{"id":233755,"date":"2025-05-10T01:36:36","date_gmt":"2025-05-10T01:36:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/agriculture\/fermented-soybean-condiment-cooking-up-a-story\/"},"modified":"2025-05-10T01:36:36","modified_gmt":"2025-05-10T01:36:36","slug":"fermented-soybean-condiment-cooking-up-a-story","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=233755","title":{"rendered":"Fermented Soybean Condiment \u2013 Cooking Up a Story"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"wp-block-image size-full wp-image-44597\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"592\" height=\"444\" alt=\"Natto - Fermented Soybean Condiment\" class=\"wp-image-44597\" srcset=\"https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p.jpg 592w, https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p-300x225.jpg 300w\" data-lazy-sizes=\"(max-width: 592px) 100vw, 592px\" src=\"https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"592\" height=\"444\" src=\"https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p.jpg\" alt=\"Natto - Fermented Soybean Condiment\" class=\"wp-image-44597\" srcset=\"https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p.jpg 592w, https:\/\/cookingupastory.com\/storage\/2016\/08\/Natto-Fermented-Soybean-Condiment-p-300x225.jpg 300w\" sizes=\"auto, (max-width: 592px) 100vw, 592px\"\/><figcaption><span style=\"color: #808080;\"><em>image courtesy of the New York Times<\/em><\/span><\/figcaption><\/figure>\n<\/div>\n<p><span style=\"color: #999999;\">August 3, 2016<\/span><br \/>OK, here are some of Natto\u2019s selling points:<\/p>\n<ul class=\"wp-block-list\">\n<li>It appears like <em>\u201ca mishmash of tiny brown jelly beans suspended in white goo\u201d.<\/em><\/li>\n<li>The taste is <em>\u201ca cross between chopped liver and cottage cheese\u201d<\/em>.<\/li>\n<\/ul>\n<p>Have I lost you?<\/p>\n<p>Ah, but there are some redeeming qualities too.<\/p>\n<p>The taste is reputed to be mild.<\/p>\n<p>This traditional Japanese fermented soybean food contains a rich diversity of live bacteria which may be beneficial for human health. Although the science is too young to offer any definitive benefits, Natto contains an enzyme which thins the blood and is thought to protect the arteries from the build up of plaque. Translation, it <strong>may<\/strong> help reduce the risk of heart attack and stroke. In addition, it contains K2, a form of vitamin K that helps the body direct available calcium to the bones.<\/p>\n<p>Check out the article in the NYT to find out more: <a href=\"http:\/\/well.blogs.nytimes.com\/2016\/08\/02\/are-you-ready-to-eat-your-natto\/\" target=\"_blank\" rel=\"noopener\">Are You Ready to Eat Your Natto?<\/a><\/p>\n<h2 class=\"wp-block-heading\">More about fermented foods:<\/h2>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>image courtesy of the New York Times August 3, 2016OK, here are some of Natto\u2019s selling points: It appears like \u201ca mishmash of tiny brown jelly beans suspended in white goo\u201d. The taste is \u201ca cross between chopped liver and cottage cheese\u201d. Have I lost you? Ah, but there are some redeeming qualities too. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":233756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12026],"tags":[65356,1643,38458,86722,86723,19659,3972],"dealstore":[],"offerexpiration":[],"class_list":["post-233755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agriculture","tag-condiment","tag-cooking","tag-fermented","tag-fermented-foods","tag-natto","tag-soybean","tag-story"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermented Soybean Condiment \u2013 Cooking Up a Story - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=233755\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermented Soybean Condiment \u2013 Cooking Up a Story - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"image courtesy of the New York Times August 3, 2016OK, here are some of Natto\u2019s selling points: It appears like \u201ca mishmash of tiny brown jelly beans suspended in white goo\u201d. The taste is \u201ca cross between chopped liver and cottage cheese\u201d. Have I lost you? Ah, but there are some redeeming qualities too. 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