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Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme under the Japan Nattokinase Administration and Ministry of Health, Labour and Welfare.
Soybean is boiled, transferred to a bamboo basket and covered with leaves - preferably banana leaves. The basket is placed in a warm, humid place such as over a furnace. After several days, the fermented soybean is mashed, made into thick flat cakes and wrapped in leaves which are then smoked over a fire for up to a week before cooking.
Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.
The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm (1–3 in) long and usually contains two to four (rarely more) seeds 5–11 mm in diameter. Soybean seeds come in a wide variety of sizes and hull colors such as black, brown, yellow, and green. [9] Variegated and bicolored seed coats are also common.
Generally, steamed soybeans are more deeply colored than boiled soybeans. Shiromiso (白味噌) or white miso is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans. If more soybeans were added, the miso would be red or brown.
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