What You Need to Know
Bacillus subtilis var. natto secretes proteases (nattokinase) breaking down soy glycoproteins into poly-γ-glutamic acid chains and free amino acids, particularly glutamic acid.
Creates distinctive slimy texture and deep savory flavor used as condiment or breakfast food.
Key Parameters
Temperature
40°C
38°C - 45°C
Time
24 hours
18 hours - 36 hours
Equipment
Rice cooker (for steaming)Sterile straw bundles (traditional)Incubation chamber
Steps
- 1.
Natto gohan (Japan): Primary flavor/texture component
- 2.
Natto maki (Tokyo): Fermentation creates binding properties
The Science
Primary Reaction
Proteolytic cleavage of 11S glycinin