Natto, fermented soybeans with herbs
Natto, fermented soybeans with herbs

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, natto, fermented soybeans with herbs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Natto, fermented soybeans with herbs is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Natto, fermented soybeans with herbs is something that I’ve loved my whole life.

DIY Instant Pot Natto - Homemade Fermented Stinky Soybeans. How to Eat TOFU CHEESE - Chinese FERMENTED TOFU Taste Test. emmymadeinjapan. Natto soybeans are steam-cooked and then fermented with a healthy bacteria known as Bacillus subtilis.

To get started with this recipe, we must prepare a few ingredients. You can cook natto, fermented soybeans with herbs using 3 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Natto, fermented soybeans with herbs:
  1. Take 150 g dry soybeans
  2. Prepare any herb, my favourite is sage
  3. Get 1 yoghurt maker or proofer which keep the temperature around 38-43 degrees

The fermentation process not only preserves the soybean, but it also creates a sticky and somewhat slimy and earthy-flavored food. Natto is a fermented soybean dish that is popular in Japan. This article explains why natto is incredibly healthy and worth acquiring a taste for. This fermented food has a unique consistency and surprising smell.

Steps to make Natto, fermented soybeans with herbs:
  1. Wash dry soybeans thoroughly and soak in water overnight.
  2. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours.
  3. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together to disinfect them at the same time.
  4. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I often use sage in my home garden.
  5. Drain the herbs that have been sterilized in boiling water. - - It is very important because it kills all bacteria other than Bacillus natto by the steaming process and by hot water.
  6. When the soybeans have steamed, take them out and leave them to cool down. - - Place the container for fermentation, which is sterilized with it, or on a clean cloth. Then, dry them.
  7. Spread the herbs on a dry and sterilised container.
  8. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
  9. Then, ferment for about 20-48 hours in a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and the length of the fermentation.
  10. While fermenting, sterilize the containers and lids by steaming.
  11. From the second time onwards, the leaves with full of Bacillus natto can be reused, so please do not throw away the herbs you used.
  12. After having finished the fermentation process, remove the leaves and they should look like the photos below. When you open the lid, it smells sage slightly.
  13. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space. So, once they have settled in the yoghurt maker etc, it becomes very difficult to make yoghurt in it. Your yoghurt becomes somehow smells of natto or sticky. So, I keep my yoghurt maker dedicated to natto making.

In fact, many say it's an acquired taste. However, you shouldn't be deterred by this. Fermented soybeans should be keep in a refrigerator and consumed within a week or so. This is because its taste will gradually change. If the fermentation process continues too far, the soybeans will almost fully dissolve and develop a sharp ammonia-like odour.

So that is going to wrap it up with this special food natto, fermented soybeans with herbs recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!