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How to make Natto (fermented soybeans) in a yogurt maker
A probiotic superfood from Japan.
Natto is a traditional Japanese food made from fermented soybeans. It’s a nutritious and healthy food full of beneficial bacteria that is usually eaten for breakfast. Japanese people either love Natto or seriously dislike it. To appreciate this very distinctive delicacy, you need to get past the smell and unusual slimy texture. It’s an acquired taste and may not be something you are able to enjoy the first time you try it.
If you own a Luvele pure plus yogurt maker and are willing to take on a food challenge, stay tuned for some fermenting fun. The process takes several days; however, the hands-on-time is minimal and not at all difficult.
Natto preparation requires a sterile and stable environment under anaerobic conditions. The Luvele Pure Plus yogurt maker, with glass jar and water-bath technology makes the process failsafe. Follow this step-by-step method to make authentic Japanese Natto at home. All you need is a dash of Natto starter powder and boiled (or steamed) soybeans. If you’re not able to buy a Natto starter in your area, you can buy store bought Natto from an Asian grocers and use a portion of that instead.
HOW TO EAT NATTO
Natto is almost always eaten over rice. If plain Natto is too much, try adding any of these additional toppings and seasonings to boost the flavour and umami: Shoyu (Japanese soy sauce), Karashi (Japanese mustard), chopped spring onions/scallions, a drizzle of sesame oil, kimchi, Tsukemono (Japanese pickles), a poached or raw egg, Bonito Flakes or strips of Nori, (seaweed).
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