What is natto? Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley.

The history of natto dates back more than a thousand years to the Heian period in Japan (794-1185). However, the exact origin of Japanese natto is not fully known. There are several theories about how it originated, but one of the most common is that it was accidentally discovered when cooked soybeans began to spontaneously ferment during humid summers. This led to the discovery of the unique properties and taste of this Japanese natto.

Natto is very healthy! Natto contains several nutrients, including plant protein, fiber, vitamin K, nattokinase and probiotics. These nutrients can have various positive effects on the body.

Regular consumption of natto as part of a balanced diet and healthy lifestyle can contribute to healthy digestion, improved nutrient absorption, strong bones and a healthy heart. It can also contribute to a sense of fitness, thanks to its combination of protein, fiber and probiotics.

Please however do not self-medicate with natto in case of cardiovascular problems, always seek professional help.

Natto has a distinctive taste that is difficult to compare with other foods. It is funky, with a savory and nutty taste, with slight bitters.

Some people describe the flavor as umami-rich, referring to a savory and pleasant taste often associated with certain foods such as mushrooms, miso and blue cheese.

However, the taste of natto can be quite strong and intense, and it is not unusual for people trying natto for the first time to take some time to get used to the flavor. The texture also contributes to the unique taste experience, as natto is remarkably sticky and slimy.

Preparation

1. Wash the beans and soak them overnight in plenty of water.
2. Cook the beans until soft.
3. The beans do not need to be dehulled.
4. Mix the starter with the still warm beans.
5. Allow to cool to about 40 °C.
6. Ferment covered with plastic wrap with some holes pricked in a lukewarm oven at about 40 °C (38-45) for 24-36 hours. Note: not higher than 45 ° C.
7. Test the natto: a kind of slimy wires should have developed between the beans.
8. Let mature in the refrigerator for around 24 hours before eating

Natto is considered a perishable food and should be stored in the refrigerator.

Generally, it is recommended that natto be consumed within 2 to 3 days of making. It is important to check for any signs of spoilage, such as unpleasant odor, mold or changes in texture, and discard the product if necessary.

If you make it yourself, you can freeze portions.

Want to get into natto making? Check out out starter cultures and tools for all things fermented, including natto!