Hello everyone! It is the blog spreading Japanese uniqueness, How Unique Japan.
This time, I would like to touch on Japanese fermented food.
I expect some (lovely) readers will consider “Badly Fermented (rotten) food is edible no longer.”
Indeed, it is correct that some bacteria will make any food worse. However, we Japanese have successfully utilized the bacteria/fungi to keep food in good condition to eat – for example, fermented soybeans can be sticky Natto.
The method of keeping food has a history. Some historical theories say it was born around the Nara era in Japan. 1300 YEARS AGO (Unclear).
Why fermented food?
Its popularity lies in its ability to thrive in the humid climate of Japan and provide diverse nutritional benefits.
This blog continuously says the humidity level is so high in the rainy and summer season. So, any bacteria and fungus love that condition. The article about Japanese pickles (Tsukemono) also shows a fact.
Fresh vegetables will not keep their edible condition within one day (especially in Summertime).
However, the condition also promotes the growth of other bacteria and fungi, which can benefit our health. Therefore, the storage way, fermenting was born like the pickles.
This invention was effective in dense nutrition, not only in storage.
Bacteria/fungi kindly add more nutrition while foods are in the barrel (storage). Aspergillus oryzae can be a good start.
That fungus helps disassemble protein, lipase (for fat), and starch into sugar. Vitamin B1 and B2 are following too.
There are enormous numbers of fermented food around Japan. Japanese sake, soy sauce, and miso soup (paste) are fermented foods.
Dig in more details of them.
The popular fermented food (three menus)
MISO PASTE
They are from Soybeans. After they have boiled and steamed, the beans (pasted) will get the proper salt and the oryzae from workers. Then, they are kept in a special barrel for at least two or three months to be well fermented.
The better quality one will take longer. The best would be for over two years.
The popular way to cook this is the soup menu. Yes. Miso soup. The advantage of this menu is its capability. So, any vegetables will suit this paste, making deep flavors.
However, some chefs figured it out as one more secret flavor for any meal nowadays, for example, curry.
It has come from China a long time ago. It was over 1000 years old (It is unclear). Since then, the Japanese have adjusted the paste better.
The barrel is one such invention. In the old times, the Japanese safely kept the past with it for five or ten years.
(However, there is now an expiration date for food safety. It is about six months.)
SOY SAUCE
This sauce originated in trading with China.
Do you remember that Miso paste came from China? So, it took a while for them (pastes) to arrive.
One day (around 1254 AC), a Zen monk brought the paste kept in pots. He found some liquid flowing and separated from it during the voyage. Some theories say it was the discovery of the Japanese soy sauce.
The method for making the sauce is similar to that of miso paste.
The workers mix ingredients, the oryzae from fermented soy and wheat, and salted water in tanks. Then, leave the liquid for six or eight months.
After sleeping, they purify the liquid with fire. It sounds easy. However, every step is under well-controlled.
How do we utilize the sauce? It might not be necessary to explain. We can add it to any meal as one more flavor or dip with something we eat. It can keep its edible condition for over a year (before opening a rid, and kept in a row temperature without sun-shining).
Natto
We Japanese cannot miss it if we think about fermented foods, such a sticky and interesting smell food from soybeans. It is the original one in Japan.
The fungi are also unique. This article touched on the Aspergillus oryzae for fermenting foods well, but this menu uses a different kind.
It is Natto bacteria that causes the fermenting of the beans. The prize from that phenomenon is good for us.
Natto has vitamins B1, B2, and K2 (K2 is for bone strength). The most unique nutrition is Natto kinase (the name is also from itself). Surprisingly, it can break blood clots and make circulation smooth. It sounds perfect for our health.
One more add. The bacteria exists on rice straws. Their habitat is concerned with that invention, which will lead the next, the history of Natto and how it was born.
Even so, it is unclear when it was born. There are many theories.
One of them is when the Japanese in old time imported rice and soybeans from China about 2000 years ago, and then they made this fermented food afterward.
However, the next expectation is catchy.
Around the Heian era (794 to 1185 AC), there were many crucial wars, using horses for expeditions and transportation. Their feed was cold/dry soybeans after being boiled. The beans were in a bag (bract) made from rice straws.
During a war, one general miscalculated the amount of the feed because he expected the end of the war would come soon. The food for horses hit bottom.
The general felt anxious, so he ordered feed supplies to farmers around where they were camping. The farmer hurried. They rapidly prepared some boiled soybeans in the rice bracts before they got enough dried.
A historical theory says it is when the Natto was born. After a while, the army found the beans became sticky inside the storage of rice straws. It shall be the origin of Natto.
What makes this episode more realistic is the method of creating Natto. They (Soybeans) would be in the bract and kept in a humid room at 40 degrees Celsius. With this condition, the natto bacteria will multiply enough to make it soon.
It takes just ONE DAY (at that time). It is the Natto, the Japanese strange food invention.
To close
They are all for the article this time. However, this is only the tip of the iceberg you can expect.
Moreover, this blog has several topics about the Japanese lifestyle on the front page. You can get more featured information in Japan!
When you feel bored, use these topics (blog) to erase the time!
THANK YOU for reading this article!
And see you for the next Japanese uniqueness.