Homemade Natto Recipe: Easy Japanese Fermented Soybeans

If you’ve ever wandered into a Japanese grocery store or sushi restaurant, you might have come across natto—those unique fermented soybeans that have a loyal following and a flavor all their own. I remember the first time I tried natto; it was a whirlwind of textures and tastes that left me both intrigued and delighted. Making natto at home might seem like a daunting task, but trust me, it’s easier than you think! With just a handful of ingredients and a little patience, you can create this nutritious powerhouse in your own kitchen.

Why You’ll Love Natto (Japanese Fermented Soybeans)

• Fast: You can have the main components prepped and in the incubator in about 20 minutes.
• Easy: It’s a simple process that anyone can master.
• Giftable: Natto makes a unique gift for food lovers who appreciate trying new flavors.
• Crowd-pleasing: Once you get past the initial wariness, many find they actually enjoy its distinct taste and texture.

Ingredients

• 1 cup dried soybeans: The star of the show, these little beans pack a nutritional punch!
• 1/4 teaspoon natto starter culture: This is what gives natto its characteristic flavor and texture.
• Water: For soaking and cooking the soybeans; it’s essential to get this right for best results.

How to Make Natto (Japanese Fermented Soybeans)

1. Start by rinsing the dried soybeans under cold water. Soak them in water for 8 to 12 hours or overnight. This step is crucial for softening the beans.
2. After soaking, drain the soybeans and place them in a pot. Add enough water to cover the beans by about 2 inches.
3. Bring the water to a boil, then reduce the heat to low and simmer for 3 to 4 hours, or until the soybeans are tender. Drain the cooked soybeans and let them cool to around 140°F (60°C).
4. In a small bowl, mix the natto starter culture with a few tablespoons of cooled, boiled water.
5. Once the soybeans have cooled, combine them with the starter culture mixture and stir well to ensure even distribution.
6. Transfer the soybeans to a shallow container, spreading them out evenly.
7. Cover the container with a lid or plastic wrap, making sure it has some air holes for ventilation.
8. Incubate the soybeans at a temperature of about 100°F (38°C) for 24 hours. You can use a yogurt maker or an oven with the light on to maintain the temperature.
9. After 24 hours, check the natto. It should have a sticky texture and a strong aroma. If it hasn’t developed enough, you can incubate it for an additional 12 to 24 hours.
10. Once ready, refrigerate the natto to stop the fermentation process. It can be stored in the refrigerator for up to one week.

Substitutions & Additions

If you want to get creative, you can try adding some ingredients to your natto. Some popular additions include:

• Chopped green onions: They add a nice crunch and fresh flavor.
• Shiso leaves: For a distinctly Japanese herbaceous note.
• Sesame seeds: A sprinkle of these can add a nutty flavor and extra texture.

Tips for Success

Here are a few tips to ensure your natto turns out perfectly:

• Temperature control: Maintaining the right temperature during incubation is key to a successful fermentation.
• Don’t rush the cooling: Allow the beans to cool adequately before mixing with the starter culture.
• Patience is a virtue: Good natto takes time, so don’t rush the fermentation process.

How to Store Natto (Japanese Fermented Soybeans)

Once your natto is ready, you can store it in the refrigerator for up to one week. Make sure to transfer it to an airtight container if it’s not already in one. You can also freeze natto in small portions. Just remember to thaw it in the fridge before using.

FAQs

Can I use canned soybeans instead of dried? While you could use canned soybeans, the texture and flavor of natto are best with dried soybeans that you soak and cook yourself.

What does natto taste like? Natto has a strong, earthy flavor with a slightly nutty taste. The texture is sticky and somewhat gooey, which is unique to this fermented dish.

Making natto at home is a delightful journey into the world of fermentation. For more delicious recipes, check out my Japanese Apple Salad or Easy Hot Chocolate Fudge for treats you will love!

Don’t forget to follow my Pinterest for more culinary inspiration!

Homemade Natto

Discover the delight of homemade natto, Japanese fermented soybeans that offer a unique flavor and texture. With just a few ingredients and some patience, you can create this nutritious powerhouse in your kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 5 hours hrs

Course: Side Dish, Snack

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Natto

• 1 cup dried soybeans the star ingredient
• 1/4 tsp natto starter culture for flavor and texture
• water for soaking and cooking

Equipment

• Pot
• Shallow Container
• Incubator or Yogurt Maker

Method

 

1. Step 1: Rinse the dried soybeans under cold water and soak them in water for 8 to 12 hours or overnight.
2. Step 2: After soaking, drain the soybeans and place them in a pot. Add enough water to cover the beans by about 2 inches.
3. Step 3: Bring the water to a boil, then reduce the heat and simmer for 3 to 4 hours until tender. Drain the cooked soybeans and cool to around 140°F (60°C).
4. Step 4: Mix the natto starter culture with a few tablespoons of cooled, boiled water.
5. Step 5: Combine the cooled soybeans with the starter culture mixture and stir well.
6. Step 6: Transfer the soybeans to a shallow container, spreading them out evenly.
7. Step 7: Cover the container with a lid or plastic wrap, ensuring air holes for ventilation.
8. Step 8: Incubate the soybeans at about 100°F (38°C) for 24 hours.
9. Step 9: After 24 hours, check the natto. If it hasn't developed enough, incubate for an additional 12 to 24 hours.
10. Step 10: Once ready, refrigerate the natto to stop fermentation. Store for up to one week.

Notes

Popular additions include chopped green onions, shiso leaves, and sesame seeds. You can freeze natto in small portions and thaw in the fridge before using.