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Homemade Natto Recipe (Japanese Fermented Soybeans)

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.
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Prep Time 8 hours
Cook Time 4 hours
Total Time 12 hours
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.