The Cold Natto Dishes vs. Heated Natto Dishes

Get the Japanese Superfood List

As we embrace the Hare period, are you looking forward to the upcoming weekend? Perhaps you’d like to embark on a culinary adventure and try preparing some delicious natto dishes, including the recipes I’ve shared in my book, “Natto Unleashed.”

I’m curious to know, which natto dish from the book has become your favorite? Do you find yourself gravitating toward the cold natto creations, like Negi Natto, Okra Natto, and Kimuchi Natto, to savor the benefits of nattokinase, or have you explored the delightful world of heated natto dishes for their diverse flavors? Remember, I’ve introduced unique options such as Natto Pizza, Natto Spaghetti, Natto Burger, and Natto Mac and Cheese.

Speaking of nattokinase, you might be wondering about the concept of retaining its benefits in cold natto dishes. Traditionally, it’s believed that nattokinase, an essential enzyme in natto, is compromised by temperatures exceeding 50 degrees Celsius (122 degrees Fahrenheit). As a result, many suggest consuming cold natto dishes to harness the advantages of nattokinase, which aids in promoting healthy blood circulation.

However, the story of nattokinase’s heat sensitivity isn’t as clear-cut as once thought. Its preservation depends on various factors, and there’s a possibility that you can still enjoy the benefits of nattokinase in heated natto dishes, depending on how they are prepared.

For an in-depth exploration of this intriguing topic, I invite you to tune in to today’s video:


Enjoy your weekend filled with vitality and wellness!

Get the Japanese Superfood List