I am hearing COVID-19 cases are on the rise once again in the United States. While many unknowns remain about how COVID-19 will spread as we head into the winter and how contagious new variants are, one thing is certain: it will continue to increase. As far as my knowledge goes, the more a virus mutates, the stronger its infectivity becomes, but the virus itself weakens, resulting in milder symptoms when contracted.

By now, you may have already heard that NATTO is effective against COVID-19 and boosts the immune system. However, recent research has provided even more detailed confirmation of this.

COVID-19 enters human respiratory systems by crossing with a receptor called ACE2 that human cells possess, allowing its spike protein to infiltrate and multiply, causing fatal symptoms.

In this recent study, it was reported that an enzyme found in natto called nattokinase weakened this spike protein, inhibiting its entry into cells.

Natto contains a significant amount of vitamin K2, which is highly abundant compared to other foods. K2 has a strong blood anticoagulant effect (making the blood flow smoothly), which can also be effective when infected with COVID-19. Additionally, as a fermented food, natto contains many microorganisms that protect the body, enhance the immune system, aid digestion, and contribute significantly to overall health. It also possesses high antioxidant and anti-inflammatory properties.

There is a theory that natto was discovered by Prince Shotoku by chance. If this is true, people in Japan have been consuming it for over 1,500 years. Therefore, it would be unthinkable to exclude it from our breakfast.

Alongside miso, which is said to have a detoxifying effect against radiation, traditional Japanese fermented foods like natto are gaining attention as anti-COVID-19 foods in the United States and Europe. Perhaps the reason why the severity and mortality rate of COVID-19 in Japan were low is because we continue to consume such traditional fermented foods.

What is Natto like? How can I eat it?

To be 100% honest. Natto is very unusual food. It is sticky, and stinky. People like it love it, people do not like it hate it. I would not recommend eat it as is. Most Japanese usually eat it by topping on a Japanese rice. (Not on other rice like basmati or Jasmine rice, eat with Japanese sticky rice). Prepare with Japanese mustard, soy source, and bit of scallions and mix it up until it produces a bit of bubbles. Most Japanese parents feed Natto when their kids are little, if not their kids would not like it. But I know many Americans who actually love it. So just give it a try and see what you think.

You can find easily at Asian supermarket. In the US it maybe frozen in a freezer section. It usually sells in 3 packs and costs only $3 – 5. Please share what you thought when you try!