Natto (Japanese Fermented Soybeans)

Instructions

Wash the soybeans and soak them in about three parts water to one part beans, which leaves room for them to swell. Soak for 9 to 12 hours, and lean toward the longer end in cold months. You should end up with 8 to 12 cups of plump beans.

Drain the soaked beans, put them in a large pot, cover with water and boil for 9 hours. Sterilize every pot, spoon, cloth and container beforehand, boiling any utensils for 5 minutes if you cannot sterilize them another way.

Drain the cooked beans into a sterilized pot. Stir one spoonful of nattomoto powder into 2 tsp of sterilized water until it dissolves.

Pour the nattomoto solution over the beans while they are still warm. Stir gently with a sterilized spoon until the beans are evenly coated.

Spread a thin layer of beans in each of 3 or 4 containers. Throw away any beans that spill on the counter, since they can contaminate the batch if returned.

Cover each container with sterilized cheesecloth and set a tight-fitting lid over the cloth. Preheat an oven on its lowest setting, a food dehydrator or a kotatsu warmer to 100°F (38°C).

Put the covered containers in the warm space and let the beans ferment for 22 to 24 hours. Keep the temperature steady at 100°F (38°C) the whole time.

Let the containers cool for a couple of hours. Remove the lids and cloths, put the lids back on, and refrigerate at least overnight. The natto is ready to eat the next morning.