For over a millennium, the Japanese fermented soybean dish known as natto has been a culinary tradition shrouded in history and cultural significance. Daisuke Iwase, the founder of Dai’s Natto, has dedicated himself to perfecting this ancient delicacy, bringing its intense flavor and nutritional benefits to the streets of Sydney.
The origins of natto are steeped in folklore, with tales of Japanese troops on horseback inadvertently transforming soybeans into the pungent delicacy as they traversed long distances. Throughout the centuries, natto has evolved from a dish enjoyed by nobility and warriors to a popular street food and household staple in Japan.
Despite its reputation as the “worst tasting food” by some, natto holds a revered place in Japanese cuisine, often paired with rice, mustard, and various condiments. Iwase, a native of Hiroshima, grew up with natto as a daily staple and embarked on a mission to introduce a more authentic version of this dish to the Australian market.
Driven by a passion for natto, Iwase delved into the art of fermentation during the COVID pandemic, experimenting with soybeans and spores sourced from Tokyo. The positive reception from friends spurred him to establish Dai’s Natto in 2021, offering a fresh and locally made alternative to the imported varieties that failed to capture the true essence of natto.
Creating natto is a meticulous process that demands precision and patience. From sorting soybeans to the intricate fermentation stages, Iwase’s dedication to quality shines through in each batch. The transformation of soybeans into natto involves a delicate balance of time, temperature, and expertise, resulting in the signature slimy texture and stringy consistency that characterizes this unique dish.
While natto’s strong aroma and distinctive appearance may deter some, its rich umami flavor and health benefits have garnered a loyal following in Japan. The presence of nattokinase, an enzyme with potential health benefits, adds to the allure of this fermented delicacy, making it a sought-after superfood among enthusiasts.
With the introduction of Natto Crunchies, a dehydrated snack that undergoes an extended fermentation process, Iwase aims to expand the reach of natto beyond Sydney, offering a taste of this ancient tradition to a wider audience. His commitment to preserving and innovating on this centuries-old recipe exemplifies the enduring appeal and adaptability of Japanese cuisine.
As Dai’s Natto continues to gain recognition for its artisanal approach and commitment to quality, Iwase’s journey serves as a testament to the enduring legacy of natto and its enduring relevance in the modern culinary landscape. Through his dedication to tradition and innovation, Iwase has brought a taste of ancient Japan to the bustling streets of Sydney, bridging the gap between tradition and modernity, one fermented soybean at a time.
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