25
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Accepted
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 ...
- 137k
9
votes
What is the relationship (if any) between natto and miso paste?
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-...
- 697
7
votes
What is the correct way to use fermented (and unfermented) soybean paste?
First of all, the Korean middle one is not soybean paste at all, but chunjang (춘장), a black bean paste. This is used as a condiment for stir-fries, in particular the noodle dish jjajangmyeon; it's ...
- 1,416
5
votes
Accepted
Can I use edamame pods to make a vegetable broth?
I wouldn't expect them to have much effect on your broth either way. The pod shells are fairly fibrous and don't have much flavor of their own.
- 61.4k
4
votes
Accepted
Does natto really need to be fermented at body temperature?
From my research, the problem with fermenting nattō at lower temperatures is that it doesn’t inhibit the growth of other bacteria which can either inhibit the growth of the target bacteria, bactilis ...
- 56
4
votes
Accepted
What is the correct way to use fermented (and unfermented) soybean paste?
As regards your hint, the best-by date is a bit of a myth with this stuff, and not, in any case, an expiration date. It has its own set of microbes in residence and rarely actually "spoils." ...
- 16k
3
votes
Why are soaked dried soy beans cooked before fermenting?
No. Both tofu and miso require cooking the soybeans to work.
For miso, the soybeans must be mashed into a paste, which doesn't really work with raw soybeans. Further, the koji culture grows on the ...
- 61.4k
3
votes
What is the correct way to use fermented (and unfermented) soybean paste?
I can’t comment on the Korean pastes (which I use, but I don’t know enough about the cuisine to know if there’s a ‘correct’ way to use it.
For Japanese miso, traditionally you don’t want to boil it. ...
- 80.1k
3
votes
Can I use fresh okara without cooking it?
If you made soy milk in a soy milk maker, the okara isn’t raw, it’s cooked. But if you made it in a blender before boiling the beans, and then cooked the milk on the stovetop, then the okara really ...
- 31
2
votes
How to cook and store fresh okara for safe consumption?
I have never heard that uncooked okara is toxic to consume, so I don't know about that part, but you could try dry roasting it in a pan until it is dry and golden brown, that would cook it and also ...
- 5,972
2
votes
Accepted
Long term stability of okara flour
The safety of the flour will depend on water activity. We cannot know the water activity of the flour produced in your kitchen, but 1) home dehydration is known to generally create shelf-stable ...
- 137k
2
votes
What is the relationship (if any) between natto and miso paste?
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 ...
- 21
1
vote
Why do we remove the foam from soymilk while it boils while preparing it?
My guess is that it is to prevent the milk from boiling over. Other recipes like this one explicitly call out skimming the foam while watching out for it boiling over. Another guess is taste. The foam ...
- 135
1
vote
My pre soy milk preparation curdled on cooking
There are two potential causes here - either positive ions or bacterial activity.
Soy curdles easily in the presence of positive ions, that's the basic principle behind making tofu. I don't see many ...
- 137k
1
vote
Soy bean cooking safety
You can't cook "past the boiling point" , unless you are using a pressure cooker...and a simmer is, technically, just below the boiling point.
You can learn about bean foam here.
Soybeans ...
- 73.8k
1
vote
Can I use fresh okara without cooking it?
From what I know, I suggest to cook it. Here are many examples of people being poisoned after drinking uncooked soybean milk. The toxin in raw soy milk may be trypsin inhibitors and saponin. Okara is ...
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