Natto (Japanese Fermented Soy Beans)
Cook time: 
Total time: 
Serves: 8 oz
 
Ingredients
  • ½ cup dry soy beans
  • 1 table spoon natto
  • 2 table spoon warm water
Instructions
  1. Soak soy bean in triple the amount of water for at least 12 hours at the room temperature.
  2. Drain water and rise beans before cooking them. Discard the soaking water. Cook them with triple the amount of water until they are tender. Transfer them into a bowl.
  3. While cooking beans, make natto culture water. Pour little warm water over store-bought natto and mix well. Remove bean and keep the liquid.
  4. When beans become about 104-113 degrees Fahrenheit (40-45 degrees Celsius), pour the natto culture liquid over the soy beans and stir well.
  5. Keep the beans at a warm place for 24 hours. Stir occasionally.
  6. Once it's cool, store in the refrigerator overnight to promote further fermentation.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/natto-japanese-fermented-soy-beans/