【納豆の作り方】初めて作る納豆//おうちで手軽に納豆を作る方法/おばあちゃんが試した納豆作り/宮城野納豆菌とは？/昔ながらの味と香りを楽しめる納豆！！

Miyagino Natto Bacteria Manufacturing Co., Ltd. Purchase link for Miyagino Natto Bacteria: https://amzn.to/41lvKUc Coupon code for use on Amazon order page: LNF7RASP #HachiHachiCooking #GrandmaHachiHachi #Natto #NattoMaking #NattoBacteria #HomemadeNatto #MiyaginoNattoBacteria #Cultivation #FermentationAging #Beginner I've always wanted to make and eat natto, so I was delighted to hear about natto bacteria. This was my first time making natto, and I was a bit concerned that fermented foods require careful attention to prevent bacteria. Even so, I was able to make it by following the included "How to Make Natto" manual. When I finished making it, I thought, "Wow! It's surprisingly easy, even for a beginner!" And what's more, the natto I made was delicious!! I'm so happy! (^_-)-☆ ◎ Homemade Natto Starter "Miyagino Natto Bacteria" How to Make Natto - (For 1kg of natto using 500g of dried soybeans) ○ Equipment ・Soaking container (large enough to fully submerge the soybeans) ・Serving container (shallow, such as a Tupperware) ・Colander ・Heating device, thermometer ・Pot, pressure cooker ・Towels, dishcloths ・Container for making the culture solution ・Refrigerator ・Bowl for mixing the culture solution and the boiled beans, etc. ※ It is important to keep everything clean throughout the process to prevent the introduction of germs. It is recommended to disinfect tools with boiling water or alcohol. (If using alcohol disinfectant, allow the alcohol to evaporate before use.) ○ Ingredients: 500g dried soybeans, 1ml Miyagino natto bacteria, 100ml cooled boiled water ○ Directions 1. Soak the soybeans in water (approximately 15 hours) Wash thoroughly and soak in plenty of water. It is enough for 500g of soybeans to absorb water and approximately double in weight (1kg). 2. Boil the soybeans (several hours) In a pot or pressure cooker, boil the soybeans until they are soft enough to easily crush with your fingertips. ✨In the video, the beans are crushed with your fingertips, but cooking them more softly will result in natto with better stickiness!! 🙇 ※ If the beans are still chewy, they will not ferment properly, so be careful! ➂ Fermentation (approximately 24 hours) ㋐ Shake the bottle containing natto bacteria well before use. ㋑ Mix 1ml of natto yeast with 100ml of cooled boiled water. ㋒ Sprinkle the culture liquid made in ㋑ over the drained boiled beans and mix well. ㋽ Spread the boiled beans from ㋒ into a sterilized container or pad (for making natto) to a thickness of about 3cm. Lightly place the lid on the container (do not seal). Wrap in a towel, blanket, or furoshiki (wrapping cloth) (to retain heat). ㋔ Promote fermentation using a kotatsu or heated carpet. The optimum temperature for fermentation is about 40°C with 90% humidity, and it is important to maintain the temperature for about 20 to 24 hours. *Note when using a yogurt maker: Adding too many boiled beans will hinder fermentation. It is also not a good idea to close the lid too tightly. Manage the temperature carefully. ④ Aging (approximately 12 hours) Once the natto has fermented and formed strings, let it age in the refrigerator for approximately 12 hours. This enhances the natto's flavor and umami. *Caution! If the strings do not form and there is an unpleasant odor, discard the natto as it may be growing bacteria. ⑤ The finished natto can be frozen for up to one month. ☆ Miyagino Natto Bacteria should be stored in the refrigerator after opening (do not freeze).