On Friday, to celebrate the 500th post, I had a spermidine-rich-natto-dish.
Spermidine is in the spotlight now as a polyamine to activate autophagy. It is found a lot in fermented foods such as natto, miso, soy sauce, pickles, and cheese, as well as in mushrooms and soy products in general.
Natto contains the highest amount of spermidine among those, so having natto itself is already a spermidine-rich-dish, but this time, I added other spermidine-rich-ingredients.
I put mushrooms called Shimeji and Eringi, which contain the highest amount of spermidine among mushrooms. It is said that you can absorb more by eating them raw, so I mixed them in my natto salad, which contains cabbage, carrots, cauliflower, Jerusalem artichokes, hemp seeds, pumpkin seeds, sunflower seeds, with a dressing of brown rice vinegar, olive oil, sea salt, soy sauce, and mayonnaise. Because mushrooms are raw, I put mayonnaise to balance the taste.
Both cabbage and cauliflower contain sulforaphane which is also good for autophagy.
It contains 10 different kinds of plants to provide diverse fiber, and many of them are raw, having the benefit of raw food. I don’t have to mention the significance of hemp seeds, Jerusalem artichokes, and olive oil to call it a super dish, do I?
I also made hummus with natto.
The other day, I made hummus just from natto, but this time, I made hummus from chickpeas and added natto.
As for the taste, it is better, and you can still get the benefit of natto.
Then, fermented brown rice and miso soup. The miso soup contained two kinds of seaweeds, wakame and konbu, and some more mushrooms, too.
So, I had great Ima Iwai.