Natto
Traditional Japanese fermented soybeans rich in probiotics and umami flavor.
Natto is made by fermenting soybeans with Bacillus subtilis, resulting in a sticky texture and strong aroma. It's packed with nutrients and probiotics.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Edamame - 500 g
- Natto - 2 spoon
Direcciones
Paso 1
Soak soybeans in water for 12–16 hours.
Paso 2
Drain and cook soaked beans until tender (pressure cook for 15 minutes or simmer for 2–3 hours).
Paso 3
Cool beans to about 40 °C, then mix in natto starter evenly.
Paso 4
Transfer beans to a shallow sterilized container; cover loosely and incubate at 40 °C for 24 hours.
Paso 5
After fermentation, refrigerate natto for at least 12 hours to develop flavor.
Paso 6
Store in the refrigerator for up to one week.
Notas del cocinero
Maintain a consistent incubation temperature and use a sterilized container to prevent unwanted bacteria.