“Nattō” Odyssey: Three Ways to Make Japan’s Famous Fermented Beans at Home

The author attempted to make nattō using store-bought beans, powdered spore starter, and rice straw as seeding agents.

The soybeans need plenty of water to soak in. A three-to-one ratio is a good rule of thumb.

Soybeans, cooked and ready for fermenting.

The author in the garden scrubbing rice straw.

Rice straw is a natural carrier of nattō-kin and was used to make fermented beans for hundreds of years. The “halo” of bacteria is a tell-tale sign that the nattō is ready.

A good batch of nattō will be gooey and produce strands when stirred.