DIY Japanese Cuisine: How to Make Natto for Unique Flavors

Natto is a fermented soybean dish originating in Japan. While its unique characteristics might raise eyebrows at first, natto boasts a rich history and a surprising range of health benefits.

For centuries, natto has become one of the typical Japanese meals. Its fermentation process, achieved through the action of Bacillus subtilis bacteria, unlocks a treasure trove of goodness. Not only is natto a complete protein source, but it's also packed with probiotics, which contribute to gut health. Studies even suggest potential benefits for heart health and bone density.

Intrigued of how to make natto at home? This guide will walk you through the process step-by-step, from prepping the soybeans to achieving that signature fermentation. By the end, you'll be well on your way to enjoying delicious homemade natto. So, unleash your inner culinary adventurer with Kiichin now!

1. Ingredients:

• 2 cups dried soybeans
• 3 tablespoons water (boiled and cooled)
• 1 packet natto starter culture (often available online or at Asian grocery stores)

You can purchase a natto starter culture from a reputable source or an Asian grocery store

2. Equipment:

• Large pot (to cook the soybeans)

Stainless steel or enamel pots are suitable for making natto due to their non-reactive properties

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• Colander (to drain and rinse the soybeans)

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• Steamer basket (optional, to steam the soybeans)
• Food thermometer (optional, to help ensure the soybeans reach the perfect doneness)
• Large bowl (to mix the soybeans and starter culture)
• Clean kitchen towels or cheesecloth (to aid in drying the cooked soybeans)
• Shallow container with lid (plastic container or fermentation tray, choose a container that allows for airflow)

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• Yogurt maker (optional, to provide the ideal warm and stable environment for fermentation)

3. Instructions: How to make natto fermented soybeans

1. Soak the soybeans:

• Rinse the soybeans thoroughly to removes any dust or debris.
• Soak them in 6 cups of water in a large bowl for 9-12 hours (longer soaking recommended in colder climates).

2. Cook the soybeans:

• Drain the soaked soybeans thoroughly in a colander. You can choose one of these cooking method:
• Option 1 - Use Stovetop: Boil the soybeans in a large pot with fresh water for 2-3 hours, or until tender but not mushy. Check on them every 30 minutes and add more water if needed.
• Option 2 - Use Steamer: Steam the soybeans in a steamer basket for 2-3 hours, or until tender but not mushy.
• Option 3 - Use Pressure Cooker: Cook the soybeans according to your pressure cooker's instructions for soybeans (usually 30-45 minutes).

3. Cool and drain:

• Drain the cooked soybeans thoroughly in a colander. Spread them out on a clean kitchen towel or cheesecloth to cool down to around 40°C (104°F).

4. Inoculate with starter culture:

• While the soybeans are cooling, prepare the starter culture according to package instructions (usually mixing with cooled water).
• Once the soybeans are cool enough, transfer them to a large bowl.
• Pour the prepared starter culture over the soybeans and mix gently but thoroughly to coat all beans evenly.

5. Fermentation (this is heart of Natto making):

• Transfer the inoculated soybeans to your shallow container with a lid.
• Maintain warmth by ideally using a yogurt maker set to 40°C (104°F) for 24 hours. This is crucial.

If you don't have a yogurt maker, improvise by placing the container in a warm location (like near a preheated oven) and insulate it with towels to maintain warmth. Check the temperature periodically and adjust the heat source as needed.

6. Cool, store, and use

• After 24 hours, the natto should be visibly fermented, with a slightly slimy texture and ammonia-like aroma.
• Refrigerate the natto for an additional 24 hours to mature the flavor and develop the characteristic sticky texture.
• Store in the refrigerator for up to 2 days or freeze in portions for longer storage.

Store the natto in the refrigerator to slow down further fermentation and preserve its freshness

Tips:

• Use filtered or bottled water for soaking and rinsing the soybeans.
• Sterilize your equipment (pot, colander, bowl, container) with boiling water before using to minimize contamination.
• Don't be discouraged by the initial strong smell; it mellows out with refrigeration.
• Enjoy your homemade natto with rice, eggs, or as a condiment in various dishes.

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4. The benefits of natto fermentation for heart health and more

The unique texture and flavor of natto are a result of the fascinating science of fermentation. When you add the natto starter culture, it introduces Bacillus subtilis bacteria to the soybeans. These bacteria feed on the soybeans' sugars, multiplying and producing enzymes that break down the soybeans' proteins and complex carbohydrates. This breakdown process is what creates the characteristic sticky texture of natto.

Bacillus subtilis is not just a fancy name; it's the key player in natto's health benefits. This particular strain of bacteria is a probiotic, meaning it contributes to a healthy gut microbiome. Probiotics promote the growth of beneficial bacteria in your digestive system, aiding digestion and potentially boosting your immune system. Studies also suggest that Bacillus subtilis may offer benefits for heart health and bone density, although more research is needed.

5. Final thoughts

We have just walked you through how to make natto at home. Once you've mastered the fundamentals, feel free to experiment with additional ingredients like chopped vegetables, herbs, or even a drizzle of sesame oil to personalize your natto and discover your own favorite combinations. So, embrace the adventure of natto-making, savor the rewards of your culinary creation, and enjoy the potential health benefits this fermented wonder offers.

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