Natto has a distinctive flavor and texture.
Kayo Lackey / OPB
Daisuke Fukushima uses organic dried soybeans.
Fukushima rinses the soybeans under running water.
Fukushima adds plenty of filtered water to the bowl and lets it sit overnight.
Fukushima strains the soybeans.
The soybeans are steamed in the pressure cooker.
Fukushima adds a small amount of natto (you can use natto you buy from the store) to the bowl.
Fukushima adds hot water and stirs a couple of times to make a starter.
The starter is added to the steamed beans.
Fukushima mixes the soybeans and starter quickly but thoroughly.
The steamed soybeans are poured into the bamboo steamer.
The bamboo steamer is placed in the cooler with a heating pad.
Fukushima uses kitchen thermometers to monitor the temperature in the cooler and the container. This process requires a lot of experience. He lets the beans ferment overnight.
When the fermentation is completed, the natto is covered with a thin film of enzyme called nattokinase.
Fukushima lets the natto age in the fridge for three hours or longer.
Japanese native Daisuke Fukushima has always liked natto and now he makes it from scratch at home. Find out how he does it.