Natto Idea #8 Natto Cananloni

Of course I had to try making one of my favorite childhood comfort foods with natto! I once again used lentil natto for the filling and this time I used ground lamb as well. The strong taste of the lamb went really well with the natto. I used a classic Italian tomato sauce and then topped them with a creamy bechimel sauce and some parmesan cheese.

The result, absolutly amazing! I liked this recipe even better than the lasagna. Cooking with natto, even Italian food really works!

pjt

PS. I used no bake pasta for this recipe and it was so quik and easy that it could be made on a weeknight!

Huge Natto!!!!!

Sorry folks, I know it has been a week since my last post!

This time I indulged myself and made homemade natto with the largest soybeans I could find. Normally natto in Japan is made with very small soybeans, in fact I have been having trouble finding beans that small in Canada. I however am always on the lookout for natto made with the biggest beans possible. Although it is possible to find natto made with larger beans, I have never seen anything like the beans that my sister in law found in a department store near her house. these soybeans are grown in Hokkaido and are friggen huge! I have compared them with average sized ] beans (in the photo) and I have also taken some photos of some fresh natto that my friend brought from Japan. Mito natto is probably the largest and most popular natto manufacture in Japan (my direct competition).

This natto is by far the best that I have made to date!

Natto for dogs?

I have been seeing some dog foods and dog treats in Japan that contain natto and I was wondering if any of you feed or have fed natto to your dogs? I know that getting my 2 large breed boys to eat it would be no problem (they have great taste) but I also wonder if there is any health risk to them as this is not a natural element to a dog's diet.

I currently feed my dog raw food and I am always interested in adding healthy probiotics such as yogurt or cottage cheese and natto seems like a good Idea. Just in the area's of circulation and digestion alone but I do have concerns about alergy's.

For now I think that I will give it to them in small amounts and moniter them for change so if any of you have some info, please let me know! I will of course share my findings here.

pjt

Natto Idea #7 Spicy Natto Yakisoba!

Is there anyone out there who doesn't like yakisoba? I doubt it. I love all noodles and you already know how I feel about natto, so of course I wanted to introduce these 2 great tastes to one another.

I used frozen yakisoba and added beef and shrimp, (using up leftovers) green onion and some thai chilies as well as some chillie paste from Taiwan (thanks Michael) to make this! Oh yeah... we ate it for breakfast!

I liked this dish, although I enjoyed the fried fice more. Next time I think that I will do the same but make it with Udon!

Oh yeah, I used Kiriboshi daikon natto again in this one.

enjoy

pjt

p.s. thanks for the comments, especially my wife's friend (are you coming soon?)

Natto Idea #6 Natto Lasagna

Alright, soo..... Natto pasta? Yeah everybody has heard of that right? Well maybe in Japan but even in Japan I think that my version and the standard Japanese version might differ a little! So when I brought up the Idea of natto lasagna even my very supportive wife was skeptical to say the least!

Despite the cool reception that I got when I mentioned my latest harebrained culinary attempt, I was undaunted and even more intent on succeeding in this multilayered endeavor than ever. For this plan to work I needed just the right kind of natto.... not to strong, not too stringy hmm...... Oh yeah..... perfect... I just happened to just the right legume for this situation.... LENTIL NATTO!!!!!

I set to work as soon as I got home. I feverishly prepared my best sauce, pan fried very lean beef with garlic, onion and chili. I shredded some nice Italian mozzarella and assembled the whole mess with about half a kilogram of lentil natto and popped it in a 350 degree oven for about 45 min.

I could hardly wait.....

Finally I served.......

How would she like it....

I was worried......


SUCCESS! She ate like a chipmunk in a nut factory! Despite her earlier skepticism my wife devoured 2 pieces like a prisoner on parole, i couldn't have been more proud!

enjoy

pjt

Natto Idea #5 Natto Omelette

Ok, this idea comes from my sister in law in Japan who is a fantastic cook with a love for food. I was lucky enough to have her prepare one for me in January in Japan and since then I have made many natto omelettes with all different types of natto and I have loved every one. I the pictures here I have used kiriboshi daikon natto and this was my favorite. I like to leave them a little runny in the middle but that is just my preference!

