【納豆の作り方】初めて作る納豆//おうちで手軽に納豆を作る方法/おばあちゃんが試した納豆作り/宮城野納豆菌とは？/昔ながらの味と香りを楽しめる納豆！！

soybeans

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a fresh alternative with similar nutrition.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free and offers a similar umami flavor.

mustard

🥗Healthier: wasabi

💰Cheaper: horseradish

Wasabi adds a spicy kick with fewer calories.

nattokinase

Nattokinase is unique to natto but can be supplemented.

Soak the soybeans in plenty of water for about 15 hours until they double in weight (1kg).

Boil the soybeans in a pot or pressure cooker until they are soft enough to be easily crushed between your fingers.

Prepare the natto bacteria solution by mixing 1ml of natto bacteria with 100ml of cooled boiled water.

Drain the boiled soybeans and sprinkle the natto bacteria solution evenly over them, mixing well.

Spread the soybeans in a sterilized container to a thickness of about 3cm, covering the container loosely with a lid.

Wrap the container in a towel or blanket to maintain warmth and ferment at around 40 degrees Celsius with 90% humidity for about 20-24 hours.

After fermentation, let the natto mature in the refrigerator for about 12 hours to enhance flavor and aroma.

The finished natto can be frozen for about a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens