The Quest for Natto: Can You Truly Make Natto Without a Starter Culture?
Natto, the fermented soybean delicacy revered in Japan for its pungent aroma, unique texture, and abundant health benefits, is typically made using a starter culture containing the Bacillus subtilis natto bacteria. But what if you’re in a pinch, or simply a culinary adventurer, wondering if the magic of natto can be coaxed from soybeans without … Read more