Last year, I made tempeh, a fermented soybean from Indonesia. It is a quick ferment, ready within 48 hours. The mold to ferment tempeh is rhizopus oryzae, which is also used to make Mao tofu, a delicacy of the Anhui province of China.
This summer, I made natto, another quick ferment soybean from Japan. The mold for natto is called bacillus subtilis natto, but has been grown naturally in other regions as traditional food products, such as Nepal’s kinema and Thailand’s thuanao. Unlike tempeh, which is neutral in flavors, natto has a strong ammoniacal aroma. It is an acquired taste that can be acquired through familiarization with fermented food. If you enjoy a pungent cheese or cured meat, you may not need any initiation to natto.
Making natto is simpler and takes less time than tempeh, since no hulling is needed. Once soybeans are cooked to tender, stir in mold spores and it is ready within 24 hours. After an overnight soak, soybeans can be cooked on stove top for several hours or just 25 minutes in a pressure cooker. Ensure water is added to an inch above the soybeans in the pressure cooker or 4 inches otherwise. Once mold spores are thoroughly mixed into the still very hot soybeans, cover with cling film, poke a few holes atop for air ventilation, and let ferment in a warm environment. I put mine in the oven with the oven light on for a few hours. The hotly cooked soybeans and warm temperature activate the natto spores.
After 24 hours, there should be a white film atop the soybeans, emitting a strong ammonia smell. Refrigerate at least overnight before eating. It will keep fermenting and grow more pungent for the next 2-3 weeks. A sticky slime coating is visible when the natto is stirred and scooped.
Natto can be eaten as is, salted. Otherwise, it can be made into condiments, added to curries, stir fries, soups, and stews. It is simple and nutritious. Fermentation makes pulses more digestible, easier on the tummy compared to cooked ones. Best of all, one batch makes many quick meals for weeks to come.
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