natto's blog

This time I will introduce "Hama Natto（浜納豆）",
which is a special product from around Hamana lake（浜名湖） in Shizuoka pref.
It is a kind of Natto(fermented soybeans), but it is different from ordinary smelly sticky Natto in production. Ordinary Natto is made by Natto bacteria, while Hamanatto is fermented with Koji (麹、Aspergillus oryzae).




Do you imagine Miso when you hear Koji?
Yes! Miso（味噌） is also fermented soybean food made with Koji.

So the color and the taste of Hamanatto is similar to those of Miso.
Miso is paste and for seasoning, but Hamanatto keeps the shape of soybeans
and is eaten without being cooked. It goes well with warm rice. I tried this way and I liked it very much. And it is said that Hamanatto is also great with beer. So I tried it but it is a little bit too salty for me.

Are you interested in it?
I don't think you can get it at every supermarket.
I recommend you to get it on the net if you are interested.


Reference: I hear there is a similar food in China.
It is called "Douchi（豆[豆支]）".　It is a seasoning and they don't eat it like Hamanatto.

Douchi paste