How to Hama-Natto

What You Need to Know

Hama-Natto undergoes dual fermentation where Bacillus subtilis var. natto breaks down soy proteins into polypeptides and free amino acids while citrus peel (typically yuzu or sudachi) contributes limonene and citric acid that modify the microbial environment. The citrus acids partially inhibit excessive ammonia production while allowing glutamate development.

Valued for its cleaner, brighter flavor profile compared to standard natto, with reduced ammoniacal notes and pronounced umami-citrus balance that pairs well with rice and seafood.

Key Parameters

Steps

1. 1.

   Hama-Natto donburi (Hamamatsu): Citrus cuts rice starch heaviness while natto proteins bind flavors

2. 2.

   Sakura shrimp natto (Suruga Bay area): Fermented glutamate enhances shrimp's natural succinic acid

The Science

Primary Reaction

Proteolysis of glycinin and β-conglycinin

Common Mistakes