? In fact, early natto originated in China. It was probably introduced to Japan by Japanese Zen monks in the Nara and Heian eras. The Nara period began in 710 A.D. It was influenced by the culture of China's Sheng Tang Dynasty and received the culture of India and Iran through the Tang Dynasty, resulting in Japan's first overall cultural prosperity. Since natto is made in the nasho of a Buddhist temple and then stored in an urn or bucket, the Japanese call it "sugar natto" or "salted natto". Sugar natto is also called lassi natto, and that's the natto I'm going to make today. It's delicious. I'll share the recipe with you, it's pretty easy.
Homemade Natto
Materials: 170 grams of dried soybeans, water, 50 grams of sugar, 4 grams of natto mushrooms
Making process:
1. 170 grams of dried soybeans cleaned, into an oil-free bowl to fully soak 8-12 hours; soak the soybeans and pour off the excess water;
2. 50 grams of sugar evenly spread on the surface, do not turn; put in a bowl of oil. The surface, do not turn; into the pressure cooker, steamed for 40 minutes;
3. steamed soybeans with a twist of the hand can be broken, cooled evenly poured in the natto basket, drained; 4 grams of natto bacteria powder evenly sprinkled on the surface of the soybeans, do not need to turn;
4. natto basket placed on the natto machine, cover the lid; power on, select "natto "
5. After one hour, the inside of the lid is covered with water vapor;
6. After 16 hours, pour the beans into a plastic container without oil or water;
7. Cover the lid and refrigerate for 2 hours before serving.
Tips:
1. The container for making natto should be free of oil. Do not eat the natto first, put it into an airtight container and refrigerate it for 2 hours before serving. This is the post-cooking method.
2.
Natto is good, but the method and time of consumption should be well mastered in order to maximize its effect. Consumption of natto 1 hour to 12 hours between nattokinase to play the strongest function of dissolving blood clots, so natto in the dinner to eat the best results; nattokinase is not heat-resistant, heated to 70 ℃ efficacy disappeared, so cool to eat the best results; because the nattokinase into the body, the activity of the body to maintain 12 hours, so we must insist on eating every day; nattokinase shelf-life of one week, in the refrigerator during the process of low-temperature preservation, is still in the The shelf life of natto is one week, and during the low temperature storage in the refrigerator, it is still undergoing a slow low temperature ripening and fermentation. After the shelf life can also be eaten, just natto bacteria in order to survive the continuous decomposition of protein, its odor will gradually increase.
3. Don't eat it if you have poor kidney function or gout.