Natto" - traditional Japanese dish made from fermented soybeans.

 

What is Natto ?

Natto" is a traditional Japanese dish made from fermented soybeans. Its history dates back over a thousand years, believed to have originated in the Jomon period (14,000–300 BCE). The fermentation process involves Bacillus subtilis bacteria, giving natto its distinct flavor and slimy texture. Today, natto is commonly enjoyed as a breakfast food in Japan, known for its unique taste and purported health benefits.

Is natto dish healthy?

The natto recipe contains ingredients that are generally considered healthy:

Soybeans: Rich in protein, fiber, vitamins, and minerals. Soybeans are known for their potential cardiovascular benefits and are a good source of plant-based protein.

Bacillus subtilis (from natto starter or store-bought natto): These bacteria contribute to the fermentation process and may have probiotic properties, promoting gut health.

Water: Essential for hydration and is a fundamental component of a healthy diet.

Consuming natto in moderation can provide nutritional benefits, including amino acids, vitamins, and minerals. Additionally, the fermentation process can enhance nutrient absorption and produce bioactive compounds. However, individual dietary needs and preferences vary, so it's essential to consider personal health conditions and consult with a healthcare professional if needed.

Making natto at home requires specific steps and attention to detail. Here's a simplified version of a natto recipe:

Ingredients:

Soybeans (2 cups)

Natto starter culture or store-bought natto with active Bacillus subtilis spores

Water

Equipment:

Steamer

Cloth or cheesecloth

A container with a lid for fermentation

Steps

Wash and soak the soybeans in water overnight.

Steam the soaked soybeans until they are soft. This can take several hours.

Allow the steamed soybeans to cool to around 115°F (46°C).

Mix the natto starter culture or a small amount of store-bought natto with the soybeans thoroughly.

Place the mixture into a container, covering it with a lid. Wrap the container in a warm cloth to maintain a consistent temperature for fermentation.

Let the mixture ferment for about 24-48 hours in a warm environment, maintaining a temperature around 100-115°F (38-46°C).

Check for the characteristic slimy texture and strong aroma of natto. If it has the desired consistency, it's ready.

Once fermented, refrigerate the natto to slow down the fermentation process.

Remember, making natto at home requires some experimentation, and cleanliness is crucial to avoid contamination. Additionally, obtaining a natto starter culture might be challenging, but using a small amount of store-bought natto can serve as a substitute.