The History and Production Techniques of Natto: Insights from Chinese Douchi to Japanese Functional Food

I. The Origins of Natto: The Eastward Transmission and Evolution of Chinese Douchi

The history of natto can be traced back to douchi, a traditional fermented food from China's Qin and Han dynasties. The Japanese ancient text Wakan Sansai Zue clearly records: "Natto has been produced since the Qin and Han dynasties." Douchi, first documented in Shennong Ben Cao Jing (The Divine Farmer's Materia Medica), was classified as a medicinal food with properties to "harmonize stomach qi and relieve external pathogens." During the Tang Dynasty, the technique of making douchi was introduced to Japanese temples through cultural exchanges involving Buddhist monks. Because it was fermented and stored in the "nansho" (temple storerooms), it was called "Tang natto" or "salted natto."

Japan adapted the douchi-making process to local conditions:

  1. Selection of Bacterial Strains: Utilizing Bacillus subtilis (natto bacteria) found in rice straw to ferment soybeans, creating the distinctive sticky threads and flavor.

  2. Divergence in Use: While douchi in China remained primarily a condiment, natto in Japan evolved into a daily food and health supplement.

  3. Regional Specialties: Local varieties emerged, such as Daitoku-ji natto, Ikkyu natto, and others, blending regional culture into diverse products.

II. Process Comparison: The Fusion of Traditional Wisdom and Modern Science

Traditional Chinese Douchi:

  • Made from black or yellow soybeans, fermented using molds (e.g., Mucor, Aspergillus) or bacteria, with emphasis on ancient methods like "nine steamings and nine sun-dryings."

  • Rich medicinal records, such as Compendium of Materia Medica noting its ability to "stimulate appetite and resolve stagnation."

Modern Japanese Natto:

  • Scientifically isolated natto bacteria enable standardized production while preserving active enzymes (e.g., nattokinase).

  • In-depth functional research confirms its richness in vitamin K2, fibrinolytic enzymes, etc., making it a health food for cardiovascular disease prevention.

III. "Flowers Blooming Inside the Wall, Fragrance Spreading Outside": Modern Lessons from Traditional Chinese Health Culture

The global success of natto highlights the underdevelopment of China’s traditional fermented foods:

  1. Focus on Flavor Over Health: Douchi and fermented sauces remain largely culinary ingredients, with untapped functional potential.

  2. Lag in Scientific Application: Japan commercialized nattokinase capsules, while China’s similar products (e.g., red yeast rice, poria) await modern breakthroughs.

  3. Weak Cultural Export: Japan promotes natto through the "fermented health" concept, whereas China lacks systematic dissemination of douchi’s health benefits.

IV. Pathways to Promote Traditional Chinese Medicine’s "Preventive Treatment" Advantages

  1. Exploring Ancient Texts and Scientific Validation

    • Systematically review records of fermented foods in Shennong Ben Cao Jing and Yinshan Zhengyao, analyzing probiotics and bioactive compounds (e.g., douchi’s lipid-lowering effects, fermented rice’s antioxidants).

  2. Industrial Upgrading

    • Adopt pure-culture techniques like natto bacteria to develop standardized douchi, fermented tofu, and other functional foods, ensuring consistent quality.

    • Expand the "medicine-food homology" catalog to include fermented foods in the health industry.

  3. Cultural Empowerment and Globalization

    • Build a "Chinese Fermentation" brand (e.g., "Temple Douchi," "Medicinal Fermented Tea") with TCM storytelling.

    • Align with international functional food standards and patent key strains (e.g., Sichuan pickles’ lactobacilli, Pu-erh tea fermentation microbes).

  4. Policy Support and Public Education

    • Establish TCM dietary therapy research grants, fostering university-industry collaboration.

    • Use short videos, workshops, and experiential activities to educate younger generations on fermented foods’ health benefits.

V. Conclusion: Traditional Chinese Medicine’s Role in National Rejuvenation

Natto’s globalization demonstrates that modernizing traditional foods requires "scientific validation + cultural storytelling." As a national treasure, TCM health culture must transcend "dusty manuscripts" and innovate to unlock millennia of wisdom. The evolution from douchi to natto is a stark lesson in "domestic neglect, foreign acclaim," yet also an opportunity for China’s health industry to "overtake on the curve." Only by valuing tradition and embracing science can TCM’s preventive philosophy truly serve a "Healthy China" and become a vibrant pillar of cultural revival.

小朋友 张