Perhaps you’ve seen it already in stores or probably the first time that you are aware of this meal. Today I discussed their properties, all beneficial for the body.

But before you start annotating their benefits would be important to explain what it is. It is a fermented food that is widely used in Japanese cuisine. It is very rich in protein and has many nutrients.

This is taken by the Japanese food at breakfast and for most Western taste and smell is too strong. Specifically, we cook steamed soybeans and reserve it, then added Bacillus natto and fermented.

Subsequently reserves in the fridge for two days. The texture is tough and at first can be tricky to eat, eventually you get used and it is worth trying.

Ideal for osteoporosis, has quite a lot of vitamin K and calcium. It is also ideal for preventing cardiovascular problems, the said vitamin is important for preventing blood clots.

Also vitamin B and iron it contains make it an ideal food for anemia. Per 100 grams has 200 calories, 35% protein and many plant proteins and the content discussed earlier.

Usually made in Japan buy it and take it as a garnish. The sticky texture is not the most ideal because it’s mixed with meat or rice, which disguises the taste too strong. Take courage to try.

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