How to Make Natto
Natto is a Japanese fermented soybean with a famously slimy texture and funky aroma. This recipe is a tried and tested method on how to make Natto, as well as a few recipe ideas to help you incorporate it into your life.
Prep Time 12 minutes mins
Cook Time 4 minutes mins
Course Appetizer, Breakfast
Cuisine Japanese
- 225 g dried soybeans
- 1 pack natto starter
Soak the soybeans overnight for 12-24 hours.
Boil or steam the soybeans until they are soft. They should easily squash between your fingers. Soft - not hard and grainy.
Sterilise anything that will be in contact with the soybeans - colander, yoghurt maker, and stirring equipment. I do this with hot water.
Drain the cooked soybeans and quickly add into the yoghurt maker. You want to add the natto starter as quickly as possible as the heat gives the bacteria a boost.
Set the yoghurt maker for 24 hours and do not disturb.
Ladle the natto into portions once it has finished fermenting - remember to sterilise the containers. Let the natto ferment in the fridge for another 1-2 days.
Eat within a few weeks, or freeze to keep it for a few months. Discard if you notice the colour change or a sour smell develop.
Keyword Fermented Soybeans, How to make Natto, Natto, Natto recipe