Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the ...
Tasting Table on MSN11mon
What Makes Japanese Natto So Famously StickySo what exactly makes Japanese natto so famously sticky? To make natto, soybeans go through a fermentation process involving ...
These days, manufacturers package natto starter spores so you can ferment your own soybeans right at home. How do you make natto? Masatomo “Masa” Hamaya is the executive chef at the Japanese ...
Shonan Soy Studio soaks soybeans in coffee instead of water before fermentation. To make traditional natto, soybeans are first soaked and steamed in water before fermentation. But Shonan Soy ...
The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, “JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better ...
Cook the beef and the mushroom in a pan ... For the dressing, mix the nori paste with finely chopped hikiwari natto. 3. Cut the turnips into quarters and peel. 4. Add the turnips in a salted ...
The natto bacterium’s stunning ability to proliferate ... Adding the bacterium can also apparently make rice cakes easier to chew. Such an attribute is expected to have various applications ...
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