Natto is Japanese.

Natto was invented in Japan, but natto originated from Chinese tempeh. Tempeh has been available in China since the Qin and Han Dynasties. Later, it was introduced to Japan by Zen monks in Nara during the Heian period. After natto was introduced to Japan , became an important source of food for the monks at that time, and later gradually spread among the upper class. The royal family, monks, and nobles all liked this kind of food.

They put tempeh into urns or barrels for storage. They first called it donat natto or salted natto. Later, temple monks fermented it according to local Japanese eating habits and flavors and made temple natto. .

It then developed in temples and later became one of the daily meals throughout Japan. Japanese natto is a soy product made from soybeans fermented by natto bacteria. It is sticky and smells bad. , slightly sweet in taste, is Japan’s national treasure food.

In modern times, Japanese scholars and scientists discovered natto bacteria and a special enzyme in natto sticky silk, and completed the development of natto health products, which became popular in Japan and even in Europe and the United States.

How to make Natto:

The traditional method is to wrap the steamed soybeans in straw, soak them in 100-degree boiling water for sterilization, and keep them at 40 degrees Celsius. If left for a day at a certain temperature, Bacillus subtilis, which is common on rice straw, has high heat resistance because it can produce spores. The sterilization process will not be damaged. The high temperature culture speed can also inhibit other bacterial species and make the soybeans produce sticky filaments after fermentation.

This sticky appearance mainly comes from the glutamic acid in the ingredient, which is considered to be the source of the delicious taste of natto. In the late 20th century, high-quality rice straw was not easy to obtain, and most of them used Styrofoam or paper containers instead. Sold in costumes.

Therefore, the modern way of making it is to mix steamed soybeans with artificially cultured Natto bacteria and put them directly in a container to ferment. Certain foods other than soybeans can also be made. Natto.