Make Natto: Your Step-by-Step Guide

Sep 9, 2025 by Pedro Alvarez 36 views

Hey guys! Ever wondered how to make that sticky, slimy, and surprisingly delicious Japanese dish called natto? You know, the one with the pungent aroma that some people love and others... well, let’s just say it’s an acquired taste! But trust me, natto is not only a fascinating culinary experience, but it’s also incredibly good for you. Packed with protein, vitamins, and probiotics, natto is a superfood powerhouse. So, if you’re feeling adventurous and want to try your hand at making this traditional Japanese delicacy at home, you’ve come to the right place. This comprehensive guide will walk you through every step of the process, from selecting the right soybeans to fermenting them to perfection. We’ll cover all the tips and tricks you need to know to ensure your natto turns out just right – sticky, flavorful, and ready to be enjoyed with a bowl of steaming rice. So, let’s get started and embark on this natto-making journey together! Whether you're a seasoned fermentation enthusiast or a complete newbie in the kitchen, this guide has something for everyone. We’ll break down the process into manageable steps, so you can confidently create your own batch of homemade natto. And who knows, you might just discover your new favorite breakfast food!

What is Natto and Why Make it Yourself?

So, what exactly is natto? For those unfamiliar, natto is a traditional Japanese dish made from fermented soybeans. It has a distinctive flavor, a strong smell, and a sticky, stringy texture. It might sound a bit intimidating, but the taste is actually quite unique and savory, with a hint of nuttiness. The fermentation process is key to natto's characteristic qualities, and it's all thanks to a beneficial bacteria called Bacillus subtilis var. natto. This bacterium not only gives natto its unique flavor and texture but also produces an enzyme called nattokinase, which has been linked to various health benefits, including improved blood circulation.

Now, you might be thinking, “Why bother making natto at home when I can just buy it at the store?” That’s a fair question! While store-bought natto is certainly convenient, making it yourself offers several advantages. First and foremost, you have complete control over the ingredients. You can choose high-quality, organic soybeans and ensure that no artificial additives or preservatives make their way into your natto. This is a big plus for anyone who’s health-conscious or has dietary restrictions. Secondly, homemade natto often tastes fresher and more flavorful than its store-bought counterpart. The fermentation process is a delicate one, and the sooner you consume the natto after it’s fermented, the better the taste. When you make it at home, you can enjoy it at its peak flavor. Thirdly, making natto is a fun and rewarding experience! It’s a chance to connect with a traditional food culture and learn about the fascinating world of fermentation. Plus, it’s incredibly satisfying to create something delicious and nutritious from scratch. Finally, and perhaps surprisingly, making natto at home can be more cost-effective in the long run, especially if you consume it regularly. Soybeans are relatively inexpensive, and once you have the initial equipment, you can make batch after batch of natto for a fraction of the cost of buying it pre-made. So, there are plenty of compelling reasons to give homemade natto a try! It's a culinary adventure that's both delicious and beneficial for your health. Plus, you get bragging rights for making your own fermented superfood. Who wouldn't want that?

Essential Equipment and Ingredients for Making Natto

Alright, guys, before we dive into the step-by-step process of making natto, let’s make sure we have all the necessary equipment and ingredients. Don’t worry, you don’t need any fancy or expensive gadgets for this – most of the items are probably already in your kitchen! The key to a great batch of natto starts with high-quality ingredients and a little bit of patience. First, let’s talk soybeans. This is the foundation of our natto, so we want to choose them wisely. The best soybeans for making natto are small to medium-sized, round varieties. They tend to ferment more evenly and produce a stickier natto. Look for soybeans specifically labeled for natto-making, if possible. However, any good-quality, organic soybeans will work just fine. Avoid using old or damaged soybeans, as they may not ferment properly.

