Nattokinase Recipeby Alina McKee
Nattokinase is an enzyme found in the Japanese cheese-like soy product called natto. Natto not only tastes good but it is also good for you. According to a study published in the Journal of Analytical Bio-Science, consuming nattokinase can improve blood mobility. This is good news for those who have the potential for blood clots, but any nattokinase treatments should be discussed with a doctor. You can make natto at home to add nattokinase nutrition to your recipes.
Items you will need
- 2 1/2 cups water
- 2 cups small dry soybeans
- Large pot
- Potato masher
- 8 tbsp. sea salt
- Mixing spoon
- 1 1/2 cups koji rice
- Cylindrical ceramic container and lid
- Plastic wrap
- Paperweights or other heavy items
- Butcher's paper
Soak the beans overnight in the water to get rid of any poisonous lectins.
Cook the beans in the soaking water for three hours or until they can be easily pierced with a fork.
Mash the hot beans with the potato masher, and let them cool.
Add 6 tbsp. of the salt to 1 cup of water, and let it dissolve. Mix into the mashed soybeans.
Add the rice to the beans, and mix until the beans and rice are smooth.
Place 1 tbsp. of salt in your hand, and rub the salt on the inside of the cylindrical ceramic container.
Put the soybean mixture into the cylindrical ceramic container, making sure that the surface of the beans is level and smooth.
Sprinkle 1 tbsp. of salt onto the top of the beans to prevent the beans from spoiling.
Cover the beans with plastic wrap and weight down the plastic wrap with paperweights or any other small, heavy object such as stones. Seal the container with its lid.
Wrap the cylindrical ceramic container with the butcher's paper, and tape the paper to secure it.
Let the container sit for several days at room temperature.
Check to see if there is fluid forming at the top of the natto. If there is no fluid, add more weight to the plastic wrap. Reseal the lid, and rewrap the container with butcher's paper.
Let the container sit without being disturbed for six to 12 months so that the natto can ferment; then it will be ready to use in recipes.
- Do not repeatedly check on the natto since this will introduce unwanted air.
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