Fermented soybeans are used in various culinary applications, perhaps most famously as natto in Japan, which is typically eaten mixed with sauce rather than plain.
Fermented soybeans are a staple in many cuisines, prized for their unique flavors, textures, and nutritional benefits. While they appear in many forms globally, a well-known example is natto.
Using Natto (Japanese Fermented Soybeans)
Natto consists of whole soybeans that have been fermented with Bacillus subtilis var. natto. It is characterized by a strong smell and a sticky, stringy texture.
Preparation Steps for Natto
Before eating, natto is often prepared to make it more palatable. As shown in the reference, one common step involves mixing or stirring the natto vigorously. This process helps to break down some of the stickiness, making it "very clean" so that it "doesn't stick anywhere" when ready to eat.
- Open the package of natto.
- Add any included sauce or seasoning packets (this is often done after mixing).
- Stir the natto together, often dozens or even hundreds of times, until it reaches a desired consistency and becomes stringy and frothy.
Serving Natto: The Importance of Sauce
According to the reference, in Japan, natto is almost always served with some kind of sauce. It is stated that 90% or 99% of the time, it is eaten with some kind of sauce, and never eaten as it is plain. This indicates that the sauce is an essential part of the natto eating experience, providing flavor and balancing its unique characteristics.
Common additions and sauces often mixed with natto include:
- Soy sauce (often a special natto-specific version)
- Karashi (Japanese mustard)
- Chopped green onions
- Raw egg yolk
These additions are mixed into the prepared (stirred) natto just before consumption.
Summary of Natto Usage
Based on the reference and common practice, using natto involves a specific preparation and serving method:
| Fermented Soybean Product | Key Preparation | Typical Consumption Method |
|---|---|---|
| Natto | Stirring/Mixing vigorously | Eaten mixed with sauce/seasoning |
While the reference focuses on natto, fermented soybeans are also the basis for other products like miso paste, tempeh, and fermented bean pastes used in various global dishes. However, the usage detailed in the provided reference specifically highlights the preparation and consumption of natto with sauce.
