Nattō

*Nattō*
	Nattō on rice
Sajian	Panyemeng
Mawit saking	Jepang
Wawengkon utawi wewidangan	Asia Kangin
Lakaran utama	Férméntasi kedelé
	Resep: Nattō; Media: Nattō;

Nattō (納豆) inggih punika tradisional ajengan Jepang sané melakar saking kedelé sané sampun kaférméntasi nganggén Bacillus subtilis var. natto.^[1] It is often served as a breakfast food with rice.^[2] Kaajeng sareng mustar karashi, kécap utawi saus taré, miwah kapah Bawang bombai Jepang . Ring Jepang, nattō kaloktah ring wawengkon kangin, rumasuk Kantō, Tōhoku, lan Hokkaidō.^[3]

Nattō ketah kaanggep rasa ngerusak ajengan, krana rasané kuat, lan maléntéd.^[4]^[5]^[6]^[7]^[8] Satunggil survéi warsa 2009 ngungkapang pinaka 70% jadma Jepang nganggép rasané jaen, tur jadma liyanan minab nénten seneng rasané tetep ngajengin krana sampun katah.^[9]

Pustaka[uah | uah wit]

↑ Hosking, Richard (1995). A Dictionary of Japanese Food - Ingredients and Culture. Tuttle. p. 106. ISBN 0-8048-2042-2.
↑ McCloud, Tina (7 December 1992). "Natto: A Breakfast Dish That's An Acquired Taste". Daily Press. Kaarsipin saking versi asli tanggal 20 April 2013. Kaaksés 25 December 2012. It is a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.
↑ Shurtleff, W.; Aoyagi, A (2012). History of Natto and Its Relatives (1405–2012). Lafayette, California: Soyinfo Center.
↑ Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publish. pp. 328–329. ISBN 978-1603582865. Natto is a Japanese soy ferment that produces a slimy, mucilaginous coating on the beans, something like okra. [...] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.
↑ A., M. (30 March 2010). "Not the natto!". Asian Food. The Economist. Kaaksés 25 December 2012. ... natto, a food that has achieved infamy among Japan's foreign residents.
↑ Buerk, Roland (11 March 2010). "Japan opens 98th national airport in Ibaraki". BBC News. Kaaksés 25 December 2012. ... natto, a fermented soy bean dish that many consider an acquired taste.
↑ "Natto Fermented Soy Bean Recipe Ideas". Japan Centre. Kaaksés 25 December 2012. Natto are one of those classic dishes that people either love or hate. Like Marmite or blue cheese, natto has a very strong smell and intense flavour that can definitely be an acquired taste.
↑ "Preparing Nattou". Massahiro. Kaaksés 28 March 2013. Preparing Nattou step by step, without using rice straw.
↑ NTT navispace 「納豆は好きですか？Do you like Natto?」 Archived 2012-11-21 at the Wayback Machine (in JA) reviewed 2012-12-8

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[hosking-jfood-1] Hosking, Richard (1995). A Dictionary of Japanese Food - Ingredients and Culture. Tuttle. p. 106. ISBN 0-8048-2042-2.

[dapress18-2] McCloud, Tina (7 December 1992). "Natto: A Breakfast Dish That's An Acquired Taste". Daily Press. Kaarsipin saking versi asli tanggal 20 April 2013. Kaaksés 25 December 2012. It is a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.

[soyinfocenter2012-3] Shurtleff, W.; Aoyagi, A (2012). History of Natto and Its Relatives (1405–2012). Lafayette, California: Soyinfo Center.

[katz-4] Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publish. pp. 328–329. ISBN 978-1603582865. Natto is a Japanese soy ferment that produces a slimy, mucilaginous coating on the beans, something like okra. [...] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.

[economist20-5] A., M. (30 March 2010). "Not the natto!". Asian Food. The Economist. Kaaksés 25 December 2012. ... natto, a food that has achieved infamy among Japan's foreign residents.

[buerk21-6] Buerk, Roland (11 March 2010). "Japan opens 98th national airport in Ibaraki". BBC News. Kaaksés 25 December 2012. ... natto, a fermented soy bean dish that many consider an acquired taste.

[jcentre22-7] "Natto Fermented Soy Bean Recipe Ideas". Japan Centre. Kaaksés 25 December 2012. Natto are one of those classic dishes that people either love or hate. Like Marmite or blue cheese, natto has a very strong smell and intense flavour that can definitely be an acquired taste.

[massahiro23-8] "Preparing Nattou". Massahiro. Kaaksés 28 March 2013. Preparing Nattou step by step, without using rice straw.

[navi16-9] NTT navispace 「納豆は好きですか？Do you like Natto?」 Archived 2012-11-21 at the Wayback Machine (in JA) reviewed 2012-12-8

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