Natto is fermented soybeans and is a staple of breakfast for many Japanese. Although it's super healthy and considered a super food, it takes some getting used to. Today we've invited our friends from around the world to try Natto for the first time.
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BLOG — NYrture New York Natto
NYrture New York Natto is created by inoculating hot, pressure-steamed, GMO-free, whole soybeans with spores of Bacillus subtilis (var. natto).Triggered by the heat and rich source of nutrients the beans provide, these spores "wake up" or germinate and begin re-entering a growing phase of their life cycle.
What's New and Beneficial About Soybeans. We recognize that soybean consumption is a matter of much current debate. There has been much written about it on the Internet, with claims that eating soybeans can endanger your health.
Japanese Natto Recipe | phickle
This is one my my favorite foods. It took me 6-8 years of trying natto 1-2 times a year to develop a taste for it. Now I really do love it. The gooey,sticky, stringiness of it has never bothered me (I’m a good little Southern girl who loves her stewed okra), but the taste and smell is what took time for me to appreciate.
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Hi Jennie – yes, whey is used regularly in some lacto fermented foods. Historically, I haven’t cared for using whey with root veggies; I do use it when making salsa, though.
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Which appear more protective, fermented soy foods, such as miso and tempeh, or unfermented soy, like tofu and soy milk?