Natto
Fermented Soybeans
Natto is a traditional Japanese food made from fermented soybeans, renowned for its sticky, stringy texture and potent aroma. It is a nutritional powerhouse, particularly valued in Eastern and Northern Japan as a staple breakfast, often served over rice with seasonings. Natto is deeply embedded in Japanese food culture, symbolizing health and longevity.
ð§ ææ
- 1 Dried soybeans(about 350-400g)
- 1 packet Water(Included in the natto pack. Adjust to your spice preference.)
- 1 packet Natto starter culture(Bacillus subtilis natto spores)
- 1-2 stalks Sterilized water(cooled after boiling)
- 1 bowl Soy sauce(Hot, freshly cooked rice is ideal for serving.)
ðšâð³ äœãæ¹
- 1
Prepare the Soybeans: Rinse 2 cups of dried soybeans thoroughly under cold running water. Place them in a large bowl and cover with about 6 cups of cold water. Soak for at least 12 hours, or up to 24 hours in cooler temperatures. The beans will significantly increase in size.
â±ïž 1 minute - 2
Cook the Soybeans: Drain the soaked soybeans and rinse them again. Transfer them to a large pot and cover with fresh water, ensuring the beans are submerged by at least 2 inches. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the beans are tender but not mushy. Alternatively, cook in a pressure cooker on high pressure for 30-45 minutes, followed by natural pressure release. The beans are ready when they can be easily crushed between your fingers.
â±ïž 1 minute - 3
Sterilize Equipment: While the beans are cooking, sterilize all utensils, containers, and any other equipment that will come into contact with the beans. This can be done by boiling them in water for at least 5 minutes.
â±ïž 2 minutes - 4
Drain and Cool Beans: Once tender, drain the cooked soybeans thoroughly in a sterilized colander. Spread them in a single layer in a clean, shallow, non-reactive container (like a glass or stainless steel dish) to cool slightly, to a temperature around 40-45°C (104-113°F). They should still be warm to the touch.
â±ïž 1 minute - 5
Prepare Natto Starter: In a small, sterilized bowl, dissolve 1 packet (or 1/5 teaspoon) of natto starter culture in 3 tablespoons of sterilized, cooled water. Mix well.
â±ïž 30 seconds
ð¡ ããã®ã³ã
- âSterilization is crucial at every step to prevent contamination by unwanted bacteria or mold.
- âMaintaining a consistent temperature during fermentation is the most critical factor for success.
- âThe characteristic sticky, stringy texture is a sign of good fermentation and can be enhanced by vigorous stirring.
- âNatto can be an acquired taste; start with smaller portions or milder seasonings if you are new to it.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add finely chopped kimchi and a dash of soy sauce for a spicy kick.
- Top with a runny-yolk fried egg.
- Mix with thinly sliced okra and a drizzle of soy sauce.
- Incorporate into dishes like fried rice, omelets, or even pasta sauces.