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!
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.