| Prep: 12 hours | Cook: 6 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 12g | 2g | 24g |
| sugars | fibre | protein | salt |
| 4g | 8g | 22g | 0.8g |
As a Texan with a deep love of rich flavors and fun twists on traditional recipes, it’s no surprise that I have a soft spot for Japanese Natto (Fermented Soybeans). A dish that at first glance seems simple, yet upon a deeper delve, bursts with a complex weave of umami, nutty, and subtly sweet flavors that tickle your taste buds in the most delightful way.
A Southern Take on a Japanese Classic
While my food journey began steeped in the vibrant world of Tex-Mex cuisine, my love for exploring global flavors led me to the mesmerizing world of Japanese cooking. I was fascinated by the intricate blending of ingredients and methods in Japanese recipes, especially their use of fermented products.
The centerpiece of this dish, the natto, is created by a fermentation process using a starter known as Bacillus subtilis, transforming organic soybeans into a superfood packed with probiotics. The delicate balance between the fermented soybeans, pungent green onions, zesty ginger, and bracing combination of soy sauce and rice wine vinegar is an ode to the culinary harmony achieved in Japanese cooking. The result? A dish that bursts with a melody of flavors and offers significant health benefits.
Healthy, Nutritious, and Delicious
Jupanese Natto (Fermented Soybeans)‘s health benefits are just as impressive as its flavor profile. High in protein and fiber, it’s famed for its cardiovascular benefits, courtesy of its nattokinase enzyme that helps improve blood circulation and reduce clot formation. But it’s not just your heart that gets a boost – the probiotics in Natto are a boon for your gut health as well.
Add in the anti-inflammatory properties of ginger, and the vitamin C punch packed by green onions, this dish is as beneficial to your health as it is scrumptious on your palate.
Pairs Perfectly with…
The brilliant thing about Japanese Natto (Fermented Soybeans) is how versatile it is on a menu. Like a chilled tofu salad? The natto fits right in. Looking for a flavorful side to a steaming bowl of miso soup or a sizzling dish of stir-fried yakisoba? Natto slide right in, enriching your culinary experience with its complex flavor and texture profile.
The final touch? Seaweed strips. These provide a salty kick and a delightful crispness that perfectly complements the creamy Natto.
This beautiful culinary adventure is not just about taste but an exploration of technique, flavors, and health benefits summed up in a delicious vegetable-based dish. It’s about finding new ways to bring diverse flavors to your table, while nurturing your health. Whether you’re a seasoned foodie or new to the cooking scene, I believe Japanese Natto (Fermented Soybeans) is a recipe worth trying.
What You’ll Need
- 2 cups organic soybeans
- 1 tbsp Bacillus subtilis (natto starter)
- 6 cups purified water for soaking
- Additional 4 cups purified water for cooking
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp hot mustard
- 6 green onions, finely chopped
- 1 tbsp finely grated fresh ginger
- Seaweed strips, for serving
Method
Step One
The night before you plan to make your natto, rinse your soybeans under cold water until the water runs clear. Afterwards, place them in a large bowl and fill it with the 6 cups of purified water. Let the beans soak overnight (or at least 12 hours). They should double in size by morning.
Step Two
Once the beans are soaked, drain them and place into a pressure cooker with the additional 4 cups of purified water. Cook them in your pressure cooker for 45 minutes to an hour, or until the beans are tender and can be easily crushed with your fingers.
Step Three
While the soybeans are cooking, dissolve your natto starter in a small bowl with a few spoonfuls of warm (not hot) purified water. Set this aside for now.
Step Four
Once the beans have cooked, drain the excess water. Pour the natto starter onto the beans and stir them very well to ensure even distribution of the starter. Cover the bowl with plastic wrap or a clean cloth and let sit at room temperature for 24 hours for the fermentation to take place.
Step Five
After 24 hours, you should notice a sticky substance forming on the beans. This is a sign that the fermentation process is working. At this stage, you can taste the natto and decide whether it is fermented to your liking. If you prefer a stronger flavor, you can let it ferment for another 12-24 hours.
Step Six
To serve your natto, mix in the soy sauce, rice wine vinegar, and hot mustard to taste. Sprinkle with the finely chopped green onions, grated ginger, and seaweed strips.
Step Seven
Natto can be eaten as is, or you can steam it for 10-15 minutes to heat it up. This dish tastes great over warm rice. Enjoy your homemade Japanese Natto!
