A “Natto” is the
Japanese fermented food which let a soybean ferment by Bacillus natto.
Traditional natto
is made by wrapping the steamed soybeans in a straw of the rice, it keeps warm
to around 40 degrees for one day, and then, Bacillus natto attaching to rice
straw shifts to a soybean and is multiplied.
The usual natto is
put into the pack of the Styrofoam now.
The natto is the
health food that vitamin K for making a blood clotting factor and Protein of
soybeans are included, and the dietary fiber is included in the richness such
as 4.9-7.6 grams in 100 grams.
The natto is not
only eaten on rice together, but also is used for miso soup, spaghetti and
bread.
It is good taste of
natto bread with melted cheese.
Do you try to eat
the natto?
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