How to Make Natto

Name: How to Make Natto
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some soy; Some Natto

by I am hehe

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Natto is a traditional food from Japan. It has a history of more than a thousand years in Japan. Natto was originally fermented by natural subtilis on straw and made in the kitchen of the temple, because the kitchen of the temple is called "Natsu". , So it is called natto. Natto was an important nutrient source for vegetarian monks at that time, and it was also a food that was often eaten by Japanese royal families, monks, nobles, and samurai.

Natto is a food made from soybeans and fermented with Bacillus subtilis natto. Natto is to the Japanese what fermented bean curd is to the Chinese. The same soy products have a strong taste and also require microbial fermentation. Some people like it very much, and some people don't touch it. "

Ingredients

Some Soy
Some Natto

How to Make Natto

1. The first thing is to soak the soybeans. Basically, soak for about six hours. If the beans are a little bigger, you can go to the next step.

2. The next step will be the electric pressure cooker

3. Put it on a bamboo basket and start steaming. I chose to steam for 25 minutes. After boiling, squeeze the beans with your hands. If you can squeeze the beans directly, it’s fine.

4. The next step is to melt the natto bacteria in the water. The natto bacteria is the medicine-like little Dongdong I watched next to me. Other tutorials on the Internet say that you need to use boiled and let cool water. Prove that the water directly from the water purifier at home can be used, and it does not necessarily need to be boiled

5. The water that mixes the natto bacteria is like this, hehe

6. Then, when the beans in the pressure cooker are cool enough that your hands can be inserted directly into the beans, you can put the beans in the pot of the yogurt maker, and then pour the adjusted natto bacteria water and stir evenly.

7. Cover with plastic wrap, and then take a toothpick or some thin sharp tool to pierce the small holes. It is said that natto needs oxygen, so it can’t be sealed.

8. Put some water in the yogurt maker first, then put the small bowl with the beans in it, and then cover the lid to leave a small peak. You can see what I used to make small holes in the plastic wrap, yes, Just use dental floss, wow khaka

9. Show me in detail

10. look carefully

11. 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 layer of white film has grown on the beans.

12. Take a closer look at the feeling of drawing

13. Let’s take a look at the effect of wire drawing. Then it’s simple. Canned, refrigerated or frozen. When eating, mix with sugar, yogurt, and salt. It’s fine as long as it is not heated, because the natto bacteria will die if heated, and then lost It worked. I practiced it myself, and it seems that it’s better to eat with yogurt