What is Japan's Stinkiest Superfood?
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- Опубликовано: 6 июн 2024
- Have you tried nattō? 🇯🇵🫘
If not, don't worry as we're here to help you expand your palette. Nattō are soybeans that have been fermented by a bacteria called Bacillus subtilis, which naturally exists in rice straw. Atsuya Okuno, a third-generation nattō producer, shares the fascinating history of this traditional Japanese dish. While our resident foodie @BerylShereshewsky gives this unique dish a try for the first time.
Discover the rich flavors and cultural significance of nattō as we embark on a culinary journey through Japan's diverse cuisine.
#Food #Japan #Natto
00:00 Intro
00:31 What is Nattō?
01:24 Bacillus subtilis & the science of it all
02:12 Making nattō
04:20 Beryl tastes nattō
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We LOVE tasting and learning about food, snacks and desserts from all around the world. ☺️🌎 We’re making a list…share some food suggestions that you want us to make a video about! 👀👇
Make a video about Jollof rice and the differences in how it’s made across the African continent! ☺️
durian! would love to see yall cover this awesome fruit.
How about Taiwanese stinky tofu. Also, century old egg.
Greenland shark from Iceland. Only one Man does it still, and there is a festival about eating it, if my memory serves me right called þorri at þorrablót.
Do chittlerings i hope I’m spelling it correct.
Natto tastes bitter when eaten as is. If you mix it thoroughly, around 100 to 300 rotations, the amino acids react with the air, making it sweet. The stickiness strangely disappears when it comes into contact with miso soup. Additionally, it has an unusually fast speed in dissolving blood clots. Please enjoy the healthy food.
Thank you for this info, and I will remember this next time, because when I tried natto the first time it was the bitterness that threw me off from enjoying it 100% 😊
You also need to add the seasoning like karashi and dashi sauce
Yeah, naw...
I always wondered why in anime characters would keep stirring the natto with the chopsticks. Thanks for the bonus info.
In my opinion, mixing it makes it worse. Before mixing it's just a bit stringy, but after mixing it becomes like mucus.
One interesting fact about the Natto bacteria is that it's super strong and invasive.
So much that workers working with fermentation (brewery, bakery, winery etc) are not allowed to eat Natto because the bacteria kills the yeasts.
Likewise, there're stories where biologists and mushroom farmers had failures in their operation due to eating Natto
Two videos with Beryl in one day? Awesome! Nice to see the Great Big Story back!
☺️🫶
Natto with rice, miso soup and grilled salmon in the morning is a great way to start the day. Modern Japanese food is quite unhealthy, contrary to popular belief, but typical Japanese dishes like the classic breakfast mentioned above is extremely healthy.
I eat this twice a week as a gut cleanser.
10/10 would recommend.
👌👌
i eat this because it's delicious. Didn't even know until a few months ago that it had health benefits
all foods have health benefits@@justsomeguywithoutabeard8306
An advice for Natto beginners. Just add a small tip of sugar in a Natto package together with mastered and soy sauce, and stir them at least 50 times. A small amount of sugar makes the taste milder and easy to eat. Sugar also helps nattokinase digest soy bean's protein. This is a popular way to eat Natto in some northern part of Japan. I do this everyday and eat one Natto package every morning.
So what's with the Iron Chef recommendation (way back in the 90's) "stir it 15 times", which seems way under the typical advice, yet somehow broadcasted on national TV?
Tell us about a superfood you can't get enough of! 😁
It's not really a superfood, in fact there is no real superfood besides water.
@@epicow_1973 Water is a medium rather than a food, it's to maintain biological function by way of keeping hydration and since ourselves produce water as a byproduct of metabolism and excrete it it shouldn't be considered as a food, otherwise all organism would be categorized as autophagous except for for fishes who doesn't drink eater.
@@FussyPickles These are just shorts informative bullets. I doubt they can allocate a big budget for traveling expenses and since there are associated journalist around the world to cover the required interviews and b-roll, it's OK if they don't aim to shoot a Super Bowl style of fancy advertisement.
@@johnnychang4233 You realiize food is also a medium right? All food is meant to keep the body going. But heres the catch: You could pick any food in the world, and survive without it for your entire life just fine. There is no alternative to water, if you dont drink water, and water specifically, you die. Water is the single most important thing that we consume. Water is technically a kind of food, and the only superfood.
