Hokkaido
Hokkaido Natto Fermented Soybeans
What it is
Hokkaido Natto is a traditional Japanese food made from fermented soybeans. The fermentation process, typically using Bacillus subtilis var. natto, gives the beans a distinct sticky texture and a strong, pungent aroma. These soybeans are a staple in Japanese cuisine, often enjoyed for breakfast or as a side dish. The fermentation process breaks down some of the complex proteins, making them easier to digest for some people. The beans are small and dark brown, with a characteristic stringy coating when stirred.
How people cook with it
Natto is commonly eaten as is, mixed with its included seasonings, or incorporated into various Japanese dishes.
- Mixed with rice
- Topped on toast
- Added to omelets
- Blended into smoothies
To prepare natto, open the package and remove the small packets of sauce and mustard, if included. Stir the soybeans vigorously with chopsticks until a sticky, frothy foam develops. This aeration is key to releasing the characteristic aroma and flavor. Once foamy, mix in the provided sauce and mustard to taste. Serve immediately over a bowl of hot steamed rice, or use as a topping for other dishes. Some people also enjoy it on toast or mixed into scrambled eggs.
How it differs from similar foods
Unlike other fermented soy products like miso or tempeh, natto has a unique sticky, stringy texture and a more pronounced, pungent aroma. The fermentation method and the specific bacteria used result in these distinct sensory characteristics that set it apart.
Who it is for
Home cooks looking to explore authentic Japanese flavors and ingredients will find this product appealing.
How to keep the rest
Refrigerate unopened packages of natto until ready to use. Once opened, consume the entire package promptly. If you have leftovers, store them in an airtight container in the refrigerator for no more than one day, though it is best enjoyed fresh.