Easy Homemade Natto

This simple and rewarding recipe for natto, the beloved Japanese fermented soybeans, is surprisingly easy to make and packs a nutritional punch!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 4

Course: Side Dish, Snack

Cuisine: Japanese

For the Natto

1 cup dried soybeans the star of the show! These little beans are packed with protein and flavor.
1/4 teaspoon natto starter culture this magical ingredient (Bacillus subtilis) is what gives natto its unique taste and texture.
Water essential for soaking and cooking the soybeans.

Step 1: Rinse the dried soybeans under cold water and soak them in a bowl of water for 8 to 12 hours, or overnight.
Step 2: After soaking, drain the soybeans and place them in a large pot. Add fresh water to the pot, covering the soybeans with about 2 inches of water.
Step 3: Bring the water to a boil, then reduce the heat and simmer the soybeans for about 2 to 3 hours, or until they are tender.
Step 4: Once the soybeans are cooked, drain them and allow them to cool slightly.
Step 5: In a clean bowl, combine the warm soybeans with the natto starter culture. Mix thoroughly to ensure the culture is evenly distributed.
Step 6: Transfer the mixture to a shallow container, spreading it out evenly.
Step 7: Cover the container with a clean cloth or plastic wrap, leaving a small opening for airflow.
Step 8: Place the container in a warm environment (approximately 100°F or 38°C) for 24 to 48 hours to ferment.
Step 9: After fermentation, the natto should have a strong aroma and be sticky with a slightly slimy texture.
Step 10: Refrigerate the natto to stop fermentation. It can be stored in the refrigerator for up to 1 week.

Make sure your equipment is clean. Fermentation relies on good bacteria, so cleanliness helps prevent unwanted flavors.