Homemade Natto

Wash 250g of soybeans and soak them overnight.

Put it in a pressure cooker and steam it over water for 20 minutes.

Natto bacteria powder.

Take the cooked soybeans out of the pressure cooker and let them cool, leaving a little of the original liquid. Then add one packet (1g) of natto starter powder.

First, sterilize the inner container of the natto maker with boiling water and let it dry until there is no water left. Then, add the soybeans mixed with natto bacteria, cover it with the lid, and start the natto button. It takes 18 hours to make natto with my natto maker.

This is natto that was just made after the power went out. There is a thin white film on the surface and a strong natto aroma.

After cooling it down, scoop it up with a large spoon. It is very sticky and has an excellent stretching effect! Highly nutritious!

This stringy effect of natto indicates a successful final product. It needs to be stored in the refrigerator and consumed as soon as possible. You can mix it with light soy sauce, chopped green onions, and crushed seaweed to eat.