Another round of Natto
On the weekend I was able to get Natto at Market of Choice in Bend - I'm excited to try this commercial Natto from Portland! I also got organic dried soybeans in the bulk section.
I find the taste quite mild, and reserved some to use for starter. I'm trying a new fermenting method - it's in a baking dish on my seed starting mat for 24 hours - then it will ferment another day in the fridge.
I streamed the beans, mixed in a spoonful of natto, then spread them out in the baking dish. I laid an opened compostable sandwich bag on the surface of the beans, having poked holes with a toothpick. The whole dish was placed in a larger bag, and set on a potholder in the tray over the seed warming mat. I'm hopeful they will develop the nattokinase 'halos'! Here's a quick tutorial
I'm excited to add more of this heart, gut and bone healthy food to my repertoire! Recent studies show the enzyme nattokinase a good alternative for cholesterol lowering and blood thinning drugs - without the negative side effects!
Natto is traditionally stirred for several minutes (100 -200 times), a serving is about 1/4 cup. Save some for starter - this can be frozen. Like other beans, the flavor depends on how they're served.
Here are some serving options:
- Mix a bit of prepared mustard into Miso, Braggs or tamari, stir into ~ 1/4 C natto and serve over rice, top with avocado or an egg over easy and chopped chives (traditional)
- Add several spoonfuls of Natto to Warm Miso soup, or to a cold Gazpacho or cucumber soup. Top with fresh herbs and chives. (This can make the texture more palatable at first!)
- Serve Natto over several favorite sushi or nori rolls - with Wasabi, tamari and ginger (it's great with left over avocado rolls!)
- Spread some Natto on avocado toast, or over toasted cheese! (warm brie!)
- Add 1/4 cup Natto to any cooked beans, or any style rice or other grains.
- Tuck into Nori strips with a bit of rice for quick shisho!
This video offers options for eating Natto! Here's a nice one on making Natto. And Donna shares more info on nattokinase, the research and tips in this video
Have you tried Natto?
Here's another video with tips on eating Natto, I love the suggestion of wrapping with rice in nori for simple nori rolls - i tadaki mas!
ReplyDeletehttps://youtu.be/tUXVQ_jU6es?si=lqfvYESEZB_YlzDv
I have never tried it. And I am not likely to unless it promises to disappear a health challenge or two. I'm more of a comfort food girl, myself!
ReplyDeleteHee hee- i get that! And comfort food - mmmm
DeleteI hadn't tried it till this summer - the health benefits are promising- clears plaque from the arteries, (better than pharmaceuticals!) enhances energy, great for gut health supports bone health ....
I was excited to find some fairly local to try!
Like any beans, you can add a bit to something you like, and spice to suit your taste. It's better not to heat too much, I've been adding ~ 1/4 C to cold cucumber soup and it just blends in
I think I would love to try this with chickpeas as a soybean swap! I haven’t fermented anything yet, but I’ve definitely eaten it. I love liquid aminos, coconut aminos, avocado, and ginger. And I HEART wasabi—especially when my sinuses are bothering me! If I’m having sushi, I go all out with the wasabi—feel the burn! Lol.
ReplyDeleteAwesome!
DeleteI like all those condiments as well - and it's fun to play with different combos.
I used other beans the first few times - and was glad to find prepared natto and use some as a starter. You can also order starter online, if you don't have access to Asian markets.