Homemade Natto

Introduction

History

Natto has been consumed in Japan for centuries, with records dating back to the Heian period (794-1185). It is believed to have originated in the northeastern region of Japan, where the climate is ideal for fermenting soybeans. Natto was traditionally made by wrapping cooked soybeans in rice straw and allowing them to ferment naturally. Today, commercial natto starter cultures are often used to speed up the fermentation process.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to sterilize all utensils and equipment before making natto to prevent the growth of harmful bacteria.

- Use a pressure cooker or electric heating pad to maintain a consistent temperature during fermentation.

- Experiment with different natto starter cultures to find the flavor profile you prefer.

Serving Suggestions

Serve homemade natto with steamed rice, pickled vegetables, and a sprinkle of soy sauce.

Cooking Techniques

Ferment the soybeans in a pressure cooker or with an electric heating pad to ensure a consistent temperature.

Ingredient Substitutions

If you cannot find natto starter, you can use a small amount of store-bought natto as a starter culture.

Make Ahead Tips

Natto can be stored in the refrigerator for up to one week. Enjoy it as a quick and easy breakfast or snack.

Presentation Ideas

Serve homemade natto in small bowls with a side of steamed rice and pickled vegetables for a traditional Japanese meal.

Pairing Recommendations

Pair homemade natto with a cup of green tea or a refreshing glass of cold sake.

Storage and Reheating Instructions

Store leftover natto in an airtight container in the refrigerator. To reheat, gently steam the natto in a microwave-safe dish until warmed through.

Nutrition Information

Calories per serving

One serving of homemade natto contains approximately 70 calories.

Carbohydrates

One serving of homemade natto contains approximately 10 grams of carbohydrates.

Fats

One serving of homemade natto contains approximately 3 grams of fat.

Proteins

One serving of homemade natto contains approximately 8 grams of protein.

Vitamins and minerals

Natto is a good source of vitamin K, iron, magnesium, and calcium.

Alergens

Natto contains soybeans, which are a common allergen. It is not suitable for those with soy allergies.

Summary

Homemade natto is a nutritious and flavorful dish that is high in protein and vitamins. It is a great addition to a balanced diet.

Summary

Homemade natto is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some patience, you can enjoy the unique flavor and texture of this traditional Japanese dish.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for homemade natto. It was many years ago, when I was just a young girl, visiting my grandmother in the countryside of Japan. She was a skilled cook and always had a way of turning simple ingredients into delicious dishes that filled the house with mouth-watering aromas.

One day, as I watched her in the kitchen, she pulled out a small container filled with what looked like small, slimy beans. Curious, I asked her what they were and she smiled, telling me they were natto – a traditional Japanese dish made from fermented soybeans. She explained that natto was not only delicious, but also incredibly nutritious, packed with protein, vitamins, and beneficial bacteria.

I was intrigued by this mysterious dish and begged my grandmother to teach me how to make it. She chuckled and agreed, saying that making natto was a time-honored tradition that had been passed down through generations in our family. She brought out an old, tattered recipe book that was filled with handwritten notes and yellowed pages, telling me that this was where she had learned to make natto as a young girl.

The recipe called for just a few simple ingredients – soybeans, water, and a special type of bacteria called Bacillus subtilis. My grandmother showed me how to soak the soybeans overnight, then cook them until they were tender. Once the beans were cooked, we mixed them with the bacteria, covered the container with a cloth, and let it sit in a warm place for a few days to ferment.

As the days passed, I watched in amazement as the soybeans transformed into natto, developing a sticky texture and a pungent aroma that filled the kitchen. My grandmother explained that the bacteria were breaking down the proteins in the soybeans, creating a unique flavor that was both savory and slightly sweet.

When the natto was ready, my grandmother scooped out a small portion for me to try. I hesitated, unsure of what to expect, but when I took my first bite, I was instantly hooked. The natto was unlike anything I had ever tasted – creamy, nutty, and slightly tangy, with a subtle umami flavor that lingered on my palate.

From that moment on, I was determined to master the art of making natto. I spent hours in the kitchen with my grandmother, learning the intricacies of the fermentation process and perfecting the recipe. I experimented with different types of soybeans, adjusting the temperature and humidity levels to achieve the perfect texture and flavor.

Over time, I became a natto-making expert, impressing family and friends with my homemade creations. I shared the recipe with anyone who was interested, passing down the tradition that had been handed down to me by my grandmother.

Now, as I look back on those days spent in the kitchen with my grandmother, I realize that making natto was more than just a culinary skill – it was a way to connect with my heritage and honor the traditions of my ancestors. And every time I take a bite of homemade natto, I am reminded of the sense of wonder and excitement that I felt when I first discovered this ancient and delicious dish.

Categories

| Japanese Recipes | Pressure Cooker Recipes | Soybean Recipes |

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