Wanpaku Natto

Japanese natto fermented in Portland, OR. This superfood is a protein-rich staple that is high in Vitamin K2 and nattokinase.

05/29/2022

Today from 10-6 pm is having a fund raising culinary rummage sale ! There are some real treasures including !

06/29/2021

Have leftovers, but it isn't quite enough for a meal? Add natto to it! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#なっとう #納豆

06/25/2021

Natto is even more enjoyable with cute dishware! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#なっとう #納豆

06/21/2021

Lonely natto awaits a ladle of miso soup made with our favorite . If you're not into the stickiness of natto, serving it with miso soup is good way to go. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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That beautiful place mat is actually an by . ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#なっとう #納豆

06/16/2021

Congratulations to Ashley Esch on completing her masters degree in nutrition ! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In her six months interning with Wanpaku, Ashley has created so many creative recipes using natto. And all those super cute infographics we've been posting? 100% Ashley! I so appreciate her hard work and passion for making healthy foods accessible to everyone. I can't wait to see what she does out in the world! #なっとう #納豆

06/11/2021

Behold Wanpaku intern James Vergara's lentil natto experiment! I'll let James explain it all:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I was inspired by my previous workplace which used French lentils. I was particularly interested in their structural integrity as they don’t mash as easily as daal lentils (yellows, reds). I figured, hm, I could natto that. I soaked the lentils for 24 hours, partly a miscalculation on my schedule but it was fine. I changed the water at 12 hours and stuck it in the fridge so that it wouldn’t sprout or do anything funky. Lentil preparation was direct from page 55 of Miso, Tempeh, Natto by .shockey and . I poured enough water in the dish, just enough to cover the bottom, but not form a cohesive pool. Stir in the natto-kin, add the steaming hot beans, fold quickly and gently, cover the natto with plastic that is perforated with a toothpick, while another plastic, unperforated covers everything. This creates a temperature-controlled air pocket, keeping the natto at 40C for about 20 hours. It’s a fast process to keep everything hot. The aroma was akin to natto; biofilm development upon initial inspection was strong. The serving size of natto was placed into a dish and spun up—which lentil natto did beautifully. Thick white strands that oozed all over the lentils, chopsticks, and eventually my mouth, it was beautiful. It has a light nutty flavor similar to the back-tongue smell of natto, but also a delicate sweetness from the lentil itself as it’s mashed against the palette. Needless to say, it was 10x with rice and full sauce-up! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
There is little research on non-soy natto, so I can’t say for sure that it conjures up the exact same benefits as soybean natto, but you can be assured that by fusing with Bacillus subtilis, your gut will be stupendous. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

06/09/2021

Reposted from pdxfermentfest It's time to officially let everyone know that we will not be hosting a 2021 Portland Fermentation Festival this fall. We considered virtual and we also considered some sort of all-outdoor fest but ultimately we decided to wait. On the bright side, though, we're very happy to announce that we are funneling that fun Stinkfest energy into a cookbook! Who knows what will ultimately come of it but it's been really fun gathering recipes and putting the proposal together. Books take a long time to put together so in many, many moons we can all look forward to flipping through its fizzy and fun pages. And, let's also please look forward to future festivals when we can all gather again, hug again, sample delicious food and drink ferments again, get beautifully stinky together again, all in our wonderful, generous ecotrust home. We love you and hope you and your loved ones are doing well. What a wild and difficult year-plus we've all been through. Please let us know if there is anything that we can do to help connect you with one another or to a resource, or to anything that we can provide that you consistently look forward to at our annual festival. We'd love to help if we can. Thank you so much, as always, for being a part of our Stinkfest community year after year. XOXOXO Claudia, Heidi & Liz (P.S. This photo is of the three of us fest organizers from the pre-Stinkfest 2019 Plaza del Toro dinner with our 10th annual fest keynote speaker David Zilber from Noma Fermentation Lab. Seems like a decade ago!) https://www.instagram.com/p/CP4Bs1zBKZ6/

06/01/2021

Natto can be eaten whole or chopped up. Some recipes may go better with kotsubu and some may go better with hikiwari. Look out for a future video demonstrating hikiwari natto preparation at home! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#なっとう #納豆

04/23/2021

Check out James Vergara's recent experiments with non-soy natto and goto natto starting this Sunday 4/25 at Asian Techniques hosted by . James, who is finishing up his Masters of Science in Nutrition , is interning with and helping develop new products. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heidi, James, and all the B. subtilis around them will be live at the event via Zoom Sunday morning, starting at 7 am PST. As usual, Chef Ken Fornataro has put together an amazing lineup of fermenters. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If 7 am on a Sunday is too early for our fellow West Coasters, don't despair. Go to to see all options for accessing this event as well as past events.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#五斗納豆 #なっとう #納豆

Address

2225 E Burnside St
Portland, OR
97214

Website

http://wanpakunatto.com/

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