Natto: the divisive Japanese breakfast staple. Some adore its pungent aroma and unique texture, while others…well, let’s just say they haven’t acquired the taste yet. If you’re in the former camp or are simply a daring foodie eager to explore new culinary horizons, this guide is for you!
We’ll unravel the mystery behind natto, guiding you through each step of the fermentation process so you can confidently make this traditional Japanese dish in the comfort of your own kitchen. Get ready to impress your taste buds (and maybe even surprise yourself) with the surprisingly simple art of making natto!
Understanding Natto: A Fermented Food Superstar
Natto is made from soybeans fermented with Bacillus subtilis var. natto, a beneficial bacteria. This fermentation process not only gives natto its distinctive strong smell, cheesy flavor, and sticky, stringy texture but also boosts its nutritional value. It’s a powerhouse of protein, fiber, vitamin K2 (essential for bone health), and probiotics (beneficial for gut health).
Gathering Your Natto-Making Arsenal
Making natto at home is surprisingly straightforward, requiring just a few simple ingredients and tools:
Ingredients:
- Soybeans: 1 cup (use non-GMO soybeans for best results)
- Natto starter: 1/2 teaspoon (you can find this online or at Asian grocery stores)
- Water: As needed
Equipment:
- Large pot: For soaking and cooking the soybeans
- Steamer basket: To steam the soybeans
- Sterilized container: Glass or food-grade plastic container (about 2-quart size) for fermenting the natto
- Thermometer: To ensure the soybeans reach the ideal fermentation temperature
- Spoon: For stirring and mixing
Natto Making Ingredients
Step-by-Step Natto Making Process
Let’s dive into the heart of the process:
1. Soak the Soybeans:
Rinse the soybeans thoroughly under running water. Place them in the large pot and cover with water (use about 3 cups of water for every cup of soybeans). Let them soak for at least 12 hours, or overnight. This rehydrates the beans and prepares them for steaming.
2. Steam the Soybeans:
Drain the soaked soybeans and place them in the steamer basket. Steam for 45-60 minutes, or until the soybeans are soft and easily mashed between your fingers.
3. Inoculate with Natto Starter:
While the soybeans are still hot, carefully transfer them to your sterilized container. Sprinkle the natto starter over the beans and mix thoroughly using a sterilized spoon. Make sure the starter is evenly distributed.
Expert Tip: “Maintaining a sterile environment is crucial for successful natto fermentation. Ensure your container and utensils are thoroughly sterilized to prevent unwanted bacteria growth,” advises renowned fermentation expert, Dr. Tanaka from the Kyoto Fermentation Institute.
4. Ferment the Natto:
Cover the container with a lid (don’t seal it completely) and place it in a warm place, maintaining a temperature between 100-110°F (38-43°C). You can use a yogurt maker, a dehydrator with a temperature control setting, or simply a warm spot in your kitchen. Let the natto ferment for 20-24 hours.
Note: The fermentation time may vary slightly depending on the ambient temperature. Keep an eye on your natto—it’s ready when it develops a sticky, stringy texture and a characteristic pungent aroma.
5. Age the Natto (Optional):
For a stronger flavor and aroma, you can age the natto in the refrigerator for another 1-2 days. This step also helps to reduce the stickiness, making it easier to eat.
Steaming Soybeans for Natto
Enjoying Your Homemade Natto:
Congratulations, you’ve successfully made natto! Now comes the exciting part – tasting the fruits of your labor! Traditional ways to enjoy natto include:
- Over Steaming Rice: Simply mix in a little soy sauce, mustard, and chopped scallions for a classic Japanese breakfast.
- Natto Toast: Surprisingly delicious! Spread some natto on toast, add a sprinkle of sesame seeds, and enjoy.
- Natto Omelets: Incorporate natto into your omelets for a protein-packed and flavorful start to your day.
Feeling more adventurous? Check out our recipes for Natto Hummus, Natto Spaghetti, or Natto Sauce for a unique culinary experience!
Natto FAQs:
Q. What does natto taste like?
A. Natto has a distinct pungent aroma and a flavor that’s often described as earthy, cheesy, or even slightly bitter. The texture is sticky and stringy, which might seem unusual at first but grows on you!
Q. Is natto healthy?
A. Absolutely! Natto is a nutritional powerhouse, packed with protein, fiber, vitamin K2, and probiotics, making it a gut-healthy and nutrient-rich addition to your diet.
Q. Where can I buy natto starter?
A. You can find natto starter online or at Asian grocery stores. Look for reputable brands that specialize in fermentation starters.
Conclusion:
Making natto at home is a rewarding experience that allows you to connect with Japanese culinary traditions. It’s surprisingly simple, budget-friendly, and opens up a world of culinary possibilities. So why not gather your ingredients, embrace your inner fermenter, and treat yourself to a taste of this unique and healthy Japanese delicacy? You might just discover your new favorite food!
