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Homemade Natto (納豆の作り方): Traditional Japanese Fermented Soybeans
More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes
9 Stdtotal
4servings
200kcal
JapaneseCuisine
Homemade Natto (納豆の作り方): Traditional Japanese Fermented Soybeans
Laura Chen
4
60 Minuten
480 Minuten
200
Japanese
Side dish
Natto is a traditional Japanese food made from fermented soybeans. With this homemade version you get its distinctive flavor straight from your own kitchen. You need only three ingredients: soybeans, natto starter and a little sugar. The process takes patience, since the beans soak overnight, cook for hours and then ferment for one to two days. Serve the natto as a side dish or over rice.
Ingredients
- 200 g dried soybeans
- 1/2 teaspoon natto starter culture (Bacillus subtilis natto spores)
- 1 teaspoon sugar
Instructions
- Soak the soybeans overnight in plenty of water in a large pot.
- The next day, drain the beans and cook them in fresh water for about 6-8 hours, until soft.
- Drain the cooked beans and let them cool until just warm. Keep them whole; natto beans are not mashed.
- Sprinkle the natto starter and sugar evenly over the beans and mix gently but thoroughly.
- Spread the beans in a shallow, clean container and cover it, but not airtight.
- Put the container in a warm place (about 40°C / 104°F) for 24 to 48 hours to ferment.
- After fermenting, chill the natto and keep it in the fridge. Stir well before serving.
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More recipes: Japanese Recipes · Sauces and Basics · All Asian Recipes