Natto is a traditional Japanese dish made from fermented soybeans, and it is known for its unique texture, rich in nutrients, and distinct flavor. Making natto at home is a simple process that requires just a few ingredients and some patience. In this article, we will guide you through the steps of how to make natto.

Ingredients:

– 2 cups of soybeans

– 1 teaspoon of natto starter (Bacillus subtilis)

– Water for soaking and boiling

Equipment:

– A large bowl

– A large pot

– A clean spoon or spatula

– A thermometer

– Cheese cloth or another fine mesh material

– Fermentation containers (glass or plastic with lids)

Step 1: Soaking the Soybeans

Start by placing the soybeans in a large bowl and cover them with plenty of water. Allow them to soak for 12 to 24 hours at room temperature. The soybeans will absorb water and double in size.

Step 2: Boiling the Soybeans

Drain the soaked soybeans and transfer them to a large pot. Pour enough water into the pot to cover the beans by at least an inch. Bring the water to a boil over high heat, then reduce the heat to low and simmer for about 6 hours, or until the soybeans are tender.

Step 3: Cooling and Draining the Soybeans

Using a colander, drain the cooked soybeans while reserving some of the cooking liquid in a separate container. Allow them to cool down to around 120°F (50°C), which can be checked using a thermometer.

Step 4: Preparing the Natto Starter

In a small bowl, dissolve one teaspoon of natto starter in two tablespoons of reserved cooking liquid. Make sure that it is fully dissolved.

Step 5: Mixing the Soybeans and Natto Starter

Once the soybeans have cooled down to the appropriate temperature, add the natto starter mixture to them. Stir gently with a clean spoon or spatula until the beans are evenly coated with the natto starter.

Step 6: Fermentation Preparation

Line your fermentation containers with a fine-mesh cloth like cheesecloth, and evenly distribute the soybean mixture into each container. Wrap up the soybean mixture with the cloth, ensuring that it’s well-covered, and place the lids on the containers loosely.

Step 7: Fermentation

Place your containers in a warm location where the temperature can maintain around 100°F (38°C) for fermentation. You can use an oven with the light on or a warmer drawer if available, or even an insulated cooler box containing warm water bottles. Keep them in these conditions for about 24 hours.

Step 8: Refrigeration

After fermentation, remove the natto from its warm environment and let it cool down to room temperature. Then, transfer your natto to a refrigerator for at least another day to allow it to develop its distinct flavor and texture further.

Your homemade natto is now ready! Enjoy this nutritious and delicious Japanese delicacy over rice or as a topping for various dishes. The remaining natto can be stored in a sealed container in the refrigerator for up to two weeks.