You may have heard about natto and its strange, slimy texture. You might be one of those people that is curious to know what it tastes like or if you should even bother trying it in the first place. Natto has a unique taste and smell due to the fermentation process used when making this traditional Japanese food. The sticky stuff in natto comes from soybeans, rice koji (a type of fungus), salt, and water. It’s made by fermenting boiled soybeans with rice koji until an enzyme reaction creates the stringy gooey substance known as okara. What does natto taste like? Let’s find out!
Now that you know more about what natto is, let’s discuss the taste. Natto has a slightly sweet and salty flavor. The slimy texture might be off-putting to some people but many others enjoy it because of its unique look and taste! If you’re not sure whether or not you should try this strange dish, keep in mind that there are different ways to eat natto: as an ingredient in various dishes like onigiri (rice ball), mixed with scrambled eggs for breakfast, served over noodles for lunch – the list goes on! Why don’t we give it a try together?
What is the sticky stuff in natto?
Natto has a slimy, stringy texture and it’s often covered with ‘stickies’! This gooey substance is known as okara. Okara refers to soy pulp left over from making tofu or other soymilk products. It comes from the same family of plants as edamame beans but it doesn’t have much taste on its own – that’s why many people enjoy cooking with this protein-rich ingredient when they make dishes like stir fries or salads. The stickiness can be offputting for some who are not accustomed to Asian food, though others find this unique dish endearing because of how different it tastes compared to what you’d usually eat at home.
The taste of natto is usually described as a mixture of salty and sour, but for some, it’s almost unbearable to have on its own because the smell can be overwhelming! And yet another reason why you should always eat this dish with rice or in soup – so that the flavor spreads out more evenly across your tongue, instead of sitting all-around your mouth like an unwanted guest at dinner time.
Natto has been eaten in Japan since the 19th century when people would ferment soybeans after they were harvested. There are many ways to make natto from scratch (which takes about one week) but nowadays most start off by using dried beans which saves a lot of effort and time overall while still producing delicious results every single time.
The key to preparing a good batch of natto is by using fresh soybeans and then giving them just the right amount of water before they are left in the sun for one day or more. Next, you need to handpick out any stones that might be mixed in with your beans (you can make sure this never happens again if you use an unbroken boiled eggshell) and wash them off well until all traces of dirt have been removed from their surface.
Now it’s time to let nature take its course
which means finding some sort of vessel where you can submerge your soaked beans without having them touch anything at all! If there aren’t enough jars available, try wrapping each individual bean tightly in cloth so that they are suspended in the vessel. Cover it with a cheesecloth and let nature do its work for about 48 hours, during which time enzymes should be created to start breaking down proteins and carbohydrates into simpler substances like amino acids.
This is when you’ll need to use your own judgment – if the beans don’t look done enough yet, keep them covered in cloth or submerged at room temperature so they can continue their work until they reach perfection; on the other hand, if you’re satisfied with how things have turned out after two days of soaking without any visible change (they might even smell bad), then just proceed straight to cooking!
You only have one chance left before this all goes wrong – take care not to boil these beans as that would ruin the fermentation process! Natto tastes like raw, fermented soybeans that smell and taste bad. The beans are usually eaten over rice or with a side of vegetables.