Generally speaking, the taste of natto is not like the taste of our pickled soy beans and salted soybeans. Some people say it is smelly, and some people say it smells like stewed meat. Let’s take a closer look below! Is natto sweet or salty?

It itself is neither sweet nor salty. To be honest, it smells stinky

You know stinky tofu, it is better than stinky tofu, but the same The best fermented food is fermented soybeans.

When eating, stir it up first, add the accompanying soy sauce-like つゆ and wasabi, mix well and eat. You can also add chopped green onions according to personal preference. What does natto taste like?

It stands to reason that natto is fermented soybeans, and it should taste very similar to the soybeans and salted soybeans we usually eat. However, people who have tasted homemade natto are confused. The taste of natto is truly indescribable. It feels weird and hard to describe. Some people say it has an indescribable "stinky" smell, while others say it smells like stewed meat. Some people like this smell and are obsessed with it. Some people feel like vomiting when they smell this smell and stay away from it.

Why does natto taste so weird? It turns out that the taste of natto comes from the taste produced by the decomposition of soy protein by natto bacteria. The quality and degree of fermentation of homemade natto are directly related to the taste of natto. In addition to the taste of natto, which is not easily accepted by people, it also There is one thing that is also very worrying, and that is the sticky stringiness produced by natto. Some people like it, and some people hate it. In fact, the sticky stringiness of natto has very good health effects on people. If the homemade natto is not sticky, If it is mushy and stringy, even if people eat it, it will not have good thrombolytic and blood lipid-lowering health care effects. Therefore, for people who want to eat natto for its health benefits, it is best to eat natto with sticky strings. How to make homemade natto

Ingredients: 150 grams of dried soybeans, 5 grams of sugar, 2.5 grams of MSG, and natto bacteria.

Steps:

1. Wash 50 grams of dried soybeans, soak them in cold water for 24 hours, change the water 3-4 times in the middle, put them in the refrigerator to soak in hot weather, pure Water is best; filter the water from the soaked soybeans and put them into a clean and oil-free container; add 5 grams of sugar and 2.5 grams of MSG and stir evenly;

2. Steam in a pressure cooker until the beans are cooked It's just soft; equipment for inoculating Natto bacteria, purified water, Natto bacteria capsules, and a graduated dropper; use a toothpick to pick out the matchhead-sized Natto bacteria; use a dropper to suck out 2 ml of purified water, and the natto Mix the bacteria evenly;

3. Drop the mixed natto bacteria solution into the steamed soybeans that have been cooled to about 45 degrees, and mix evenly. Pay attention to this step, be sure to use clean chopsticks, and do not pick up the fallen soybeans and put them back to avoid mixing in miscellaneous bacteria and causing the natto to fail;

4. Place in the homemade container of the yogurt machine; Pour the mixed natto bacteria soybeans into a homemade container; put the container with the natto bacteria inoculated soybeans into the yogurt machine. Pour a little water into the yogurt machine, being careful not to enter the container; wrap it with a layer of plastic wrap and use Poke about 50 small holes with toothpicks for easy ventilation;

5. Ferment for 16-20 hours, until a white film appears as shown in the fermentation; after the first fermentation, pour in clean natto container; wrap it in plastic wrap, seal it, and place it in the refrigerator for the second fermentation for 12 hours; after the second fermentation, most of the white film on the natto becomes transparent and it is ready for consumption.