Natto is a fermented Soybeans and traditional Japanese food. It is rich in protein, highly nutritious, and full of Vitamins B, E, and K. You can find it at any supermarket near you in Japan. It is sticky and has a unique smell. It takes some time in getting used to eating Natto. Many foreigners don't seem to like it.
■Ingredients: soybeans, natto bacillus
■Tools: Bowls, colander, pots, plastic container, small bowl, spoons, paper towel, plastic wrap, bath towels, rice cooker with keep-warm function
★About Natto Bacteria
It is possible to increase the amount of purchased natto as seeds, but it is not possible to increase the amount of natto forever from the natto you made (maybe). The powdered natto bacillus has a strong bacterial power, so there are fewer fermentation failures, and it can be stored for a long time.
★About pressure cookers
The skin of beans peels off during boiling, and there is a risk of it clogging the exhaust vent. If the manual of your pressure cooker indicates the maximum amount of beans, please refer to it. I used aluminum foil with holes punched in it to cover the peeling skin so that it would not fly into the exhaust vent. I was afraid of the pressure cooker, so I had to be careful lol.
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14 окт 2024
