April 10, 2009, Newsletter Issue #251: Natto
Tip of the Week
Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans´ complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups and is used with vegetables. Natto can be found in Asian and natural food stores.
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