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Crispy Natto

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Natto, made from fermented soybeans, is one of Japan's most unique traditional health foods. We now sell it in our chiller! Its physical texture is sticky and a natural result of the fermentation process. Quite different from its strong smell, natto has a nutty, savoury taste.

Highly nutritious and rich in protein, people often eat natto plain with cooked rice. For centuries, cooks have made natto using a special fermentation process which requires adding beneficial bacteria, Bacillus natto, to soybeans. Fermentation enhances the nutrition of soybeans and develops a unique flavor and texture.


Fried

1 pack natto
1 tbsp cornflour
Spices to taste, e.g. curry powder, chilli or paprika (optional)
Oil

Rinse natto and coat with corn flour and spices. Heat oil and deep fry natto. Add salt and enjoy!

Baked

1 pack natto
1 tbsp soy source

Wash the natto and dry thoroughly. Bake on tray 180C for 5-10min until natto skin is dry. Brush with soy and bake a bit until crispy, taking care not to burn! Enjoy.


 

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