1. Ordinary (Itohiki) Natto
Ordinary natto is a typical Japanese fermented whole soybean product. Its sticky muci-lageous substance on the surface of soybeans is its characteristic. It is produced by fermenting cooked soybeans with Bacillus natto for a brief period. It has a short shelf life. Table 44 lists the basic steps in the manufacture of ordinary natto. For detailed information on ordinary natto, please refer to the Chapter 30 in this book and the references in this chapter (34,36,41).
Hama-natto is fermented whole soybeans produced in the Hama-matsu area of Japan. Similar products are produced in Japan with different names prefixed with the production location. A very similar product in the Chinese culture is tou-chi, or dou-chi. It is produced by fermenting the cooked soybeans in salt, brine, or soy sauce, and then later drying them as individual beans. Hama-natto also includes the flavoring ginger. Table 45 lists the basic steps in the production of Hama-natto and dou-chi. For further information, readers should refer to Chapter 30 of this book and references in this chapter (34-36,41).
Table 42 Raw Ingredients for Fermented Soy Products
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