"Grützwurst" in Germany
would love to see durian be put under the same light as natto in a video! its such a 50/50 on whether or not people love or hate durian and its so interesting to me
It's natto in Japan and it's Kinema in Darjeeling 'India' -we prepare kinema a fermented soyabean which we take it as a delicacy . It's a part of our culture we are mostly connected with the food around us Thankyou for sharing 🙏🥘
Please, try the swedish fermented fish surströmming 🙂
Went back to Japan recently after five years away. Was looking forward to natto more than any other dish.
I tried natto first without the mustard and tare sauce and I didn't really like it. But buying a Japanese brand in the styrofoam cups, it was pretty good!
Good on you to try natto! People don’t usually eat it on its own but obviously with rice. I love putting pickled Japanese salty plum with it with rice or on toast with mayonnaise. It adds another element to it. Thanks for putting it in a bit better light than most foreigner do and think it negatively.👏🏻
Great video, I learned so much! would love a whole fermented foods series! kimchi, miso, soy sauce, gochujang
I really enjoy your videos about eccentric and unique foods from around the world. The deserts are my favorite though like the giant spit cake that looks like a Christmas Tree.
Thank you! We love exploring food from all around the world. There is SO much to learn and it’s loads of fun. 🥰
Natto is definitely an acquired taste like Taiwanese stinky tofu. It is sticky, but cheap dish that you can buy from Japanese supermarkets starting from 70 yen or (~50 cents per pack of 3).
I LOOOVE NATTO! Most recent dish I had it with was with tuna, cuttlefish, and an egg yolk which were all raw.
In Manipur,India, it is called as Hawaijar. It is made by wrapping in banana leaves and left for fermentation. We also eat in dry form also when its left to dry in sun.
Glad GBS is BAAAACKK!
I would love to try really authentic natto like the first guy makes when I visit Japan 💜
Please try “tempoyak” it is fermented durian flesh. 🇲🇾 Some people who not eating durian loves to eat tempoyak instead.
To eat it raw, we usually add it on with “sambal belacan” (fermented shrimp cake chilli gravy) and “ulam” (fresh local herbs as salad).
To eat it as a dish, we have verity that uses Tempoyak as the base taste. Masak Lemak Cili Padi Tempoyak Udang, Patin Tempoyak, etc.
Another fermented food is vietnamese nem chua (fermented/cured/tangy beef)... i am used to the flavor and texture but it's an interesting food that may not be common in the US/western europe :)
Other fun vietnamese foods:
- banh bot loc: a tapioca dumpling-like snack
- banh da lon: sometimes translated to pig skin cake, but that's just because of the texture and layered appearance
- che sam bo luong is a dessert that I thought could be interesting since it showcases ingredients like seaweed and fungus in a sweet food! it's very mild with some crunchy textures. (che is a dessert category with many varieties)
There should be a series on all the fermented soybean recipes around the world. Here in the north eastern part of India, we have one called Akhuni/Axone, which is very popular. the preparation involves banana leaves instead of rice and boiling as well and it is consumed either as a chutney or with other proteins and vegetables. Would love to try natto someday though.😊
Would love to see you try raw herring & onion. It's Dutch 'Sushi' 😊 I love it!
don't forget the bread
its soo good
Woah I wanna give that a try!
It's disgusting. Never understood people liked Herring 🤢🤢🤢
@@moonluna464 what is it too fishy?
Aaah nattō! I wish I could it daily. So good!
Here in the North east of India we cook our version of Natto with pork and other protiens. The famous one being called Tungrymbai from Meghalaya
Natto is one of my all time favorite things to eat! Definitely a great breakfast with rice.
AHHHHHHHH YES MORE BERYL
BERYL TRYING NATTO AT THAT
i can die happy
What funny was that when i was visiting my grandparents i tried some natto with a raw egg and it tastes good and i have been eating natto mostly at dinner ever since (im korean and Japanese btw)😅
I’m Nepali we also eat fermented soybeans called ‘kinema’ and it tastes and smells like Natto but it’s not slimy and it’s made by wrapping in ferns leaves!
We soak it and eat it as a spicy achaar mixed with tomatoes/chilli/ garlic/coriander or add in soup it’s sooooooo goood 😍
Yeah we do😅where you from?
