Description
Learn how to make delicious homemade Japanese natto, a traditional fermented soybean dish known for its distinct flavor and health benefits. This recipe guides you step-by-step through soaking, cooking, and fermenting soybeans with a natto starter culture to unlock the authentic sticky, nutty, and savory experience right in your kitchen.
Ingredients
Scale
Ingredients
- 4 cups soybeans
- â…• teaspoon natto starter culture powder
Instructions
- Rinse the beans: Start by rinsing 4 cups of soybeans thoroughly under cold water to remove any dirt or impurities.
- Soak the beans: Place the rinsed soybeans in a large bowl and cover them with twice their volume of cold water. Let them soak for at least 12 hours to soften the beans properly.
- Drain the beans: After soaking, drain the soybeans well and transfer them to a large saucepan.
- Cook the beans: Cover the soybeans with fresh water and cook on the stovetop for about 4 hours, until the beans become tender and can be easily crushed between your fingers.
- Prepare your workspace: Clean and sanitize your kitchen sink by plugging it and filling it with a gallon of water. Add 1 teaspoon of Star San sanitizer to ensure your utensils and containers will be bacteria free.
- Sanitize utensils: Soak your mixing bowl, fermentation dish, and spoon in the sanitized water for at least 2 minutes to maintain a sterile environment.
- Prepare starter culture: Boil water and pour ½ cup into a small bowl, letting it cool for 5 minutes to a temperature safe for the culture. Add ⅕ teaspoon of natto starter culture powder and mix thoroughly, activating the fermentation bacteria.
- Combine culture and beans: While the cooked soybeans are still hot, stir in the cooled culture water evenly to ensure proper fermentation.
- Preheat incubator: Set your incubator temperature to 40°C (104°F) to create the ideal environment for fermentation.
- Layer the beans: Distribute the cultured soybeans into shallow containers, keeping a thin layer about 1 to 2 cm thick to promote even fermentation.
- Cover containers: Place a breathable cloth over each container and secure it with plastic wrap to protect the beans while allowing air circulation.
- Ferment the natto: Place the containers in the incubator and ferment for 12 hours. This process develops the signature sticky texture and rich umami flavor.
Notes
- Ensure all utensils and containers are sanitized to prevent contamination during fermentation.
- Maintaining a consistent incubation temperature of 40°C is crucial for proper fermentation.
- If you don’t have an incubator, you can use a warm spot in your home such as a turned-off oven with the light on.
- The fermentation time can be adjusted slightly for stronger flavor; longer fermentation results in a more pungent taste.
- Natto should be stored in the refrigerator after fermentation and consumed within a few days for best freshness.
