What does natto taste like? What should I do if I want to vomit after eating?

Natto smells foul, sticky, and slightly sweet in taste, which not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating physiological functions.

If you want to vomit after eating, it is not suitable for the smell of natto, you can try to eat less, and it is good to get used to it many times, but you can only give up this food if you can't accept it.

Natto has a special taste, and it is not an exaggeration to vomit after eating it, but you can choose not to eat it if you can't eat it.

Natto has a slight smell. It should be combined with green onions, ginger and chili peppers, etc., and there must be a heavy salt to suppress the peculiar smell, so that it is delicious and attractive enough. The reason for the special taste of natto is understandable.

Fermented protein food, if it takes a long time, will taste delicious at the same time, it will have a little bad flavor, which is the result of the high decomposition of protein - the amino acids produced by protein decomposition are mostly delicious, but if the amino acids are decomposed, there will be a bad flavor. The degree of natto protein decomposition is relatively low, the umami taste is insufficient, and it will also have a bit of bitterness, which is due to the formation of some "bitter peptides". The so-called "peptide" is a fragment of protein that is broken up.

These peptides often have health effects, such as regulating immune system function, lowering blood pressure, improving digestion and absorption, etc., but unfortunately the taste is not ideal. Extended informationNatto originated in ancient China, which is made of soybean products fermented by natto bacteria (Bacillus subtilis), which is viscous, smelly, and slightly sweet in taste, which not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating physiological functions. Rich in a variety of nutrients, regular eating can prevent constipation, diarrhea and other intestinal diseases, improve bone density, prevent osteoporosis, can also regulate blood pressure in both directions, dissolve old thrombotic plaques, regulate blood lipids, can eliminate fatigue, and comprehensively improve human immunity.

Natto contains all the nutrients of soybeans and the special nutrients added after fermentation, including saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids and minerals, which are suitable for long-term consumption and maintenance of health.

It stands to reason that natto is fermented soybeans, and the taste should be very similar to the soy beans and salted soybeans we eat on weekdays, but people who have eaten homemade natto say that the taste of natto is really indescribable, and it feels very weird and indescribable.

The taste of natto, natto originated in ancient China and has been made since the Qin and Han dynasties (221 BC - 220 AD), and is made from soybeans by fermenting the natto fungus (Bacillus subtilis) into soy products.

Natto is viscous, smelly, and slightly sweet in taste, which not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating physiological functions.

The taste of natto is stinky. The flavor of natto is generally special, mainly because it is a fermented protein food that takes a long time to make. Although it smells like it has an expired smell, it tastes like it has a different flavor, it tastes delicious, and it has plenty of protein.

Natto should be the kind of moldy beans, called stinky beans in our local area, is a dish to eat, you will be addicted to what you like to eat, and if you don't like to eat, you will feel uncomfortable, don't eat if you don't like it, don't embarrass yourself.

Natto smells sour and sour, and it tastes very special, and some of the sour beans taste like a draw. Some people are not used to eating it, and if you want to vomit after eating, it means that you can't accept its taste. Don't try again.

Hello, natto is a basic food in a home-cooked breakfast that Japanese people are familiar with. It has a special smell, and although it is nutritious, the taste is not acceptable to everyone. This is all rotten practice, if there is nephritis, it is recommended to eat less of this thing.

How to describe it, it feels like a spoiled fruit with fried soybeans in it, it's a little sour, I hate natto, although it's a healthy food, but I really don't like it, I will vomit after eating, eat a little less, taste first, if it doesn't work, spit in a tissue.

The taste of natto is particularly bitter in the mouth, a mushy feeling, and the soybean flavor is still very strong after swallowing, and I eat it myself because my blood lipids are high, so I reluctantly eat it every time.

