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How to make natto a samurai superfood. Drain the cooked beans and place in a sterilized pot.
Natto is a traditional japanese food made from fermented soybeans usually eaten with soy sauce and karashi mustard.
Make your own natto. How to make your own homemade natto. To begin wash the soybeans with a strainer and then soak them in water for 24 hours. Steam the soybeans for approximately 3 6 hours stopping when they can be easily crushed with your fingers.
Be sure that all utensils and dishes are clean and sterile as well as your hands. Place beans in a large pot fill with water and boil for 3 4 hours until tender but not mushy. Drain the cooked beans and place in a sterilized pot.
Dissolve one special spoonful of natto spores into 2 teaspoons of sterilized water. While the beans are still warm pour the natto spore solution over the beans. Carefully pour the fermentation starter with the natto beans evenly all over the steamed soy beans.
Cover wrap the whole with cellophane paper. Punch small holes about 20 with a toothpick to allow ventilation. Tap the cellophane paper so as to keep it close in contact with the soybeans.
The process of making natto like a samurai. The first thing you want to do is rinse your beans and place them into a bowl that s deep enough to cover them. Let them stand for 30 minutes stir and then go ahead and remove any loose skins or debris from the soybeans that will float to the surface of the water.
To make the natto you ll need nattomoto powder which contains natto spores. Use the special spoon that comes with the powder to add one spoonful of the spores to a small sterilized bowl. Add 2 teaspoons 10 ml of boiled water to the powder and stir the mixture with a sterilized spoon until the powder dissolves.
The bacteria that give natto all of its health benefits bacillus subtilis isn t the sort of thing you can pick up at the corner store and it s got its lifestyle preferences b. Subtilis needs to be kept warm around 100 degrees fahrenheit or around 40 degrees celsius unless you own a japanese warmer a dehydrator or an oven that will hold a temperature that low you won t be able to keep. I explain how to make natto.
Natto is a traditional japanese food made from fermented soybeans usually eaten with soy sauce and karashi mustard. How to make natto a samurai superfood. August 5 2019 posted by jack taylor 14 comments.
How to make natto. Today you are going to learn continue reading. In fact they are increased.
Some suggest foods high in iodine while consuming natto. Others advise fermenting alternate beans such as navy beans. Others recommend keeping your natto consumption to a minimum.
Since 40 grams of natto contains 500 of the rda for vitamin k2 it makes sense to limit natto consumption and keep it as a condiment. 2x 0 5 gram enough for 2x 1 kg natto. Keep in the fridge for at least 6 months more than a year in the freezer.
How to make your own nattō. 500 grams of dry soybeans. One bag of natto starter dissolved in a small preferably distilled water.