【悲報】納豆、ついに世界に見つかってしまう「輸出額60倍増」wwwww
Natto, a beloved Japanese staple, has finally caught global attention, with its exports reportedly skyrocketing an astonishing 60-fold!
This boom sparks mixed reactions: some lament losing their "secret hideout," while others rejoice at Japanese food culture's global recognition.
Labeled "bad news" online, this international popularity has ignited a lively debate filled with excitement and bewilderment.
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Natto Bacteria
Natto bacteria, specifically a type of hay bacillus called Bacillus subtilis, is indispensable for natto production. During the fermentation process of soybeans, these bacteria create natto’s unique stickiness, flavor, and highly nutritious components. Particularly, its role in producing vitamin K2, crucial for bone health, and its probiotic effects for gut health, are drawing attention. This aligns with a global increase in health consciousness, accelerating natto's demand. However, natto bacteria are extremely robust and vital, posing a risk of contamination if they spread to other food factories, which sometimes acts as a barrier to overseas production, requiring dedicated facilities and strict management. For instance, while Europe and America have fermented food cultures like cheese and yogurt, understanding natto bacteria's characteristics and establishing production technology is essential. Recently, more companies are overcoming these challenges and starting local production, and the power of these vibrant bacteria is now delivering health and deliciousness worldwide.
Umami
"Umami" (うま味) is one of the five basic tastes, alongside sweet, sour, salty, and bitter, and the Japanese term has become an internationally recognized culinary term. Representative umami components include glutamic acid found in kelp, inosinic acid in bonito flakes, and guanylic acid in mushrooms, which intricately combine to give dishes depth and satisfaction. Natto also generates abundant umami components like glutamic acid during the fermentation process of soybeans by natto bacteria. This umami is a powerful factor that allows natto to transcend its unique flavor (smell and stickiness) and appeal to taste buds worldwide. For example, many foreigners who initially resisted natto's smell often report finding it "addictive" and "irresistible" due to its umami. Overseas chefs are also researching umami, a cornerstone of Japanese cuisine, exploring ways to incorporate natto into sauces, use it as a hidden ingredient, or fuse it with existing dishes, offering new culinary experiences.
Washoku Boom and Health Consciousness
Since "Washoku" (traditional Japanese cuisine) was registered as a UNESCO Intangible Cultural Heritage in 2013, global interest in Japanese food has dramatically increased. Starting with popular dishes like sushi and ramen, the exploration of more diverse and healthy Japanese food culture has advanced, bringing traditional ingredients like natto into the spotlight. Furthermore, the global rise in "health consciousness" in recent years is a significant factor driving natto's international popularity. Natto contains many nutrients sought after by modern individuals, such as high-quality plant-based protein, abundant dietary fiber, probiotics for gut health, and vitamin K2, essential for bone health. Particularly, for people following vegan or vegetarian diets, natto is a highly regarded plant-based protein source. Its reputation as a "superfood" has been established, especially in Western countries, with health-conscious individuals actively incorporating it into their diets. For example, it's no longer uncommon to see health influencers in America promoting the benefits of natto or find natto on shelves in organic food stores in Europe. This synergy of the Washoku boom and health consciousness is propelling natto from Japanese tables to dining tables around the world.