📝 About This Recipe
Natto is Japan’s most iconic superfood, a traditional fermented soybean dish celebrated for its unique umami depth, stringy texture, and incredible health benefits. This recipe guides you through the ancient process of transforming humble soybeans into a rich, nutty delicacy using a controlled fermentation process. Once mastered, this izakaya staple serves as a versatile canvas for savory seasonings, offering a complex flavor profile that is both earthy and deeply satisfying.
🥗 Ingredients
The Foundation
- 2 cups Small dried organic soybeans (small beans provide better surface area for fermentation)
- 6 cups Filtered water (for soaking)
- 0.1 grams Natto-moto (Natto starter spores) (roughly one special measuring spoon provided with the spores)
- 2 teaspoons Sterilized warm water (to dissolve the spores)
Classic Izakaya Seasonings
- 2 tablespoons Shoyu (Japanese Soy Sauce) (high quality or aged soy sauce is best)
- 1 teaspoon Karashi (Japanese Hot Mustard) (adds a sharp kick)
- 1 tablespoon Dashi-shoyu (for a smokier umami finish)
- 1 teaspoon Mirin (to balance the saltiness)
Traditional Garnishes
- 3 stalks Negi (Green Onions) (finely sliced into rounds)
- 1 handful Katsuobushi (Bonito Flakes) (for added texture and saltiness)
- 1/4 cup Kizami Nori (Shredded Seaweed)
- 1 teaspoon Toasted White Sesame Seeds
- 1 piece Raw Quail Egg (optional, for a creamy izakaya-style finish)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly under cold running water to remove dust and debris. Place them in a large bowl and cover with 6 cups of filtered water; let them soak for 24 hours (the beans should triple in size).
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2
Drain the soaking water and place the beans into a steamer basket. Steam the beans for 9-10 hours, or use a pressure cooker for 45-60 minutes, until the beans are soft enough to be easily crushed between your thumb and pinky finger.
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3
While the beans are steaming, sterilize all equipment (bowls, spoons, fermentation containers) in boiling water for 5 minutes. This is crucial to prevent harmful bacteria from growing.
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4
Dissolve the Natto-moto spores into 2 teaspoons of sterilized warm water (about 100°F/38°C). Stir gently to ensure even distribution.
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5
Once the beans are cooked, drain any excess liquid and transfer them to a large, sterilized shallow dish while they are still very hot (about 180°F/82°C).
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6
Immediately pour the spore solution over the hot beans and toss them thoroughly with a sterilized spoon to ensure every bean is coated with the culture.
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7
Spread the beans into a thin layer (no more than 1 inch deep) in your fermentation containers. This allows the Bacillus subtilis bacteria to breathe.
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8
Cover the containers with a piece of sterilized cheesecloth or paper towel, then place the lid on loosely (or use a lid with small air holes). The bacteria need oxygen to thrive.
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9
Place the containers in a fermentation chamber (like a yogurt maker, dehydrator, or oven with the light on) and maintain a constant temperature of 100°F to 104°F (38°C-40°C) for 24 hours.
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10
Check the beans after 24 hours; they should have a white, filmy coating and a distinct, slightly pungent aroma. When stirred, they should produce long, sticky strings (neba-neba).
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11
Remove from the heat and let the natto cool to room temperature. Transfer to the refrigerator and age for at least 1-2 days. This 'curing' process mellows the flavor and improves the texture.
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12
To serve, portion the natto into a small bowl. Use chopsticks to stir vigorously in a circular motion at least 50 times until the beans become pale and very frothy.
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13
Add the soy sauce, karashi mustard, and mirin. Stir again to incorporate the flavors into the froth.
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14
Garnish with fresh negi, sesame seeds, and nori. For a true Izakaya experience, top with a raw quail egg yolk and serve immediately.
💡 Chef's Tips
Sterilization is your best friend; any stray bacteria can ruin the batch, so boil every tool you use. If you don't have spores, you can use 1 tablespoon of store-bought natto as a 'starter' to mix into your cooked beans. Maintain a steady temperature; if it drops below 100°F, the fermentation will stall, and the beans may spoil. Smaller soybeans are traditional because they offer more surface area for the 'sticky' film to develop. Always age the natto in the fridge for at least 24 hours before eating to let the ammonia-like scent dissipate and the umami develop.
🍽️ Serving Suggestions
Serve over a bowl of hot, fluffy Japanese short-grain rice (Natto Gohan). Pair with a cold glass of Japanese Lager or a dry Sake to cut through the richness. Mix into a bowl of chilled Soba or Udon noodles for a refreshing summer appetizer. Wrap a spoonful of seasoned natto in a piece of toasted Nori for a simple, crunchy snack. Stuff into a fried Aburaage (tofu pouch) and lightly grill for a crispy Izakaya side dish.