Today, you are going to learn How To Make Natto, which is a dish rich in probiotics that was first produced by one of the most feared samurai in all of history? I’m sure many of you are not familiar with his name “Minamoto No Yoshiie” but the Abe clan from the 2nd Century knew his name and his father’s as well. This legendary samurai would later be named God of War who was a master leader and deadly samurai. This fierce warrior fought in many great battles and helped solidify the legend of the samurai for eternity. Minamoto was a force to be reckoned with but he was also a man who understood the art of war.
Nattō (納豆) was born or I should say discovered at the retreat of this great samurai. One evening Yoshiie and his clan were boiling soybeans for their horses in large pots. They did this nightly to feed the horses before they went to sleep themselves. It’s not known at which point of Yoshiie’s life that this event took place but the story has been passed down through the generations. It is said that they were ambushed just before they finished cooking the soybeans. So, they covered the soybean pots to take with them before trying to make their daring escape.
They must have drained the water first because the weight in those pots filled with boiling water would have been impossible to move under those circumstances. According the story, they did not open their straw bags that they stored their soybeans in until a few days later. It was at this point that the clan was hungry enough to eat the beans themselves despite their stringy and fermented appearance. As it turned out, their meal was very tasty so one of the samurai decided to bring the natto to Minamoto No Yoshiie who also enjoyed the taste of it. Natto is one of the many great foods born out of war, necessity and by chance.
This favorite food of the samurai was largely unchanged up until about the 1920s. This is when they learned how to make a natto culture that would help the fermentation process. This would allow them to make larger batches and made the process much much faster. Natto has been a big part of the Japanese culture for centuries. Even though this is a great story to tell many historians believe that natto was an ancient food that’s been around since before the 2nd Century. Either way, we know that natto is a powerful superfood packed with probiotics.
How to Make Natto (納豆) – The “Correct” Way of Making Japanese Samurai Beans
Many of you are unfamiliar with natto but I can assure that it is a food with a whole lot of character. Natto is a fermented food that has its own distinct smell and flavor unlike anything else. You can use natto to flavor neutral foods and is also used in things like sushi and miso soup. Many people have compared natto to an aged cheese. Those of you that have smelled brie or Camembert cheese will notice a strong and musky odor. Natto has a sillier odor as well. Just like brie or Camembert cheese, people either like it or they don’t!
The same goes for natto, if you don’t like those cheeses, than you probably won’t like natto. Now apart from the unique flavor that natto imparts. In 2009, they conducted an interesting survey in Japan over the taste and health benefits of natto. To their surprise, they discovered that just over 70% of the Japanese ate natto while 29% of the population did not. So, so you would think that natto was popular, right? Well, even more interesting to know is that of the 29% that didn’t like natto approximately half of them ate natto for all of its health benefits!
The secret behind all these fantastic health benefits is called Bacillus subtilis. This is what causes the soybeans to breakdown and become natto. Just one serving of natto offers a tremendous amount nutrition. Natto a soybean based product that is extremely high in protein. In fact, one serving of natto contains almost 20% of protein. Natto contains much more than protein, it’s also jam packed with Vitamin C, Vitamin K, Manganese, Dietary Fiber and Iron. Consider this, you get all of this from just old soybeans.
Because of all of these incredible nutritional benefits, natto is a powerful but often neglected food storage item for survivalists and preppers. That’s because natto is not that well known in the west. That’s why I’m introducing it to you today. Natto is a fermented food so as long as you can store it properly, it will last for a very long time. You have approximately 2 months before before your natto spoils once you open it. You can also keep your natto in their freezer until the next time you have a craving. This is what they do in Japan.
I am going to show you the process for creating your own natto. I got this exact step-by-step process out of The Lost Ways II Book written by Claude Davis. Those of you that grow your own soybeans will have the ability to create natto from scratch and store what you have fermented and grown for later use. I know that natto may be foreign to many survivalists and preppers out there. I never heard of natto until I read about it in The Lost Ways II. I can assure you that this is one superfood should should be added to your stockpiles. Believe it or not, it’s surprisedly tasty too!
Natto is essentially a dish of soaked steamed soybeans which has a gut-friendly bacterial culture is added to it. It is rich in magnesium, protein, potassium and calcium. The fibrous strings that are a feature of natto occur because of the soy protein in the beans. What happens is they react when the bacteria starter is added which is sometimes called natto-moto.
I’m sure that most of you at home have a store of dried beans to experiment with. Believe me, it’s definitely worth trying. As I mentioned earlier, Japanese people who do not like the yeasty taste of natto still eat it for its numerous reported health benefits. However, millions of people around the planet do find natto exceptionally pleasing to taste or smell. If you are like me and like strong, fermented flavors like aged French-style cheese, then you absolutely going to love a bowl of natto. In order to make natto you don’t need only use soybeans either. Black beans and kidney beans work just as well too.
