Axone
Soybeans boiled soft and fermented in a leaf-lined basket by the hearth, then in many Naga households pounded, wrapped in leaves and fermented again into a dark, pungent seasoning paste.
Modern method
Natto with liquid starter in a foam box
発酵：液体納豆菌を使って手作り納豆を作ろう！
Liquid natto starter is mixed through pressure-cooked soybeans and incubated in a warmed foam box; the creator gives no incubation temperature.
History
A contemporary preparation does not establish earliest attestation or origin.
Ingredients
Scaling: source batch only
Dry soybeans
150 g
WaterThreefold dry-bean amount for soaking; cooking volume unstated.
Amount not stated
Soybean cooking liquidReserved from cooking the beans and mixed with the liquid natto starter.
Amount not stated.
Liquid natto starterMixed into hot beans with reserved bean liquid.
1 g
Creator says about one small spoon diluted to a spoonful.Method
Risks and precautions · Elevated risk
No controlled temperature or starter strain; storage claim not validated.
- Soak 150 g dry soybeans overnight in the refrigerator, using water equal to three times the dry-bean amount.
- Pressure-cook the beans for 10–15 min after pressure is reached; the creator describes beans that crush easily.
- Drain the cooked beans while hot and set aside some of their cooking liquid for diluting the starter.
- Mix 1 g liquid natto starter, described as about one small spoonful, with the reserved bean liquid, then stir it through the hot beans.
- Cover the inoculated beans loosely and incubate them in a warm foam box with warmers and hot-water glasses for 20–24 h; no temperature is reported.
- Refrigerate the natto overnight after incubation; the creator separately reports freezing it for up to two weeks, a storage claim that is not validated.
Conditions
Fermentation20–24 h
Places
Unknown
Documented preparation · Place not establishedCaptions do not establish batch location or food origin.
Related
Related in the family
Bacterial-type douchi
A Chinese fermented soybean condiment in which Bacillus-led bacteria, not moulds, drive the fermentation. Documented in Zunyi, Guizhou, and kept separate from mould-led douchi.
Bekang / Bekang-um
A Mizo alkaline soybean ferment made by holding cooked beans in leaf-lined containers, sometimes with wood ash, until they turn sticky, soft and pungent; eaten fresh or used as a seasoning.
Black soybean thua nao with Bacillus subtilis
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
Hawaijar
A sticky fermented soybean food of Manipur, made by packing cooked soybeans in leaf-lined bamboo baskets and keeping them warm, related to but distinct from Bekang and Akhone.
Kinema with firewood ash
A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.
Kinema, warm-cloth home batch
A home kinema made from overnight-soaked white soybeans, cooked, drained hot, wrapped in cloth and insulated to ferment for about a week.
Natto
Natto is a Japanese fermented soybean food with a sticky coat and long strings, made by steaming soybeans and inoculating them with a natto Bacillus starter, then keeping them warm.
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Sources
からだ幸せ べっぴんチャンネルProcess · Ingredients · Identity · Equipment · Timing · Storage
発酵：液体納豆菌を使って手作り納豆を作ろう！Archived ja caption JSON read to its final segment; caption review only, no audiovisual review. Published 2023-02-20.
150 g dry beans; threefold soak-water ratio, refrigerated overnight; pressure-cook 10–15 min after pressure; drain and reserve liquid; use 1 g liquid starter, about one small spoon diluted with bean liquid; mix hot; loose cover; foam box, warmers and hot-water glasses for 20–24 h in a warm area; refrigerate overnight; creator says up to two weeks frozen.