Natto (fermented soybeans)

I’ve been buying natto mainly from Uwajimaya. The store is not very close to us, so we don’t have natto very often.

Recently one of our friends gave me a recipe of homemade natto!

(ハーブクッキング)ハーブで納豆作り!

I admit, at first it was a bit scary. I made fermented foods/drinks before, but natto… sounds like it could have more harmful bacteria if I did something wrong. But the photo was beautiful and the recipe is so simple, I could imagine the taste would be mild and natural. So I gave it a try.

Soak soybeans over night, then boil them with fresh water to soften, let them cool to slightly warmer than body temperature. Add some herb.

I just noticed that our rosemary had lots of aphids. I added another plants I could gather from our yard…

Put in the cooler box with hot water (change the water time to time to keep it warm). 24 hours later the beans were fermented. I let them rest in the fridge for 2 days…

Ta-da! Homemade natto, ready to eat!

I ate it with dashi-soy sauce. Even my husband (generally he hates natto) could eat this one.

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