Eveb though natto takes the most part of a (long) weekend to make, that’s mainly just because of all of the waiting time. The actual labor on your part is going to be pretty minimal. Making natto is extremely easy!
Here’s what you are going to need:
- 2 cups soybeans (We’ve used black soybeans for this demonstration)
- 1/3 tsp natto-moto/starter spores (from a
Japanese/Asian food store. Use the small spoon that comes with the powder – you will only need a very small amount of the spores)
The Process of Making Natto Like A Samurai
The first thing you want to do is rinse your beans and place them into a bowl that’s deep enough to cover them. Let them stand for 30 minutes, stir and then go ahead and remove any loose skins or debris from the soybeans that will float to the surface of the water.
Then go ahead and drain your beans and replace it with fresh water at around three times the depth of your beans. Let them soak until the beans are around 3 times their original size (this takes around around 10 to 20 hours).
The next thing you want to do is boil or steam your beans for between 1 to 3 hours, this depends on how tender you like your beans. One hour of cooking will give you a yielding but you will still have slightly firmer beans. Just cook them a little bit longer if you want a softer texture.
Now it’s time to drain the beans and let them cool down for five minutes, then go ahead and stir the starter with a teaspoon of cooking water. This is before adding your mixture to your beans while it’s still warm and stirring well.
Now, here come the hard part, just kidding! This is where all of the time it takes make natto comes into play. It’s time to start the fermentation process. Go ahead and spread your beans in an even layer on an ovenproof dish. Make sure that you cover it first with a clean muslin cloth that has been soaked in water and wrung out and then with foil.
Go ahead and pre-heat your oven to 100F to 110F and then place your beans in the oven to ferment and left untouched for 24 hours. If you are lucky enough to have a have a yoghurt maker that can be set to a constant temperature of 100F to 110F, then I would suggest you try using that with a damp cloth lifting the lid off slightly (this is because the bacteria needs a little air circulation).
All right, after approximately 24 hours, the fermentation process should be complete. You will be able to see a whitish film on the surface of your beans. This means that you can safely eat your natto now but I must tell you that the flavor improves much more with a further 24 hours of aging in your refrigerator. Believe me, it’s definitely worth the wait!
You can try natto with peppery salad leaves, chives, hardboiled egg and chopped onions. Traditionally in Japan, natto is usually eaten over rice but some people prefer to spread it on toast! Once your natto is fermented and ‘aged,’ your natto will stay fresh in the refrigerator for up to five days. You can also divide your natto into portions and freeze them for up to three months for later use. It tastes even better than it looks in the image above. It’s absolutely delicious, enjoy!
Now You Know How to Make Natto (納豆) Just Like A Real Life Samurai!
As you can see, making natto is a simple process that only takes approximately 48 hours to complete. It’s one of the easiest and most nutritious foods that you can make and it’s absolutely delicious. This recipe and health benefits are so good that I just had to share them with today. I got this fermentation process for natto right out off The Lost Ways II Book written by Claude Davis who is a survivalist expert and Wild West historian. Learning How To Make Natto is just one of many awesome chapters inside this incredible book.
You will learn some of the same skills that early American pioneers used to survive day to day life. Once you open up this book, you’ll be taken on a journey through time and get an intimate look into what life was like for our forefathers. In this book, you will learn skills like How to Render Lard and How to Preserve Meat in it, How to Make Chuños, How to Smoke Bacon in Two Different Ways and so much more! The Lost Ways II Book is like a time machine and perfect for preppers and survivalists alike. Even you historians will find this book fascinating!
The Lost Ways II Book is more than just a survival guide. It’s actually a book about American History and is a national treasure. Every household in America should have a copy of this fantastic book. There are 404 pages of American history in this book and a look back in time. Claude Davis does a wonderful job of preserving our history and heritage in this book. You will learn skills used by our forefathers lost to us generations ago. These skills were used to build the greatest country the world has ever known.
You can learn all of these skills and more inside The Lost Ways II Book. All you have to do is click on the button below and read my complete review. I hope you enjoyed our time together as much as I did. If you have any comments or questions about The Lost Ways II Book or on How to Make Natto. Please don’t hesitate to leave them below now and I’ll get back to you as soon as I can. For more information about The Lost Ways II Book, please click on the button below and I’ll see you on the next page. So, now that you know How to Make Natto just like the samurai did. Go ahead and give it a try and come back and let me know how your natto turns out.
Thank you for visiting with us and I hope to see you on the next page,