A box of sample soybean arrived the other day. They were 3 different varieties of soybeans for different purposes, all organic and non GMO, by Signature Soy, 5th generation soy farm in North Dakota.
I first tried a variety for natto (SS2802) to make my homemade natto, and I was amazed by its quality. The beans were perfect small size and nicely nutty. It was like eating the special artisan natto from Japan!
I learned that the company also export soybeans to major natto manufacturers in Japan. That's why my homemade natto made from their beans tasted so authentic!
With Uruguay koshihikari rice, made in double-lid donabe rice cooker, "Kamado-san", it was my super happy moment. My special natto rice, made in collaboration between USA, Uruguay, and Japan.
Natto is a wonder food. For 5 kg of soybeans, only 3 g of natto bacteria is needed to make natto. The bacteria multiplies by more than 4 billion times after 24 hrs of fermentation in the right conditions. Amazing, isn't it?
My basic natto recipe is here.
Happy natto. Happy donabe life.
