Japanese authentic natto method
This recipe is not a natto dish~ I have been making natto for 8 years. Since the epidemic, I have paid more attention to the health of myself and my family, and in order to learn more knowledge, I have joined many diet-related exchange groups. Last year, I saw in different groups that some group members especially loved to eat natto, and I was very happy at that time. At the same time, I also learned that they were not very satisfied with the natto they made. It only takes 3 steps to make natto, soak. Steam. Ferment. Sounds very simple, but it is indeed not difficult. But it takes about 3 days to make natto, it is easily affected by the climate, and you need to take care of the cute beans often. In fact, whether it is natto or any fermented food, it depends on experience. Every step should be done seriously, desertion, the finished product effect is too different, so people with high requirements for taste and texture find it difficult to make natto. This recipe is to share my experience. Japanese people make authentic natto in China, only I can write about it This recipe introduces the modern Japanese authentic version of the method. Use natto bacteria and a fermentation constant temperature machine (fermentation box, natto machine, etc. are fine) The traditional version uses straw for fermentation Not suitable for me who lives in the city Reminder: I want the natto effect! You need to eat it every day! So choose the method that suits you best! ⚠️ Some people are not suitable for natto ⚠️ For example, people who take warfarin (a Western medicine, Warfarin, an anticoagulant) should not eat natto. Eating natto produces vitamin K in the intestines, which affects the normal absorption of warfarin. Because my relatives take this medicine, I know about other drugs, if you are worried, it is recommended to consult a doctor. People who usually don’t take medicine have no problem eating natto!
Natto practice
Step 1
Choose raw materials according to your own needs. As a reminder, if you are a lover of natural yeast baking, natto bacteria may affect yeast growth. Yeast and fermented natto are far away, and the fermentation box should not be shared. I like to use the green box of Japanese imported natto bacteria, this small box only has 3g natto bacteria, can make 30kg natto, imported bacteria are so powerful! A certain treasure can be bought. Check the expiration date when buying on the box Of course, you can choose to use Chinese ones, the price is cheaper, I have used several types, but I didn’t get the effect I wanted. Soybeans I choose organic beans from China.
Step 2
Today I use 300g of soybeans. Throw it away on the surface of the water and rinse it off. Put more than 1000ml of water and place with a lid. Water temperature 3-5 degrees: 24 hours Water temperature 10-15 degrees: 15 hours Water temperature 20-25 degrees: 6 hours (not recommended) Because the higher the water temperature, the easier it is to deteriorate, it is recommended to put it in the refrigerator for 24 hours in summer. After soaking in water, drain the water after the weight becomes 2-2.5 times larger.
Step 3
Choose a larger pan (the pan must be oil-free!). ) Add plenty of water. Bring to a boil over high heat, turn to medium heat and cook for about 2 minutes, skimming off any floating powder. For ease of operation later, I put the beans in the steaming basket
Step 4
Take out the steamer basket, pour out the water, and rinse the pot.
Step 5
Soybeans can also be rinsed, gently~
Step 6
I am used to steaming in a pressure cooker, and there is no pressure cooker to choose an ordinary steamer (steamed buns like steamed buns), which is just time-consuming. Reference: Pressure cooker for 20-30 minutes, ordinary steamer for more than 6 hours
Step 7
【Key points】Sterilization and sterilization are done seriously Prepare when steaming beans, “Bacterial Reduction Water” It’s not so magical, just boil the water in an appropriate amount and let it cool down after 5 minutes. Heat-resistant boxes, metal spoons, etc.: Boil in boiling water for 2 minutes and dry naturally Don’t buy hot plastic tools, etc.: wash them with hot water and dry them with disinfectant alcohol in the kitchen. A small plastic spoon in the photo, not for digging out the ears, is in the natto bacteria green box. 10ml of reduced bactericidal water, 1 cup (0.1g) of natto mushrooms and stir until melted
Step 8
【Focus】How much steaming Hold it with your thumb and little finger and crush it without force. It’s a must! Don’t worry, the finished natto is just the right hardness, and fermentation can make the beans tight I guess, maybe most friends didn’t do it here, which affected the final taste.
Step 9
Place the steamed beans in a sterilized dish and pour in the natto bacteria liquid prepared in step 12. Stir well and put it in a small box that disinfects the poison. This is when speed is needed! Bean temperature is very important! Note: Do not break the beans while stirring!
Step 10
I use a natto fermentation box, which can hold 60-70g of steamed beans, and make 12 boxes each time, which is enough for our family for 4 days. Because this box takes up a lot of space in the refrigerator and is not suitable for everyone. Ordinary crisper + plastic wrap + poke small holes with toothpicks can be replaced
Step 11
I used to use a Supor water and electric crowpot (not advertised) really doesn’t matter, I used to use a yogurt machine for about 20 yuan to make natto, and I have been successful in doing it for 7 years. Fermentation boxes, steam ovens (which consume a bit of electricity), etc. are all available. temperature 30-40 degrees, Summer: 15-20 hours (not air-conditioned) Winter: 20-24 hours (without heating) It depends on the indoor temperature of the season. 【Focus】Natto fermentation requires oxygen Under the condition of ensuring the fermentation temperature, it is occasionally necessary to open the glass lid to send fresh air.
Step 12
In summer, the room temperature is 27-30 degrees, and the heat retention is 40 degrees, after 18 hours. The fermentation time is not important, it mainly depends on the drawing state. The aroma is normal and strong. If the disinfection is not good, the bacteria will proliferate and have a rotten smell (like a stinky rag…… ） Place in the refrigerator for 24 hours. The aim is to stop fermentation, ripening.
Step 13
Introducing the standard mixing method. Don’t put the soy sauce first, stir until the strings are fully drawn and add an appropriate amount of soy sauce about 3ml. Stir again. Put Japanese yellow wasabi (don’t use green!) Don’t use French and Western food either. If you don’t like spicy food, you can leave it out) Finally, put chopped green onions~