How to make your own natto?
The sticky and gooey by nutritious food that is rich in protein and is originally Japanese. You can never find anything like natto anywhere else in the world. A big reason why is the way natto looks, very sticky and very gooey, not at all appetizing and a very pungent smell. But who are we to judge if we eat moldy cheese like Roquefort?
You can make your own natto in your own home. You just need a few simple ingredients and a very clean vessel for the process of fermentation of the soybeans.
Here’s a simple natto recipe you can try at home. You will need to purchase some dried rice straws, which you can find in any asian grocery stores.
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May 16th, 2009 at 9:27 pm
You don’t have to eat natto straight from the box — my favorite way is to saute it gently in
>sesame oil with some
>chopped Japanese chives if I can get them, even dried, or spring scallions otherwise and
>soy sauce and that
>hot mustard that’s often packaged with the natto. This recipe is wonderful with soba or on rice.
The sesame oil intensifies the ‘nutty’ flavor. And you can experiment with other accents, such as fueru wakame, pre-soaked, or maybe some grated daikon, and of course, pickled ginger on the side is another accent.
As the saying goes, some people live to eat and others eat to live. Natto certainly fits the second one in a society which overemphasizes fats and sugars.