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Soy and legumes from Okitama district
Yukiwari natto is cracked natto fermented a second time with rice koji and salt. Roasted, split and dehulled soybeans are steamed and fermented with natto bacteria, then mixed with salt-cut koji, weighted in a barrel and ripened into a salty, miso-like relish. It comes from Goto natto, a farmhouse food made at New Year and ripened until spring.
| Soybeans | [maff-yukiwari] |
| Natto bacteria (Bacillus subtilis var. natto) | [maff-yukiwari] |
| Rice koji | [maff-yukiwari] |
| Salt | [maff-yukiwari] |
| Starch syrup | Listed among the main ingredients of the commercial product[maff-yukiwari] |
| Starter | two stages; natto bacteria first, then rice koji enzymes with salt |
Total time across the recorded steps: 15 days – 40 days
What changes: Roasted soybeans are split, dehulled, soaked and steamed
Output: steamed split soybeans.
Microbes at work in this step
Not documented for this step.
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
Yukiwari natto is cracked natto fermented a second time with rice koji and salt. Roasted, split and dehulled soybeans are steamed and fermented with natto bacteria, then mixed with salt-cut koji, weighted in a barrel and ripened into a salty, miso-like relish. It comes from Goto natto, a farmhouse food made at New Year and ripened until spring. Made in 5 steps over 15 days – 40 days. The longest step, weight in a barrel and ferment a second time, takes 15–40 days (Shurtleff W 1975) and runs at 25–33 °C (Shurtleff W 1975). Bacillus subtilis var. natto (natto bacteria), first fermentation and Koji mould of the rice koji, through its enzymes, second fermentation do most of the fermenting.
| Main step | 15–40 daysReported[sic-natto] | Weight in a barrel and ferment a second time |
|---|---|---|
| Temperature | 25–33 °CReported[sic-natto] | Weight in a barrel and ferment a second time |
Ordinary natto stops after the Bacillus fermentation. Yukiwari natto adds rice koji and salt and ferments a second time, which makes it salty and miso-like and lets it keep [maff-yukiwari].
The high salt content (9.3 % in one analysis) keeps it from spoiling quickly; it is stored cold after ripening [maff-yukiwari, sic-natto].
Every number is labelled with how it is known. How this atlas is made
Goto natto was made in Okitama farmhouses from the Edo period, as a stand-by against famine and as food for the busy spring farm season [maff-yukiwari]; SoyInfo dates it to about 1735 [sic-natto]. It was sold as yukiwari ("snow-breaking") natto from 1956. The maker closed in 2014 (the page also gives Heisei 28, which is 2016) and a new local company took over the same year, with the old maker's craftsmen [maff-yukiwari].
