Homemade Natto Recipe (Japanese Fermented Soybeans)

There’s something truly magical about creating your own food from scratch, especially when it comes to traditional dishes that hold so much history and culture. Natto, or fermented soybeans, is one of those unique foods that might initially seem daunting, but trust me, it’s easier than you think! The process is not only quick but also incredibly rewarding, and I promise you’ll feel a sense of accomplishment once you see your natto bubbling away.

Why You’ll Love Natto (Japanese Fermented Soybeans)

• Fast: You can have the main components prepped and fermented in about 24 hours.
• Easy: This recipe is straightforward and perfect for beginner cooks.
• Giftable: Homemade natto makes a unique gift for food lovers or as a conversation starter.
• Crowd-pleasing: Once you get over the initial surprise, many find the flavor and texture surprisingly delightful!

Ingredients

• 1 cup of soybeans: The star of the show! Use high-quality, dried soybeans for the best results.
• 1/4 teaspoon of natto starter culture (Bacillus subtilis natto): This is what gives natto its unique flavor and texture.
• Water: For soaking and cooking the soybeans; make sure it’s clean and fresh!

How to Make Natto (Japanese Fermented Soybeans)

1. Start by rinsing your soybeans under cold water to remove any impurities. Then, soak them in a large bowl of water for 8-12 hours or ideally overnight. This step is crucial for the fermentation process.
2. Once soaked, drain the soybeans and place them in a pot with fresh water. Bring it to a boil, then reduce the heat and let them simmer for about 3-4 hours, or until they are tender. You want them soft but not mushy.
3. Drain the cooked soybeans and let them cool to about 140°F (60°C). It’s important to get this temperature right for the fermentation process to kick off.
4. In a small bowl, mix the natto starter culture with a few tablespoons of the cooled soybeans until well combined. This helps ensure even fermentation.
5. Stir this mixture back into the pot with the remaining soybeans, making sure everything is mixed evenly.
6. Transfer the soybeans to a shallow container, spreading them out evenly. This allows for good airflow during fermentation.
7. Cover the container with a clean cloth or plastic wrap, and place it in a warm environment (around 104°F or 40°C) for 24 hours. I like to use my oven with the light on, as it creates a cozy warm spot.
8. After 24 hours, check your natto. It should have developed a sticky texture and a strong aroma. Don’t worry, this is a good sign!
9. Refrigerate the natto to stop the fermentation process. It can be stored in the fridge for up to a week. Enjoy it as a nutritious snack or as a topping for rice.

Substitutions & Additions

If you’re feeling adventurous, here are some substitutions and additions you might consider:

• Try using black soybeans for a different flavor and color.
• Add toppings like chopped green onions, soy sauce, or mustard to enhance the flavor when serving.
• For a twist, mix in some shredded nori or sesame seeds before serving.

Tips for Success

Here are some tips to ensure your natto turns out perfectly:

• Make sure your equipment is clean to avoid unwanted bacteria.
• Keep an eye on the temperature; if it gets too cool, the fermentation could slow down.
• If you are new to natto, start with a smaller batch to get the hang of the process.

How to Store Natto (Japanese Fermented Soybeans)

Once your natto is ready, store it in an airtight container in the refrigerator. It can last up to a week, but I recommend enjoying it fresh for the best flavor and texture.

FAQs

What does natto taste like?

Natto has a unique flavor that’s somewhat nutty and earthy, with a sticky texture that can be surprising at first. Many people find it quite enjoyable once they get used to it!

Can I use frozen soybeans?

It’s best to use dried soybeans for this recipe, as frozen ones might not yield the same texture and flavor during fermentation.

Is natto healthy?

Absolutely! Natto is packed with protein, vitamins, and probiotics, making it a nutritious addition to your diet.

Now that you’ve made your own natto, you can enjoy it as a nutritious snack or an exciting addition to your meals. For more delicious recipes, check out my Japanese Apple Salad recipe or Classic Chocolate Chip Cookies for treats you will love!

And don’t forget to follow us on Pinterest for more culinary inspiration!

Natto (Japanese Fermented Soybeans)

Creating homemade natto, or fermented soybeans, is a rewarding and quick process that allows you to enjoy this unique food rich in history and culture.

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 4 hours hrs

Total Time 12 hours hrs

Course: Condiment, Snack

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

For the Natto

• 1 cup soybeans dried and high-quality
• 1/4 tsp natto starter culture (Bacillus subtilis natto)
• water for soaking and cooking the soybeans

Method

 

1. Step 1: Rinse soybeans under cold water to remove impurities. Soak in a large bowl of water for 8-12 hours or overnight.
2. Step 2: Drain soybeans, place in a pot with fresh water, bring to a boil, then simmer for about 3-4 hours until tender.
3. Step 3: Drain cooked soybeans and cool to about 140°F (60°C). Mix natto starter culture with a few tablespoons of cooled soybeans.
4. Step 4: Stir mixture back into the pot with remaining soybeans, ensuring even mixing.
5. Step 5: Transfer soybeans to a shallow container, cover with clean cloth or plastic wrap, and place in a warm environment (around 104°F or 40°C) for 24 hours.
6. Step 6: After 24 hours, check natto for sticky texture and strong aroma. Refrigerate to stop fermentation.

Notes

Store in an airtight container in the refrigerator for up to a week. Enjoy fresh for the best flavor and texture.