DOCSLIB.ORG

Pinch of Natto

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pinch of Natto Natto New arrivals in Japan are soon introduced to natto. It’s presented as a culinary challenge, as in “Can you eat natto?” rather than “Do you enjoy eating natto?” So what is natto, and why is it lumped with “only for the brave” foods like fish guts or boiled silkworm grubs? Natto is simply fermented soybeans. Fermentation has a long history in Japan, with soy sauce, miso, and sake being some of the better-known and more widely appreciated examples. These staples have a pleasant fermented smell, like rising bread or mild cheese, while natto is notoriously pungent. Natto is also mucilaginous. When stirred, natto quickly gives off long gooey strings. When eaten, the strings stretch a long way before breaking off as wispy threads that float in the air. To keep from getting sticky slime all over mouth and chin, the diner must perform quick pulling and spinning motions with their chopsticks to draw out and wrap these strands. Between the smell and the texture, a large minority of Japanese refuse to eat natto. Since it’s relatively cheap and quite nutritious, more than a few people eat it even though they don’t like it. Regardless of their own preferences, many natives delight in putting it before foreigners and seeing how they react. My wife’s family eats natto regularly, and our children gobble it up. When the kids are short on time for a meal, they don’t think “peanut butter sandwich,” they think “natto gohan.” So I have grown accustomed to eating natto, and have a sneaking suspicion that over the years natto makers have come up with new strains of bacteria, because store-bought varieties no longer have that characteristic smell of unwashed gym socks. Unless you make natto at home, invariably it comes in a single-serving styrofoam dish, together with a big packet of sweet, salty sauce and little packet of sharp mustard. I don’t much care for either, so I started playing around with other flavors. My in-laws think I’m strange, but my kids have followed my lead. My first variation was an effort to cut back on excess salt. My next idea was to look outside Japanese cuisine for flavors that complement beans. Natto Gyunyu 1 packet natto 1 - 2 T whole milk Open natto packet. Remove sauce packets and pull off plastic film. Dribble in whole milk until the beans are barely covered. Stir carefully to keep from spilling until milk has been incorporated into natto. Eat as side dish or empty contents over a bowl of rice. North African Natto 1 packet natto 2 t olive oil 1 t ground sesame 1/8 t salt 1/8 t black pepper 1/8 t cumin Optional: red pepper, crushed garlic, chopped almonds or walnuts Open natto packet. Remove sauce packets and pull off plastic film. Sprinkle with salt and spices (to taste). Top with sesame seeds and drizzle with olive oil. Stir and enjoy as side dish, or even as a stand-alone snack. Other bean dishes Around the world rice and beans are staples that go well together: they are cheap, nutritious, and easy to store. While African or Latin American dishes feature beans right there next to the rice, Japanese cuisine tends to disguise the beans. Most commonly the beans are served as tofu and miso soup. Edamame have become a bar snack around the world, and they are nothing more than fresh soybeans. Beans are also turned into condiments, with soy sauce being the most recognized. Adzuki beans are pureed and mixed with sugar to make anko, or bean jam, which is often tucked into a sweetened rice dumpling and served as a dessert. Soy beans toasted and ground into powder are called kinako, and commonly used to coat sticky dumplings. Beans are a big part of New Year’s celebrations. Osechi dishes usually include black beans served whole. Mochi (pounded rice dumplings) are often rolled in kinako, or topped with anko, natto, or even crushed edamame. Speaking for myself, beans are suited for savoury dishes, not sweet. Like many westerners, I find anko cloying. To be fair, in the American repertoire baked beans and peanut butter are sweetened, but I prefer the former with no more than a hint of molasses and the latter without any additives at all. So what to do with all the sweet beans but make them savoury? When we make mochi on the farm, I have a few the traditional way, and then I break out the spices. Mexican Mochi North African Mochi 1 T corn oil 1 T olive oil 3 T beans (kinako, edamame, or natto) 3 T beans (kinako, edamame, or natto) 1 dried tomato, minced 2 T sesame seeds 1 clove garlic 1 clove garlic 1/2 t whole black peppercorns 1/2 t whole black peppercorns 1/2 t whole cumin seeds 1/2 t whole cumin seeds 1/2 t dry oregano leaves dash of soy sauce (or 1/4 t salt) dash of soy sauce (or 1/4 t salt) dash of cayenne pepper Grind spices in mortar. Crush in garlic and beans with kother dry ingredients. Add soy sauce or salt and drizzle in oil. Stir in fresh mochi one at a time and toss to coat. Eat and repeat. Maple Walnut Mochi 1/2 C walnuts 2 T maple syrup 1/4 t cinnamon 1/8 t nutmeg Of course walnuts are’t beans, but they are used as a mochi condiment: ground into paste, thinned slightly with water, and sweetened with sugar. This variation simply brings a classic American flavor combination to the table. Grind walnuts in mortar. Stir in spices. Drizzle in maple syrup. Stir in fresh mochi one at a time and toss to coat. Eat and repeat. by Darryl Magree Copyright 2016. All Rights Reserved. Readers are encouraged to try these recipes, but reproduction or distribution of the text by electronic or other means is prohibited without the express consent of the author..
