Taste the umami flavors of homemade natto

Introduction

Natto, a traditional Japanese dish made from fermented soybeans, is known for its unique umami flavor and sticky texture. While it may not be everyone’s cup of tea, natto enthusiasts appreciate its distinct taste and numerous health benefits. Making natto at home allows you to customize the fermentation process and enjoy the freshest flavors possible. Let’s delve into how you can create this savory delicacy in your own kitchen.

Ingredients

To make homemade natto, you will need the following ingredients:
– 2 cups of organic soybeans
– 1 tablespoon of natto starter culture (available online or at Japanese markets)
– Filtered water
– A large pot
– Cheese cloth or paper towels
– A food dehydrator or a warm, dark place for fermentation
– Airtight containers for storing the natto

Directions

1. Start by rinsing the soybeans thoroughly under running water to remove any impurities. Soak the beans in water overnight, or for at least 8 hours, to soften them.

2. After soaking, drain the soybeans and transfer them to a large pot. Add enough water to cover the beans, and bring to a boil. Reduce the heat and simmer for about 3 hours, or until the beans are soft but not mushy.

3. Once the soybeans are cooked, drain them and let them cool to room temperature. In a small bowl, mix the natto starter culture with a small amount of warm water. Add this mixture to the soybeans and gently stir to combine.

4. Transfer the soybeans to a container lined with cheese cloth or paper towels. Cover the container with a lid or more cloth to protect it from dust and insects. Place the container in a food dehydrator set to a warm temperature, or in a warm, dark place with a temperature of around 100°F (37°C) for 24-48 hours.

5. Check the natto periodically during the fermentation process. It should develop a slimy texture and a pungent aroma. Once it reaches your desired level of fermentation, transfer the natto to airtight containers and store them in the refrigerator.

6. Enjoy your homemade natto as a topping for rice, in soups, or as a side dish. Experiment with different seasonings like soy sauce, mustard, or green onions to enhance the flavors.

Making natto at home requires patience and attention to detail, but the results are well worth the effort. Dive into the world of homemade fermentation and savor the rich umami flavors of this traditional Japanese dish.

FAQ

What is natto?

Natto is a traditional Japanese food made from fermented soybeans. It is known for its distinct umami flavor and strong smell.

How is homemade natto different from store-bought natto?

Homemade natto allows you to control the fermentation process, resulting in a unique taste. Store-bought natto may vary in flavor and texture due to different production methods.

What are the health benefits of natto?

Natto is rich in nutrients like protein, fiber, and probiotics. It also contains vitamin K2, which is beneficial for bone health.

How can I make natto at home?

To make homemade natto, cook soybeans, ferment them with natto spores, and incubate the mixture for 24-48 hours. The result is a delicious and nutritious dish to enjoy.