Things to know about Natto Recipe
Japanese Traditional Fermented Soy Beans – Natto is not a usual dish because it consists of fermented soybeans, and the process is a bit time-consuming. However, doing it is very rewarding because of its nutritional benefits. The process is simple as it employs soaking the beans and allows fermentation to happen. It will form a bacterium Bacillus subtilis, also known as nattō-kin.
The final food product has a uniquely soft texture with glutinous strings that holds the beans together. Since it is fermented, it has a pungent smell or strong aroma like cheese.
Moreover, it may also have some smoky flavor depending on the variety of beans used. The old way of producing fermented beans in Japan is storing soybeans in rice straws that produce natural bacteria. Today, ready-to-eat natto is produced inside a factory-controlled environment. Usually, readymade natto is sold inside supermarkets in a container.
Natto is very famous in the Eastern part of Japan and rarely in the Western side. Japanese people love eating it for breakfast, served on top of steamed rice. Also, some consume it with hot miso soup, fish, and tofu.
Ready-made natto in stores is accompanied by mustard or soy sauce that you can mix with the beans. This ancient Japanese food, despite its strong smell and flavor, has loads of nutritional benefits.
Nutritious and Flavorful Japanese Traditional Fermented Soy Beans. Authentic Recipe of Natto.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 cups Soya Bean
- 1 pack Nattamoto Powder – Bacillus Natto Bacteria Powder
- 2 tbsp Water Boiling
- Prepare and measure all ingredients accurately ahead of time.
- Wash the soybeans using a strainer in running water.
- Soak the beans in the water for one day.
- Sanitize or sterilized all utensils that will be used to prepare the natto.
- Ensure your hands are always clean and sanitized to ensure that no harmful bacteria will grow during the fermentation process.
- Steam the soybeans for 3 to 5 hours or until you can easily crush the beans using your fingers.
- Drain the soybeans well.
- Pour the beans into a sterilized bowl.
- Mix the natto bacteria powder in boiled water and mix until it dissolves.
- Pour the mixture into the soybeans and coat all beans.
- Put the beans into a sterilized oven-safe container with a lid, cover it with sterilized cheesecloth or linen, and secure the lid.
- Set the oven to 38°C or 100°F. Low heat is enough to allow the fermentation process to happen. Check the temperature inside the oven.
- Once you notice a whitish film develops on top of the beans and has a pungent smell, then it means that it is already fermented.
- Take it out of the oven and cool down.
- Take out the cloth on top and refrigerate it overnight.
- You can store it inside the fridge to last a week or freeze it to last for two months.
— Specific Atributes of This Recipe:
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