Load more

Recommended publications
  • The Healthful Soybean
    FN-SSB.104 THE HEALTHFUL SOYBEAN Soy protein bars, soy milk, soy cookies, soy burgers .…. the list of soy products goes on. Soybeans are best known as a source of high quality protein. They are also rich in calcium, iron, zinc, vitamin E, several B-vitamins, and fiber. But in 1999, soy took the nation by storm. The Food and Drug Administration approved health claims that soy protein may lower the risk of heart disease if at least 25 grams of soy protein are consumed daily. This benefit may be because soybeans are low saturated fat, have an abundance of omega-3 fatty acids, and are rich in isoflavones. Research continues to explore health benefits linked to the healthful soybean. Beyond research, edamame, tempeh, tofu, and soy milk make the base for some truly delectable dishes. Exploring Soyfoods Fresh Green Soybeans Edamame (fresh green soybeans) have a sweet, buttery flavor and a tender-firm texture. Fresh soybeans still in the pod should be cooked and stored in the refrigerator. Handle frozen soybeans as you would any other frozen vegetable. The easiest way to cook washed, fresh soybeans in the pod is to simmer them in salted water for 5 minutes. Once the beans are drained and cooled, remove them from the pod. Eat as a snack or simmer an additional 10 to 15 minutes to use as a side dish. Substitute soybeans for lima beans, mix the beans into soups or casseroles in place of cooked dried beans, or toss the beans with pasta or rice salads. Dried Soybeans Dried mature soybeans are cooked like other dried beans.
    [Show full text]
  • APPETIZERS Sho Cho Edamame Soybeans with Ginger, Sesame And
    APPETIZERS Sho Cho edamame soybeans with ginger, sesame and soy sauce (V) 24 Edamame soybeans with rock salt (V) 21 Nasu miso grilled aubergine with miso sauce and sesame seeds (V) 31 Prawn gyoza grilled dumplings served with ponzu sauce 49 Vegetable gyoza grilled Japanese dumpling with ponzu sauce (V) 43 Yakitori grilled chicken skewers with teriyaki sauce (A) 46 Prawn spring rolls deep fried with mint and wasabi mayonnaise 57 Yellowtail jalapeno finely sliced served with coriander and yuzu sauce69 Soft shell crab spring roll deep fried with leeks and wasabi mayonnaise 69 Yellow-fin tuna tartar finely diced tuna with black caviar66 Trevally ceviche diced and served with nori chips 66 Seared salmon sashimi with garlic, ginger, chives and ponzu sauce 66 Sesame yellowtail seared with olive oil and yuzu soy 69 SALADS Sho Cho Asian mixed salad with ginger dressing (V) 41 Season seaweed salad with sesame oil dressing (V) 46 Aubergine coriander salad crispy aubergine with honey soy dressing (V) 45 Calamari salad deep fried calamari with edamame and ginger dressing 59 Shiitake mushroom salad sautéed mushrooms with spicy lemon dressing (V) 74 Seared tuna served with Asian mixed salad and sesame oil dressing 65 Seared salmon served with Asian mixed salad and yuzu dressing 77 Crab salad with cucumber, avocado and creamy chilli sauce 56 (V) vegetarian (A) contains alcohol. All prices are inclusive of 5% VAT and 7% municipality fee. sho cho - Dubai - À La Carte Menu - June 2019 - 210x297mm.indd 1 6/12/19 7:47 AM TATAKI Salmon tataki with ponzu sauce