If you can't accept the taste, you can try Shu Baining natto red yeast rice, which is a highly effective method to help lower lipids. Of course, in addition to eating natto red yeast rice, it is also important to maintain proper exercise and a balanced diet in daily life, especially for middle-aged and elderly people

Natto is a food with a unique taste because it is a fermented protein food, and many people have no way to accept the taste of natto. In fact, the taste is quite good if you eat it correctly, and there are various ways to eat natto, so you can add your favorite seasoning and stir it to eat. Let's take a look at the taste of natto and the different ways to eat it.

It stands to reason that natto is fermented soybeans, and the taste should be very similar to the taste of soybeans and salted soybeans that we usually eat. However, people who have eaten homemade natto say that the taste of natto is indescribable and gives people a feeling. It feels weird, I can't put it into words.

Some say it has an indescribable "smell".

The taste of not me is very special, it is a fermented taste, and the average person may not be able to accept it, so try not to eat it again if you want to vomit after eating.

Natto has a stinky smell, so if you can't stick to the taste, it is recommended not to eat it or eat less

Natto is a common dish on the Japanese table, it has a foul smell and stickiness, and you can give up if you want to vomit after eating.

Fermentation to make soy products. What is the taste of natto Natto, which is sticky, has a foul smell, and has a slightly sweet taste.

What does it taste like, and what should I do if I want to vomit after eating? Then you are not suitable to eat, try not to eat.

Taking natto can quickly resolve the adverse reactions of alcohol and prevent drunkenness on alternate days. In addition, a variety of active substances in natto activate liver cells.

The taste of natto is a little difficult to eat, every time I eat it I can't swallow, I heard that natto can help lower blood lipids, so every day Ming Hold will be eaten with red yeast rice porridge in the morning, and then I got tired of eating, so I changed to eat Shu Baining natto red yeast capsule, this also has natto red Liang Huai Zhiqu, as long as you eat two pieces in the morning and evening, it is much more convenient.

With the progress of living standards, the requirements of people for nutrition are becoming more and more diversified, so I think natto red yeast rice, a natural active ingredient with no adverse reactions and fast action, is becoming more and more important, if you have cardiovascular and cerebrovascular health needs, you might as well try it!

The smell of natto is relatively strong, it smells a little stinky, and it tastes sweet and salty, and it has a fermented taste, which is quite special. It is a fermented protein soy product.

Natto is made from soybeans fermented by natto fungus (Bacillus subtilis), which contains saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, fiber, calcium, iron, potassium, vitamins and a variety of amino acids and minerals.

1. Laxative: The mucin in natto has the property of water-soluble dietary fiber, which can absorb a large amount of intestinal water and play a good laxative role. It works synergistically with Nazheng bean fungus to enhance gastrointestinal function and improve constipation.

2. Regulate blood sugar: natto has the effect of assisting in lowering blood sugar, one is that natto bacteria engulf glucose, and the other is the high elastase in natto, which inhibits the increase of blood sugar. After eating natto, many patients with high blood sugar in Lianglu showed a significant downward trend in blood sugar levels after meals.

There are two common ways to eat natto:

1.Breakfast with side dishes:

The method is very simple, put natto in a small container, add a small spoon of soy sauce, an appropriate amount of yellow mustard, a little chopped green onion, and stir vigorously. Until the beans are basically not separated separately, they are all glued together, and long threads can be pulled out with chopsticks. It is then served on top of steaming white rice, and is the perfect accompaniment to a small plate of pickles and miso soup.

2.Eat rice balls:

Freshly steamed rice should be used to cook the dumplings, and turn it several times with a wooden spoon while it is hot to enhance the stickiness. Then, when it is not a little hot, pinch out the shape of a cake in the palm of your hand, then fill it with a spoonful of unstirred natto (once you stir, you will find that not only can you not wrap it, but there are shredded natto everywhere), then cover it with an appropriate amount of rice, knead it into a triangle shape, and arrange it one by one.

When you eat it, you can eat it with grilled seaweed slices or grilled it, and the Japanese love it, but I usually eat it.

