How to make natto at home?


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By Christine Byrne

Can you make natto without starter?

Technically, you can. But, the hardest part to make natto beans at home is the temperature control and management. So, I highly recommend using an instant pot with a Yogurt maker. Moreover, you can skip rehydrating soybeans for 18 hrs using “bean” cooking mode in the instant pot.

Can you make homemade natto?

Making your own homemade natto, which is fermented soybeans, can be a fun task resulting in tasty and healthy Japanese dish. Requiring very little equipment or ingredients, you can easily start making your own homemade natto.

What is the main ingredient in natto?

Natto is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture. It’s easily recognizable by its distinctive, somewhat pungent smell, while its flavor is commonly described as nutty.

How long does it take to ferment natto?

The fermentation process requires the natto starter to be kept at approximately 100 – 105 F degrees for 22 to 24 hours. Ovens with a low-temperature setting can be used, as can large cube-shaped food dehydrators.

Do you need starter to make natto?

Japanese natto is made by fermenting soybeans using a very specific spore that creates a nutty, delicious food that some might even call slimy. But if you’ve had it, you know that Japanese natto is slimy in the best possible way. Use natto starter to make real Japanese natto at home!

Can you make natto with other beans?

A. While natto is traditionally made with soybeans, it can be made with other high-protein beans, such as garbanzo, black bean, adzuki, and others. To use alternative beans, follow the same procedure and make minor adjustments to preparation of the beans and culturing time.

What is natto starter made of?

About natto

Natto is produced by a fermentation process by adding Bacillus natto to boiled or steamed soybeans. Traditionally, soybeans were packed in straw, which naturally contains Bacillus natto, and then left to ferment. Today, natto is made by inoculating soybeans with high quality starter culture.


  1. Wash the beans and soak them overnight in plenty of water.
  2. Cook the soft beans for about four hours.
  3. The beans do not need to be dehulled.
  4. Mix the starter with the still hot beans.
  5. Allow to cool to about 40 ° C.


  1. Step 1: Cooking the Beans. Rinse the beans. Soak the beans in water for 12 hours (24 hours if cold).
  2. Step 2: Adding the Natto Culture. Boil 1/2 cup of water for 5 minutes, and allow it to cool for 10 minutes.
  3. Step 3: Incubation. Preheat your incubator at 40°C/105°F (oven, dehydrator, or yogurt-maker).

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