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Authentic Recipe of Natto. Nutritious and Flavorful Japanese Traditional Fermented Soy Beans.

Japanese Traditional Fermented Soy Beans – Natto is a nutritious food with beneficial probiotics and fiber. It has a strong flavor with a slimy texture.

Things to know about Natto Recipe

Japanese Traditional Fermented Soy Beans – Natto is not a usual dish because it consists of fermented soybeans, and the process is time-consuming. However, doing it is very rewarding because of its nutritional benefits. The process is simple as it employs soaking the beans and allows fermentation to happen. It will form the bacterium Bacillus subtilis, also known as nattō-kin.

The final food product has a uniquely soft texture with glutinous strings that holds the beans together. Since it is fermented, it has a pungent smell or strong aroma, like cheese.

Moreover, it may also have some smoky flavor depending on the variety of beans used. The old way of producing fermented beans in Japan is storing soybeans in rice straws that produce natural bacteria. Today, ready-to-eat natto is produced inside a factory-controlled environment. Usually, readymade natto is sold inside supermarkets in a container.

Natto is very famous in Eastern Japan and rarely in the Western side. Japanese people love eating it for breakfast, served on steamed rice. Also, some consume it with hot miso soup, fish, and tofu.

Ready-made natto in stores is accompanied by mustard or soy sauce that you can mix with the beans. Despite its strong smell and flavor, this ancient Japanese food has loads of nutritional benefits.

Nutritious and Flavorful Japanese Traditional Fermented Soy Beans. Authentic Recipe of Natto.

Local Recipe Name with Local Characters: 納豆, なっとう
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 1 day
Cook Time 5 hours
Total Time 1 day 5 hours
Main Ingredient Group Beans and Legumes based Recipes
Spice Level No Spicy Recipes
Main Cooking Method Boiled, Boiled (Simmering), Fermented


Servings 4 Persons
Calories / Serving 830 kcal


  • 4 cups Soya Bean
  • 1 pack Nattamoto Powder – Bacillus Natto Bacteria Powder
  • 2 tbsp Water Boiling
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  • Prepare and measure all ingredients accurately ahead of time.
  • Wash the soybeans using a strainer in running water.
  • Soak the beans in the water for one day.
  • Sanitize or sterilized all utensils that will be used to prepare the natto.
  • Ensure your hands are always clean and sanitized to ensure that no harmful bacteria will grow during the fermentation process.


  • Steam the soybeans for 3 to 5 hours or until you can easily crush the beans using your fingers.
  • Drain the soybeans well.
  • Pour the beans into a sterilized bowl.


  • Mix the natto bacteria powder in boiled water and mix until it dissolves.
  • Pour the mixture into the soybeans and coat all beans.
  • Put the beans into a sterilized oven-safe container with a lid, cover it with sterilized cheesecloth or linen, and secure the lid.
  • Set the oven to 38°C or 100°F. Low heat is enough to allow the fermentation process to happen. Check the temperature inside the oven.
  • Once you notice a whitish film develops on top of the beans and has a pungent smell, then it means that it is already fermented.
  • Take it out of the oven and cool down.
  • Take out the cloth on top and refrigerate it overnight.
  • You can store it inside the fridge to last a week or freeze it to last for two months.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes, Vegetarian Recipes
Special Diet Recipe Gut-Friendly Recipes


Calories: 830kcalCarbohydrates: 56gProtein: 68gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 21gMonounsaturated Fat: 8gSodium: 4mgPotassium: 3342mgFiber: 17gSugar: 14gVitamin A: 41IUVitamin C: 11mgCalcium: 515mgIron: 29mg
Keyword Japanese Traditional Fermented Soy Beans, Natto Recipe, なっとう, 納豆
Tried this recipe?Let us know how it was!

Cooking tip for making Natto

To sterilize utensils, you may use a pressure cooker and quick steam or soak the utensil using a solution of 15 ml (0.5 oz) of bleach to 4 liters ( 135 oz) of water.

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