Go Back
Homemade Natto Recipe: Easy Japanese Fermented Soybeans

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
Cook Time 4 hours
Total Time 5 hours
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.