Another option is to make natto at home. For this you will need soybeans and Bacillus subtilis, a bacteria starter. You can also use natto from a previous batch as a starter for the next batch.

Soak the soybeans for 18 to 24 hours. Rinse thoroughly. Steam the soybeans. We find that cooking the soybeans under pressure works particularly well when making natto and koji ferments, as the ...

Chef JA Cooks. How To Make Natto Rolls. Posted: December 4, 2024 | Last updated: December 4, 2024. More for You ...

Multicooker Homemade Natto. Ingredients: • 2 cups dry soy beans • 2 tablespoons prepared natto (frozen is OK) Optional seasonings: • Mustard, soy sauce, mushroom stock, chopped green onions.

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and ...

Natto is safe for most people to eat, though individuals on blood-thinning medication or with thyroid problems should consult their doctor before adding natto to their diet. How to make homemade natto ...

Out of all the traditional food that Japan has to offer, you’ll struggle to find one that’s more divisive than natto, or fermented soy beans. Natto has a reputation of being notoriously despised by ...

Natto is an ancient food: legend has it that it was created by accident by a Samurai warrior, Minamoto no Yoshiie, who in the Heian period allowed soy beans to ferment to feed his horses.

“It took more than 1000 years to figure out how to make natto properly,” says Daisuke Iwase. According to the Sydney-based founder of Dai’s Natto, this sticky Japanese fermented soybean dish ...