    [Show full text]
  • Simply Soy Bingo Kit
    Lesson Plan Jayme Ericson, Dietetic Intern Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Target group All ages Time needed 30 to 50 minutes, depending on activities Objectives Slide 1 - • Participants will be able to identify food Introduction sources of soy. Introduce yourself and welcome participants. • Participants will know what counts as a Welcome to this informational session about soy and its serving of soy. uses in our food supply. • Participants will know MyPlate recommendations for soy. Soy is pivotal to our society and used for much more than just food in our world. • Participants will know how to prepare soy. Let’s consider a few facts to get us started: Preparation and Supplies • How many crayons can one acre of soybeans • Copies of handout: “Questions and produce? 82,000 crayons Answers About Soy Foods,” FN1786 • What percent of all daily newspapers in the U.S. are • Copies of recipes printed using soybean oil? 50 percent • Simply Soy Bingo Kit • Food packages with soy-containing ingredients • Taste testing: Prepare a recipe from this lesson for taste testing, soy nuts or soy products, such as edamame (optional). Slide 2 - Products from soy Question: Which of these products are made from soy? All of the products are made from soy. A more detailed list is provided on your handout, and we will discuss it later. North Dakota State University Optional activity: Distribute food packages and look for Fargo, North Dakota the health claim and allergen statement. January 2016 Slide 3 - What is soy? Soy is a plant native to Asia and has been a staple in the Asian diet for more than 5,000 years.
    [Show full text]
  • Soy Free Diet Avoiding Soy
    SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered.
    [Show full text]
  • Kitchen Menu
    N U EDAMAME A S I A N K I T C H E N SUSHI H O T A P P E T I Z E R S 4.25 E D A M A M E 4.00 T E M P U R A 6.00 Immature soybeans steamed Lightly battered vegetable in the pod *Add shrimp for $$2 3 6.00 8.00 4.99 S P R I N G R O L L S 4 . 0 0 V O L C A N O 7.00 Minced pork and shrimp Tempura fried veggies and rolled in a thin pastry shrimp topped with spicy (3 pieces) sauce 6.00 6.00 5.25 7.00 L U M P I A 5 . 2 5 A G E D A S H I T O F U 6 . 0 0 Filipino spring rolls with pork Fried tofu served in a light and shrimp (5 pieces) soy/seaweed broth 6.00 7.00 G Y O Z A 6.50 6 . 0 0 C R I S P Y S Q U I D 8.00 7 . 0 0 5 pork dumplings Fried calamari with curry and - Steamed or Fried jalapeno C O L D A P P E T I Z E R S 4.00 5.00 C U C U M B E R S A L A D 3 3.50 I K A S A N S A I 4.00 Thinly sliced marinated Calamari and Japanese cucumber vegetables seasoned with a - $2$1 to add shrimp or octopus sesame vinaigrette 9.00 4.50 4.00 C E V I C H E * 8 .
    [Show full text]
  • Report Name:Utilization of Food-Grade Soybeans in Japan
    Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1).
