The silver lining of the economic doldrums of recent years is that people are getting back to basics as a result of the hardships and the importance of cooking meals at home is making a huge comeback for many families.
Fortunately, even if a family is on government assistance, whole, local foods can be purchased at farmer’s markets and even healthfood stores with Food Stamps.
In addition, even the tightest of food budgets can easily include one of the most nourishing and cheap foods on the planet – natto.
Natto is a form of fermented soybean that, at least in my local area, is only available at Asian supermarkets in the frozen section.
Natto goes for about $3 for a small container and a little goes a very long way!
Including natto with a simple and very cheap meal of fried rice turns the meal into a powerhouse of nutrition in the form of vitamin K2, the elusive Activator X written about by Dr. Weston A. Price DDS which he found through research to be responsible in large part for the vibrant health of Traditional Societies.
Natto is rich in Vitamin K2 which supercharges mineral absorption in the body and boosts the effectiveness of the other fat soluble vitamins, most notably A and D.
The problem with natto is that the smell, taste and texture can be quite challenging to get used to. Hiding it in a dish of fried rice is therefore the best way to go to successfully include it in the diet on a frequent basis.
The following recipe for natto fried rice is a modification of the one found in the book Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Bleue, Bsc., ND – undoubtedly one of the best books I’ve read of late.
Please note that you cannot substitute tempeh or tofu for the natto. The fermentation of natto is what produces the high amounts of Vitamin K2 (in the form of MK7). Other forms of soybeans do not contain this nutrient in such large amounts if at all.
Natto Fried Rice
2 containers of natto, thawed
4 beaten eggs, preferably locally sourced free range or pastured
4 TBL expeller coconut oil
2 tsp sesame oil
4 cups leftover cooked white or brown rice (cold from the refrigerator is best)
1 bunch of chopped green onions or 1 cup frozen peas
In a bowl, stir natto briefly to thicken. Mix in beaten eggs.
Add 2 TBL coconut oil to a frypan and coat the surface evenly. Add sesame oil, turn the burner on medium and let heat for 1 minute. Add the egg/natto mixture and saute until the egg is completely cooked. Remove egg/natto mixture from the pan and set aside.
Add another 2 TBL of coconut oil to the frypan and add handfuls of the cold, cooked rice working out the lumps with your fingers.
Saute the rice until hot and then add the chopped green onions or peas. Saute for a minute or two until hot and then add the egg and natto mixture to the pan as well.
Once the entire dish is hot, serve natto fried rice immediately and season to taste at the table with the unpasteurized soy sauce.
Refrigerate any natto leftovers.
Sarah, The Healthy Home Economist