Fresh natto

125 g

Description Fresh Natto

Natto is a traditional Japanese food made from fermented soybeans. It has a distinctive and strong flavor as well as a unique sticky, slimy texture. The fermentation process involves the use of Bacillus subtilis var. Natto, a bacterium that produces the characteristic threads and aroma of Natto.

Natto is very popular in Japan due to its nutritional benefits. It is a good source of protein, vitamins, and minerals, and contains probiotics due to the fermentation process.

To make natto, soybeans are soaked, steamed, and then inoculated with bacteria. The mixture is fermented for a specific period, typically about 24 to 48 hours, during which the soybeans undergo a transformation. The result is a dish with a pungent smell, a nutty and savory taste, and a very distinctive texture.

This natto is carefully and directly fermented in the jar for more than 24 hours in a small manufactory in Berlin. It is gluten-free, vegan, with live cultures still present.

use

Natto is an important means for the Japanese to maintain health. Therefore, it is used in a variety of dishes. Here are 3 typical Japanese recipes.

Natto Rice Bowl (Natto Don):

Ingredients:

• Cooked rice
• Natto
• soy sauce
• Mustard
• Hacked spring onion
• Optional as topping: raw egg, sliced avocado, pickled ginger

Preparation:

1. Mix natto with soy sauce and mustard.
2. Pour the natto mixture over a bowl of hot cooked rice.
3. Add chopped spring onions and optional toppings of your choice.

Natto Maki (Natto Sushi Roll):

Ingredients:

• Nori (seaweed sheets)
• Sushi Journey
• Natto
• soy sauce
• Sliced cucumber or avocado
• Pickled ginger

Preparation:

1. Spread prepared sushi rice on a nori sheet.
2. Add a row of natto, cucumber slices, or avocado in the middle of the rice.
3. Roll the nori tightly, cut into bite-sized pieces, and serve with soy sauce and pickled ginger.

Natto Okonomiyaki:

Ingredients:

• Okonomiyaki batter (flour, grated yam, water)
• Shredded cabbage
• Natto
• Tenkasu (Tempura scraps)
• Okonomiyaki Sauce
• Japanese Mayonnaise
• Bonito flakes and seaweed flakes for garnishing

Preparation:

1. Mix the Okonomiyaki batter with grated cabbage, natto, and tenkasu.
2. Fry on a grill plate or pan until both sides are golden brown.
3. Drizzle with okonomiyaki sauce and Japanese mayonnaise, then sprinkle bonito flakes and seaweed flakes on top.

We recommend consuming the Natto within 2 weeks after opening.

Fermented soybeans
Delivery time: 3-5 business days
Origin: Germany
Ingredients: soybeans, water, B. subtilis
Allergens: SOY

Responsible entrepreneur: Markus Shimizu, Stephanstr 24, 10559 Berlin

• Gekochter Reis
• Natto
• Sojasauce
• Senf
• Gehackte Frühlingszwiebel
• Optional als Belag: rohes Ei, geschnittene Avocado, eingelegter Ingwer

Zubereitung:

1. Natto mit Sojasauce und Senf vermischen.
2. Die Natto-Mischung über eine Schüssel mit heißem gekochtem Reis geben.
3. Gehackte Frühlingszwiebeln und optionale Toppings Ihrer Wahl hinzufügen.