How To Make Natto using Store-bought Natto as a Starter
Learn How To Make Natto at home with just soybeans and store-bought natto as a starter. This simple guide covers the steps to create fresh, delicious, and probiotic-rich natto in your kitchen!
Looking for natto recipes? Try my Natto Rice, Natto Sushi Rolls, or Natto Cheese Toast!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Homemade Natto Recipe:
Equipment
Here are some useful tools for making natto:
How To Make Natto: STEP BY STEP
Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.
Step 1
Soak the soybeans.
Step 2
Drain the soaked soybeans and transfer them to a pressure cooker.
Step 3
Cook the soybeans in a pressure cooker.
Step 4
Mix in store-bought natto while the soybeans are still warm.
Step 5
Cover the container with a paper towel.
Step 6
Ferment the soybeans for 24 hours at 45°C (113°F).
Check if the soybeans have developed a sticky texture—if they have, your homemade natto is ready! Transfer it to an airtight container and store it in the refrigerator.
Dive Deeper into Natto!
To learn more about natto, you can explore these articles:
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How To Make Natto using Store-bought Natto as a Starter
Print Pin SaveEquipment
- Pressure cooker
- Yogurt Maker
Ingredients
- 300 g Dried Soybeans
- ¼ pack Store-bought Natto, about 10g
Instructions
- Soak the Soybeans: Place the soybeans in a large bowl. Cover them with plenty of water and let them soak for 8 hours or more. They should double in size.
- Cook the Soybeans: Drain the soaked soybeans and transfer them to a pressure cooker. Cover with fresh water, close the lid, and cook over medium heat. Once the pressure cooker reaches full pressure, turn off the heat. After all the pressure is released, open the lid and drain the cooked soybeans.
- Mix with Natto: Transfer the soybeans to a sterilized container while they are still hot. Mix them thoroughly with the store-bought natto.
- Ferment: Cover the container with a paper towel (instead of a tight lid) and place it in the yogurt maker. Set the temperature to 45°C (113°F) and let the soybeans ferment for 24 hours. Keep the yogurt maker lid partially open to allow proper airflow.
- Store: After 24 hours, check to see if the soybeans have developed a sticky texture. If they have, transfer the natto to an airtight container and store it in the refrigerator.
Notes
- Storage: Store homemade natto in the refrigerator and consume it within a week. For longer storage, freeze it for up to a month.
- Be sure to sterilize all tools before use.
- Natto needs air to ferment, so instead of sealing the fermentation container with a lid, cover it with a paper towel or cloth.
- Let the natto ripen in the refrigerator overnight after fermentation to enhance the flavor.
Here in the U.S. I can only buy frozen natto shipped from Japan. Can frozen natto be used as a starter to make more natto after it is thawed? Or does the freezing process kill the bacteria needed for fermenting new natto?
You can also use frozen natto! The natto bacteria is resistant to cold and won’t die when frozen. It simply becomes dormant but reactivates once thawed!
Thank you!