Natto Recipe

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Dish with prepared natto
Note: All utensils must be sterilized by boiling for 5-10 minutes prior to use.

  • Pot
  • Plastic Wrap, Chopstick or bamboo skewer
  • Stainless Steel Large Spoon
  • Ovenproof pans/containers
Ingredients

  • 1-2 Dry soybeans
  • 1 spoonful Natto powder (Note: Spoon is provided in every box)
  • 2 tsp (10ml) Sterilized water (Boil water for 5-10 minutes, then cool) OR
  • 10 natto beans from a commercial natto, placed in cool sterilized water

Instructions:

    1. Wash the Soybeans. Soak overnight (at least 9 hours)
    2. Drain, rinse, and drain soybeans. Cook soybeans until soft. You may boil the Soybeans for 9 hours on the stove or use a pressure cooker until the soybeans are soft enough to easily break with your fingers. When using a pressure cooker, please follow the directions in the manual. If using an Instant Pot, use Manual mode, high pressure, 20 minutes, natural release.
    3. Drain and put the Soybeans in a pot.
    4. Dissolve 1 spoonful Natto powder in 10ml water.
    5. Pour Natto solution immediately over the warm beans. Stir carefully.
    6. Divide the Soybean mixture into pans/containers. Make a thin layer for each container. Do not add back any mixture that is spilled.
    7. Cover with plastic wrap, poke holes in the wrap with bamboo skewers.
    8. Leave pans in an oven/warmer at 100°F (38°F). If your hot is warm, you could leave it out on the counter, but make sure there are no contaminants nearby.
    9. Place the covered containers in a 100°F (38°C) to 104°F (40°C) oven or warmer. Let the Natto ferment for 22 to 24 hours.
    10. Remove from the oven or warmer. Place then put it in the refrigerator for overnight.
    11. Add soy sauce, shio konbu, pickled mustard cabbage and eat with rice.

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Using store-bought natto instead of Natto powder

      1. Place approximately 10 natto beans in a container.
      2. Add 4 Tablespoons of cooled sterilized water to the container.
      3. Let sit at room temperature for 1 hour.

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