You've probably heard of natto before, but did you know it's been around since the 9th century? This traditional Japanese dish made from fermented soybeans has a rich history and a unique flavor profile that's divided opinions for centuries. What's so special about natto, you ask? Well, from its impressive nutritional value to its role in supporting gut health, there's more to this humble dish than meets the eye. So, if you're curious to learn why natto has gained a cult following around the world, you'll want to keep reading.
Key Takeaways
- Natto is a traditional Japanese food made by fermenting soybeans, with a history dating back to the 9th century.
- Natto is rich in nutrients like protein, vitamins, minerals, and probiotics, offering various health benefits.
- The preparation of natto involves soaking, steaming, inoculating, and incubating the soybeans to achieve the desired texture and flavor.
- Natto can be enjoyed in a variety of ways, such as mixed with rice, paired with eggs, or incorporated into salads.
- Acclimating to the unique aroma and sticky texture of natto may be necessary, as it may not suit all tastes.
History
Tracing its roots back to ancient Japan, natto has long been a staple in the traditional diet of the Japanese people. This fermented soybean dish has been enjoyed for centuries, with records of its consumption dating back to the ninth century. Natto is known for its distinctive pungent smell and slimy texture, which may not be appealing to everyone. However, its health benefits and unique flavor have made it a beloved part of Japanese cuisine. On the other hand, if you’re not a fan of natto, you might want to try a tasty monkfish liver pâté recipe instead, which is also a popular dish in Japan. Whether you enjoy natto or prefer other traditional Japanese foods, there’s no denying the rich cultural significance and history behind these ancient culinary traditions.
Originally, natto was made by fermenting soybeans in straw baskets, a process that took several days. Over time, the production method evolved, with the use of specialized bacteria to create the distinctive sticky, stringy texture and earthy, nutty flavor that natto is known for today.
Natto's popularity continued to grow, particularly in the Kanto region of Japan, where it became a beloved breakfast food. As the country modernized, natto production became more industrialized, making this nutritious and flavorful food accessible to a wider audience.
Today, natto remains an integral part of Japanese cuisine, enjoyed not only for its unique taste but also for its health benefits.
Recipe
Natto, the beloved Japanese delicacy, is a unique and flavorful dish made from fermented soybeans. This traditional food boasts a rich history and an array of health benefits, making it a popular choice among health-conscious individuals.
Preparing natto at home can be a rewarding experience, allowing you to savor the authentic flavors and textures of this traditional dish. With a few simple ingredients and a bit of patience, you can create a delightful natto dish that will tantalize your taste buds.
- 1 cup (200g) whole soybeans
- 1 natto starter culture (available at Asian grocery stores or online)
- Water
To prepare natto:
- Soak the soybeans in water for 8-12 hours, or until they've doubled in size.
- Drain the soybeans and steam them for 20-30 minutes, or until they're tender.
- Allow the soybeans to cool slightly, then transfer them to a sterilized container.
- Sprinkle the natto starter culture over the soybeans and gently mix until evenly distributed.
- Cover the container and incubate the mixture at 95-104°F (35-40°C) for 18-24 hours, or until the natto develops a sticky, stringy texture.
- Once the natto is ready, refrigerate it for at least 12 hours before serving.
When serving natto, it's common to add condiments such as soy sauce, mustard, or chopped green onions to enhance the flavor. Natto can be enjoyed on its own, as a topping for rice, or incorporated into various dishes.
Remember to stir the natto thoroughly before eating, as this helps to release the unique aroma and texture. Enjoy your homemade natto!
Cooking Steps
First, you'll need to soak the soybeans overnight.
Then, steam them for 8 hours to soften them up.
Next, inoculate the soybeans with a natto starter culture and incubate the mixture at 100°F for 20-24 hours.
Step 1. Soak Soybeans Overnight
Before you can begin the process of fermenting soybeans to create natto, you'll need to soak the beans overnight.
First, rinse the dried soybeans thoroughly under running water. Place them in a large bowl and cover with water, ensuring the beans are completely submerged. Let them soak for at least 8 hours, or overnight.
This step is crucial, as it will soften the beans and prepare them for the next stages of the natto-making process.
Once the soaking time is up, drain the beans and give them another quick rinse. You're now ready to move on to the next step: steaming the soybeans.
This will further soften the beans and make them ready for the fermentation process that gives natto its unique flavor and texture.
