How to make natto

Equipment

• Pressure cooker

• Fine-mesh strainer

• Medium mixing bowl

• Mixing spoon

• Glass container

Ingredients

• 400 g dry soybeans

• 1/2 scoop Kawashimaya Natto Starter Spores (use the included tiny spoon)

• 3 tbsp reserved hot soybean cooking water

• Filtered water (for soaking and steaming)

• 

• 

• 

1.Soak the Beans:12–18 hours ahead.

1. Wash the soybeans thoroughly in cold water until the water runs clear.

2. Place the beans in a large bowl and add enough filtered water to submerge them completely, with at least 1.5 inches of extra water above the beans.

3. Cover and leave in refrigerator overnight (or for 12–18 hours) until the beans double in size.

2.Pressure-Cook until Tender:

1. Drain the soaked beans completely.

2. Add the beans to your pressure cooker along with 1 inch of fresh water.

3. Close and seal the steam vent. Pressure cook on High for 55 minutes.

4. Once the timer ends, allow a natural pressure release for 45 minutes before opening the lid. The beans should crush easily between your fingers.

3.Sterilize Equipment & Mix the Starter: Critical step for food safety.

1. Scald your mixing spoon, strainer, and bowl with boiling water to sterilize them.

2. Strain the cooked soybeans over the bowl, reserving at least 3 tablespoons of the hot cooking water.

3. Transfer the drained beans directly back into your pressure cooker pot.

4. Add 1/2 scoop of natto starter spores and 3 tablespoons of hot reserved soybean water.

5. Stir thoroughly with your sterilized spoon to ensure full coverage.

4.Ferment in the Multi-Cooker:24 hours.

1. Remove the rubber sealing ring/gasket from your pressure cooker lid.

2. Set the appliance to Yogurt Mode and incubate for 24 hours.

3. At the 24-hour mark, gently stir the beans—you should see fine, sticky, white strands (neba-neba) forming.

5.Chill & Age:

1. Transfer the fresh natto into clean containers and refrigerate for at least 24 hours before eating.

2. Cold aging mellows any harsh ammonia scent and develops the rich, nutty flavor.

Tip: If the natto has a sharp ammonia smell right after fermenting, don't worry—this is normal! Let it rest in the fridge for a full 24–48 hours; cold aging will smooth out the aroma and enhance the stringiness.

Items needed:

1.      Natto starter: https://link.amazon/B0iE0XGZl

2.      Pressure cooker: https://link.amazon/B0f4OUwMl

3.      Glass container: https://link.amazon/A0dpw8nBr

Pictures shot with Samsung Galaxy S26 Ultra: https://link.amazon/B072Lu09y

As an Amazon Associate, I earn from qualifying purchases. This means that at no additional cost to you, I may earn a commission if you click through and make a purchase. I only recommend products and services I trust and believe will add value to my readers.

• 

• 

•