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

Question

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?

Answer 1

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.

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.

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 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.