Natto

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Natto is a traditional Japanese food made from fermented soybeans. It contains the bacterial strain bacillus subtilis which gives natto its characteristic stringy consistency. It has a distinctive pungent smell and an equally unique flavor not found in other foods. The beans are sticky and when chewed, turns slippery in the mouth.

This unique taste, fragrance and texture are credits to http:­/­/www­.culturesforhealth­.com­/how-to-make-natto

 
Course Order
Meal Type
Cuisine
Holiday
Not Applicable
Dietary Consideration
 
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Preparation Time50 Hr 00 Min Hot
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Ingredients

  • 2 pound Soybeans
  • 2 teaspoon Water
  • 1 tablespoon Nattomoto powder

Preparation Method

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1. Wash the soybeans and soak for 9-12 hours. Be sure to use approximately 3 parts water and 1 part soybeans to allow for expansion.

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2. Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours.

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3. Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of Natto Spores into 2 tsp. of sterilized water.

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4. Immediately pour the Natto Spore solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon.

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5. Place a thin layer of beans in each of the 3-4 containers.

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6. Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100°F (38°C) degrees.

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7. Place the covered containers in the oven, dehydrator or warmer and allow the natto to ferment for 22-24 hours being sure to keep the temperature steady at 100°F (38°C) degrees.

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8. At the conclusion of the fermentation period, remove the lid keeping the cloth in place, place the containers in the refrigerator overnight.