Culinary traditions of the peoples of the world. Japan. The Volgograd forum. Volgograd news, politics, ads
Whether you want to try a stringy, viscous mass from fermented soy beans? Most likely, no! But natto, steamed and then passed the process of fermentation of soybeans, is a popular Japanese food. According to some estimates, each year more than 110 thousand tons of soy beans is used to produce 220 thousand tons of natto.
JAPANESE legend says that about a thousand years ago a warrior named Minamoto Yoshie found boiled soybeans. They were left on the rice straw and ferment. He tried them, and so natto was discovered. It is believed that by the end of the Edo period (1603-1867) in some areas of the country, natto has become an integral part of Japanese cuisine.
How to prepare natto? In the past, bundles of rice straw filled steamed soy beans and then kept them in a warm, humid place. In such conditions the bacterium (Bacillus natto), living in rice straw caused the fermentation. During fermentation proteins and glucide contained in soy beans were decomposed, forming a kind of thread that can stretch up to six meters.
Nowadays natto is produced Continue reading