Home Made Japanese Natto: Fermented Soybeans
Natto is a centuries’ old Japanese staple, now a gourmet food, that has stellar health benefits. But is an acquired taste for most Western palates….I love it over hot rice with Chinese mustard, chopped scallions and a splash of soy sauce. Tiny styrofoam boxes (with breathing holes as it is a living probiotic food) imported from Japan are quite pricey….so buy just one and use it as “starter” for your own home made locally grown natto in the manner of sourdough bread or kefir and yogurt.
Natto tends to be described as “an acquired taste.” But, I think this traditional Japanese version of natto is quite delicious!
Natto Recipe
- 1 package natto, defrosted
- 1 organic egg
- 3 Tbsp. low sodium soy sauce
- 1 tsp. sesame oil
- ½ tsp. mustard
- 1 scallion, finely chopped
- 1 cup Jasmine rice, prepared according to package directions
Combine egg (as fresh as possible), low sodium soy sauce, sesame oil, mustard, and green onion. Combine natto with sauce mixture and spoon over hot rice. You can vary the proportions of soy sauce, sesame and mustard to suit your taste. Although the raw egg is traditional, you can omit this if you have any concerns about eating raw eggs.
Natto might be an acquired taste for Westerners since it has a strong smell and slimy texture. If you prefer to take supplements there are many on the market. Check online ie Amazon etc you should find it quite easily. Yes, it will cost you more money, but if yo don’t have the time or inclination to make it then supplements are the way to go.
If you want to purchase the beans check any good Asian grocery store. Or, buy it online.
You can read more about Natto from the sources below.
Source:
undergroundhealthreporter
mercola
such great comments everyone :p