It’s very exciting to see the growing interest of people from all walks of life in traditional foods like natto.
Even a family on food stamps can typically afford it, as it’s one of the most budget friendly as well as nutritious foods on the planet.
Natto is a form of fermented soybean that, at least in my local area, is only available at Asian supermarkets in the frozen section.
You will be surprised at how such a little container goes a very long way!
Including natto with a simple and very cheap meal of fried rice turns the meal into a powerhouse of nutrition in the form of vitamin K2, the elusive Activator X written about by Dr. Weston A. Price. He found via years of research that this frequently overlooked nutrient is the secret sauce responsible in large part for the vibrant health of Traditional Societies.
Natto is rich in Vitamin K2 which supercharges mineral absorption in the body and boosts the effectiveness of the other fat soluble vitamins, most notably A and D.
Natto Fried Rice
The problem with natto is that the smell, taste and texture can be quite challenging to get used to. Hiding it in a dish of fried rice is therefore the best way to go to successfully include it in the diet on a frequent basis.
The following recipe for natto fried rice is a modification of the one found in the book Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Bleue, Bsc., ND. Without a doubt, it is one of the best books I’ve read on this subject.
Please note that you cannot substitute tempeh or tofu for the natto. The fermentation of natto is what produces the high amounts of Vitamin K2 (in the form of MK7). Other forms of soybeans do not contain this nutrient in such large amounts if at all.
Natto Fried Rice Recipe
Easy recipe for natto fried rice that is a highly nutritious as well as an extremely low cost meal that will supply elusive and critical nutrients to your diet.
Ingredients
- 2 containers Non-GMO natto thawed
- 4 eggs beaten
- 4 Tbl expeller pressed coconut oil
- 2 tsp sesame oil
- 4 cups leftover cooked rice cold, straight from the refrigerator is best
- 1 bunch green onions chopped
- soy sauce traditionally brewed, nonGMO
Instructions
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In a bowl, stir natto briefly to thicken. Mix in beaten eggs.
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Add 2 TBL coconut oil to a frypan and coat the surface evenly. Mix in sesame oil, turn the burner on medium and let heat for 1 minute.
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Add the egg/natto mixture and saute until the egg is completely cooked. Remove egg/natto mixture from the pan and set aside.
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Add another 2 TBL of coconut oil to the frypan and add handfuls of the cold, cooked rice working out the lumps with your fingers.
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Saute the rice until hot and then add the chopped green onions or peas. Saute for a minute or two until hot and then add the egg and natto mixture to the pan as well.
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Once the entire dish is hot, serve natto fried rice immediately and season to taste at the table with the unpasteurized soy sauce.
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Refrigerate any natto leftovers.
Recipe Notes
White, brown or even wild rice may be used as the base for this natto recipe. This article on the benefits of white rice vs brown contains more information. Wild rice is the most nutritious.
1 cup frozen peas may be substituted for the green onion.
You mean, natto is rich in vitamin K? Haven’t tried natto, though. Is it easy to make?
I’ve heard of natto but this is the first recipe using it that I’ve seen, interesting. One question: you say this is the only vegan source of Vit K, but what about greens, they are a very rich source, yes? And some other vegetables and berries? As here: http://www.whfoods.com/genpage.php?tname=nutrient&dbid=112
I’ve never heard of natto but will gladly give it a try. Please include more recipes like this – nutrient dense but inexpensive.
Doesn’t heating Matteo destroy the probiotics?
Yes but the K2 is not damaged… which is the most beneficial aspect of natto.
Natto is natural source of Vit K2. I have begun eating natto daily. I am an adventurous eater! I chop up green onion on top of a little natto and pour a little bone broth over it, add a few pieces of nori and some celtic salt and just go for it.
I have yet to find a source of natto. Where do you get it?
I did want to add that if you like some of the more aged cheeses, you should like natto. I think what puts people off is the sticky, slimy texture more than the flavor–natto really looks kind of “snotty” and it’s very sticky. However, the flavor to me is very reminiscent of cheese. It’s a fermented food, after all, but it’s really delicious.
Try it on toast with a slice of cheese if you have a toaster oven. Or toast up some mochi (Japanese glutenous rice “cake” or dough) and serve with nori and natto. All yummy combinations, I promise!
I lived in northern Japan for two years and love, love, love natto. It’s hard to get where I live in Virginia now, but it was my go-to breakfast of choice in Japan … I’ll admit, my favorite way to eat it was with a raw, farm-fresh egg beaten in over steamed rice right out of the steamer. A little bit of hot mustard, a dash of mustard, and a sprinkling of green onions and that was a breakfast of champions right there. 🙂