How to make natto
Overview
Natto is a traditional food from Japan. It has a history of more than a thousand years in Japan. Natto was originally fermented by the natural subtilis bacteria on straw and made in the kitchen of the temple. Because the kitchen of the temple is called Nasho, it is called Natto. Natto was an important source of nutrition for vegetarian monks at that time, and it was also a food often eaten by the Japanese royal family, monks, nobles, and samurai. Natto is a food made from soybeans and fermented by Bacillus subtilis. Natto is to the Japanese what fermented bean curd is to the Chinese. They are also soy products, they also have a strong flavor, they also require microbial fermentation, and some people like them very much, while others won't even touch them.
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Ingredients
Steps
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The first thing is to soak the soybeans. Basically, soak them for about six hours. Once the beans are a little bigger, you can proceed to the next step
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The next step is the electric pressure cooker
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Put the water on the basket and start steaming. I chose to steam for 25 minutes. After the pot is boiled, use your hands to pinch the beans. If they can be pinched directly, it’s ok
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Next, you need to melt the natto bacteria in the water. The natto bacteria is the little thing that looks like medicine. Other tutorials on the Internet say that you need to boil the water and then cool it, but I have proved that the water that comes directly from the water purifier at home is enough, and it does not necessarily need to be boiled
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The water mixed with the natto bacteria is like this, hehe
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Then when the beans in the pressure cooker are cool enough that you can insert your hand directly into the middle of the beans and it is just tolerable, you can put the beans into the pot of the yogurt machine, then pour in the water with the prepared natto bacteria and stir evenly.
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Cover it with plastic wrap, and then use a toothpick or a thin sharp instrument to poke small holes. It is said that natto needs oxygen, so it cannot be sealed
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First put some water in the yogurt machine, then put the small basin filled with beans into it, and then close the lid, leaving a small peak. You can see what I used to leave small holes in the plastic wrap. Yes, I used dental floss. Wow Kaka
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Show it in detail
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Take a closer look
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Then adjust the yogurt to yogurt mode or rice wine mode, as long as it can maintain a constant temperature of more than 30 degrees. After about 20 hours of constant temperature, you can see that a white film has formed on the beans. Well, that's almost it
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Take a closer look at the feeling of drawing
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Let’s look at the drawing effect. Then it’s simple. Can it, refrigerate or freeze it. Mix it with sugar, yogurt and salt when eating. As long as it is not heated, it will be fine because the natto bacteria will die if heated and then lose its effect. I tried it myself, and it seems that it feels better to mix it with yogurt
