Taste the umami flavors of homemade natto

Introduction

Natto, a traditional Japanese dish made from fermented soybeans, is not only packed with nutrients but also offers a unique umami flavor profile that leaves taste buds craving more. Making homemade natto allows you to control the fermentation process and customize the flavors to suit your preferences. In this guide, we will walk you through the steps to create your own batch of delicious natto right in your kitchen.

Ingredients

To make homemade natto, you will need the following ingredients:

– 2 cups soybeans
– Natto starter culture or a small amount of pre-made natto as a starter (for fermentation)
– Water
– Cheesecloth
– A large pot
– A thermometer
– A steamer basket

Directions

1. **Prepare the Soybeans**: Start by rinsing the soybeans thoroughly under running water. Then, soak the soybeans in water overnight or for at least 8-10 hours until they have doubled in size.

2. **Steam the Soybeans**: After soaking, drain the soybeans and transfer them to a steamer basket. Steam the soybeans for about 6-8 hours until they are soft and can be easily mashed with your fingers.

3. **Cool the Soybeans**: Allow the steamed soybeans to cool to around 115°F (46°C). Check the temperature with a thermometer to ensure it’s not too hot for the fermentation process.

4. **Inoculate with Natto Starter**: Once the soybeans have cooled, mix the natto starter culture or a small amount of pre-made natto into the beans. Stir gently to ensure even distribution of the starter.

5. **Fermentation**: Transfer the inoculated soybeans to a container lined with cheesecloth. Cover the container and place it in a warm and dark place, ideally around 100-110°F (37-43°C), for fermentation. Let it ferment for 24-48 hours, depending on how strong you want the flavors to develop.

6. **Check for Consistency**: After the fermentation period, check the natto for a sticky texture and a characteristic strong aroma. Your homemade natto is ready to be enjoyed!

7. **Storage**: Store any leftover natto in an airtight container in the refrigerator for up to a week. Enjoy it as a side dish, topping for rice, or mix it into your favorite dishes for an extra boost of umami flavor.

By following these simple steps, you can savor the delicious umami flavors of homemade natto right in your own kitchen. Experiment with different fermentation times and ratios to discover the perfect natto that suits your taste buds. Happy fermenting!

FAQ About Homemade Natto

What is natto?

Natto is a traditional Japanese dish made from fermented soybeans. It has a unique taste and is known for its strong umami flavor.

How is homemade natto different from store-bought?

Homemade natto allows you to control the fermentation process, resulting in a more customized taste and texture compared to store-bought options.

What gives homemade natto its umami flavor?

The umami flavor in homemade natto is developed through the fermentation of soybeans by specific bacteria called Bacillus subtilis, creating a rich and savory taste.

Can I customize the flavor of homemade natto?

Absolutely! You can experiment with different fermentation times, seasonings, and ingredients to tailor the umami flavors of your homemade natto to your liking.

How can I incorporate homemade natto into my meals?

Homemade natto can be enjoyed on its own as a side dish, mixed into rice, or used as a topping in salads, soups, and other dishes to add a burst of umami flavor.