Description
Bacillus subtilis-fermented soybeans with citrus peel incorporation creating unique proteolytic and citric acid profiles.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Proteolysis of glycinin and β-conglycinin
Parameters
Temperature
40°C optimal
36°C to 44°C range
Time
24 hours
18 hours – 30 hours
Equipment