Hi! I would like to try nattō but I can't find any on my city or in asian supermarkets so I don't have the starter. Then I found nattō powder in AliExpress, which according to the description works as a starter. Bought 2x3 grams of it, it was very cheap.
The description is quite badly translated, so I don't really know how or when to use the powder. I've seen videos on how to make it but none on them use powder.
On the other hand, I saw that nattō is usually eaten with Japanese mustard and what looks like soy sauce (is it?)
I've never seen that mustard before, so should I go with some spicy mustard when I eat it?
Thanks
Looking to get some fermented soy beans but not sure where to start looking. Are there any asian grocery stores in Cleveland you would recommended looking at?
Hi! Lately I am enjoying preparing different dishes from Japanese cuisine but I couldn't find natto in Cambridge. Any of you know about an Asian store to buy it? Thanks!
After posting pictures of my success making nattō at home, I proceeded to enjoy some every other day or so, either on its own, but with the usual condiments, or over rice etc.
Then one evening, I had some instant ramen noodles (without the seasoning powder), to which I added a rich home made chicken stock, some shredded cooked chicken, some mushrooms, and some nattō.
The flavour combination seemed to work really well, really creamy, and a good umami yuminess.
My girlfriend is sceptical of nattō, but she does like a traditional English style chicken and mushroom pie with a golden pastry lid.
I'm wondering whether I can make a chicken and mushroom pie, including some mashed nattō in the creamy sauce. Obviously I will lose the probiotic bacteria, due to cooking, but hope that the other nutritional elements remain.
Has anybody made chicken & mushroom pie with nattō in the sauce?
I know now isn't the best time to be shopping for one-off foods, but when/if this pandemic is tamed, where would I be able to get Nattō in town? I know how to make it but I would rather get pre-made, as the process is a bit too time-consuming for me.
I'm hoping someone here can provide me with a tried and true recipe for making Nattō.
I realize it might not be the most popular fermented food due to its slimy stringy texture and funky smell. But hopefully someone here likes it as much as I do and can share a recipe they've had good success with.
I'm getting ready to plant a bunch of small heirloom soybeans in a garden plot and am hoping to test out some recipes before I harvest mine.
I am planning on ordering the Nattō culture spores from the cultures for health website unless anyone has a better recommendation.
Thanks in advance for any assistance you can provide.
a) Why is Nattō stirred? b) Does stirring Natto improve metabolization of its nutrients in the body? c) Is Vitamin K metabolized in the body better if Nattō is stirred?
Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō can be an acquired taste because of its powerful smell, strong flavor, and slippery texture. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. http://en.wikipedia.org/wiki/Natt%C5%8D
