Ingredients<Serves 2>

【Main ingredients】

  • Organic soybeans (not soaked) / 100g
  • Commercially available natto / 30g
  • Warm water / 30ml


          1. Wash the soybeans and soak them in cold water for 12 hours, changing the water 2 to 3 times during this period.

          2. Drain the water from the soaked soybeans and put them into a clean and oil-free container.

          3. Steam the soybeans over water until they are soft and glutinous and can be easily crushed by hand.

          4. Add commercially available natto to warm water and mix well. Separate the natto and use only the natto bacteria liquid.

          5. Bring the steamed soybeans to lukewarm temperature, add (step 4) and mix well.

          6. Pour into the fermentation container, cover with plastic wrap, and use toothpicks to prick some small holes for ventilation.

          7. Place it into the fuselage and close the top cover. The temperature is set at 40°C to 42°C and the time is 12 hours.

          8. There will be a white film on the finished natto. Pour the natto into a clean container, cover it with plastic wrap, put it in the refrigerator and refrigerate it for 12 hours before enjoying.


          ・ Commercially available natto powder can also be used. Please refer to the product instructions for dosage.
          ・Observe the condition of the natto bacteria. When a white sticky substance grows on the surface of the natto and the natto pulls out long strands, the fermentation is complete. If the natto bacteria does not grow within 12 hours, the time can be extended and additional time depends on the situation.




          Allie Wong