Miso and nato murshroom name?!
Miso and nato murshroom name?
what is the name of the ingredients to turn soy beans in nato, what do i need and how can i influence the taste ?
what are the ingredients and the special name of the murshroom or ferments to use with soy bean to obtain and variate miso taste ?
Answers:
This sounds like a ambitious undertaking: GOOD LUCK!
NATTO is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō must be an acquired taste due to its powerful smell, strong flavor, and sticky consistency.
Nattō is made from soybeans, typically a special type called nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40°C for up to 24 hours. Afterwards the nattō is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its constituent amino acids.
Historically, nattō was made by storing the steamed soy beans in rice straw, which naturally contains B. subtilis natto. The soy beans were packed in straw and then left to ferment. The fermentation was done either while the beans were buried underground underneath a fire or stored in a warm place in the house as for example under the kotatsu.
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Apparently if you want to make home made natto, you can use a ready made packaged mix that is available in most Japanese grocery stores depending where you are located. The websites below in the sources will give you good information.
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MISO is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kōjikin (麹菌?) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.
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As far as miso is concerned, it's usually fermented soybeans. There may be mushrooms used in making certain miso soups but there are NO mushrooms used in making traditional miso paste.
http://www.nsknet.or.jp/~tomi-yasu/recip...
http://www.soya.be/make-miso.php...
http://www.pitt.edu/~deall/facstaff/nara...