【ヨーグルトメーカー】を使った　自家製・無添加納豆の作り方

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 soybeans in water for 8-12 hours until plump.

Drain and rinse the soaked soybeans.

Steam soybeans for 30-45 minutes until tender.

Cool the soybeans to about 40°C (104°F).

Sprinkle Bacillus subtilis over the cooled soybeans.

Mix well to ensure even distribution of the bacteria.

Transfer the soybeans to a container and cover loosely with a lid.

Ferment at 40°C (104°F) for 24 hours in a warm environment.

Check for a sticky texture and strong aroma after fermentation.

Refrigerate for at least 24 hours to develop flavor.

Serve with soy sauce, mustard, and toppings like green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens