Making natto is surprisingly easy. Here is how:

1. Soak soybeans in water for 24 hours.
2. Drain water
3. Boil or steam beans until soft. (1 hr in pressure cooker or 3-4 hrs in a pot)

4. While waiting beans to cook, dissolve natto culture in water (Use 0.1g or more culture per 100g beans. Use 10ml water per 0.1g culture.)

5. Once beans are cooked, discard cooking water, and pour the natto culture liquid over while beans are still hot. Mix well.

6. Keep it at around 45 degree C for 24 hours. Don’t be alarmed if the whole kitchen area smell really bad. It is a good sign.

7. After 24 hours, check if beans become sticky and slimy.

8. Keep it in fridge for 24 hours so that the smell and flavor settle down.

9. Eat within a few days, or store in freezer.

Here is our favorite way to eat natto: