Homemade natto recipe
Natto is known for its sticky texture and distinctive taste. It is rich in protein, vitamins and probiotics, and is often eaten for breakfast in Japan. Making homemade natto is a time-consuming and patient process, but it can be a rewarding experience for those who love this unique Japanese fermented dish.
Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis bacteria. Appreciated for its nutritional benefits, it is particularly popular in the Kanto and Tohoku regions. Its sticky texture and strong smell may confuse some novices, but natto is a valuable source of protein and vitamins. It is usually served with rice, soy sauce and Japanese mustard.
- Prep Time
- 15 minutes
- Cooking Time
- 4 hours
- Servings
- 4
Ingredients
- 500 g soybeans
- 1/4 teaspoon natto spores (Bacillus subtilis)
- Water
Directions
- Rinse soybeans several times in cold water. Soak in a large bowl of water for 12 to 24 hours, until doubled in size.
- Drain soaked soybeans. Steam or boil in a pot for 3-4 hours, or until tender. If using a pressure cooker, pressure cook for around 45 minutes. Drain the soybeans and allow to cool slightly.
- Dissolve the natto spores in a small quantity of sterilized water (boiled and cooled water). Mix this solution with the hot (but not boiling) soybeans in a clean bowl. Mix well to distribute the spores evenly.
- Transfer inoculated soybeans into clean glass or plastic containers. Cover containers with a lid or perforated plastic film to allow aeration.
- Place containers in a thermos, dehydrator, or oven with a low-temperature hold function, set to around 40°C. Leave to ferment for 24 to 48 hours. During this time, the natto will develop its sticky texture and distinct aroma.
- Once fermentation is complete, refrigerate the natto for at least one night before eating. This will help refine the taste and stabilize the texture.
- You can serve natto with soy sauce, karashi mustard and a little spring onion!
