Can Natto Be Made from Soy Chunks Instead of Soybeans? An In-Depth Exploration
The Question?
While the traditional method of making natto involves the use of soybeans, some have wondered if it is possible to use soy chunks instead. This article aims to explore this question and clarify the process involved in making natto from soy chunks.
General Possibility of Using Soy Chunks
Yes, you can indeed make natto using soy chunks instead of soybeans. The process is generally similar to the one used with soybeans, but certain adjustments might be necessary due to the difference in texture and moisture content between soy chunks and whole soybeans. However, the success of this process can vary greatly based on the type of soy chunks and their specific characteristics.
Specific Types of Soy Chunks
Some soy chunks used in Japan, particularly those known as Hikiwari Natto, can be used to make natto. Hikiwari Natto is made from crushed soybeans that have been processed in a way to harden them. These soy chunks are often used as an ingredient in natto due to their compatibility with the fermentation process.
However, not all soy chunks are suitable for making natto. Soy chunks that are made from soy flour have undergone processes that may denature the beans and alter their moisture content, making them less suitable for fermentation. Additionally, if soy chunks contain additives, these can interfere with the fermentation process.
Experimentation and Adaptation
Given the variability in soy chunks, it is recommended to experiment and adapt the process as needed. The soaking and fermentation times may need to be adjusted based on the specific characteristics of the soy chunks being used.
Why Use Soybeans Directly?
Some suggest that it might be cheaper and more straightforward to buy soybeans and prepare natto yourself. Fermenting soybeans directly offers the advantages of using the whole bean, which retains its natural moisture and is less likely to contain interfering additives. This method also allows for better control over the fermentation process and the final product's quality.
Historical Context and Practical Considerations
Historically, it has been possible to make natto from certain types of soy chunks, particularly those that are more similar to Hikiwari Natto. However, this requires careful selection and understanding of the specific characteristics of the soy chunks being used.
Considering the complexity and variability in the use of soy chunks for natto, it is essential to be mindful of the process's details and to experiment with different options to achieve the best results. Whether using whole soybeans or soy chunks, proper soaking, fermentation time, and adherence to specific conditions are key to producing high-quality natto.
Conclusion
In conclusion, while soy chunks can be used to make natto, the process may require some adjustment based on the specific characteristics of the soy chunks. Experimentation and careful selection of soy chunks based on their suitability for fermentation are crucial to achieving the best results. For those seeking a more straightforward approach, using whole soybeans remains a recommended method.