Next up, we need the Bacillus subtilis var. natto starter culture. This is the magical ingredient that transforms soybeans into natto. You can purchase natto starter cultures online or at some Asian grocery stores. They usually come in powdered form and are very easy to use. Alternatively, if you already have some store-bought natto, you can use that as a starter culture. Just make sure it’s fresh and doesn’t contain any preservatives that might inhibit the fermentation process. Now, let’s move on to the equipment. You’ll need a pot for soaking and cooking the soybeans. A large pot with a heavy bottom is ideal, as it will help distribute heat evenly. You’ll also need a steamer or an Instant Pot. Steaming is the traditional method for cooking soybeans for natto, as it helps retain their moisture and flavor. However, using an Instant Pot is a quicker and more convenient option. For the fermentation process, you’ll need a container with air holes. This allows air to circulate while keeping the soybeans moist. Traditional natto-making containers are made of wood or bamboo, but you can also use a plastic container with holes poked in the lid or a yogurt maker with individual containers. You’ll also need a clean cloth or paper towels to cover the soybeans during fermentation. This helps maintain humidity and prevent contamination. To maintain the ideal fermentation temperature, you will need a warm environment. A yogurt maker, a heating pad, or even your oven with the light on can work. A thermometer is essential for monitoring the temperature and ensuring it stays within the optimal range. Finally, you'll need basic kitchen tools like measuring cups, spoons, and a strainer. So, to recap, here’s a checklist of the essential equipment and ingredients:

Soybeans (small to medium-sized, organic preferred)
Natto starter culture (or store-bought natto)
Large pot
Steamer or Instant Pot
Fermentation container with air holes
Clean cloth or paper towels
Warm environment (yogurt maker, heating pad, etc.)
Thermometer
Measuring cups and spoons
Strainer

With these items in hand, you’re well-equipped to embark on your natto-making adventure! Remember, quality ingredients and clean equipment are key to successful fermentation.

Step-by-Step Guide to Making Natto at Home

Okay, guys, now for the fun part – the actual natto-making process! Don’t be intimidated; it’s actually quite simple once you get the hang of it. Just follow these steps carefully, and you’ll be enjoying your own homemade natto in no time. The first step is to soak the soybeans. This is crucial for rehydrating the beans and ensuring they cook evenly. Place the soybeans in a large pot and cover them with plenty of water – about three times the volume of the soybeans. Soak them for at least 12-24 hours at room temperature. You’ll notice that the soybeans will swell up significantly as they absorb water. Be sure to change the soaking water a few times during this process to remove any impurities.

Next, it’s time to cook the soybeans. Once the soybeans have soaked for the appropriate amount of time, drain them and rinse them thoroughly. Now, you have two options for cooking them: steaming or using an Instant Pot. Steaming is the traditional method, and it helps preserve the flavor and texture of the soybeans. To steam the soybeans, place them in a steamer basket over boiling water. Cover the pot and steam for about 60-90 minutes, or until the soybeans are very tender and easily mashed with your fingers. If you’re using an Instant Pot, this process is much quicker. Place the soaked and drained soybeans in the Instant Pot and add enough water to cover them by about an inch. Cook on high pressure for 15-20 minutes, followed by a natural pressure release. Again, the soybeans should be very tender when they’re done.

While the soybeans are cooking, you can prepare the natto starter culture. If you’re using a powdered starter, follow the instructions on the package. Typically, you’ll need to dissolve the powder in a small amount of boiled and cooled water. If you’re using store-bought natto as a starter, simply set it aside – you’ll use it later. Once the soybeans are cooked, it’s time to inoculate them with the natto starter. This is where the magic happens! Drain the cooked soybeans and transfer them to a clean bowl. While the soybeans are still hot (this is important for the fermentation process), add the natto starter culture. If you’re using the powdered starter, drizzle the dissolved starter over the soybeans and mix well. If you’re using store-bought natto, add about 1-2 tablespoons of natto per pound of cooked soybeans and mix thoroughly. Make sure the starter is evenly distributed throughout the soybeans.

