the rice bowl method.

The rice bowl method is to pour a little Japanese soy sauce on the natto, add Put a little Japanese wasabi on it, and then stir quickly with chopsticks to make the natto into a state that can be drawn. At this time, pour the drawn natto on the rice. When eating, dig it with a spoon, which is equivalent to half a mouthful in a mouthful Natto with a half mouthful of rice.

2. Aseptic egg mixing method

Japanese people eat natto, the second common way is to use a sterile egg, knock it directly into a bowl, then pour in natto and stir well edible. If you are a little more particular, you will add a little chopped green onion, Minghe (ginger), radish or bonito on top of the raw egg.

3. ​​Sugar stirring method

For the Japanese who like to eat sweet, when eating natto, they will also add sugar and stir well before eating, or add an appropriate amount of mayonnaise, so that the sweetness is enough and the taste is more Silky!

To tell you the truth, whether it’s a rice bowl, Stir the aseptic eggs directly, or stir them with sugar. This kind of complex taste is so old that I really can’t get used to it. Think about it, it’s sweet and smelly, or fishy and smelly. In short, no matter how you match it, it’s not The taste that our people like!

——Old Yu said——

As the saying goes It’s good: ten miles have different sounds, but hundreds of miles have different customs. Different regions naturally have different eating habits and eating preferences! But I have to say that the Japanese have really worked hard on their diet in order to live a long life! Ask your friends, do you like these ways of eating natto? I am gluttonous old Yu, thank you for watching, thank you!