You are viewing the article How to make Natto – fermented soybeans at home simple, no straw needed at Thptlaihoa.edu.vn you can quickly access the necessary information in the table of contents of the article below.
Natto, a traditional Japanese dish, is a beloved staple known for its unique taste and numerous health benefits. Made from fermented soybeans, it is a rich source of protein, fiber, and essential nutrients. While traditionally prepared using straw to promote fermentation, making natto at home without requiring a straw is a simpler and more accessible method. In this guide, we will explore the step-by-step process to create delicious homemade natto, ensuring that you can enjoy this flavorsome and nutritious dish with ease. So, roll up your sleeves and get ready to embark on a culinary adventure as we delve into the art of making natto from the comfort of your own kitchen.
Natto (fermented soybeans) is a traditional delicacy in the culinary culture of the country of cherry blossoms. Made by natural fermentation from Bacillus beneficial bacteria, spent 1 day 1 night (24 hours) at 40 degrees Celsius to ripen. Natto therefore has extremely high nutritional value with a variety of mineral content such as: Vitamin K2, Protein, Calcium, Magnesium, Omega, … very good for the digestive tract, contributing to longevity. This dish is loved by most of the locals, especially in the Kanto and Tohoku areas. Maybe you will also “fall in love” with natto when enjoying it, let’s get to work quickly.
Ingredient
- 250g soybeans (soybeans)
- 7-10g natto (can be purchased at stores, supermarkets, e-commerce sites specializing in Japanese goods)
- 1 liter of water
- Seasoning: Salt.
- Tools: Pressure cooker (if you have one, you can use a normal pot if you don’t), foil, heat preservation foam box, 9W light bulb.
How to make fermented soybean
Step 1: Prepare ingredients
First, soak the soybeans in a bowl of water (submerge the beans) for about 22-24 hours . Then, filter through a sieve, take the beans and cook in a pressure cooker with 1 liter of water. When the water boils, cook for another 35-40 minutes with low heat . To check, we can squeeze a seed, if it is easy to squeeze, the bean is already cooked.
Step 2: Make natto seasoning to marinate soybeans
Ladle the cooked bean mixture into a sieve, keep the water, and drain the beans. Then, put the natto, 1/3 teaspoon salt, 1 tablespoon bean cooking water (still warm) into the cup, then use a spoon to mix and mash.
Step 3: Seamless soybeans
Place the beans (still warm) and the natto seasoning in a bowl and mix well. After that, spread the beans flat, about 2-3cm thick, don’t be too thick.
Step 4: Incubate soybeans
Cover the mouth of the bowl with foil, then use a knife to poke a few small holes in the foil. When finished, place the bean bowl in a heat-retaining foam box, then turn on the 9W light bulb (to the side) to warm it up.
After that, close the lid of the Styrofoam box, but only loosely, do not close it. We will incubate for about 22-24 hours with a stable temperature (37-47 degrees Celsius). So that’s it then. After the incubation period, keep it in the refrigerator for about 4-5 days to reduce the smell and then freeze it for later use.
Finished product
Standard fermented soybeans are highly sticky and have many silk threads like spider silk. They are long lasting and possess a rather strong taste. Some people who are not familiar will say the smell is unpleasant. And when you get used to it, you will find that the beans have a fatty, fatty taste, very delicious and have a taste similar to cheese.
Fermented soybeans (natto) may not be popular in our country, but with a simple implementation and high nutritional value, you should give it a try. This dish is guaranteed to be a new and unique choice when you want to “breathe a breath of fresh air” for the family meal tray.
See more:
>> How to make delicious soy sauce at home
>> Soybeans are good, soybean sprouts are ten thousand times better
>> How to use and store home-cooked soy milk effectively
Come to the nearest Thptlaihoa.edu.vn supermarket to buy delicious ingredients for cooking!
Thptlaihoa.edu.vn
In conclusion, making natto, a delicious and nutritious fermented soybean dish, at home is a simple process that does not require any specialized equipment like a straw. By following a few easy steps, anyone can enjoy the unique taste and health benefits of this traditional Japanese food. The key is to start with high-quality soybeans, cook them until they are soft, and then introduce the natto starter culture to facilitate the fermentation process. After a specified period of time, the natto can be refrigerated and enjoyed as a flavorful addition to various dishes. With this straightforward method, you no longer need to rely on store-bought natto and can tailor the process and flavor to your own preferences. So, why not try your hand at making homemade natto and discover the joy of creating your own fermented soybeans?
Thank you for reading this post How to make Natto – fermented soybeans at home simple, no straw needed at Thptlaihoa.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
Related Search:
1. What is Natto and how is it made at home without using straw?
2. Easy Natto recipes for beginners
3. Step-by-step guide: Homemade Natto without straw
4. Natto fermentation process simplified
5. DIY Natto: How to make it at home with basic kitchen tools
6. Quick Natto recipe without the need for special equipment
7. Natto making made easy: No straw method
8. Simple Natto fermentation technique for home cooks
9. Homemade Natto: A beginner’s guide
10. Natto production without using straw: Easy homemade method