Very popular in the land of the Rising Sun, this protein-rich food is said to be the Japanese secret to longevity, and an ally against snacking. But also better digestion!
Its taste divides, but its health benefits no longer need to be proven. In Japan, this traditional food has found a place of choice in locals’ breakfasts. And, for some time now, it is on social networks that it has experienced a resurgence in popularity where videos of Internet users tasting it are blowing up the counters. It must be said that this Japanese ingredient has many benefits. Among them: great nutritional richness since per 100 g, it contains an impressive quantity of 19.4 grams of protein (which is equivalent to approximately three eggs!), 5.4 grams of fiber, 11 grams of lipids, 729 milligrams of potassium (more than a medium-sized banana) and 217 milligrams of calcium. This makes it a great ally in avoiding cravings during the morning.
Full of “friendly” bacteria (Bacillus subtilis), it acts as a powerful natural probiotic that pampers our microbiota and facilitates digestion on a daily basis. It also supports intestinal and bone health as well as cardiovascular function and immunity. The icing on the cake? It is also naturally rich in iron, magnesium and vitamin C.
In short, we will have understood, on paper natto has everything good. But these soybeans fermented with bacteria are still divisive. They have a pungent odor (comparable to that of strong cheese) and a viscous texture. Taste-wise, it would be quite pronounced but those who have tasted it swear: we’ll come back to it. The enthusiasm is such that since 2017, natto exports have tripled according to the media Franceinfo, to reach 5,248 tonnes in 2025.
The story behind the creation of this legume is quite funny. According to legend, a samurai warrior and his army created natto by accident after wrapping their boiled rice and soybeans in straw that contained bacteria. This triggered the fermentation. Today, this dish is eaten over a bowl of rice. So, shall we try?
