Natto miso is a food that has gained quite a bit of popularity in
the Western world as a rich condiment for meals, has been
baptized as umami, which means that it delivers a flavor
''tasty'' to all meals. The fact that it enhances the flavor of the
meals, has an impact on the lower consumption of salt, this being one of its
benefits.
Natto miso is a very nutritious food, since it exchanges salt for minerals, amino acids, carbohydrates, lipids and vitamins, such as the production of vitamin K for better blood quality and
also serotonin, a fundamental substance for our brain to
find yourself in a state of permanent happiness. In addition, its components contribute to the recovery of intestinal flora and better digestion.
What is Natto Miso?
Natto miso is a food derived from soybeans that results from the fermentation of its seeds. During its preparation, the smallest white or yellow seeds are chosen. They are then steamed and finally allowed to cool to a temperature of 45°C. It is precisely at that moment that the ''bacillus natt'' bacteria are placed in it for 48 hours, which will ferment the mixture at an appropriate temperature and humidity. It is in this process where the beans acquire a rather sticky texture and a fairly strong fermented flavor, similar to fermented cheeses.
For many centuries it has been used in oriental cuisine, mainly in Japan and Chima, considered a healing food, necessary for the health of all citizens and essential for the good health of the samurai. One of its main health benefits is that it helps keep blood pressure under control, thus avoiding cardiovascular diseases. This is how it also prevents thrombi, dissolving possible clot formations in the blood, all thanks to the presence of an enzyme called nattokinase.
How to use Natto Miso in your kitchen?
Natto miso provides an acidic flavor to typical Eastern foods, which is increasingly common in Western cuisine. You can use it as a base to make soy sauce. You can get it as a paste in the market, very easy to use, simply add it as a condiment to stews, soups, stir-fries or any other dish of your liking.
When adding it to your meals, do it before you add the salt, the idea is that you can feel the natural enhancement that natto miso brings to foods. Then, add salt to taste, you will see that you will need much less than what you normally use.
