Natto, fermented soybeans with herbs
Natto, fermented soybeans with herbs

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, natto, fermented soybeans with herbs. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Natto, fermented soybeans with herbs is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Natto, fermented soybeans with herbs is something which I have loved my whole life. They are fine and they look fantastic.

Natto is a traditional Japanese dish composed of fermented soybeans. The taste of this pungent dish splits opinion, but it is incredibly popular in its homeland. One reason for this is the wide range of important (and unique) nutrients that natto provides. Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice.

To get started with this particular recipe, we have to prepare a few ingredients. You can have natto, fermented soybeans with herbs using 3 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Natto, fermented soybeans with herbs:
  1. Prepare 150 g dry soybeans
  2. Get any herb, my favourite is sage
  3. Get 1 yoghurt maker or proofer which keep the temperature around 38-43 degrees

Our Organic, non-GMO Soybeans are from the State of North Dakota, USA Natto is one of soybeans product, it's fermented soybeans as known as slimy soybeans. If you don't know what it is, you might pass eating it, I believe. Even some of the Japanese won't eat it by region reason. The region has no history of eating it like people from Osaka.

Steps to make Natto, fermented soybeans with herbs:
  1. Wash dry soybeans thoroughly and soak in water overnight.
  2. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours.
  3. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together to disinfect them at the same time.
  4. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I often use sage in my home garden.
  5. Drain the herbs that have been sterilized in boiling water. - - It is very important because it kills all bacteria other than Bacillus natto by the steaming process and by hot water.
  6. When the soybeans have steamed, take them out and leave them to cool down. - - Place the container for fermentation, which is sterilized with it, or on a clean cloth. Then, dry them.
  7. Spread the herbs on a dry and sterilised container.
  8. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
  9. Then, ferment for about 20-48 hours in a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and the length of the fermentation.
  10. While fermenting, sterilize the containers and lids by steaming.
  11. From the second time onwards, the leaves with full of Bacillus natto can be reused, so please do not throw away the herbs you used.
  12. After having finished the fermentation process, remove the leaves and they should look like the photos below. When you open the lid, it smells sage slightly.
  13. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space. So, once they have settled in the yoghurt maker etc, it becomes very difficult to make yoghurt in it. Your yoghurt becomes somehow smells of natto or sticky. So, I keep my yoghurt maker dedicated to natto making.

Even some of the Japanese won't eat it by region reason. The region has no history of eating it like people from Osaka. Natto is a traditional Japanese food which is made from soybeans usually fermented with Bacillus subtilis var. natto. It is consumed as a breakfast food with fish and miso soup. Usually it is served with karashi mustard, soy sauce and Japanese bunching onion.

So that is going to wrap it up for this special food natto, fermented soybeans with herbs recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!