Recipe:

2 eggs
1 chopped green onion
1 tablespoon seasoning soya or soba sauce or soya sauce and dashi (bonito stock)
2 tablespoons of water
50 grams of natto (or more)

just beat all ingredients together and test out your omelette skills!

enjoy

pjt

Green Lentil Natto!!!

This is one that I have been wondering about for years. Can you make natto from lentils? Well today I found out. Yes of course you can but.... will it be like natto... the answer.... sort of!

Ok so I don't sound convincing eh. The truth is it smells very natto like but it lacks the moisture to make it really stringy and sticky, this aside the taste is really, really good. If you like natto and you like lentils that you should like this. It's dry texture would b good in some natto recipes that I am thinking about (natto lasagna) but I wouldn't hesitate to enjoy it just as it is on white rice.

The verdict is that I would definitely make it again but I will experiment with letting it sit longer and play with the recipe a little.

Stay tuned for my natto lasagna post!!!

pjt

Kiriboshi Daikon Natto!

Well as you may have already guessed from just the nature of this blog but I love Japanese food! One great find for me was Kiriboshi Daikon, which is simply dried strips of daikon radish usually mixed with dried carrot. It can be re-hydrated and stir fried or eaten any number of ways. I am lucky enough to have some that is hand made as well as home grown by some of my wife's family in a very rural and beautiful of Tochigi prefecture.

On one trip to Japan a friend gave me some natto from Ibaraki that was made with Kiriboshi daikon as well as soy beans and it has always been my favorite natto memory ... until now! I made some, using my standard natto method except that for the last 5 minutes of steaming the beans I added some re-hydrated, chopped Kiriboshi daikon. The result was amazing, the natto was richer, stronger and stickier than ever. A friend of mine gave me a (backhanded) compliment by telling me it tasted "like from a store". Ok I can live with that I guess, although I would like to believe that it tasted better!

Hey folks, feel free to comment or add your recipes or requests!

pjt

Natto Idea #4 Natto Bison Burger!!!

Ok maybe the worlds first Natto Bison burger ever! And I have only one thing to say.... Yuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmm!!!!

I was really in a rush when I made it so it was not very pretty but the taste was great! Bison is already crazy high in protein and adding the natto gives it a boost in flavor, protein, vitamins and taste! I loved it and I plan to add it to more homemade burgers this summer!

Oh by the way the natto that I used was my own homemade with dried daikon radish (kiriboshi daikon) and I will post the pictures for that little bit of deliciousness very soon!

pjt

Natto Idea #3 Natto Kimchi Fried Rice

Ok, this Idea came from somewhere on the internet (my wife found it) and I thought it sounded absolutly delicious! Here we again have two very smelly foods, offensive to some and adored by millions comming together to become something even greater than the sum of thier parts! Too dramatic???? Maybe, but.....

Ingredients:

Homemade black natto
cooked Japanese rice
diced pork belly
slightly sour Kimchi
green onion
soy sauce
mirin
seasoned soy sauce
sea salt
egg

Method: stir fry the pork with the green onion. Add the beaten egg and scramble. Next add the kimchi and the natto and continue on high heat. Throw in the rice and season with salt, soya, seasoning soya and mirin, keep on high until the fice on the bottem gets a little crunchy and enjoy!!!!

Black Natto ~~~ Yum!

Ok so.... A little more education about natto in Japan. There are many variety's and manufacturers of this wonderful food throughout the country. Some are very large with Mito Natto from Ibaraki prefecture among the most famous and some are tiny traditional places still making it by hand with no preservatives and so on.

Traditionally natto is made from Soy beans, some are grown domestically but these days Japan imports a great deal of it's beans from abroad. Recently black bean natto or Kuro Mame natto ha been gaining popularity. The flavor and texture is similar to regular natto but the smell is less pungent. Newcomers to natto and foreigners are often encouraged to try this modern twist to the old standby as it is easier for folks with a more sensitive nose. I have seen different types and sizes of black beans used and for my own purposes I selected small black turtle beans.

