The Food That Is Going Crazy In Japan Right Now  

Hope you are staying healthy both mentally and physically! Today I want to share a Japanese food that has dramatically gone up in sales in Japan. 

For some time supermarkets shelves have been stripped of this product. This item is now one of the top 3 food items that has been purchased in recent months. So what is it?

The answer is – NATTO! In other words- fermented soybeans.

Natto- a very popular breakfast dish in Japan

Why is natto suddenly so popular in Japan?

Natto is a true Japanese superfoods – its super nutritious, easy to digest and has many health benefits – great for strong bones, heart health and gut health.

But the reason why Japanese people are eating natto more in recent times, is because it gives you a STRONGER IMMUNE SYSTEM.

Fermented foods = good bacteria = healthy gut = stronger immune system! 

The gut is actually packed with about 70 percent of the body’s immune cells, meaning it functions as the immune system’s “control tower” while still serving as a digestive organ

Let’s Eat Miso!

The problem with natto is that it is the Japanese version of Vegemite… it is an acquired taste. So it can be challenging for most non-Japanese people to try. Like Vegemite is to Australians, not all Japanese like it.

I do use natto in my sushi class for fun – natto is one of the popular filling for nori roll in Japan and I want everybody to experience real Japanese sushi! Some are not able to eat it (too scared) but some enjoy it!

I thought recommending natto to you guys is not so practical, so what I recommend is … MISO – another fermented soybean fermented with different culture and added salt.

Let’s have RAW UNPASTEURISED MISO  

Miso contains about 400 health components which make miso a true Japanese superfood.

BUT having miso soup made from miso with MSG (which is most case of miso soup from Japanese restaurants or instant miso soup) isn’t very effective.

We also can’t really have lots of miso because it does have a strong flavour and a high concentrate of salt. We have to eat high quality miso and its even better when we eat it raw rather than cooking (enzyme and probiotic dies when heated – 40C for enzyme/70C for probiotics, but cooked miso is still super nutritious!)

You can find out if your miso is good or bad by simply checking the ingredients! 

MISO EATING TIPS FOR MAXIMUM HEALTH AND BEAUTY BENEFITS  

• Use miso that has simple ingredients – soybeans, koji (culture) and sea salt
• Eat raw rather than cooking for maximum health benefits
• Use unpasteurised miso (probiotics and enzymes are alive – most miso is heated to kill them and to prevent further fermentation and possible mould growth)
• Use home made miso (the best kind should be fermented for about a year)

Remember – good miso contains sea salt, soybeans, koji (culture)- very simple ingredients you are familiar with- not ingredients you have never heard of! 

MAKE MISO MAYONNAISE !  

Having raw miso is easier than you think- all you need to do is try adding it to your dressing sauce. One of my favourite ways to enjoy raw miso is adding to mayonnaise. Simply put miso in a small bowl and add mayo little by little and mix well. You can adjust the amount of miso for your liking.

This is a great way to eat as a dipping saw to some veggies, as a salad dressing or atop noodles.

If you like a runny consistency with your mayonnaise, like this image, you can dissolve your miso with 1 tablespoon of water then add mayonnaise. Not sure how much you want to add? Start with 1 teaspoon of miso to 3-4 teaspoons of mayonnaise! If you like thicker texture, do not add any water 

I really hope that I can run my homemade miso classes soon! I normally only run them during winter … but again always purchase MISO (unpasteurised miso) at health food stores or Asian grocery shops.

Happy healthy eating !

xx

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