How To Make Natto
Natto, a traditional Japanese food made by fermenting soybeans with a natto culture. Traditionally, people made natto with rice straw; for this batch, we’re using a commercial starter. Natto is an exceptional plant-based source of protein and vitamin K2 (specifically MK-7), which directs calcium to your bones and teeth rather than soft tissues and arteries.
Ingredients
2 cups of Soybeans
1/8 tsp natto starter
Preparation
Start with two cups of dry soybeans. Rinse them, cover them generously with water, and soak overnight until they’ve swollen. I soak mine for about 24 hours.
Drain and rinse the beans, then pressure cook them for about 25 to 30 minutes, until they’re soft enough to crush easily.
Drain the cooked beans and let them cool to about 100 degrees Fahrenheit, or 38 degrees Celsius.
Following the natto starter's directions, mix one-eighth teaspoon into a little warm water, then stir it through the beans with a clean utensil.
Spread the beans in a shallow container, cover them while allowing some air to reach them, and place them in an incubator at about 100 degrees Fahrenheit, or 38 degrees Celsius, for 24 hours.
When they’re ready, the beans will be coated and form those distinctive sticky strands when you stir them.
Transfer the natto to a clean container and refrigerate it for a day or two to mature.
Additional Tips
A simple way to eat it is over rice with a little soy sauce.
You can mix it with many different foods for a delicious, nutty flavor.
Some people don't like the smell, but the taste is an acquired one. Give it a try. It may grow on you.