    [Show full text]
  • Soy Allergy Avoidance List Hidden Names for Soy Compiled by Debra A
    Soy Allergy Avoidance List Hidden Names for Soy Compiled by Debra A. Indorato RD, LDN, member of KFA’s Medical Advisory Team Foods covered by the FDA labeling laws that contain soy must be labeled in plain English to declare that it “contains soy.” However, there are many foods and products that are not covered by FDA allergen labeling laws, so it is still important to know how to read a label for soy ingredients. Products exempt from plain English labeling rules: foods that are not regulated by the FDA (tinyurl.com/KFA-FALCPA), cosmetics and personal care products, prescription and over-the-counter medications or supplements, pet food, toys and crafts. contain soy The following ingredients found on a label indicate the presence of soy protein. All labels should be read carefully before consuming a product, even if it has been used safely in the past. Bean curd Soya may contain soy Edamame (soybeans in pods) Soya Flour Artificial flavoring Hydrolyzed soy protein Soybeans Asian foods (e.g. Japanese, Kinnoko flour Soybean granules Chinese, Thai, etc.) Kyodofu (freeze dried tofu) Soybean curd Hydrolyzed plant protein Miso Soybean flour Hydrolyzed vegetable protein (HVP) Natto Soy lecithin* Natural flavoring Okara (soy pulp) Soybean paste Vegetable broth Shoyu sauce Supro Vegetable gum Soy albumin Tamari Vegetable starch Soy bran Tempeh Soy concentrate Teriyaki sauce should be safe Soy oil (except cold pressed, expeller Soy fiber Textured soy flour (TSF) pressed or extruded soybean oil) Soy flour Textured soy protein (TSP) Soy formula Textured vegetable protein (TVP) Vegetable oil derived from soy Soy grits Tofu These soy derivatives should be safe Soy milk Yakidofu for most soy-allergic individuals.
    [Show full text]
  • Soy and Child Nutrition Guide Benefits of Soy for All Ages Soy’S Isoflavones’ Benefits Soy’S Healthy Fat Benefits
    Moms, Dietitians Delicious, Offer the KID-FRIENDLY Breaking Down the INSIDE SCOOP Recipes BASICS OF SOY Contents 8 10 7 19 12 18 The Scoop on Soy | Melissa Halas Page 4 Yes, Soy IS Kid-Friendly! | Sally Kuzemchak Page 18 Jumping for Soy | Sally Kuzemchak Page 7 Tasty Ways to Eat Soy With Kids | Melissa Halas Page 19 Soyfoods in Schools | Dayle Hayes Page 8 Soy in the Supermarket Page 26 Allergens | Dayle Hayes Page 10 Myth vs. Fact Page 28 Soy Gives Chicken Nuggets a Boost Page 12 Resources Page 31 Edgy Veggies Page 14 References Page 33 The Scoop on Soy By Melissa Halas, MA, RDN, CDE Soybeans, or soy, come from the legume family and offer a strong profile of health benefits. Soy is unique from other legume family members, like lentils and beans, because it is much higher in protein and fat (the good kind!), and lower in carbohydrates.1 It is a unique plant food as it’s a source of complete plant-based protein, meaning it contains all nine of the essential amino acids our bodies need to get from food since we can’t make them on our own. The fat in soybeans provides an ample source of omega-6 and omega-3 fatty acids, both of which are essential in our diet and can help to improve cholesterol levels and reduce the risk of coronary heart disease.2 Soy is often a popular choice for vegetarians since it has a Types of Soy surprising amount of protein per serving. But omnivores can also enjoy the benefits by subbing some soy for meat.
    [Show full text]
  • Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Missouri: MOspace PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis.
    [Show full text]
  • Creating Health & Nutrition
    Creating Health & Nutrition Soy Protein and Soy Isoflavones Photo credit: Mc559, Flickr User, Creative Commons Soy is one of the most fermented soybean versatile foods available, patty). Some are made Tip as well as one of the most with soybean extracts: Excellent sources of soy protein researched in terms of its soy isolate, soy protein potential health benefits. concentrate, soy protein include soy milk, tofu, tempeh, miso, To have a better under- flours, soy milk, soy and edamame. Give them a try! standing of this common yogurt, soy-based infant food and ingredient, let’s formula and gluten-free look at what we know at breads. Meat alternatives the soy protein, possibly that soy products will this time. like soy vegetable burgers providing additional have different textures and are good substitutes for health benefits. The culinary characteristics Nutrition Information meat, poultry, and other two main isoflavones in than the foods you are Soybeans are a legume, animal-based foods soybeans, genistein and used to eating, so start meaning their seeds grow because of their high- daidzein, have weak slowly. in enclosed pods. What quality protein. estrogen-like effects. makes them unique from The fat in soybeans Health Benefits other legumes is their are primarily polyunsat- Ways to Add Soy The 2015–2020 Dietary high protein, healthy urated and monounsat- If you are not familiar with Guidelines for Americans fat and fiber content, urated fats, which are soy products, you may notes that “a healthy and lower carbohydrate the heart-healthy fats. want to start by experi- eating pattern can include content.
