About the Natto method

The traditional method is to wrap steamed soybeans in straw, which is soaked in boiling water at 100 degrees Celsius to sterilize them and kept at 40 degrees Celsius for one day. Bacillus subtilis (Bacillus natto), which is common on the straw, is highly heat-resistant, so that it is not damaged by the sterilization process, and the high-temperature cultivation speed also inhibits other strains of bacteria and causes the soybeans to produce a viscous filamentous substance after fermentation, with the viscous appearance coming mainly from the component of Glutamic acid, which is considered to be the source of Natto's delicious flavor.

In the late twentieth century, high-quality straw was hard to come by, and it was often sold in Styrofoam or paper containers. Therefore, the modern way of making natto is to use steamed soybeans mixed with artificially cultivated natto bacteria, and then put it directly in a container to make it fermented, and some foods other than soybeans can also be made into natto.

If the rice used to make sake is contaminated with natto bacteria, the rapid growth of the bacteria will inhibit the yeast needed to make sake. Natto is not allowed to be present in the sake brewing place, but it may be present in other fermented foods as well, so you need to pay attention to the brewing process.

Natto bacteria are weakly acidic, and can block the lactic acid produced by lactic acid bacteria. Technically, we have developed natto with a weaker odor, but the use of natto strains with lower viability can easily create room for other bacteria to proliferate. In addition, the natural enemy of the natto bacteria is the phage virus that parasitizes the bacteria, and after the phage begins to act, it will reduce the activity of the natto bacteria and may cause other bacteria to begin to multiply, so you should avoid consuming natto that has exceeded its shelf life.

2007-01-22 15:42:30 Add:

Natto Directions Soak washed soybeans in about 3 times as much water for 10-12 hours. Rise the soybeans to about 2x in a pressure cooker on high for about 30 minutes. A normal pot should cook for about 3 hours. Line the container with 3-4 layers of saran wrap and put in the Natto mushrooms. You can use powdered Natto bacteria or you can buy some commercially available Natto mixed with it. The temperature suitable for the proliferation of Natto bacteria is 40 degrees. Therefore, safeguard 40 degrees. Ferment for about 8 hours in a yogurt maker or on an electric foot burner covered with a quilt, then simmer in the fridge for 1 week. ,Reference: zh. *** /wiki/%E7%B4%8D%E8%B1%86,