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Soy and legumes from Japan, Hamamatsu
Hamanatto and its Kyoto relative Daitokuji natto are salty, dark soybean nuggets made with koji mould, not natto bacteria. Steamed soybeans are coated with flour and koji spores, grown into soybean koji, aged for months in salt water under a pressing lid, then dried in the sun. The whole process takes about six months, and the taste is close to miso.
| Yellow soybeans | [SIC-nuggets] |
| Koji mould spores (Aspergillus oryzae) mixed with roasted wheat flour (roasted barley flour at Daifukuji) | [SIC-nuggets2][MAFF-tokai] |
| Salt water | [SIC-nuggets][MAFF-tokai] |
| Spices, seeds or slivered ginger (sometimes rice wine) | Added to the kegs with the salt water[SIC-nuggets] |
| Starter | koji (Aspergillus oryzae) |
Total time across the recorded steps: 2.1 months – 6.1 months
What changes: Soaked soybeans steam until soft
Output: steamed beans, drained and cooled.
Microbes at work in this step
killed
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hamanatto and its Kyoto relative Daitokuji natto are salty, dark soybean nuggets made with koji mould, not natto bacteria. Steamed soybeans are coated with flour and koji spores, grown into soybean koji, aged for months in salt water under a pressing lid, then dried in the sun. The whole process takes about six months, and the taste is close to miso. Made in 4 steps over 2.1 months – 6.1 months. The longest step, age in salt water under a pressing lid, takes 2–6 months (Shurtleff & Aoyagi. History of Soy Nuggets (S…). Aspergillus oryzae, the koji mould also used for miso does most of the fermenting.
| Main step | 2–6 monthsReported[SIC-nuggets2] | Age in salt water under a pressing lid |
|---|---|---|
| Temperature | 25–38 °CReported[SIC-nuggets2] | Coat with flour and koji spores; make soybean koji |
Despite the name, it is not a natto. It is made with the koji mould of miso, not with natto bacteria, and it is brined and sun-dried into dry, salty nuggets instead of sticky beans. It is thought to descend from Chinese douchi.
Every number is labelled with how it is known. How this atlas is made
Character 豉 read 'kuki' in 8th c.; 'natto' replaced kuki by 11th c. (Shinsarugaku-ki c. 1068 'natto' = this salty type) [SIC-nuggets, SIC-natto1]. Thought to descend from Chinese douchi brought by monks. A Toyohashi maker, the only one left of six in the city, says hamanatto is said to have 1,300 years of history [MAFF-tokai].
