Monday, March 29, 2010

Poptropica Quarterly Earnings

Prepare nattou home

The nattou is a strange day all Japanese food, one of those frugal food "doing well" as they say, mothers, and that is one of the most intense flavors of Nissan. It is made from fermented soybeans, creating a stringy and slightly smelly jelly, and many Japanese are crazy.

The nattou you eat along with rice, scrambled eggs and other ingredients in the morning or at lunch.

In Japan it is easy to buy it packed in every grocery store. Costs very little, about 80 yen for a single-serving package of three. But here in Italy is much more rare and expensive (often we paid € 5 for a pack).

nattou the base of the fermentation is the use of a particular bacterium, the Bacillus natto ", known in Japanese as" natto-kin. "

So, we have industry and following the instructions, we tried to prepare the nattou at home.
The preparation is quite simple, but requires attention, particularly sterilization of equipment, and long, as it will take about a day.

How do you prepare?
They take soybeans, good quality and smaller we can find. We soak for 5 hours, then it steam for about 1.5 to 2 hours in a pressure cooker. Using a regular pot time is doubled.

We used this steel container for steaming, very comfortable for cooking is to be able to handle then do not touch cooked beans.


To check if the cooking is completed, when it spent some 'time, we try to open the pot and taste a few beans to assess their consistency. If you do not use sterile equipment, it is advisable to boil the beans for another few more minutes before removing.

few minutes before removing the beans from the pressure cooker, sterilizing, using boiling water, a container and a spoon. For example, we use a glass baking dish.


It 'important to use sterile equipment to prevent contamination with other beans bacteria.

After cooking, prepare the sterilized container and add a little 'natto ready to use as a mother (they need very little). Obviously the first time you get into a pack of natto bought at the store.

opens the pressure cooker and carefully move the beans boiled in sterilized container, and avoid touching objects with non-sterile (or hands).

You add the beans and using sterilized spoon, taking care not to touch them with absolutely any other object.

soybeans are mixed with nattoo ready, so to contaminate the beans with the bacillus.

We cover the container with a sheet of paper towel and then top with aluminum foil. We practiced a few holes in the aluminum foil, so that the nattoo can breathe.


bend the edges of the cap at which point the beans are ready for fermentation stage. That should take about 20 hours at a temperature of 30 degrees.


We use a rice cooker, putting the container in a bain-marie and holding open the lid of the cooker, with the switch in position on the maintenance temperature.


After 20 hours the nattou should be ready. Open the container, stir the nattou, which should now be fermented, with its typical gelatin, and its typical odor.
It's a little 'shit, right?
The taste for safety and if everything is ok, replace the cover with aluminum paper and a new one, let cool and refrigerate.
If you feel a smell of ammonia means that something went wrong, maybe the beans were contaminated by other bacteria: throw everything away and try again. At this point the
nattou would be ready, but his continuous fermentation in the fridge, and will be completed in a week.
nattou can consume directly, and if you want to keep, put it in the freezer in small disposable packs.

Well ... what about ... nattoo good!

Friday, March 26, 2010

Wrestling Singlet Flamingo

HOLLAND 2010

5 days a guest of my good friend Patrick! that want a good soul! thanks anc hours! !
Here are facing the first coffeeshop in Amsterdam born, sin had not seen him in ...
In the center of town, in a beautiful spring day ... unlike here ...
so many channels ... waterways and very nice.
Utrecht ... very typical and cozy. visited it, there is not only in amsterdam holland !