Fermented soy beans that are one of the few vegetable dishes that can supply complete amino acids (replacing meat products). It is said that eating 1-2 beans a day will prolong your health and life.
My mother-in-law has been making natto for over fifty years and hasn't poisoned anyone yet. She uses old plastic buckets that sit out back, multipurpose strainers, wooden utensils that cannot be sterilized even if you wanted to sterilize them, newspapers and dirty blankets. Maybe I should warn people: do not try this at home, please follow usual sterile processes for making any fermented food product to avoid contaminating the product with unwanted bacteria. So I leave it to you dear reader, to determine if you would ever want to follow our methods.
HOW TO ENJOY NATTO:
- I prefer a bit of rice vinegar, soy sauce and hot mustard on mine.
- You can add just soy sauce.
- It is tasty wrapped in a sheet of nori, hot omochi with the natto inside.
- After fermenting, the natto can be mixed with some salt to prevent spoilage and enhance its flavor.
- Whip it together with your chopsticks and slurp it up, alternating bites of rice.
- Natto can be chopped up and rolled in sushi rice rolls (vinegared rice).
- Homemade natto or leftover natto can be carefully wrapped and frozen - to use again, do not microwave! Let it thaw at room temperature or in the refrigerator. The bacteria is still active after freezing (unless you cook it).
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