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Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, natto, fermented soybeans with herbs. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Natto, fermented soybeans with herbs is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Natto, fermented soybeans with herbs is something that I’ve loved my entire life.

Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. Mmm.nothing like a meal of gooey stinky soy beans.

To get started with this recipe, we must prepare a few components. You can have natto, fermented soybeans with herbs using 3 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Natto, fermented soybeans with herbs:

1. Get 150 g dry soybeans
2. Get any herb, my favourite is sage
3. Prepare yoghurt maker

Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus subtilis on its surface. Fermented soybeans should be keep in a refrigerator and consumed within a week or so. This is because its taste will gradually change. If the fermentation process continues too far, the soybeans will almost fully dissolve and develop a sharp ammonia-like odour.

Instructions to make Natto, fermented soybeans with herbs:

1. Wash dry soybeans thoroughly and soak in water overnight. 1. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours. 1. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together and disinfect at the same time.
2. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I use sage in my home garden.
3. Drain the herbs that have been sterilized in boiling water. - - It is very important because it kills all bacteria other than Bacillus natto by the steaming process and this hot water disinfection.
4. When the soybeans have steamed, take them out and leave it to cool down. - - Place the container for fermentation, which is sterilized with it, on a clean cloth and dry it.
5. Spread the herbs on a dry, sterilised container.
6. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
7. Then, ferment for about 20-48 hours with a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time in detail. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and length of the fermentation.
8. While fermenting, sterilize the containers and lids by steaming.
9. From the second time onwards, the leaves full of Bacillus natto can be reused, so please do not throw away the herbs you used.
10. After 24 hours, remove the leaves and it will look like this. When you open the lid, it smells sage slightly.
11. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space.

A wide variety of fermented soybeans natto options are available to you, such as part, packaging, and extraction type. Both beloved and reviled, the fermented soybeans are a staple in traditional Japanese cuisine. To make natto, soybeans are cooked for many hours, then The finished natto are stored and sold in styrofoam containers, complete with little packets of soy sauce and hot mustard. Natto is fermented soybean that is commonly eaten for breakfast in Japan. The fermentation process not only preserves the soybean, but it also creates a sticky and somewhat slimy and earthy-flavored food.

So that is going to wrap it up with this special food natto, fermented soybeans with herbs recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!