Nattō
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Sources differ about the earliest origin of nattō. The materials and tools needed to produce nattō have been commonly available in Japan since ancient times; one source puts the first use of nattō in the Jōmon period (10,000–300 BC). According to other sources the product may have originated in China during the Zhou Dynasty (1134-246 BC). There is also the story about Minamoto no Yoshiie who was on a battle campaign in northeastern Japan between 1086 AD and 1088 AD when one day they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. A third source places the origin of nattō more recently, in the Edo period (1603–1867). It is even possible that the product was discovered independently at different times.
- Related: Japanese cuisine, Fermented bean paste
| History of Natto and Its Relatives (1405 to 2012).... History of Natto and Its Relatives (1405 to 2012). 1,936 references; 136 photos and illustrations www.soyinfocenter.com/books/151/ - Web |
| Nutrition facts of natto Nutrition facts of natto nutritiondata.self.com/facts/legumes-and-legume-products/4380/2 - Web |
| A video demonstrating how to consume natto A video demonstrating how to consume natto www.youtube.com/watch?v=T_u63CwsdMA - Web |
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| Goku Kotsubu Mini 3-Inch Natto Goku Kotsubu Mini 3-Inch Natto www.dietfacts.com/.../goku-kotsubu-mini-3-inch-natto-fermented-soy-beans-with-seasoning-sauce-hot-mustard-and-soy-s45189.htm - Web |