This version sounds more like something I could enjoy.
I actually enjoy natto. It's funky but pairs well with rice, I've had it a couple times already and it definitely grew on me over time.
Natto contains a rare vitamin a lot of people all around the world are deficient in, vitamin K2. Also, it specifically contains a high amount MK-7 which is a long chain version of K2 which stays in your bloodstream for longer and is thus much better absorbed by the body. K2 is important for heart health, brain function, and bone growth among many other things.
I tried so often to eat natto because I like Korean fermented soybeans but the texture I just couldn’t get over.
I don’t understand why people hate it, I love Nattō and I eat it regularly for the taste instead of the health benefits 😂
same 😂
I had natto for breakfast! I love it
I came for Beryl, and stayed for the great content!
As someone who is Japanese and grew up eating Natto every morning, thank you for not overreacting! It's so good with rice btw! I definetly recommend adding Furikake or Kimchi if you're still not accustomed to the taste
You’re welcome! 🫶❤️ We believe it’s important to be respectful of cultures, traditions and that respect extends to food also. It’s what being a food lover is all about. ☺️
P.s. we defo need to try nattō with rice too ☺️
@@GreatBigStory❤
Natto on rice with a few other toppings like avocado and mayo and some tsukemo in the morning with coffee always wakes me up and energizes me like nothing else.
i bought two boxes of these when I was at my local Japanese market. It tasted... truly unique.
i tried it and i fell in love. too bad it cost 4x more than in japan to buy these here locally. as a foreigner, the taste to me taste like coffee + soya sauce
Soul of Japan.... Ahhh 🤤
I always wanted to try this ever since I watched Japanese cookining YT channels use it! I just never had a chance to really find it without outright looking for it since I don't have such established stores near me (didn't find the special mayo either unfortunately).
You should try casu martzu from Sardinia.
Koreans have fermented soybean paste made similarly with straws. They make soup or casserole similar to miso soup by putting sliced tofu in it. The dish is stinky (like stinky feet), but it actually tastes wonderful. It has a unique earthy flavor. It tastes better than it smells, and it's very healthy, full of nutrients.
I absolutely love japan and Japanese cuisine. It's been my interest for as long as I can remember. But...I still have never tried natto. I'll take this as a sign to finally try it! Uni will be next!
I love nato. The first time I tried Nato is from a specialty nato store, and it was too much for a beginner like me. When I added an egg and Japanese mayonnaise, it tasted much better. The common ones sold in local Asian stores and online are much easier to eat cause they come with their own sauces.
natto - I love it! 😋
She’s back!!!
When it comes to missunderstood food that's very popular in a specific country Vegemite comes to mind.
Honestly, I don't get the appeal but many Australians seem to love it.
Try chontacuros from Ecuador. They are grilled beetle larvae, eaten mostly in the amazon rainforest region
IM JUST SO GLAD THAT GREAT BIG STORY IS BACK ON :3
(caps fully intended)
I recommend having Natto with rice,avocado, Kimchi, raw tuna or salmon, raw eggs(salmonella free). To make the sauce, mix soy sauce, a little bit of honey and a bit of Mentsuyu or dashi( Japanese fish broth) plus a bit of Sesame oil. We call it Neba Neba don(Sticky bowl). It’s kind of like poke bowl. Very healthy and delicious.
Barryl what are you doing back on the big great story??? Yay!
Honestly bugs would be interesting. My niece just relocated from Mexico and we got into a fun argument about what’s considered weird, as it didn’t occur to her that crickets is a very Mexican thing that’s not popular outside the country 😂
very similar story exist for basturma/pastırma/pastrami. which is a turkic meat preservation which ferments on a horse stomach. according to the legend of course. nowadays it ferments on spices.
wow salute to Beryl to try out natto!! My husband of 30 years has never tried it even though me and all my kids love it. btw I am a Japanese and my husband is not.
When the doggo isn't begging for the food you know something's up lol
Balut.
I eat natto at least once every week or two, grew up eating it so I never had a problem with the smell, the best with rice or on rice if you’re fine with the natto getting soft, basically soy sauce flavor.
@Beryl back on @GreatBigStory! The year 2023 has DELIVERED!
Love natto!!!
