If you want to learn how to make Natto without using rice straw or mint, just with soybeans, this is the site you are looking for.
Fermented Soybeans called Natto have so many benefits including weight loss, beautifying your skin, purifying your blood, strengthening your bones, helping your digestion, and strengthening your muscles. Natto is a great substitute for meat, so it is a must food to have, especially if you are vegetarian or vegan.
Nevertheless, it is difficult to obtain Natto if you don’t live in Japan and even if you live in Japan, I don’t recommend that you buy Natto from the stores.
You want to make your own Natto.
How to make Natto?
The traditional way is using rice straw to extract Natto germs. I showed you how to do it in this post How to Make Natto: The Natural Way
However, for some of you, it may not be easy to get hold of rice straw.
So I introduced another way, that is to use mint. Mint can be obtained in most places. I put that information here How to Make Natto from Mint
The reason why you can make Natto from mint is that Natto germs are found in most wild plants. So you can use any other plants, too.
When I shared my experience of making Natto using mint in my Japanese blog, someone said that soybeans should contain Natto germs as well, if they are found in most wild plants, provided that soybeans are grown organically.
So, I decided to give it a try. If you want to know what happened, stick around.
My name is Sachiaki Takamiya and I am the author of IKIGAI DIET: The Secret of Japanese Diet to Health and Longevity. I wrote this book based on the diet and the lifestyle of young naturally conscious Japanese people because I think they are the healthiest people in the country with the longest life expectancy: They are the latest successors of Japanese natural medicine and philosophies, where many of the health related practices such as the macrobiotic diet, Shiatsu, and Aikodo are all based on.
I also live in Satoyama near Like Biwa where fermentation is practiced regularly.
I went through the same steps I introduced in How to Make Natto: The Natural Way, except the part where I mixed rice straw sticks into the beans. I didn’t put anything.
And the result is,
the beans turned Natto just like the times when I used rice straw or mint.
Mind you, I have been using this same container to make Natto, so there was high possibility that Natto germs already existed in the container itself.
So, I asked a friend who had never made Natto to do it.
Then what happened?
Well, that is something I will share in the next post.
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