My first attempt worked well but I found that the black beans required more cooking time than the soya beans (about 60 min) and during the fermentation process the smell, although not distinctively natto like in nature was somehow more pungent and rotten then with soy beans!

The taste! Ummmmm definitely less strong and a friend said "slightly sweet". I enjoyed it very much and I have plans to get a little more radical soon and try "Green Lentil Natto"

wish me luck

pjt

Natto Idea #2 Natto Onion Salad!!!!

So this one comes to us from my wife's friend's mother in Japan. Your favorite Natto mixed in the usual way with Soya sauce and maybe a little spicy mustard over a mixture of shredded daikon radish and thinly sliced onion. Please forgive me as I have not seen it or tried it but if you happen to be a lover of strong smelling food than this one might be for you! Just don't plan on anything romantic afterward!

Natto Idea #1 No rice? No problem!

So most of you must know that normally Natto is eaten at breakfast with rice, on it's own or as part of a full breakfast with fish, miso soup and so on. Well here in North America we are not always so organized as to have rice ready in the a.m. and not all of us are blessed with rice cookers with timers or maybe we just like the idea of toast in the morning!

So all of the above applies to you? Don't fret, here is a simple, quick, nutritious way to enjoy your natto in the morning.

One piece of lightly grilled bread (toast)

One fresh egg, over easy or however you prefer!

Natto! Pictured here is black natto with soya sauce and fresh wasabi

Assemble all items on a plate and enjoy!!!!

Caution...... one might not be enough!

Enjoy

pjt

Third times a charm!

Ok, this time everything felt right!
I feverishly worked to cook my beans to exactly the right texture, made sure to sterilize everything!

Then waited for the next 24 agonizing hours!


Then....


Wait...



Voila!!!!!!!

success!!!!!


Oh finally I could enjoy the fruits or beans of my labor!!!


Stay tuned for my attempt to make the "gentleman" of the natto world... Black natto!!!

Take 2

Okay... So we all remember how successful our little experiment has been so far right? Well don't worry folks, we are not about to give up so easy! After a few days of deep introspective thought and meditation I was ready to climb back on that horse and give her another go.

So first step soak the beans.....Check
Next, steam the beans (LONGER).....Check
Next mix them with natto bacteria, salt, sugar and water....Check

Ok so here was the mistake, instead of making haste and very quickly mixing the bacteria in with very clean utensils as you must, I slowly stirred as if lost in a day dream allowing the beans to cool and possibly allowing other bacteria to invade!

The result???

After 24 hours of magic I joyfully took my baby out of the oven, ripped off the foil lid, took a long long sniff...... and very quickly realized that what I had produced could probably poison a drunken donkey!

So naturally my wife and I tried it!..... Ok, I know what you are thinking. Why if you were suspect of having created a monster then why did you and your wife BOTH put it in your mouths? Simple answer: I didn't want to die alone!

So what now? Back to the drawing board!

First Attempt

So, after years of saying "I'm going to make natto at home" I finally got off my ass and gave it a try.......... With less than stellar results.

First I soaked the beans. For this time I chose average Canadian grown soy beans of a medium large size. I happen to like natto made from bigger beans but I understand that I am in the minority here.

Next I boiled my beans in a pressure cooker and sterilized by equipment. When I thought the beans were cooked enough I mixed them with the natto bacteria a little salt, sugar and boiled water and placed them in a baking dish in my oven with the light on and a utility light in there as well to try to keep the temperature at around 100 degrees Fahrenheit and let the bacteria work it's magic for the next 24 hours or so.

After (not so) patiently waiting for a day I turned out the oven lights and checked on my creation! Oh my, my first time oh what joy..... for a minute. I quickly realized my grave error..... my beans were hard!!!! Little stinky, sticky rocks. The kind you could chip a tooth on! In my zeal to create my own version of perfection, I had neglected to cook the soy beans long enough. I also realized that my oven temp. was way too high and the beans were dry as well as hard. Oh well I thought to myself, let's use this as a learning experience and try again..........