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–+ servings

Japanese Fermented Bean (Natto) Recipe

A traditional Japanese dish made from fermented soybeans, known for its strong flavor and sticky texture.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 24 minutes
Total Time: 24 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Soybeans
  • 1 packet Natto Starter Culture

Instructions 

  1. Rinse and soak soybeans in water overnight.
  2. Drain and steam the soybeans for about 6 hours or until soft.
  3. Cool the soybeans to about 100°F (38°C).
  4. Mix the natto starter culture with the soybeans.
  5. Place the mixture in a fermentation container and cover with cheesecloth.
  6. Ferment at 100°F (38°C) for 24 hours.
  7. Refrigerate the natto for a few hours before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 620mg | Fiber: 5g | Sugar: 3g | Calcium: 100mg | Iron: 3mg

Keywords

Fermented Beans, Japanese Cuisine, Natto
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