Now, it’s time to transfer the inoculated soybeans to your fermentation container. Divide the soybeans evenly among your containers, leaving some space at the top. If you’re using a single container, spread the soybeans in a layer about 2 inches thick. Cover the containers with a clean cloth or paper towels. This helps maintain humidity while allowing air to circulate. Secure the cloth or paper towels with a rubber band or string. Next, you need to create a warm and humid environment for the soybeans to ferment. The ideal temperature for natto fermentation is between 100-110°F (38-43°C). You can use a yogurt maker, a heating pad, or even your oven with the light on to achieve this temperature. If you’re using a yogurt maker, simply place the containers inside and set the temperature. If you’re using a heating pad, place it on a counter and set the containers on top, covering them with a towel to help trap the heat. If you’re using your oven, turn on the oven light and leave the door slightly ajar to prevent the temperature from getting too high. Place a thermometer near the containers to monitor the temperature and adjust as needed. Ferment the soybeans for 14-24 hours, depending on the temperature and your desired level of fermentation. Check the natto periodically during fermentation. You should see a white film developing on the surface of the soybeans, and they will start to become sticky and stringy. The longer the fermentation, the stronger the flavor and aroma will be. Once the natto has fermented to your liking, transfer it to the refrigerator to stop the fermentation process. Refrigerate for at least 24 hours before eating. This allows the flavors to develop and the texture to become more pronounced. And that’s it! You’ve successfully made your own natto at home. Congratulations! Now, you can enjoy your homemade natto with rice, soy sauce, mustard, or any other toppings you like. It’s a delicious and nutritious way to start your day, or enjoy as a side dish with any meal. Making natto may seem like a daunting task at first, but with a little practice, you’ll be a pro in no time. The key is to be patient, follow the steps carefully, and enjoy the process. So go ahead, give it a try, and experience the unique flavor and health benefits of homemade natto!

Tips and Tricks for Perfect Natto

Alright, guys, now that you know the basic steps for making natto, let’s talk about some tips and tricks that can help you achieve natto perfection. These little nuggets of wisdom can make a big difference in the final product, ensuring your natto is sticky, flavorful, and just the way you like it. First and foremost, let's talk about soybean quality. As we mentioned earlier, the quality of your soybeans is crucial for successful natto-making. Always opt for fresh, high-quality soybeans, preferably organic. Avoid using old or damaged soybeans, as they may not ferment properly. Small to medium-sized, round soybeans are generally the best choice for natto.

Another important factor is maintaining the correct temperature during fermentation. The ideal temperature range for natto fermentation is between 100-110°F (38-43°C). If the temperature is too low, the soybeans may not ferment properly, and if it’s too high, it can kill the bacteria. Use a thermometer to monitor the temperature and adjust your heating method as needed. A yogurt maker is a great tool for maintaining a consistent temperature, but you can also use a heating pad or your oven with the light on, as we discussed earlier. Humidity is also important for successful fermentation. The soybeans need to stay moist during the process. Covering the fermentation containers with a clean cloth or paper towels helps to trap moisture while still allowing air to circulate. If you notice the soybeans are drying out, you can lightly spritz them with water. Don’t overcrowd the fermentation containers. The soybeans need space to breathe and ferment properly. Spread them in a layer no more than 2 inches thick. This allows for even fermentation and prevents the soybeans from becoming mushy. Hygiene is paramount when it comes to fermentation. Make sure all your equipment is clean and sterilized to prevent contamination. Wash your hands thoroughly before handling the soybeans and starter culture. Avoid using metal utensils, as they can react with the bacteria. Use plastic or wooden utensils instead.

Be patient! Natto fermentation takes time. Don’t rush the process. Allow the soybeans to ferment for the full 14-24 hours, or even longer if you prefer a stronger flavor. Check the natto periodically during fermentation, but avoid opening the containers too often, as this can disrupt the temperature and humidity. Don’t be afraid to experiment. Natto-making is a bit of an art, and it may take a few tries to get it just right. Try different fermentation times, temperatures, and starter cultures to find what works best for you. You can also experiment with different types of soybeans. Store your finished natto properly. Once the natto has fermented to your liking, transfer it to the refrigerator to stop the fermentation process. Store it in an airtight container for up to a week. You can also freeze natto for longer storage. Thaw it in the refrigerator before using. If you’re using store-bought natto as a starter culture, make sure it’s fresh and doesn’t contain any preservatives that might inhibit the fermentation process. Choose a plain natto with no added flavors or seasonings. When mixing the starter culture with the cooked soybeans, make sure the soybeans are still hot. This helps the bacteria to activate and start the fermentation process. Mix the starter culture thoroughly with the soybeans to ensure even fermentation. Now, let's talk about the natto texture. The ideal natto texture is sticky and stringy. The longer the fermentation, the stickier and stringier the natto will be. If your natto isn’t sticky enough, you can try fermenting it for a longer period of time. The aroma of natto can be quite pungent, especially during fermentation. Don’t be alarmed by the smell – it’s a natural part of the process! If you’re sensitive to the smell, you can try fermenting the natto in a well-ventilated area. Finally, don’t give up if your first batch of natto isn’t perfect. Natto-making can be a bit tricky at first, but with practice, you’ll get the hang of it. Learn from your mistakes and keep experimenting until you achieve natto nirvana! Remember, making natto is a journey, not a destination. Enjoy the process, and don’t be afraid to get a little sticky!

