How to Make Natto
Ever wondered how to make Natto? This recipe is a tried and tested method on how to make it, as well as a few recipe ideas to try out. Some people love it, some people hate it. Personally I’m a big fan. These fermented soybeans are extremely accessible in Japan but a bit harder to find here in the UK. I knew I had to learn how to make it when I came back to the UK and after a few months of trail and error, I finally have a recipe which I can trust. Let’s get into it! Ingredients and Equipment for Homemade Natto How to Make Natto This process takes about 3-4 days from start to finish so please keep that in mind. As this recipe requires fermenting, it’s important to make sure the equipment is sterilised first (starting from step 3) Different ways to Eat Natto These beans usually come with a sachet of soy sauce and mustard which gets mixed together, then tipped over rice for a simple and nutritious meal. This method can be quite an intense introduction, so if you’re unsure, try it in something like a Natto Jiru. Some other fun ways to use it are: It’s a great base to add any other flavourings to, so get creative. Like wasabi? Add it in. Love yuzu kosho? Try it. My partner mixed in marmite once, the ultimate love or hate dish. Origins The origins are debated and therefore unclear, but there are theories that it was either developed in Japan, or introduced from China. Today you’ll find it neatly packaged in polystyrene in the shops but traditionally it was wrapped up in straw, which contains Bacillus subtilis natto, the bacteria which is responsible for the fermentation.