What is the relationship (if any) between natto and miso paste?

What is the relationship (if any) between natto and miso paste? - Couple silhouettes walking on narrow passage of modern building

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?



Best Answer

They are completely different. They use different fermentation conditions and different cultures. The result is also totally different in taste and texture, with natto being slimy beans and miso being a paste. They are also used differently, with miso being more of a seasoning.

You can think of it as similar to two kinds of cheese, maybe emmentaler and camembert: they are both made from fermented milk, but the process is not the same, and the result is not the same either.




Pictures about "What is the relationship (if any) between natto and miso paste?"

What is the relationship (if any) between natto and miso paste? - From above of crop anonymous person pasting set of happy photos in family album
What is the relationship (if any) between natto and miso paste? - Unrecognizable woman serving delicious pasta with meatballs to man during dinner
What is the relationship (if any) between natto and miso paste? - Photograph of Men Lying on a Gray Floor



Quick Answer about "What is the relationship (if any) between natto and miso paste?"

They are completely different. They use different fermentation conditions and different cultures. The result is also totally different in taste and texture, with natto being slimy beans and miso being a paste.

Are miso and natto the same thing?

What is the difference between miso and natto? The main difference is that natto is whole soybeans that are fermented, while miso is a fermented soybean paste. But there are slight other differences to note, such as the use of the type of bacteria in the fermentation process.

How is miso made?

Miso is made by mixing cooked soybeans with koji (starter culture, often fermented rice), and salt water. This material is then fermented for several months (Fig. 22.12). There are several miso products, which differ in the type of koji used for the fermentation (34).

Is natto fermentation aerobic or anaerobic?

Natto is an aerobic fermentation which means the bacterial culture which turns soya beans into natto need the presents of oxygen to grow. The original method of making natto is to wrap the cooked soya beans in straw and store in a warm place for 24 hours or so.

What is white miso made of?

White miso, also called shiro miso or kome miso, is a fermented paste made from rice, barley, and soybeans. White miso originated from Kyoto and is the most commonly produced type of miso. White miso has a mild umami flavor with a mellow, nutty sweetness, and is the mildest of the many different kinds of miso.



Natto, tra gusti acquisiti e identità




More answers regarding what is the relationship (if any) between natto and miso paste?

Answer 2

Natto is fermented whole soybean product, fermented with Bacillus Natto. To my palate, Natto has a complex flavour. Mostly it's the upfront flavour of the beans. But there is also a strong blue-cheese like note from the ferment. I really enjoy this part of it. Of course it would be remiss of me not to point out the slimy texture, which I like, but seems to be polarising.

It's possible to buy frozen natto in single-serving containers. If you eat the natto while it's still very cold, the cold numbs your taste, and a lot of the flavour can be missed. Please let it warm up a bit first. Also stirring it up will enhance the mucilaginous nature of the dish.

Natto

Miso Paste is a fermented, mashed combination of Soybeans and Koji Rice. Where Koji is a fermented rice using Aspergillus Oryzae. Different lengths of fermentation time create the white/red colourings. It's also possible (and common) to make Miso using other/extra ingredients, like Barley.

Miso

Miso is more often used as a further ingredient (or condiment), whereas Natto is eaten as a foodstuff in its own right. Both are fermented, and use cooked soybeans as an ingredient, but that is really the only commonality.

Miso is quite salty, with a subtle nutty soy-like flavour. A typical miso has around 20% salt by weight. The older the miso gets the stronger the flavour is. So a "white" miso has a lighter flavour than the darker "red" ones. I have a 18-month old batch that has been continuously fermenting (sealed in a vacuum bag). It's approximately chocolate brown, and it has a achieved delicious flavour. My friend's mum has been using the same big batch of miso for years.

One of my favourite uses is 50% miso & mayo brushed on top of grilled fish (or eggplants) before cooking.

Answer 3

Kingsley's answer is correct, however, there is also such a thing as "Natto Miso", sometimes called "Natto Miso Chutney".

This is usually a mix of barley, soy beans, a sweetener such as tapioca/potato syrup, and a flavouring such as ginger. All fermented with koji, as is plain Natto.

It's used as a garnish or condiment.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: furkanfdemir, George Milton, Askar Abayev, olia danilevich