Natto (Japanese Fermented Soybeans) Recipe – Japanese Special
Natto is a traditional Japanese dish created by fermenting soybeans with Bacillus subtilis, a starter culture. Unlike lacto-fermented foods like kimchi and sauerkraut, which preserve through acidification, natto undergoes fermentation in an alkaline environment.
- 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)
1
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.
