Natto (Japanese Fermented Soybeans)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Natto is a Japanese preparation of fermented soybeans. When making it, be sure all utensils, pots, cheesecloth, etc. are as sterile as possible. If not, then boil utensils for 5 minutes prior to using. The fermentation process requires the natto be kept at approximately 100°F (38°C) for 22–24 hours. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators.

Cuisine: Japan · categories: Fermented recipes; Japanese recipes; Medium Difficulty recipes; Recipes; Recipes using soy; Recipes without cooking time; Recipes without servings

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