nattō

See also: natto

English

Noun

nattō (uncountable)

  1. Alternative form of natto.
    • 1982, “Eating Customs”, in Morita Tohru, editor, The East, Tokyo: East Publications, →ISSN, →OCLC, page 41:
      Let’s take a look at the history of nattō, which those scholars consider the masterpiece of fermented Japanese foods, to determine when and how it was first produced and how it came to be mass produced the way it is today.
    • 2012, Rachel Herz, “Let’s Eat”, in That’s Disgusting: Unraveling the Mysteries of Repulsion, New York, N.Y.; London: W. W. Norton & Company, published 2013, →ISBN:
      Moments later Akiko was in the kitchen, opening the refrigerator and pulling out a carton of nattō. “Mmm, this will be good,” she murmured as she eagerly dug her chopsticks into the sticky, slippery beans.
    • 2016, DK O’Toole, “Soybean: Soy-Based Fermented Foods”, in Colin Wrigley, Harold Corke, Koushik Seetharaman, Jon Faubion, editors, Encyclopedia of Food Grains, 2nd edition, volume 3 (Grain-Based Products and Their Processing), Kidlington, Oxfordshire; Waltham, Mass.: Academic Press, →ISBN, page 125, column 2:
      The fermentation also reduces the ‘beany’ flavor and aroma of soybeans and increases the level of alkyl pyrazines that are responsible for the characteristic odor of nattō.
    • 2021, Akhlaq A. Farooqui, “Importance of fermented foods on human health”, in Tahira Farooqui, Akhlaq A. Farooqui, Gut Microbiota in Neurologic and Visceral Diseases, London; San Diego, Calif.; Cambridge, Mass.; Kidlington, Oxfordshire: Academic Press, →ISBN, page 78:
      Nattō consumption is believed to be a significant contributor to the longevity of the Japanese population. Recent studies have demonstrated that a high nattō intake is associated with decreased risk of total CVD mortality and, in particular, a decrease in risk of mortality from ischemic heart diseases.
    • 2022, Katherine Tamiko Arguile, “Seimei: Pure and clear”, in Meshi: A Personal History of Japanese Food, Melbourne, Vic.: Affirm Press, →ISBN:
      I’ve even brought nattō, the slimy, pungent fermented soybeans beloved in Japan, but which few non-Japanese can tolerate. Usually eaten at breakfast, nattō is bursting with probiotics, good for gut health, like so many other Japanese foods, and rich with protein.

Japanese

Romanization

nattō

  1. Rōmaji transcription of なっとう
This article is issued from Wiktionary. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.