There are two common ways to eat natto that are delicious, which are mixed natto and natto onigiri.

1, mix natto

Put the natto into a small bowl, add a small spoon of soy sauce, a small amount of mustard, and then add a small amount of chopped green onion, and then vigorously stir, keep stirring until basically no separation of the natto, so that all the natto are mixed together, look sticky, and can be used to chopsticks pulled out a long wire! When the mixing is complete, put the mixed natto on top of the rice and eat it with your daily dishes or the miso soup that Japanese people often drink, it's a very tasty meal.

2, natto onigiri

Do natto onigiri first note to use just steamed rice, stir more while hot to increase the viscosity of the rice, until a little less hot when the appropriate amount of time to take out the size of the hand, pinch out a cake, natto in the center of the package, pinch the shape of a triangle or any shape, you can use the seaweed sheet wrapped in eating, or put in the oven a little Bake it a little bit and then you can eat it.

The natto in natto onigiri doesn't need to be stirred, otherwise it will become very sticky, and it will be difficult to wrap it in rice, and you will find that all the natto will be separated and pulled out of the threads.

Natto production method

Traditional system will be steamed soybeans wrapped in straw, straw soaked in 100 degrees of boiling water in order to sterilize and maintain 40 degrees Celsius for a day, straw common bacillus subtilis (natto bacteria) due to the production of spores and high heat resistance, the sterilization process will not be damaged, high-temperature culturing The fast speed can also inhibit other strains of bacteria, and make soybean fermentation produces sticky filamentous material, this sticky appearance mainly from the ingredients in the glutamic acid, is considered to be the source of natto delicious.

In the late twentieth century, high-quality straw was not easy to obtain, and many have switched to Polystyrene or paper containers to sell, so the modern production method is to use steamed soybeans plus artificial cultivation of the natto bacterium mix, directly in the container to make the fermentation, soybeans other than certain foods can also be made into natto.