How to Create Delicious Natto- A Step-by-Step Guide to Making Traditional Japanese Fermented Soybeans

How to Make Natto: A Guide to the Japanese Fermented Soybean Delicacy

Natto, a traditional Japanese fermented soybean dish, is known for its unique texture and taste. Made from fermented soybeans, natto is a staple in Japanese cuisine and is often enjoyed for breakfast with rice or as a side dish. If you’re curious about how to make natto at home, follow this guide to create this delicious and healthful treat.

Ingredients

To make natto, you’ll need the following ingredients:

– 1 cup of soybeans
– 1/4 cup of rice bran or soy sauce
– 1/2 cup of water
– A fermentation starter (natto starter or miso paste)

Equipment

You’ll also need the following equipment:

– A large pot
– A colander
– A cheesecloth or a clean kitchen towel
– A fermentation container (a glass jar or a fermentation crock)

Instructions

1.

Prepare the soybeans:

– Rinse the soybeans thoroughly under running water.
– Soak the soybeans in water for at least 8-10 hours or overnight.
– Drain the soybeans and transfer them to a pot.
– Add water to the pot, ensuring that the soybeans are submerged.
– Bring the pot to a boil, then reduce the heat and simmer for about 1 hour or until the soybeans are tender.

2.

Prepare the fermentation starter:

– If using a natto starter, follow the manufacturer’s instructions for preparation.
– If using miso paste, mix it with water to create a paste.

3.

Process the soybeans:

– Drain the cooked soybeans and transfer them to a colander.
– Let the soybeans cool down to room temperature.

4.

Combine the soybeans with the fermentation starter:

– In a large mixing bowl, combine the cooled soybeans with the prepared fermentation starter.
– Mix well until the starter is evenly distributed throughout the soybeans.

5.

Package the natto:

– Line a fermentation container with cheesecloth or a clean kitchen towel.
– Place the mixture into the container and wrap it securely.

6.

Start the fermentation process:

– Place the fermentation container in a warm, stable environment with a temperature between 100°F and 115°F (38°C to 46°C).
– Let the natto ferment for about 24 hours, or until it reaches the desired texture and consistency.

7.

Store the natto:

– Once the fermentation process is complete, remove the natto from the container and transfer it to an airtight container.
– Store the natto in the refrigerator, where it will keep for several days.

Now that you know how to make natto, you can enjoy this delicious and healthful Japanese delicacy at home. Remember that the texture of homemade natto may differ slightly from store-bought natto, but it will still offer the same rich flavor and nutritional benefits. Enjoy your homemade natto with rice, on toast, or in a variety of recipes!