Homemade Natto: A Traditional Japanese Fermented Soybean Recipe

Ingredients

  • 2 cups of soybeans
  • 10 cups of water
  • 1 pack of natto spores (0.1 grams)
  • 2 tablespoons of sterilized water

Steps and instructions

  1. Soak the soybeans in 6 cups of water for 9 to 12 hours until they have doubled in size.
  2. Discard the soaking water and rinse the soybeans thoroughly.
  3. Add the soaked soybeans and 4 cups of fresh water into a pressure cooker.
  4. Cook the soybeans in the pressure cooker for 45 minutes until they are soft.
  5. While the soybeans are cooking, mix the natto spores with sterilized water in a sterilized bowl.
  6. Once the soybeans are cooked, drain the water and immediately mix them with the spore mixture while they are still hot.
  7. Stir the soybeans and spore mixture thoroughly and ensure that they are fully coated with the spores.
  8. Spread the soybeans in a thin layer on a sterilized tray.
  9. Cover the tray with a sterilized plastic wrap and let it ferment at 86°F (30°C) for 24 hours.
  10. After 24 hours, check the soybeans. If they have a strong smell and are sticky, they are ready.
  11. Refrigerate the natto for another 24 hours to develop the flavors before consuming.

Tools for making

  • Pressure cooker - Used to cook the soybeans quickly and efficiently.
  • Sterilized bowl - Used to mix the natto spores with sterilized water.
  • Sterilized tray - Used to spread the soybeans in a thin layer for fermentation.
  • Plastic wrap - Used to cover the tray and create a sealed environment for fermentation.

Recipe variations

  • Using different types of beans, such as black soybeans or adzuki beans.
  • Adding flavorings such as soy sauce, minced garlic, or ginger to the soybeans before fermentation.
  • Experimenting with different fermentation temperatures and durations to achieve preferred texture and taste.
  • Adding toppings such as green onions, nori seaweed, or bonito flakes before serving.
  • Combining natto with other ingredients in dishes such as sushi rolls, stir-fries, or salads.
  • Making a vegan version by using alternative spores like bacillus subtilis var. natto or soy yogurt as a starter culture.
  • Adding spices like chili powder or cayenne pepper for a spicy twist.
  • Adding cooked vegetables or tofu cubes to the natto for added texture and flavor.

Recipe overview

Natto is a traditional Japanese food made from fermented soybeans. Known for its unique, strong flavor and sticky texture, Natto is a superfood packed with probiotics and is highly nutritious. If you're intrigued by fermented foods and are up for a culinary adventure, this recipe page is for you! This recipe will guide you through the process of making homemade Natto. Since it's a fermented food, it requires a bit more time and care compared to other recipes, but the result is absolutely rewarding. The process includes soaking and cooking the soybeans, mixing them with natto spores, and allowing the mixture to ferment. Within a few days, you'll have your very own homemade Natto to enjoy!

Common questions

  1. How long does it take to soak the soybeans? Soak the soybeans for 9 to 12 hours until they have doubled in size.
  2. Can I use regular water instead of sterilized water for mixing the spores? It is recommended to use sterilized water to ensure a clean fermentation process.
  3. What temperature should I ferment the natto at? Ferment the natto at 86°F (30°C) for 24 hours.
  4. How do I know if the natto is ready? After 24 hours of fermentation, check if the soybeans have a strong smell and are sticky. If so, they are ready.
  5. Do I need to refrigerate the natto after fermentation? Yes, refrigerate the natto for another 24 hours to develop the flavors before consuming.

Serving dishes and utensils

Origin stories

Natto, a traditional Japanese food, has a history steeped in mystery and legend. One of the most famous stories involves samurai Minamoto Yoshiie, who, during the Heian period, was preparing boiled soybeans for his horses while on a campaign. A surprise enemy attack forced Yoshiie and his men to pack up their camp and leave. When they finally unpacked, they found that the soybeans had fermented inside the straw bags. Despite the change in their state, the warriors consumed the beans and found them to be delicious. This accidental discovery is said to be the birth of natto, which has since become a staple in Japanese cuisine, appreciated for its unique taste and health benefits.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.