Being half Northern Japanese, I must have natto on a regular basis. Especially love ika natto, natto with squid sashimi mixed in.
i love natto. also its help with my Blood pressure management .
Please try surströmming, hákarl, kiviak, casu marzu, salty liquorice, stinky tofu, and khlea!
What's the name or location of Atsuya Okuno's store in the video?
Great big story is back!?!! ❤
I havent acquire the taste of natto yet since my colleague didnt order it yet..manage to eat a pack, the smell is quite unpleasant for certain people, but as a SEAsian, its not tht unpleasant. The taste isnt that much kinda bitter but slimy bitter 😅😅😅..i tried it on cold rice, not really that good..but then i ate it with hot rice with sambal, its quite delicious.hope i got more of natto in future
I love natto. It’s like a combination of okra, beer and blue cheese. Yum!
My favorite type of natto is the umeboshi flavor. I couldn’t handle the horseradish in the typical mustard packets they come with, but this kind comes with a salty-sweet plum syrup. Delicious on its own if you don’t have any other ingredients to add to it!
That stickiness really is something else for something that is fermented
Hey Beryl, May I suggest you to try Fermented durian from Malaysia..I hope you like it
Good episode. I have a recommendation! Try sour poi from Hawaii. It’s very good eaten correctly with a great accompaniment like raw fish and seaweed.
Try "Gaaleh", AKA "P'tcha it is a Jelly rendered from cows feet. Ashkenazi delicacy eaten in Hasidic communities. You can definitely get some in Boro Park, Brooklyn. It's delicious IMHO.
You should try "Panhas". It is some kind of a blood sausage, a very old german dish. Some older people still eat it in western Germany. I just would like to see your reaction!
Natto is fantastic, though I do admit to contending with the sliminess still. Just mix it real well and never eat it alone if texture isn't your thing. Always with hot rice. It's a perfect light breakfast with soy sauce and poached egg, and miso soup.
In regards to smell, it simply has the scent of a funky hard cheese. Nutty and savory. There are definitely worse smells out there. It's not as bad as it seems, unless you want to be childish about it. No one ever talks down on bougie cheeses though 😂
The thing is though it's such an acquired taste even for a lot of Japanese folks and quite a lot of people do end up hating the taste. I'm sadly on this camp. I kinda feel like missing out on that, as nattō is rich in nutrients and is super affordable here in Japan.
Please don't stop making videos!!!
GBS Nice 🇯🇵
I can the second after it was released lol
Hey! In Mizoram we have something like that, we call it bekang
I looooove Nattô. Watch the Videos of Nattô Dad if you want to make it yourself (based on a pack of Nattô). Most Asian stores sell it, but it's kinda expensive. So I multiply it myself and freeze it in portions.
I love natto.
Yay great big story is back 😢
oh wow she's got a balmuda, so fancy
Y’all should explore Southern Chitterlings in a video.
So essentially, the way it's most commonly consumed counteracts its superfood quality. [The hard part to get over might be the stringiness that does not derive from melted cheese.]
I eat this all the time *without* rice, just with the accompanying dashi packet. And I love eating this as a snack! (Am I strange, even for Japanese folks?)
Man she's the vlogger! & she's now a food review form the great big story.
i would like to try it but i can't find it where i live
If you're courageous, you can try burong kanin or burong isda. These are like fermented dishes from the Philippines. Kanin is rice and isda is fish.
I see Beryl is back.
I have just tried natto the other day and it was good. I guess it's kind of like a half-finished tempeh?
Please try Malaysian fermented dessert next. It's called Tapai Pulut. A fermented glutinous rice wrapped in natural rubber leaf.
You ahould try “tape”
Fermented casava from Indonesia. It’s so yummy for a desert
I love tapai - but I usually have tapai ketan (with sweet rice)!
I mix natto and marmite together. Yum!
i love it
Raw jellyfish is a great ingredient to do a story on!
Great video. Woulda been cool to hear about its blood cleansing properties which is what actually makes it's a superfood.
If you have been a college student with a limited budget, you have probably eaten food that has started fermenting, that is the exact flavour and texture natto presents. When I ate it I wasn't sure sure whether it was meant to be edible while all of its flavours tell me to spit it out.
Kinda weird but I love adding some Tabasco to my natto! It’s like all flavors (sweet, salty, bitter, sour and spicy) in one little pack!