Natto (Japanese Fermented Soybeans) Recipe – Japanese Special
Natto (Japanese Fermented Soybeans) is a traditional Japanese food celebrated for its bold umami flavor, sticky texture, and rich probiotic benefits. Made by fermenting soybeans with Bacillus subtilis bacteria, this dish brings a unique blend of fermented soybeans science and heritage. Often savored at breakfast atop steamed rice with soy sauce, mustard, or scallions, Natto delivers a healthy dose of probiotics in every bite—making it a flavorful and functional addition to your culinary routine.
- Prep Time5 min
- Total Time5 min
Natto (Japanese Fermented Soybeans) Ingredients :
- 1 cup of cooked short-grain white rice
- 2 (50-gram) packets of fermented soybeans known as natto
- 1 teaspoon soy sauce, adjust to taste
How To Make Natto (Japanese Fermented Soybeans)
Traditional wisdom dictates that stirring is crucial when preparing natto. This process enhances its flavors and increases its stickiness. The duration of stirring and the timing of flavor additions depend on personal preference. Typically, I stir for approximately two minutes until the natto turns white and frothy. Adding sauces at this stage helps to balance out the frothy texture.
Recipe Tips
Elevated Nutrition: Natto is exceptionally nutritious, offering probiotics for gut health and one of the highest natural sources of vitamin K, essential for strong bones and healthy blood clotting
Flavor Profile: Its strong, pungent aroma and sticky texture—often described as an acquired taste—are characteristic elements that fans celebrate and first-timers may find bold
Traditional Serving Suggestions: For a classic experience, enjoy Natto over hot rice, stirred vigorously until foamy, and topped with soy sauce, karashi (mustard), and finely sliced green onion
Homemade Variations: While making Natto at home allows for customization (e.g., using different grain sizes or bean varieties), it requires careful sterilization, proper fermentation temperature (around 40 °C), and hygiene to ensure safety and quality
