What does natto taste like

In the realm of culinary exploration, few foods can match the unique and acquired taste of natto. Originating from Japan, natto is a traditional fermented soybean dish that has intrigued and delighted palates for generations. But what exactly is natto, and how does it captivate the senses?

Natto is without a doubt one of the most controversial Japanese foods out there. In fact, it seems nearly impossible to be neutral or even partial to the taste or texture of natto. But, why does natto have such a controversial reputation? What are the benefits of eating natto? Why does this beloved Japanese superfood have such a bad rep overseas? What even is natto to begin with?

What does natto taste like

Natto is a traditional treat from Japan, consisting of briefly fermented soybeans coated in a stringy, sticky goo. Like soy sauce and miso, it develops complex savory flavor through the action of beneficial microbes. But more than that, the characteristic that has made it famous on social media is the long, slippery strings of goo that develop in natto during fermentation. The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team. A species of bacteria called Bacillus subtilis, also known as nattokin, is responsible for turning steamed soybeans into natto. They also produce long, gooey chains of polysaccharides like those in okra and polypeptides. In the eyes of natto appreciators, this goo is the point. Stirring natto before eating it helps the mucilage strands stretch and link up: The more you mix, the more strings of goo you get. That simplicity allows the flavor—and texture—to shine. Once you get to know natto, it becomes extremely craveable. The Western culinary aesthetic has an endless appetite for long strings of stretchy cheese, so why not natto? Anyone for natto nachos? Natto can be bought refrigerated or frozen at Japanese food markets and is also easily found online. Store-bought natto typically comes frozen in little polystyrene boxes containing individual servings, often with a plastic packet of optional sauce. Advanced fermenters may want to use a home-built fermentation chamber for this and all sorts of other projects.

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This delicacy inspires intense love, as well as hate. We suggest trying it for yourself. Prior to becoming a writer, Joey was a publicist at TLC. He was most recently editor-at-large of CBS Interactive's Chowhound where he managed the site's food and travel editorial content. Education: Joey has a bachelor of arts in communication studies from Northwestern University.

Whether you love or hate it, fermented soybeans, AKA natto is one of the healthiest foods in Japanese cuisine. Learn more about this Japanese superfood. It is usually served over rice mixed with green onions, soy sauce, and karashi mustard. Natto is boiled soybeans inoculated with Bacillus subtilis. Thus, it is an acquired taste even for the Japanese. Nowadays, you will see packs of natto sold in styrofoam packages. Initially, it was made by fermenting the soybeans in rice straw or paper-thin sheets of pine bark, which naturally contained the bacteria. The Japanese eat natto as is, over rice, mixing it with pasta for Wafu pasta, adding it to miso soup , wrapping it with rice and seaweed for natto maki, or even over toast!

What does natto taste like

Natto is without a doubt one of the most controversial Japanese foods out there. In fact, it seems nearly impossible to be neutral or even partial to the taste or texture of natto. But, why does natto have such a controversial reputation? What are the benefits of eating natto? Why does this beloved Japanese superfood have such a bad rep overseas? What even is natto to begin with?

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It begins with steamed soybeans, which are then inoculated with a special strain of bacteria called Bacillus subtilis natto. Natto is made by inoculating cooked soybeans with a special starter culture Bacillus subtilis var. Like cilantro or anchovies, natto's taste can be quite polarizing, especially by those who are used to eating a morning bagel or a bowl of Raisin Bran. Elevate your sushi game by rolling natto into your favorite sushi rolls. The soybeans go through phases of being sorted, washed, soaked, and are finally steamed in giant pressure cookers. This process starts with the beans being sprayed with various natto cultures such as Bacillus subtilis while they are still hot. Paper cups, thin sheets of wood, and straw wrapper are commonly used as natto fermentation vessels. As you savor the complexities of natto, whether in traditional preparations or inventive culinary creations, remember that the essence of natto is a reminder of the diverse and vibrant world of flavors that culinary exploration can offer. Natto's cultural significance cannot be overlooked. Natto's essence is a testament to the wonders of fermentation and the cultural significance of traditional foods. In order to make natto, good quality soybeans are needed. While natto is traditionally enjoyed on its own or with rice, its unique flavor and nutritional benefits make it a versatile ingredient.

Hey there, fellow foodies and adventurous eaters! You might have heard about it, seen it in photos, or even plucked up the courage to try it yourself.

If all of these steps have been followed completely, then the natto is then safe to be consumed and is packaged to be sent to grocery stores. Add To Cart. Natto has tons of amazing health benefits, which is largely why it is such a beloved superfood in Japan. Thank you for your comment! A dose of this supplement has just as much nutrition as a package of sticky natto. The soybeans themselves offer a textural contrast, with a soft interior and a slightly crunchy exterior. Thanks for your feedback! Its pungent aroma, gooey texture, and intricate flavor profile present a challenge to the palate, inviting a culinary exploration that extends beyond mere taste. How do you increase the K2 and Nattokinase? Some describe it as nutty, while others detect hints of fermented soy sauce. Complex Flavor Profile Natto's flavor profile is intricate and layered. Was this page helpful? The process of making natto is a delicate fusion of time and transformation. In the eyes of natto appreciators, this goo is the point. Natto's cultural significance cannot be overlooked.