Nattō is an unusual Japanese dish consisting of fermented soybeans. The process of fermenting is time-consuming, but rather simple since it employs merely soaked soybeans and the bacterium Bacillus subtilis, known in Japan as nattō-kin. The final products result in a unique texture of firm beans combined with glutinous strings which hold the beans together.
If vigorously mixed, the dish becomes more viscous, creating a unique eating experience. Since it is produced by fermentation, nattō has a pungent, distinctive smell, often compared to that of a strong, aromatic cheese. Depending on the variety, it might even have a light smoky flavor.
Grown in India since ancient times, and still cultivated throughout Southeast Asia, Africa, Australia, and South America, mung bean is a legume with many forms: whole, split with skins, split and hulled, and sprouted, but it also comes in the form of flour.
It is a versatile and highly nutritious legume that is popular in numerous Asian dishes. According to traditional Chinese medicine and Ayurveda, mung beans are considered a cooling (yin) food, with cleansing and nourishing effects on the human body.
MAIN INGREDIENTS
Furu or fermented bean curd is a traditional condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried.
The semi-dry tofu blocks are then inoculated with a fermenting agent, which is often a type of mold, like Actinomucor elegans. The tofu is then left to ferment for days to months, depending on the desired flavor and texture. After fermentation, the tofu blocks are submerged in a mixture of salt, rice wine, and sometimes other seasonings and preservatives.
This mixture not only adds flavor but also helps preserve the tofu.
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