Description
Homemade Natto is a traditional Japanese fermented soybean dish rich in nutrients that promote heart health, lower blood pressure, enhance digestion, and boost the immune system. This recipe guides you through soaking soybeans, pressure cooking, fermenting at a controlled temperature, and chilling to develop the distinctive flavor and texture of authentic natto.
Ingredients
Soybean Ingredients
- 2 lbs dried organic soybeans
- Filtered water for cooking soybeans
Fermentation Ingredients
- 1 tablespoon sterilized water (boiled for 5-10 minutes, then cooled)
- 0.1 g Nattomoto powdered culture (1 special spoon that comes in a box)
Instructions
- Soak the Soybeans: Wash the soybeans thoroughly and soak them in water for 9 hours during summer or 12 hours in winter. Using an Instant Pot insert bowl for soaking helps reduce dishwashing.
- Drain the Soybeans: Drain the soaked soybeans in a medium colander to remove excess water.
- Cook the Soybeans: Place the drained soybeans back into the pressure cooker bowl and add filtered water to cover them by about an inch. Use the ‘bean’ setting on the Instant Pot or cook on high pressure for 30 minutes. Allow the pressure to release naturally for best results.
- Drain Excess Liquid: Remove any remaining liquid using a sieve and return the soybeans to the pressure cooker bowl.
- Prepare Natto Culture Solution: Dissolve one special spoonful of Nattomoto powder in one tablespoon of sterilized, cooled water.
- Inoculate the Soybeans: Pour the Nattomoto culture solution over the soybeans and stir gently with a spoon to ensure even distribution.
- Divide and Cover: Transfer the soybean mixture evenly into containers, cover each with sterilized cheesecloth, and then loosely cover with lids to allow airflow during fermentation.
- Ferment the Soybeans: Place the containers in a preheated oven set to maintain a temperature between 100ºF and 104ºF (38ºC to 40ºC). Let the natto ferment undisturbed for 22 to 24 hours.
- Refrigerate Overnight: After fermentation, remove the natto from the oven and transfer it to the refrigerator to chill overnight.
- Serve: The next morning, your homemade natto is ready to enjoy.
Notes
- Ensure all equipment is thoroughly cleaned; keep a teapot of boiling water handy for sterilizing utensils and containers as needed.
- Cultures for Health recommends covering the soybeans with cheesecloth during fermentation, though some have noticed no difference without it.
- Older ovens with lights that remain on may work to maintain fermentation temperature, but newer ovens with automatic light-off may require a different approach.
- If halving the recipe, a yogurt maker can serve as a perfect fermentation environment due to its controlled temperature; use a round dish that fits inside.
- Prep Time: 15 minutes (plus 9-12 hours soaking time)
- Cook Time: 30 minutes pressure cooking, plus 22-24 hours fermentation
- Category: Fermentation
- Method: Instant Pot
- Cuisine: Japanese
