Have you ever tried natto, the sticky and pungent Japanese fermented food? It’s a dish that people either love or hate. While natto may not be widely popular in the US, one woman has become obsessed with perfecting its taste and introducing its health benefits to a broader audience. Meet Ann Yonetani, the founder of NYrture, who believes that her natto is tastier than any you’ll find in Japanese grocery stores. But what exactly makes her natto so special?
The Health Benefits of Natto
Natto is packed with nutritional benefits that make it a superfood. It is one of the few food sources that contain Bacillus bacteria, which has probiotic properties. Additionally, natto is an excellent source of vitamin K2, specifically the form known as menaquinone-7 (MK-7). Vitamin K2 plays a crucial role in bone health by helping to bind calcium and prevent its accumulation in the arteries, reducing the risk of heart disease.
Natto also contains the enzyme nattokinase, which has been shown to be effective in breaking down blood clots. Moreover, the presence of B. subtilis spores in natto allows for a higher survivability rate in the digestive system, contributing to a healthy gut microbiome. By consuming natto, individuals can benefit from its unique combination of probiotics and essential nutrients.
Probiotic-Rich Food
Natto is a fermented soybean dish that is known for its probiotic-rich nature. The Bacillus bacteria present in natto are beneficial to the gut microbiome, promoting a healthy balance of bacteria in the digestive system. This can lead to improved digestion, enhanced immune function, and better overall gut health.
Cardiovascular Health
The vitamin K2 found in natto plays a vital role in maintaining cardiovascular health. By helping to prevent calcium buildup in the arteries, vitamin K2 reduces the risk of heart disease and stroke. Consuming natto regularly as part of a balanced diet can contribute to a healthy heart and circulatory system.
Bone Health
Vitamin K2, specifically MK-7, found in natto is essential for bone health. It helps in the proper utilization of calcium, ensuring that it is directed to the bones instead of accumulating in blood vessels or soft tissues. Regular consumption of natto can support bone density, reduce the risk of osteoporosis, and promote overall skeletal health.
Making and Selling Handmade Natto
Ann Yonetani’s journey into making and selling handmade natto started as a personal experiment. She began making natto at home, driven by her obsession with this traditional fermented food. As she honed her natto-making process, her passion for it grew stronger.
Inspired by the potential health benefits of natto and the lack of quality options available in the US market, Ann Yonetani took a significant step and launched NYrture Food. Introducing a relatively unknown and slimy food to a new audience posed its challenges. Nonetheless, Ann Yonetani’s dedication did not go unnoticed, and she soon received overwhelming support and demand for her handmade natto.
What sets Ann Yonetani apart is her personal touch. She takes pride in personally delivering her handmade natto and building meaningful relationships with her customers. As one of the few producers of handmade natto in the US, she is committed to providing a fresh and high-quality option for individuals interested in experiencing the unique taste and health benefits of this fermented food.