what is natto food?
Natto is a traditional Japanese food made from fermented soybeans, known for its unique texture and strong flavor. Often served over rice or as a side dish, natto is rich in protein, vitamins, and probiotics, making it a nutritious addition to any diet. Its sticky consistency and distinctive aroma can be polarizing, but many enthusiasts appreciate its health benefits and unique taste. Whether enjoyed as part of a breakfast spread or incorporated into various dishes, natto continues to be a staple in Japanese cuisine.
what is natto japanese food
Natto is made from soybeans that undergo a fermentation process using the bacteria Bacillus subtilis. The process involves soaking the soybeans, steaming them, and then introducing the bacteria to facilitate fermentation. This fermentation transforms the soybeans into a sticky, flavorful food rich in protein, vitamins (such as vitamin K2), and probiotics. Natto is typically served with soy sauce, mustard, or green onions and is often enjoyed over rice or as a topping for various dishes.
How to Make Natto
Soak the Soybeans:
Rinse the soybeans and soak them in water for 8-12 hours or overnight. This will soften them.
Cook the Soybeans:
Drain the soaked soybeans and place them in a large pot. Cover with fresh water and bring to a boil.
Reduce the heat and simmer for about 3-4 hours until the soybeans are soft. Alternatively, you can use a pressure cooker for about 30-40 minutes.
Prepare for Fermentation:
Drain the cooked soybeans and let them cool slightly.
Once they are still warm but not hot, sprinkle the natto starter culture over the soybeans. Mix gently to ensure the culture evenly coats the beans.
Ferment the Natto:
Transfer the coated soybeans to a clean container or jar. Spread them out evenly, but don’t pack them too tightly.
Cover the container with cheesecloth or a breathable cover to allow air circulation while preventing contaminants.
Incubate:
Place the container in an incubator or a warm spot (around 100°F or 37°C) for about 24 hours. You can use a yogurt maker, a warm oven with the light on, or any controlled environment.
After 24 hours, you should see a sticky texture and smell a distinct aroma.
Refrigerate:
After fermentation, move the natto to the refrigerator to stop the fermentation process. It can be stored for up to a week.
Enjoy:
Serve natto over rice, with soy sauce, mustard, or green onions. You can also incorporate it into various dishes for added flavor and nutrition.
What Does Natto Taste Like?
Natto has a unique taste that some people find polarizing. The flavor is earthy and slightly sweet, with hints of umami. Its texture is sticky, and the aroma is strong, reminiscent of fermented foods. Many enjoy natto with soy sauce, mustard, or green onions, which enhance its flavor. Overall, natto provides a distinct culinary experience rooted in Japanese cuisine.
