How to make Natto – fermented soybeans at home simple, no straw needed

Natto (fermented soybeans) is a traditional delicacy in the culinary culture of the country of cherry blossoms. Made by natural fermentation from Bacillus beneficial bacteria, spent 1 day 1 night (24 hours) at 40 degrees Celsius to ripen. Natto therefore has extremely high nutritional value with a variety of mineral content such as: Vitamin K2, Protein, Calcium, Magnesium, Omega, … very good for the digestive tract, contributing to longevity. This dish is loved by most of the locals, especially in the Kanto and Tohoku areas. Maybe you will also “fall in love” with natto when enjoying it, let’s get to work quickly.

Ingredient

• 250g soybeans (soybeans)
• 7-10g natto (can be purchased at stores, supermarkets, e-commerce sites specializing in Japanese goods)
• 1 liter of water
• Seasoning: Salt.
• Tools: Pressure cooker (if you have one, you can use a normal pot if you don’t), foil, heat preservation foam box, 9W light bulb.

How to make fermented soybean

Step 1: Prepare ingredients

First, soak the soybeans in a bowl of water (submerge the beans) for about 22-24 hours . Then, filter through a sieve, take the beans and cook in a pressure cooker with 1 liter of water. When the water boils, cook for another 35-40 minutes with low heat . To check, we can squeeze a seed, if it is easy to squeeze, the bean is already cooked.

Step 2: Make natto seasoning to marinate soybeans

Ladle the cooked bean mixture into a sieve, keep the water, and drain the beans. Then, put the natto, 1/3 teaspoon salt, 1 tablespoon bean cooking water (still warm) into the cup, then use a spoon to mix and mash.

Step 3: Seamless soybeans

Place the beans (still warm) and the natto seasoning in a bowl and mix well. After that, spread the beans flat, about 2-3cm thick, don’t be too thick.

Step 4: Incubate soybeans

Cover the mouth of the bowl with foil, then use a knife to poke a few small holes in the foil. When finished, place the bean bowl in a heat-retaining foam box, then turn on the 9W light bulb (to the side) to warm it up.

After that, close the lid of the Styrofoam box, but only loosely, do not close it. We will incubate for about 22-24 hours with a stable temperature (37-47 degrees Celsius). So that’s it then. After the incubation period, keep it in the refrigerator for about 4-5 days to reduce the smell and then freeze it for later use.

Finished product

Standard fermented soybeans are highly sticky and have many silk threads like spider silk. They are long lasting and possess a rather strong taste. Some people who are not familiar will say the smell is unpleasant. And when you get used to it, you will find that the beans have a fatty, fatty taste, very delicious and have a taste similar to cheese.

Fermented soybeans (natto) may not be popular in our country, but with a simple implementation and high nutritional value, you should give it a try. This dish is guaranteed to be a new and unique choice when you want to “breathe a breath of fresh air” for the family meal tray.

See more:

>> How to make delicious soy sauce at home

>> Soybeans are good, soybean sprouts are ten thousand times better

>> How to use and store home-cooked soy milk effectively

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