Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, natto, fermented soybeans with herbs. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Natto, fermented soybeans with herbs. I don't like the smell of natto. But this homemade natto has much milder smell compared to the bought ones. Tofu, tempeh, miso and natto are all whole food forms of soybean.

Natto, fermented soybeans with herbs is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Natto, fermented soybeans with herbs is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have natto, fermented soybeans with herbs using 3 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Natto, fermented soybeans with herbs:

1. Take 150 g dry soybeans
2. Take any herb, my favourite is sage
3. Prepare 1 yoghurt maker or proofer which keep the temperature around 38-43 degrees

Fermented soybeans with seasoned soy sauce Japanese Traditional Food NATTO. Our Organic, non-GMO Soybeans are from the State of North Dakota, USA Natto is a traditional Japanese dish composed of fermented soybeans. The taste of this pungent dish splits opinion, but it is incredibly popular in its homeland. Dan Dou Chi is fermented soybean seeds that can be used as food and medicine.

Steps to make Natto, fermented soybeans with herbs:

1. Wash dry soybeans thoroughly and soak in water overnight.
2. Steam in a pressure cooker until soft enough to be crushed with your thumb and little finger. I steam for 35-45 minutes with the high-pressure steamer function of the multi-cooker. Or you could boil them with bean settings. If you cook with a normal pot, it will take 3-4 hours.
3. When steaming, put the container used for fermentation, chopsticks, spoons, etc. to be used together to disinfect them at the same time.
4. While steaming soya beans, wash the herbs thoroughly and quickly pass them through boiling water to kill any germs. I often use sage in my home garden.
5. Drain the herbs that have been sterilized in boiling water. - - It is very important because it kills all bacteria other than Bacillus natto by the steaming process and by hot water.
6. When the soybeans have steamed, take them out and leave them to cool down. - - Place the container for fermentation, which is sterilized with it, or on a clean cloth. Then, dry them.
7. Spread the herbs on a dry and sterilised container.
8. Soya beans are placed on top of it, and sage leaves that have been washed and boiled in hot water are placed on the soya beans. In other words, sandwich soya beans with herbs.
9. Then, ferment for about 20-48 hours in a yoghurt maker or something which can be kept at 38-43 degrees. If possible, please set the temperature and time. I did at 40 degrees for 24 hours for this batch. The tastes will vary with the temperatures and the length of the fermentation.
10. While fermenting, sterilize the containers and lids by steaming.
11. From the second time onwards, the leaves with full of Bacillus natto can be reused, so please do not throw away the herbs you used.
12. After having finished the fermentation process, remove the leaves and they should look like the photos below. When you open the lid, it smells sage slightly.
13. Bacillus natto does not die even if it is sterilized by boiling, acid, alkali, vacuum, radiation, no nutrition source, even at -100 degrees, even if taken to space. So, once they have settled in the yoghurt maker etc, it becomes very difficult to make yoghurt in it. Your yoghurt becomes somehow smells of natto or sticky. So, I keep my yoghurt maker dedicated to natto making.

The taste of this pungent dish splits opinion, but it is incredibly popular in its homeland. Dan Dou Chi is fermented soybean seeds that can be used as food and medicine. Glycine max is an annual herb belonging to Leguminosae, which is the most important legume in the world. But, soybeans are not the only legumes you can make natto from. The main ingredients of nattō are soybeans and the fermenting bacteria Bacillus subtilis, known as nattō-kin in Japanese.

So that’s going to wrap it up with this exceptional food natto, fermented soybeans with herbs recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!