Natto: our secrets for properly preparing fermented soybeans like in Japan

Consumed for thousands of years in the land of the rising sun, natto is a product made from yellow soybeans fermented with bacillus subtilis bacteria.

In the Japanese tradition, natto is eaten for breakfast with rice, finely chopped leek greens, mustard and soy sauce. However, tasting natto varies by region: in Fukushima, for example, it is often accompanied by Chinese cabbage, while in Hokkaido, it is generally eaten sweet.

Natto is characterized by its sticky consistency, a strong smell and a fermented taste that draws towards ammonia. If its appearance is not the most attractive, it does not do justice to the qualities of this superfood.

What are the benefits of natto?

Natto has many nutritional qualities and benefits for the body. It is a food very rich in protein, ideal if you are looking to reduce your consumption of animal protein. It is a good source of vitamin K which helps reduce inflammation, and these seeds are known for their beneficial effects on heart health. In addition, natto also has a high content of probiotics which aid digestion, balance the intestinal flora and boost the immune system.

Finally, natto can also be interesting in the context of weight loss because it is rich in fiber and very low in calories.

How to eat natto?

For a tasting in the rules of the art, vigorously mix the natto with chopsticks until it takes on a frothy appearance. Then add soy sauce and mustard and enjoy with hot rice.

Natto can also be used in many preparations such as soups, as a garnish for maki, in sauces, omelettes or even ice cream!

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If you want to taste a very sticky natto with the strongest possible taste, dare hikiwari, a preparation in which the soybeans are crushed before fermentation offering a larger surface for bacteria to cling to.

You can find natto in a Japanese grocery store, or order it online.

How to make your own natto?

Ingredients for 6 people:

The recipe steps:

1. Place the soybeans in a saucepan, pour in the water, cover and bring the saucepan to a boil. Remove the lid and cook for 30 minutes.
2. Remove the pan from the heat and let cool for 10 minutes. Add the natto and mix.
3. Place the mixture on a baking tray and bake at 40°C for 12 hours.

Vary the pleasures

Note that natto can also be made with other types of food such as adzuki beans, red beans, black beans or sunflower seeds. However, it is with soybeans that the bacteria live best.

There are also other fermented soy products. The best known is miso, a fermented soybean paste with a very salty taste that is used to make the famous miso soups. We can also think of tempeh, a fermented soybean paste similar to tofu but with a more pronounced taste and even richer in protein.

Read also :

⋙ The real recipe for onigiri, Japanese rice balls

⋙ The real Korean Kimchi recipe

⋙ Our delicious Japanese recipes to try