Natto is a traditional Japanese dish made from fermented soybeans known for its strong aroma, sticky texture, and unique flavor. While it may seem challenging, making natto at home is rewarding and allows you to enjoy its health benefits and distinctive taste fresh. This recipe guides you through the entire process, from preparing soybeans to fermenting them properly.
Ingredients
- 2 cups dried soybeans (preferably small or medium size)
- 1 teaspoon natto starter culture (Bacillus subtilis var. natto) or 2 tablespoons store-bought natto
- Water (for soaking and cooking soybeans)
- Optional: 1 teaspoon soy sauce or mustard for serving
Instructions
- Soak the soybeans: Rinse the soybeans thoroughly and soak them in plenty of water for 12 to 20 hours at room temperature. The beans will swell to about twice their original size.
- Cook the soybeans: Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Reduce heat to a simmer and cook for 3 to 4 hours until the beans are soft enough to be easily crushed between your fingers but not falling apart. Alternatively, use a pressure cooker and cook for about 45 minutes under pressure.
- Drain and cool: Drain the cooked soybeans and spread them out to cool to about 40°C (104°F). This temperature is ideal for adding the natto starter.
- Inoculate with starter: If using store-bought natto, mix about 2 tablespoons of it with a small amount of cooled, cooked soybeans to create a slurry. Stir this slurry evenly into the rest of the cooled soybeans. If using a commercial natto starter powder, sprinkle 1 teaspoon over the soybeans and mix thoroughly.
- Pack and ferment: Transfer the inoculated soybeans into a shallow, heatproof container (glass or plastic) with a loose-fitting lid or cover with plastic wrap. Spread the beans no more than 2 to 3 inches deep to allow even fermentation.
- Incubate: Maintain a temperature of around 40°C (104°F) for 24 to 48 hours. You can use a yogurt maker, a warm oven (with the light on), or a fermentation box. Check after 24 hours; if the beans have developed sticky, stringy threads and a pungent aroma, fermentation is complete. If not, continue up to 48 hours.
- Cool and age: After fermentation, refrigerate the natto for at least 12 hours to improve flavor and texture. The cold slows fermentation and helps develop the characteristic taste.
- Serve: Stir the natto vigorously to increase stickiness and serve with soy sauce, mustard, or your preferred condiments.
Tips
- Starter choice: Using store-bought natto is an easy way to get Bacillus subtilis for fermentation if you can’t find commercial starter powder.
- Temperature control: Maintaining a consistent temperature around 40°C (104°F) is critical. Too hot kills the bacteria; too cold slows fermentation.
- Bean size matters: Smaller soybeans generally ferment faster and yield better texture. Avoid large or old beans as they may not ferment well.
- Storage: Homemade natto can be refrigerated up to one week. Freeze leftovers for longer storage but note the texture may change slightly.
Serving Suggestions
Natto is traditionally served over steamed white rice with a splash of soy sauce and a dab of karashi mustard. You can also add chopped green onions, raw egg yolk, or nori seaweed strips for extra flavor. For a modern twist, try mixing natto into salads, sushi rolls, or even pasta dishes. Its umami-rich, slightly cheesy flavor pairs well with mild, starchy foods that balance its pungency.
Variations
While classic natto uses only soybeans, some variations use other legumes such as black soybeans or adzuki beans for different textures and flavors. You can also experiment by mixing natto with other fermented foods like kimchi or miso for fusion dishes. Additionally, some recipes incorporate spices or herbs during fermentation to subtly alter the taste, but traditionalists recommend keeping it simple to preserve natto’s characteristic profile.
Storage and Reheating
Store your freshly made natto in an airtight container in the refrigerator for up to 7 days. The flavor will continue to mature but won’t spoil quickly if kept cold. For longer storage, freezing natto is possible for 1 to 2 months; thaw in the fridge before use. Reheating is generally not recommended as it can reduce the sticky texture and alter the flavor. Instead, serve natto cold or at room temperature, stirring well before eating.
Frequently Asked Questions
- What is natto starter, and can I make natto without it?
- Natto starter contains Bacillus subtilis var. natto, the bacteria responsible for fermenting soybeans. While commercial starters provide consistent results, you can start fermentation using store-bought natto as a natural inoculant. Without any starter, fermentation won’t occur properly.
- Why does natto smell so strong, and is it safe to eat?
- Natto’s characteristic strong, pungent smell comes from the fermentation process and production of ammonia and other compounds. Though the aroma can be off-putting to some, it is safe and considered a healthful probiotic food widely consumed in Japan.
- Can I speed up the fermentation process?
- Fermentation speed depends mainly on temperature and bean size. Keeping the incubation temperature steady around 40°C (104°F) helps. However, rushing fermentation by increasing temperature risks killing the bacteria or producing off flavors. Patience is key for good natto.
- What if my natto isn’t sticky or stringy?
- Lack of stickiness usually indicates insufficient fermentation or inactive starter culture. Make sure to maintain proper temperature, use fresh starter, and allow enough fermentation time. Also, vigorous stirring after fermentation enhances the sticky texture.
- Is homemade natto different from store-bought natto?
- Homemade natto may have more variable texture and flavor depending on your fermentation conditions and bean quality. Store-bought natto is often more consistent and may contain additives to improve texture. However, homemade natto offers freshness and customization.
- Can I use other beans besides soybeans to make natto?
- Soybeans are traditional and ideal for natto due to their protein and sugar content that support fermentation. Some experiment with black soybeans or adzuki beans, but results vary. Other beans may not ferment properly or yield the same flavor and texture.
Making natto at home is a fascinating culinary project that connects you to traditional Japanese food culture and offers a potent source of probiotics. With careful attention to soaking, cooking, and incubation, you can enjoy fresh, flavorful natto tailored to your taste.
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