新しい実験、納豆 New Experiment, NATTO

 先日日本へ一時帰国したお友達に、納豆菌を買って来てもらいました。

A friend of mine went back to Japan for a visit and bought this Natto starter for me.

 納豆菌はこのとっても小さいボトルに入ってきました。付属のスプーンは耳かきサイズ。作り方によると、ほんの少量の納豆菌で納豆が作れちゃうそうです。
NATTO starter came in these tiny bottles.  The spoon came with them was the size of a ear wax cleaner.  The instruction says that I only need very little amount of Natto starter to make NATTO.

 こちらは、一晩水に浸した乾燥大豆を、圧力鍋で柔らかくなるまで煮て、水で溶いた納豆菌をまぜたもの。
Here are the soybeans soaked in water overnight and cooked in a pressure cooker until soft and mixed with the Natto starter water.

 大豆の入った容器は、ヒートパックやブランケットを使って保温。
The container with the soybean mixture is kept warm in a blanket with a heat pack.

およそ２４時間後には、大豆が発酵して、納豆に変わっていました。
After about 24 hours, soybeans were fermented and turned into NATTO.

温かい納豆は発酵を止めるために冷蔵庫へ。
The warm NATTO was placed in a refrigerator to stop the fermentation.

 ほら、ねばねば糸ひいてるでしょ〜！！

Now, it's stringy and gooey!!

お味は？お店の見たいに、とおーーーっても美味しかったです。むしろそれより美味しいかも！１日半で納豆が出来ちゃうなんて、すごく感動しました。やったね！
The taste?  It was very good, just like the NATTO I buy from the store or even better.  I was quite impressed by the result that the NATTO can be made at home in a day and a half.  I am very happy!