Main Ingredients

250g of soybeans

Supplementary Ingredients

Water

Moderate amount

Soy Sauce

1 tablespoon

Cooled Water

1 tablespoon

Sugar

1 tsp

Monosodium Glutamate

Slightly

Natto Mushroom Powder

1 sachet

Homemade Natto

1.

Soybeans soaked one night ahead of time; soaked soybeans, 2 times bigger than the original

2.

Soybeans put into an electric pressure cooker, put in water over the soybeans; use the function of cooking beans, about 50 minutes

3.

Sterilize the container and tools for making natto with boiling water

4.

Drain the steamed soybeans and put them into a container

5.

A small packet of mushroom powder is put into a tablespoon; put a little bit of the water used to cook the beans, and mix the mushroom powder well; pour the mixed mushroom powder into the soybeans, and use a tablespoon to toss them well

6. Attach a layer of plastic wrap to the container and poke the eyes with a toothpick

7.

Place the container on a heater and cover it with a dry cloth or towel

8.

After about 20 hours, it will look like this; you can't eat it at this point, but you have to refrigerate it to eat it

9.

After refrigerating the mixture overnight, give it a stir with a spoon, and it will be

10.

Mix the soy sauce, sugar, MSG, and a tablespoon of water together and pour it over the black natto; you can put seaweed on top of it

Cooking Tips

Make sure to sterilize the container with boiling water.