Natto (Japanese Fermented Soybeans) Recipe – Japanese Special
Natto is a traditional Japanese food made by fermenting soybeans with a starter culture, Bacillus subtilis. Unlike lacto-fermented foods such as kimchi and sauerkraut which are preserved through acidification, natto is an alkaline ferment.
- Prep Time5 min
- Total Time5 min
Natto (Japanese Fermented Soybeans) Ingredients :
- 1 cup cooked short-grain white rice
- 2 (50-gram) packets fermented soybeans (natto)
- 1 teaspoon soy sauce, or to taste
How To Make Natto (Japanese Fermented Soybeans)
1
Folk wisdom holds that stirring is an essential first step in preparing
natto. Stirring increases the flavors and makes the natto even stickier.
How long to stir and when to add flavoring is a matter of preference. I stir for about two minutes by which point the natto has become white and
frothy. Adding any sauces at this point tempers the frothiness.