Step 2. Steam Soybeans for 8 Hours
After soaking the soybeans overnight, you'll need to steam them for about 8 hours. This long cooking process helps break down the beans, making them soft and pliable for the next step in making natto.
Start by transferring the soaked soybeans to a steamer basket. Make sure the beans are in a single layer, not piled on top of each other.
Then, place the steamer basket over a pot of boiling water, making sure the water doesn't touch the bottom of the basket.
Cover the pot and let the soybeans steam for 8 full hours. Check the water level occasionally, adding more as needed to maintain a steady simmer. The beans should become very soft and tender by the end of the cooking time.
Once steamed, remove the beans from the heat and allow them to cool completely before proceeding to the next stage of the natto-making process.
Proper steaming is crucial for developing the unique texture and flavor of this traditional Japanese fermented food.
Step 3. Inoculate Soybeans With Natto Starter
With the soybeans now steamed to a soft and tender texture, you can move on to the next step of the natto-making process – inoculating them with natto starter.
First, gather your natto starter culture. This contains the essential bacteria, Bacillus subtilis, that will transform the soybeans into the beloved fermented dish. Sprinkle the starter over the cooked soybeans, making sure to cover them evenly. Use about 1 teaspoon of starter per cup of soybeans.
Next, gently mix the starter into the soybeans, ensuring each one is coated. Be careful not to overmix, as you don't want to break down the soybeans' delicate texture.
Once fully incorporated, transfer the inoculated soybeans to a clean, lidded container.
Place the container in a warm, humid environment, such as a food dehydrator or oven with the light on. Maintain a temperature between 95-105°F (35-41°C) for 18-24 hours, allowing the natto bacteria to work their magic and transform the soybeans.
Step 4. Incubate at 100°F for 20-24 Hours
Once the soybeans have been inoculated with the natto starter, you'll need to incubate them at a consistent temperature of 100°F (37.8°C) for 20 to 24 hours. This is a crucial step in the natto-making process, as the bacteria need the right conditions to thrive and produce the unique flavor and texture of natto.
To do this, you'll want to find a warm, draft-free spot in your kitchen, such as an oven with the light on or a food dehydrator set to the appropriate temperature.
Carefully transfer the inoculated soybeans into a shallow, covered container, making sure the lid has small holes or openings to allow for air circulation.
Throughout the incubation period, check on the soybeans periodically, ensuring the temperature remains steady.
After 20 to 24 hours, you should see the natto develop a sticky, stringy texture and a slightly nutty aroma. At this point, the natto is ready to be chilled, packaged, and enjoyed.
Step 5. Refrigerate Natto for Several Days
Now that the soybeans have completed the crucial incubation period, it's time to move on to the next step – refrigerating the natto.
After the fermentation process, it's important to chill the natto to preserve its unique texture and flavor.
Begin by transferring the natto into an airtight container or jar. Make sure to leave some headspace to allow for expansion during storage.
Once sealed, place the container in the refrigerator and let it rest for several days, typically around 3-5 days.
During this time, the natto will continue to develop its signature stringy, sticky texture and slightly nutty, earthy taste.
The refrigeration slows down the fermentation process, ensuring the natto maintains its optimal quality.
When you're ready to enjoy your homemade natto, remove the container from the fridge and give it a gentle stir.
You can now add your favorite toppings, such as soy sauce, mustard, or chopped scallions, and savor this delightful traditional Japanese delicacy.
Final Thoughts
Ultimately, natto's uncompromising aroma and sticky texture may not appeal to all palates. However, for those willing to embrace its unique qualities, natto can be a delightful and nutritious addition to the diet. Its high protein content, rich in vitamins and minerals, makes it a superfood worth exploring.
If the strong flavor is too overwhelming, try mixing natto with milder ingredients like rice, eggs, or vegetables. Drizzle on some soy sauce or mustard to balance the taste. With an open mind and a bit of experimentation, you may discover a newfound appreciation for this traditional Japanese delicacy.
Natto's health benefits, including improved digestion and heart health, are well-documented. Incorporating it into your routine can be a simple way to boost your overall wellbeing.
Embrace the challenge, and who knows – you might just find yourself craving the taste of this exceptional fermented food.
Takumi is a master of Japanese cuisine with an eye for detail and precision. His sushi platters, ramen bowls, and kaiseki experiences are culinary works of art. Takumi’s recipes bring the delicate flavors and Zen-like presentation of Japanese food to your kitchen, offering both simplicity and elegance in every bite.
