I avoid soy however this is fermented soy. It seems to have some amazing properties. Does fermenting make it safe?
I used to eat it a couple times a day and actually enjoy it. I used to order it in sushi restaurants sometimes and the chefs will ask me if I'm part Japanese/crazy. A few of them said they think it's disgusting. The fermentation process will remove a lot of the bad stuff, but the goitrogens remain, though that would only really impact the iodine absorption from the meal it's a part of (i.e. sushi, which is why I don't order it anymore). I'm kind of skeptical about such huge daily loads of MK-7, PQQ and who knows what other compounds are present after the fermentation process. Once in a while's probably better than not, but a 100g a day might be inadvisable. Difficult to say.
It is disgusting. I lived in Japan for 3 years, love 99% of Japanese foods, but could not stand the taste (or smell) of Natto. It smells like a 3 week old pile of rotting garbage on a sweltering summer afternoon in Naples, and tastes like a worm-filled bass raised in an Ozark septic tank that has been left to sit for far too long in a kimchi pot tucked under one of Rosie O'Donnell's fat rolls. But, to each their own! :)
Maybe I am the only one, but I love the taste of natto. And eating it made me feel good, like an endorphin release. I haven't eaten it since going paleo, but if I found myself at a sushi place that served it, I would probably try it again to see how I feel eating it.
I tried it from a local japanese grocery. The taste is ok with mustard but the texture is pretty disgusting. It's like someone spooged all over it.. weird sticky strands, etc. I can't make that a recurring event in the break-room at work. People would get the wrong idea.
I should mention that I have no sense of smell (anosmia) so I can't speak to that complaint.
My first encounter with natto was with Japanese salesman who were playing the "Will Mikey eat it?" game with the Americans. Each of us ate our bowl, with the raw egg on top. Tastewise it's very bland, but the smell and stringy snottiness are a little different. I eat it when I find it, usually on sushi, but I don't find it very often.
This is the first time I've heard about it being an amazing food. I'll give it a little more respect than miso or tofu.
Yes, I would eat it for the Vitamin K2. But I'd also it because I like asian bean desserts, and all that stuff westerner's hate, so I know I'd love Natto too ;-D
I also eat tamari, which is fermented soy. Ofcourse, it would be better if it's REAL tamari done the old fashioned way, but I don't eat it that often anyway.
I'd probably eat it sparingly.
But anyway, if I were in Japan, I'd rather eat all the raw fish I could get my hands on.
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