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Natto is a traditional Japanese food made by fermenting whole soybeans with Bacillus subtilus var. natto. This fermentation results in the formation of a slimy texture and very strong flavour and taste. Natto is eaten in Japan with cooked rice as a breakfast food, but is now becoming popular in all parts of the world because of its health benefits. When the Bacillus subtilus bacteria grow on the cooked soybeans they produce a mucilaginous coating. The high viscosity of this mucilage is an important quality criteria for Natto. It has a distinctive smell, somewhat akin to ammonia or overripe cheese. Many find the taste unpleasant and smelly, while others relish it as a delicacy.
The characteristic aroma is due to pyrazine.
The Natto starter culture contains Bacillus subtilus var. natto in high quantities and is free of pathogenic bacteria. The Natto starter culture is made from GMO-free ingredients, is gluten and dairy free, and is suitable for vegetarians and vegans.
For more information see http://www.nattostarter.com/
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RecipeIngredients for making 1 kg of Natto
1 g Natto starter (about 1/4 teaspoon) 500 g soybeans.
Instructions
The best is to use the typical very small natto soybeans. Soak the soybeans for 12 hours (up to 24 hours longer in colder climates) in 3 liters water. Drain the beans and place them in a large pot. Fill with water and boil for 8 hours or until the soybeans are soft. Alternatively you can cook (or even better steam) the soybeans in a pressure cooker during 45 minutes at max. pressure. Quickly drain the cooked beans and place the moist and steaming beans in a sterilized pot. When the beans are still very hot (around 80°C) add 1 g Natto starter (about 1/4 teaspoon) and stir very well with a clean spoon. Adding the Natto starter while the beans are still very hot is important because the heat chock will germinate the bacillus spores and at the same time unwanted bacteria are killed. Put a layer of soybeans in the glass containers. Allow the temperature to drop to about 40°C, place a sterilized cheese cloth over the containers and place the lid over the cheese cloth. Place the containers in the incubator or oven set at 40°C during 8 to 12 hours. After this period the beans should be covered with bacillus bacteria (long threads are visible if you stir the beans with a stick) and the typical Natto smell and taste should be noticeable. You can incubate the Natto a bit longer if you prefer a stronger taste and aroma. When the Natto is finished it should be stored in the refrigerator. You can eat the Natto immediately but the quality will improve if you store it in the refrigerator for a few days. Questions and AnswersFor yderligere læsning, kan følgende anbefales: FactsNatto is healthy food containing a lot of protein (18%) and other nutrients such as iron, calcium, magnesium, protein, potassium, vitamins B6, B2, E and K2. Natto has recently received keen attention because of Nattokinase, an enzyme produced by Bacillus natto that can dissolve blood clots. Pyrazine, the compound that gives natto its distinctive smell, prevents the formation of blood clots. Natto contains large amounts of vitamin K that is essential for good bone health.
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