    [Show full text]
  • Soy Scavenger Hunt
    Do Something COOL SOY SCAVENGER HUNT How many food products containing soybeans do you think you have in your house? Take a guess: One to fi ve? Six to 10? More than 10? More than 20? Some products such as soymilk or soy oil may be easy to guess. If you look more carefully, you could probably discover many more foods containing soy. But that may be harder than you think. Soy is used to make many Asian foods, but it may be listed on the label in a language you don’t know, such as Chinese or Japanese. Even when you read the ingredients list on a food product label, the soy ingredient may not have “soy” in its name. Before you start your hunt, you may need some clues below to help you. What you need to know Names for foods that are soy Bean curd [same as tofu] Bean sprouts Edamame [fresh soybeans] Miso [fermented soybean paste] Natto [fermented soybeans] Okara [soy pulp left after soy milk is made] Tamari [type of soy sauce] Tofu [Chinese: cheese-like food made from soy milk] Yuba [Japanese name for tofu] Ingredients that may be made from soy to improve the taste or texture of foods Hydrolyzed soy protein (HSP) Mono- and di-glycerides Monosodium glutamate (MSG) Lecithin Guar gum Gum arabic Stabilizer Thickener Foods that often contain soy Candy Cakes and cookies Cake mixes Cereals Chicken (may be processed with broth) Chicken, meat, and vegetable brothes Chocolate Energy bars Margarine Mayonnaise Peanut butter Protein powders Sauces Soups Veggie burgers Vitamin pills Waxes on fresh fruits like apples Doing more Write your own riddles as clues for the scavenger hunt.
    [Show full text]
  • Soy-Free: How to Avoid Soy
    Soy-Free: How to Avoid Soy Soy products and derivatives are commonly found in many packaged foods. Foods Rich in Soy Names for Soy Ingredients Derived From Soy & Soy Derivatives Mono- and Di-Glycerides Edamame Monosodium Glutamate (MSG) Green, fresh soybeans sold in their pod, available as produce, prepared for Bean Curd consumption by steaming or boiling Edamame May Contain Soy Hydrolyzed Soy Protein Meat Alternatives Artificial Flavoring Kinnoko Flour Products sold to imitate burgers, Natural Flavoring sausages, bacon, chorizo, bacon, hot Kyodofu (Freeze Dried Tofu) Hydrolyzed Plant Protein dogs, etc. Miso Hydrolyzed Vegetable Protein Natto Miso Vegetable Broth Fermented soy paste Ninami Vegetable Gum Okara (Soy Pulp) Vegetable Starch Soy milk: available non-refrigerated, in Shoyu Sauce the dairy case, or as a powder. Soybeans: soaked, ground, strained Soy Albumin Soy Bran Foods That May Contain Soy Soy Nuts Soy Concentrate Asian and Pacific Islander foods, Soy beans soaked in water then baked such as: until browned Soy Fiber Soy Flour Japanese Soy Sauce Soy Formula Thai Sauce based on fermented soybeans Soy Grits Korean Chinese Tamari Soy Milk Made only from soybeans, a by product Soy Miso Hawaiian of miso Soy Nuts Philippine Baked Goods Shoyu Soy Nut Butter Blend of soybeans & wheat Soy Sauce Baking Mixes Soy Sprouts Bouillon Cubes Teriyaki Soya Broth: Chicken, Beef, or Vegetable Soy sauce and added ingredients Soya Flour Candy Tempeh Soybean Sprouts (Bean Sprouts) Cereal Fermented whole soybeans, Soybeans Chicken sometimes with an
    [Show full text]