homemade natto

How to Make Natto at Home: A Simple Guide

Natto, a traditional Japanese fermented soybean dish, is loved for its slimy texture, unique umami flavor, and probiotic benefits. Making it at home is easy with just a few ingredients and tools. Here’s a step-by-step guide.

First, gather your supplies: 2 cups dried soybeans, natto starter culture (containing *Bacillus subtilis*), a pressure cooker or large pot, and clean glass jars.

Start by soaking the soybeans in water for 12–24 hours until they double in size. Drain and cook them until tender—use a pressure cooker for 20–30 minutes at 15 psi, or simmer on the stove for 6–8 hours. The beans should be soft but not mushy.

Next, drain the beans well and let them cool to about 40°C (104°F). Mix in the natto starter (1 packet per 2 cups of beans) thoroughly. Divide the mixture into sterilized jars, leaving some space for expansion.

Cover the jars loosely with lids or paper towels and incubate at 40°C for 24 hours. A yogurt maker, oven with the light on, or warm corner works well. After incubation, refrigerate for at least 24 hours to develop flavor and texture.

Your homemade natto is ready! Enjoy it with rice, soy sauce, mustard, or mix it with eggs. Store it in the fridge for up to a week. Fermenting your own natto is rewarding and lets you control the flavor—experiment to find your perfect consistency!