納豆 – Nattō

Nattō is made by fermenting soybeans with nattō bacteria. It has a distinct smell and a sticky texture, which even many Japanese people find unappealing despite growing up with it. However, nattō is a nutritional powerhouse—rich in protein, essential for the body; iron, which supports blood production; and potassium, which helps regulate blood pressure. It also promotes a healthy gut environment. When it comes to nutritious foods, nattō is often the first thing that comes to mind for many Japanese people.

Interestingly, the bacteria responsible for nattō’s fermentation have remarkable resilience and an astonishing ability to reproduce. Experiments have shown that nattō bacteria can survive extreme conditions—temperatures as high as 100°C, as low as -200°C, the vacuum of outer space, and even the acidity of gastric juices. Incredibly, a single nattō bacterium can multiply to about 4 billion within just 16 hours.

納豆は大豆を納豆菌で発酵させて作られる。納豆は癖のある匂いと独特の粘りがある食べ物で、納豆文化の中で生活している日本人でも嫌いな人は多い。しかし納豆は体に大切なタンパク質、血を作る鉄分、高血圧防止に効くカリウムが豊富で、腸内環境も整えてくれるという超優れ物で、健康食品の代名詞として日本人が一番最初に挙げるのは納豆だ。

ところでこの納豆を作っている納豆菌なんだが、驚異的な生命力と物凄い繁殖力を持っている。実験の結果、納豆菌は100度の高温やマイナス200度の低温、宇宙空間、胃液の中でも生き延びることができ、1個の納豆菌は16時間後には約40億個まで増殖可能ということが分かっている。