Recipe of Ultimate Ferment Natto at home

Ferment Natto at home. In this movie we will show you how to make natto at home. Natto is a traditional health food transmitted from ancient times in Japan. Making your own natto at home is extremely cost-effective.

Ovens with a low temperature setting can be used, as can large cube-shaped food Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time. Natto - Fermented Soy Beans - Whatcha Eating? 自製納豆 全攻略 How to Make Natto at Home (The Complete Guide). 肥丁手工坊 Beanpanda Cooking Diary. Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto.

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, ferment natto at home. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

In this movie we will show you how to make natto at home. Natto is a traditional health food transmitted from ancient times in Japan. Making your own natto at home is extremely cost-effective.

Ferment Natto at home is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Ferment Natto at home is something that I've loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have ferment natto at home using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Ferment Natto at home:

1. {Get 460 g of soybeans.
2. {Make ready 20 g of natto.
3. {Make ready of Water.
4. {Get of Equipment.
5. {Prepare of Fermentation chamber (you need to maintain 40C for 36 hours).
6. {Get of Steamer (any).
7. {Make ready 5 of Plastic trays.
8. {Take of Toothpick.

It is often served as a breakfast food. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Natto is a traditional Japanese food made from fermented soybeans. It has been known since ancient time.

Steps to make Ferment Natto at home:

1. Wash soybeans lightly. Soak the soybeans for 24 hours till the size of the beans doubled..
2. Steam the soybeans till they become soft enough. If I use a bamboo steamer, it took 6 hours. If I used a pressure cooker, it took just an hour..
3. 30 min before the steaming process over, sanitise spoons, plastic trays and toothpick with boiled water (I used Milton before sanitising with boiled water). This is very important so that any unwelcome bacteria won't grow during the fermentation process..
4. Mix the lead natto with hot water (about 50c degree) and mash it as much as possible. In other words, "hot natto infused water".
5. Soybeans steamed well, then quickly separate them on to trays. Don’t lay thick, they should be less than three beans height..
6. Mix the "hot natto infused water"(4) with soybeans in each tray..
7. Seal the trays with cooking wrap and make small holes so that beans can breath. Cooking wraps should touch beans in the end..
8. Place in a fermentation chamber for 36 hours. If you don’t have a chamber, you can take alternative methods as long as you can keep them under 40C for 36 hours. (see tip).
9. I store them in a fridge. My family eat them once a day almost every day..
10. Sticky! Neba Neba!!.
    

Many people eat natto, so you can say that it is a food that is loved by many generations. It has strong fermentation ability, so even first-timers can easily make natto at home. Natto, fermented soybeans, are definitely a love-it-or-hate-it part of traditional Japanese cuisine. However, this sort of hybrid, half-home-made natto has less sticky substance surrounding the beans you cook yourself, which can make it more palatable to natto newbies. Natto is a Japanese fermented soy dish that can be made very easily from cooked soybeans.

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