Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented. It is a favourite of mine and is vegetarian friendly - I especially like its smell.
When made at home, it is an economical preserved food to have because it is fermented and can keep for a long time without going bad.
This is how I make my homemade Nattō:
Soak 400grams of dry soybeans overnight
Drain and wash the next day then cook in a slow cooker for 7/8 hours - or until tendersoft
Drain, cool until warm and then gently mix the soybeans with 1 Tablespoon of Nattō Bacillus bacteria starter.
Wrap the innoculated soybeans in a breathable cloth (muslin) and move to a warming box
Check on the soybeans the next morning, and if you can smell them, your soybeans are now Nattō!
I hope you try making Nattō at home. It is not dificult and is a nutrious breakfast or snack food to have - full of benifical bacteria, vitamins and minerals. Please fill in a form below if you would like more information.
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