Serving and Enjoying Your Homemade Natto

Alright, guys, you’ve made your natto, and it’s looking deliciously sticky and stringy. Now comes the best part – enjoying your creation! Natto is a versatile food that can be enjoyed in many ways. The most traditional way to eat natto is with steamed white rice. Simply place a spoonful of natto on a bowl of rice and mix it in. The warmth of the rice helps to enhance the flavor and aroma of the natto. But that's just the beginning! Natto is a blank canvas for flavors, so don’t be afraid to experiment with different toppings and seasonings. A classic combination is natto with soy sauce, mustard, and chopped scallions. The soy sauce adds a savory depth, the mustard provides a spicy kick, and the scallions offer a fresh, oniony note. It’s a simple yet satisfying combination that’s perfect for breakfast, lunch, or dinner.

Another popular way to enjoy natto is with a raw egg yolk. Crack an egg yolk over the natto and rice, and mix it all together. The egg yolk adds a creamy richness and complements the flavor of the natto beautifully. For a bit of extra flavor and texture, you can add other toppings like dried bonito flakes (katsuobushi), chopped nori seaweed, or kimchi. These toppings add umami, saltiness, and a bit of spice to the dish. Natto also makes a great addition to other Japanese dishes like miso soup, udon noodles, and okonomiyaki (savory pancakes). It adds a boost of protein, flavor, and probiotics to these dishes. If you’re feeling adventurous, you can even try natto sushi! Natto maki (natto rolls) are a popular sushi option in Japan. Natto can also be used as a filling for temaki (hand rolls) or gunkan maki (battleship rolls).

For those who are new to natto, the texture and aroma can be a bit overwhelming at first. If you find the flavor too strong, you can try mixing the natto vigorously before eating it. This helps to break down the stringy texture and release some of the aroma. You can also add a bit of sugar or mirin (sweet rice wine) to the natto to mellow out the flavor. If you’re still not sure about the taste of natto, try starting with a small amount and gradually increasing your portion size as you get more accustomed to it. You can also try incorporating natto into other dishes where its flavor is less pronounced, such as miso soup or okonomiyaki. Don’t be discouraged if you don’t love natto right away. It’s definitely an acquired taste, but the health benefits and unique flavor are well worth giving it a try. And who knows, you might just become a natto convert! Natto is not only delicious but also incredibly nutritious. It’s packed with protein, vitamins, minerals, and probiotics. It’s a great source of vitamin K2, which is important for bone health, and nattokinase, an enzyme that has been linked to improved blood circulation. So, by enjoying natto, you’re not only treating your taste buds but also nourishing your body.

So, there you have it – a comprehensive guide to making and enjoying natto at home! We hope you’ve found this guide helpful and inspiring. Now it’s time to roll up your sleeves, gather your ingredients, and embark on your natto-making adventure. Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t flawless. Keep experimenting, keep learning, and most importantly, keep enjoying the process. And who knows, you might just discover your new favorite superfood! Happy natto-making, guys! Remember to share your natto creations with friends and family – they might be surprised at how delicious this unique and nutritious food can be. And don't forget to let us know how your natto-making journey goes! We love hearing about your successes and challenges in the kitchen. So go ahead, get fermenting, and enjoy the wonderful world of homemade natto!