Natto itself does not have a special taste, neither smelly nor fragrant. If you don't add condiments, it tastes a little bit like yellow sauce (after all, it's all fermented soybean products). The only reason why natto is not very acceptable in China is that with a little stirring of natto, some mucus will appear, forming a string, and the smooth taste will make some Chinese people unaccustomed to it.

Natto is fermented soybeans, and the taste should be the same as the soy beans we usually eat, but people who have eaten homemade natto really can't describe this taste, and it feels very weird to people, and I can't say it, there is a smell that people can't say, some people say it has the smell of stew, but some people like this taste very much, and even get obsessed with this taste, and some people want to vomit when they smell this taste.

1. Reason: Why does natto taste weird? It is because the natto bacteria in natto decompose the taste produced by soy protein, the quality of natto is bad, and the degree of fermentation directly affects the taste of natto.

2. Nutrients.

Natto contains all the nutrients of non-GMO soybeans and the special nutrients added after fermentation, including saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids and minerals, which are suitable for long-term consumption and maintenance of health.

According to the research of Japanese medical scientists and physiologists, the protein of soybeans is insoluble, and when it is made into natto, it becomes soluble and produces amino acids, and various enzymes that are not present in the raw materials are produced by natto bacteria and related bacteria to help digestion and absorption by the stomach and intestines. The ingredients of natto are: water, crude protein, crude fat, carbohydrates, crude fiber, ash, as a plant-based food, it is the richest in crude protein and fat.

Natto is a high-protein nourishing food, and the enzymes contained in natto can eliminate some cholesterol in the body, decompose acidified lipids in the body, and normalize abnormal blood pressure after eating.

It smells like a faint taste of coffee, and some people say that eating natto will have a bitter taste, and that's because natto will produce peptides and amino acids during the fermentation process, and the more peptides you have, the more bitter you will have, and the more amino acids you have, the more umami you will have. If natto is not fermented sufficiently, or the temperature drops sharply during fermentation, or if it is stored at a low temperature for a long time, the natto will taste slightly bitter, but it is not necessarily bad.

Natto is sticky, smelly, and slightly sweet, which not only retains the nutritional value of soybeans, but also is rich in vitamin K2 and improves the digestion and absorption rate of protein.

The value of the very value of pulling is it, there is, the incense, the legal person, the silk height is not the nourishment of the recognized gas sticky camp people.

Relative to the provisions you mentioned, it should be acceptable. The taste is not very strong.

I make my own with a machine, (natto, yogurt, sake brewing use different fermentation temperatures and programs) and eat it every day.

You can buy frozen ones in supermarkets, about 10 yuan, three small boxes, 150 grams, try it first.

It's a bit like the smell of stinky feet, but it's not that strong. Add a little light soy sauce and wasabi to two drops of olive oil.

Self-fermentation is summarized below.

The more raw the beans, the more smelly they become; The more miscellaneous the strains produced, the more smelly the taste; The higher the temperature of the hair, the more smelly it will be; The higher the humidity of the hair, the more smelly it is; The smell is similar to that of open toilet pits. If the above four points are well controlled, and the fermentation is inhibited by the post-ripening process after processing, there is basically no odor.

After trying it three times, it emits a very light smell, and after ripening, put about 1% of the salt of the finished product, like the charcoal flavor, and add the charcoal coffee flavor below the finished product. 500g of dried soybeans can send out about 1100g of finished products.

1. Dried beans soak up and cannot sprout; 6-8 hours.

2. Steam or boil thoroughly, drain the water, and dissipate the heat until there is no obvious hot or cold touch, about 37.

3. Containers and tools are hot water to remove impurities, and mix the bacteria into cooked beans.

4. The container cannot be sealed, the ambient temperature is 37 42, the humidity is 70% 80%, and there is no air convection, dust or fine dust as much as possible. 14 18 hours visible white velvet, stirring can be drawn.

5. Add salt and flavor, mix well, 0 4 refrigerate for 6 8 hours, this process can dissipate part of the taste.

6. Breathable packaging, cryopreservation, no deterioration for 5 days, no diarrhea after eating, I don't know how long it can be put without deterioration.