Natto has been getting a spotlight lately.
So what is natto?
Natto is a traditional japanese dish made from soy beans that are fermented with unique bacteria, bacillus subtilise natto. It does have an acquiring taste and smell and many people are put off by them.
But what is all he fuss about?
All fermented foods are amazing for our health, promoting good bacteria in your gut. What stands out with natto are a few unique nutrients that are quite rare in our diet.
Vitamin K2 , olyglutamin acid, vitamin PQQ, pyrazine and nattokinase work to promote healthier bone composition, heart, skin condition, immunity and gut health.
Read more here to find about its benefit.
In melbourne I found an Asian grocery store that sells organic natto. (please avoid GMO soy beans!) But it is pretty easy to make it yourself if you have an access to this special Natto spores. I have also tried to make natto using store bought natto as a starter an worked perfectly.
enjoy the video.
– make sure to soak beans with plant of water. Guide amount is triple. ( e.g. 100g beans need 300c water)
– make sure that all the containers and tools you are using are clean.
– cook the beans till they can be squashed easily between your two fingers.
– mix through with natto spores
– I have used a dehydrator to keep the temperature stable at 40 degrees. You may try yoghurt maker, hot water bottle, or heated blanket.
– when you are fermenting the beans do not layer the beans too much. 3 layers would be the maximum.
– for better umami flavour leave fermented beans in the fridge over night before consuming.
In this video I have used 200 g beans and split into two. 100g using natto spores and other 100g fermented with store bought natto.
Quick natto living salad recipe here
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