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Fermented soybeans have a brown color, a hearty flavor, and a fragrant aroma, making them a dish perfect alongside rice, in soups, as fillings for sushi rolls, and even in Italian pasta.
Fermented soybeans – Natto – represent a traditional Japanese delicacy rich in nutrients and widely popular in Japanese eateries. Alongside miso paste, fermented soybeans stand as one of the most beloved natural and wholesome protein sources among the Japanese. Enjoy them with hot rice, as sushi fillings, or even dried for a quick, tasty snack.
Ingredients and equipment for making fermented soybeans:
- Soybeans: 0.5 kg (choose small grain variety)
- Packaged fermented soybean paste: 1 tablespoon, approximately 15g (available at supermarkets)
- Aluminum foil
- Styrofoam box
- Durable ceramic or thick glass pot How to make fermented soybean paste:
Step 1:
- Leave the soybeans whole, wash thoroughly, remove any impurities, and cracks.
- Place the soybeans in a pressure cooker, cover with water, cook for 45 minutes, then drain and let cool.
- Mix the packaged fermented soybean paste into the simmering soybean water to create a creamy mixture.
- Add the cooked soybeans into the mixture, stirring thoroughly.
Step 2:
- Prepare a durable ceramic or thick glass pot, pour the soybean mixture into the pot, spread evenly. Ensure the soybeans are not stacked too thickly to allow oxygen to penetrate for fermentation.
- Wrap the pot tightly with aluminum foil, poke a few small holes for ventilation. Using aluminum foil will prevent the top layer of soybeans from drying out.
- Find a clean styrofoam box, place the pot of soybeans inside, use hot water bags or hairdryer lights to maintain a temperature of around 40°C inside the box, ferment the soybeans for 15 – 20 hours.
Step 3:
- After fermentation, remove the soybeans from the styrofoam box, noticing the beans have turned brown, have a sticky texture that can be pulled into long strands, and emit a strong, somewhat unpleasant odor indicating fermentation is complete.
Let the soybeans cool naturally for about an hour, allowing the earlier scent to dissipate completely before sealing tightly or placing in a lidded container. Store in the refrigerator for approximately 1 day. At this point, the fermentation process is complete, and the soybeans have reached their peak aroma and flavor. Keep the soybeans in the refrigerator compartment for optimal preservation.
Fermented soybeans, though still relatively unfamiliar to many Vietnamese, offer a simple preparation method and a significant nutritional value, particularly aiding effective height growth. This fermented soybean dish presents an intriguing option for spicing up your family's menu.
If you're still hesitant about fermented soybeans, why not head straight to Shinbashi restaurant to savor this dish? Rest assured, you won't be disappointed. Additionally, the restaurant offers a variety of enticing options, from rich and visually appealing sushi to top-tier sashimi. Fresh, high-quality ingredients combined with the minimal seasoning characteristic of Japanese cuisine ensure that Shinbashi's dishes always carry a delicate, refreshing, and mouthwatering flavor.
Visiting Shinbashi and merely ordering sushi and sashimi would be a missed opportunity. The restaurant's menu also features numerous delicious dishes that will leave you wishing your stomach were larger to enjoy them all.
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>>>Check out detailed information about Shinbashi restaurant here.
Compiled by Thanh Mai - PasGo.vn
