How to Make Oatmeal Natto by Natto King

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I uploaded a new video.

It is oatmeal natto.

Oatmeal natto?

You would not have thought of this combination, would you?

I haven’t. It is the last thing I would think of even though I am a natto king who has come up with many natto recipes.

Apparently, oatmeal natto is catching on in Japan among natto lovers.

You know, most people eat natto with rice, and rice means white rice for regular Japanese people. Recently, with the low-carb trend, many people want to avoid eating white rice. Then, a spotlight was turned on oatmeal as an alternative since the taste is similar to white rice.

Oats contain beta-glucan, which is a soluble fiber good for the gut microbiome. I mentioned Mugimeshi, rice with barley, in The Ikigai Diet book, as a new health trend, and Mugimeshi is also popular because of beta-glucan in barley.

Beta-glucan itself is in the limelight.

When I tried oatmeal natto, it actually tasted a bit like natto on white rice.

I usually eat natto with fermented brown rice, so I don’t have the problem regular Japanese people have, but if you prefer white rice to brown rice or fermented brown rice, taste-wise, oatmeal natto can be an option.

Especially for Europeans, it is great, oatmeal is what you are used to. When you make oatmeal though, don’t make it with milk, make it with water or soymilk. When you make it with water, the taste becomes like white rice. When you make it with soymilk, it is a little different but goes well with natto.

By the way, a bowl of white rice won’t kill you. I don’t think you need to worry about it if you are eating it with natto. The whole low-carb trend is a little misleading. Centenarians in Blue Zones have 70% carbs in their diet. Yet, too much carb intake can be the cause of diabetes or obesity. In that case, what can you do? What kind of carbs, and how much can you eat?

Please read Chapter 6 Low Carb Diet vs. Brown Rice in The Ikigai Diet.


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