Free study Natto making kit

It is a natto handmade kit perfect for elementary school students' dietary education and free study. Even the first person can enjoy making natto easily in about 3 days. You can enjoy your own natto with top quality bacillus natto, the ultra-small grain natto "suzumu" that is most suitable for natto.   Boil the soybeans until soft, boil it for about 24 hours in a fermentation box, put it in a refrigerator for 1 day, and produce delicious home-made natto. 

Free study How to make natto with natto kit

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What to prepare

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 material Soybean: 100 grams Bacillus natto: 0.1 g (one knob)tool A pot Tapper (about two small items) Kitchen paper rubber band Cairo bowl Monkey Fermentation box thermometer PET bottle 500 mL size 2 pcs

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How to make

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① Wash soybeans and add them to water Wash soybeans and put them on water for more than 12 hours.  ② boil soybeans Boil soybeans for 8 hours at medium and low heat. Add water sometimes so that the water will not go away. If it is a pressure cooker it boils for about 30 minutes.

The surface gently wrinkles and boils firmly until it gets crushed easily by pinching with your finger.

 ③ Melt Natto bacteria in water Put 10 000 water in the cup, put 0.1 gram of Bacillus natto there and mix well.  ④ Cut soybean well well ③ Apply to soybeans Raise the boiled soybeans to the monkey and cut the hot water. If moisture is left, Bacillus natto does not grow well. Use kitchen paper to gently wipe off the water. While soybeans are hot, quickly apply Natto bacteria, stir well.

If soybeans get cold, bacteria other than Bacillus natto may get in, so let's prepare to apply natto bacteria immediately as soybeans boil.

 ⑤ Put in a tupper, cover with kitchen paper, punch holes by lap Fold the kitchen paper on the bottom of Tapper and lay it so that the soybean with Bacillus natto is about 3 cm thick. Cover the kitchen paper softly, lap and fasten with rubber bands. Open air holes with a toothpick from above.

Since Bacillus subtilis natto is alive, I open an air hole so that I can breathe in.

 ⑥ Put hot water (60 ~ 70 ℃) in the plastic bottle Place hot water (60 - 70 ° C) in a 500 ml size PET bottle. ⑦ Put the ⑥ PET bottle and ⑤ soy into the fermentation box Place two bottles of hot water in the fermentation box and place soybeans in the tupper on top of them. Let's set the thermometer so that it does not touch the PET bottle directly. Cover the fermentation box and set to make the thermometer visible. Adjust by using the number of PET bottles and disposable warmers so that the inside of the box will be 40 to 45 ° C.  ⑧ Warm and ferment for 24 hours We change hot water every 3 to 4 hours and warm up in the fermentation box for 24 hours. After 24 hours, the soybeans have a whitish film and the state where ammonia odor develops is correct. If no change is seen in soybeans, continue to keep warm for about 6 hours. 

The heat retention is 40 to 45 ° C Bacillus natto grows steadily at 40 to 45 ° C. Let's look at the thermometer frequently and change the hot water of the PET bottle every 3 to 4 hours. When you sleep at night, if you raise a Tapper with a disposable body warmer or a mini hottie, you can keep the temperature for 7 to 8 hours.

 ⑨ Sleep for 1 to 2 days in a refrigerator Remove the Tapper's kitchen paper and wrap, cool the tappers slightly and let them cool. I will put it in the refrigerator for about 1 ~ 2 days.Completion of delicious natto! It smells of natto, it stirs soybeans and it gets stiff when it gets sticky. Let's keep warming a little more if it is missing. It is evidence that natto bacteria have increased a lot if soybeans are white. Great success!  

By putting it in a refrigerator for 1 day, amino acids are produced from soybean protein by the action of Bacillus natto enzyme, and the taste is ripe and the flavor increases.

  

Non-pesticidal soybean "Suzumu" from Hokkaido

It has been making soybean in Makubetsu-cho, Hokkaido for more than 30 years. It is an organic pesticide soybean "Suzumu" which Mr. actor raised carefully. It is a small grain variety most suitable for natto.  Since we have harvested since soybeans have fully maturated, It absorbs plenty of nutrition and it has a high-quality umami and flavor. Pesticide-free soybeans raised with importance of organic pesticide / chemical fertilizer cultivation and natural drying. It is the small grain soybean most suitable for natto.

Bacillus natto

It is a high quality powdery bacillus natto of 100% soybean material (not genetically modified). To make liquid natto bacteria even easier to handle at home, it is powdered and you can make about 30 kg of homemade natto with 3 ます. It is a commodity powdered with the top quality bacillus natto fermented to the natto manufacturer, even for families. When natto bacteria adhere to soybeans, fermentation can be done when fermenting under an appropriate environment. 100% of pure culture natto bacteria extracted from organic soybeans was used. Even beginners do not fail, Kawashimaya's fine qualityBacillus nattoAlso recommended.

For details about Bacillus natto, click here>>In case"What is Bacillus natto"

 

Fermentation box

It is a fermented box with a lid excellent in heat retention effect that can be used not only for making natto, but also for making rice koji. ● External dimensions: W30.0 × D21.0 × H 18.0 cm (including lid) ● Inside dimension: W25.0 × D16.0 × H13.8cm Because it is styrofoam, it is light and compact.

How to make natto & natto observation report

How to make natto Describe how to make natto, as well as the secret of Natanba natto, easy to understand explanation. With this one you can acquire deep knowledge about natto.  Natto observation report Materials such as memo of natto state, pasting photos, and convenient notes that can be submitted directly to the school are attached.   

customer's voice

    

How to summarize free research

A free research tackled with good luck. It is a lot of fun to eat dishes made by yourself. Let's comprehensively comprehensively, so that the enjoyment is conveyed to other people.Summary Four points 

① Title Write it so that it stands out greatly. I will make a title that will make it clear by a moment on what I checked. Do not forget to fill in your grade or name.

 

② Motivation I will write why I was interested in the research. Also, please write about what you first made about that.

 

③ Introduction of research method I will write in detail as much as possible on how we proceeded with research. I also put a lot of notes and pictures.

 

④ impressions and conclusions Write what you actually cooked and what you discovered in the research. Even if I fail, I write the result and what I found out there.

  

What is edible education?

"Dietary education" is to nurture the ability to practice healthy eating habits by acquiring knowledge about "food" and the ability to choose a well-balanced "food" through various experiences. Since eating is a basic activity that lasts throughout the lifetime, "food education" is important as well as children, even after becoming an adult. In addition to thinking about how to eat healthily, we cook dinner and cooking with someone, experience the harvest of food, taste seasonal and regional cuisine, etc, through food education "a ring of practice Let's spread out "). "Eating ability" to be worn by food education includes "to be able to maintain mental and physical health" through meals, "to understand the importance and pleasure of meals", "choose foods yourself, eat "Enjoying the enjoyment of eating with family and friends", "Knowing the process of food production and having a feeling of appreciation" and so on. These are learned and educated in various places such as home, school, region, etc. from childhood. And, even after becoming an adult, I practice it for the rest of my life and keep growing up. In addition, adults also have the role of "communicating such knowledge and experience of food and Japanese food culture to the next generation".Quoted from Government Public Relations Online