How to make natto?

Japanese traditional cuisine – Natto. Natto is high in phospholipids. Improved memory and ability to judge behavior. It even has anti-aging effects. Others say it tastes like stinky tofu. I dare not eat. So I don’t know how it tastes. haha. But Natto has high nutritional value.(Japanese longevity secret Natto:

How to save:

Natto is stored in a fresh-keeping bag at room temperature and then frozen in the refrigerator. It can be stored for six months. If it is eaten in small quantities, it can be stored in the refrigerator. The temperature is about 0-4 ℃.

Can I make it at home so nutritious!?

Of course. Traditional Japanese cuisine is made by pickling or fermentation. Of course, Natto is no exception. You can make it yourself at home.

Step 1: Select high-quality Natto

Avoid imperfect soybeans (or soybeans) such as injuries, moths, immature

Step 2: Gentle wash

Avoid washing these beans vigorously. It is easy to damage the epidermis. Fermentation too bad will affect the taste.

Step 3: Soak the water

Soak the soybeans (soybeans) for 18 hours. The amount of water is 3 times that of beans. Beans will swell due to soaking water. Generally room temperature is sufficient.

Step 4: Cooking

Drain the water and cook for 1 hour. (If you pinch your fingers lightly, you can twist the beans. It means you can proceed to the next step)

Step 5: Fermentation

Put the cooked soybeans (soybeans) in the sterilized container. Then add Natto bacteria (about 70-90 ℃). At the same time, stir with a sterilized spoon. Stir while hot. Cover with a clean cloth and cover Lid. The fermentation temperature standard is maintained at 40 ° C. The fermentation time is about 1 day. After that, the Natto can be stored in the refrigerator below 5 ° C for one night.

If you want to eat, you can use chopsticks to stir. The longer the stirring time, the greater the viscosity. The better the taste. Do n’t heat it as much as possible. Because Nattokinase is not heat-resistant. When heated to 70 ° C, the activity disappears. After entering the body, its activity is maintained for 12 hours. So it is ideal to eat 30-100g per day as much as possible.

If you, like me, dare not eat Natto raw. You can also choose to make Nattokinase in a capsule. It has no taste and is better absorbed.

Product:Doctor’s Best Nattokinase, Vegetarian Capsules

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