How to Natto Fermentation

What You Need to Know

Natto fermentation is a biological process that involves the action of Bacillus subtilis var. natto bacteria on soybeans, resulting in the production of nattokinase and nattobiopeptide. The fermentation process breaks down the soybeans' proteins and carbohydrates, producing a sticky, slimy texture and a strong, pungent smell.

Steps

1. 1.

   Natto gohan (Japan): Primary flavor component served over rice

2. 2.

   Natto maki (Japan): Fermentation creates binding texture for sushi rolls

3. 3.

   Natto jjigae (Korea): Adds umami depth to stews

The Science

Primary Reaction

Proteolysis and carbohydrate degradation

Common Mistakes