Nippo natto is one of the long-standing secrets of Japanese people.
Natto is a traditional Japanese dish made from fermented soybean seeds. This dish is light brown, smells good and smells good. Although it has a terrible taste, natto can still be addictive if customers try it once.
The origin of this dish is the Japanese word of mouth through many generations with many different versions. Legend has it that this dish was accidentally created by a soldier in General Yoshiie’s barracks. When attacked by the enemy, he hid boiled soybeans for horses into straw bags and didn’t open them for several days. When discovered, the dish was fermented and had a strange smell. Tasting delicious, the soldier presented the dish to General Yoshiie. The taste of fermented soybeans instantly appealed to him, so the dish gradually became popular to this day.
According to another legend, natto appeared during the Edo period (1603-1868) and the processing changed a lot during the Taisho period (1912-1926). At that time, the researchers found a way to use bacteria to make natto without straw.
This dish is preferred by most Japanese people, especially the Kanto and Tohoku regions. According to scientists, there are many nutritional ingredients in this fermented soybeans. They are amino acids, Nattokinase, vitamin K2 enzymes, substances that help increase people’s longevity.
To make this dish, after soaking small soybeans within a day, Japanese people boiled and then fermented. Traditionally, beans are brewed in straw bags. Currently, the Japanese use kosokin yeast to brew soybeans for about 24 hours at a temperature of 40°C.
After being fermented, Natto beans are ready to be present on Japanese family trays. This dish is usually served with rice or can be cooked into a soup, making sushi rolls and soba noodles broth. Inconvenience stores, you can also find dried natto as a Japanese snack.
In addition to Natto, visitors will discover a lot of beautiful places and many unique features of Japanese.