Making your own natto—Japan's famously slimy fermented beans with a subtle coffee aroma—allows for nearly endless customization.
Place dry beans into a large pot. Cover the beans with water and soak for at least 8 and up to 12 hours.: Rinse soaked beans thoroughly, then return to pot. Cover beans with at least 1 inch of fresh water and bring to a boil over high heat. Reduce heat to maintain a steady simmer and cook until beans are completely tender but still whole, about 4 hours .
Natto can ferment unevenly, especially if the starter wasn't mixed in thoroughly, or the fermentation temperature was uneven. If you still see white film on most but not all of the natto, you can give it a good stir, then continue with the recipe by transferring natto to the fridge to finish. If your beans fail to turn white, and don’t emit any scent at the end of 20-24 hours, it’s likely you did not add enough starter, or that the setup was not warm enough. I recommend starting over from scratch.Natto will keep for 2-3 weeks in the fridge, but will get more pungent with time. I once rediscovered a jar of Michiko’s natto that had been sitting in the fridge for over a month and it almost knocked me off of my feet.
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