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 half-pack starter in a yogurt maker
手作り納豆【発酵食品】【ヘルシーレシピ】【ヨーグルトメーカー】
Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.
History
A contemporary preparation does not establish earliest attestation or origin.
Ingredients
Yield 300 g · Scaling: source batch only
Dry soybeans
150 g
Retail nattoMixed into hot cooked beans.
Amount not stated
Half a retail pack; pack mass and identity unstated.WaterUsed to soak and pressure-steam beans.
Amounts are not stated.
Method
Risks and precautions · Elevated risk
Soy is an allergen.
The creator does not identify the retail natto pack or its mass, report the soaking-water temperature, or state the pressure and temperature used for pressure-steaming. The source describes refrigeration for 24 hours but does not state how quickly the finished natto was cooled or how long it was stored afterward; no later shelf life is inferred.
BC Centre for Disease Control natto guidance gives a general fermentation range of 40–50°C for 2–24 hours, which includes the creator-reported 45°C for 24 hours. It also recommends refrigerated soaking, specified cooking and cooling controls, and a commercial Bacillus subtilis natto starter with a certificate of analysis; it does not recommend spontaneous or back-slopped natto starters. This recipe uses retail natto as starter and does not document several of those control points. The general guidance does not validate this particular home batch.
- Soak 150 g dry soybeans overnight; the reviewed method does not state a soaking-water amount.
- Pressure-steam the beans for 30 min, then release the pressure before continuing with the hot beans.
- Clean the yogurt-maker tub and the utensils before use, as the creator describes in the method.
- Mix half a retail natto pack through the hot beans; the pack mass and product identity are not stated.
- Cover the beans loosely and incubate them in a yogurt maker at the creator-reported 45°C for 24 h, wiping away condensation as needed.
- Cover and refrigerate the natto for 24 h; the creator reports about 300 g yield, but gives no later storage duration.
Conditions
Yield300 g
Fermentation24 h
Temperature45°C
Temperature controlIncubated
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.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
『腸活おばさん』まさこのゆる飯Process · Ingredients · Identity · Equipment · Timing · Storage
手作り納豆【発酵食品】【ヘルシーレシピ】【ヨーグルトメーカー】Archived ja caption JSON read to its final segment; caption review only, no audiovisual review. Published 2025-06-24.
150 g dry beans, overnight soak; pressure-steam 30 min; mix hot beans with half a retail natto pack; incubate loosely covered at 45°C for 24 h, wipe condensation; refrigerate 24 h; reported yield about 300 g.
BC Centre for Disease Control, Environmental Health ServicesSafety context
Section 3.8 NattoThe general natto guidance specifies fermentation at 40–50°C for 2–24 hours; the creator-reported 45°C for 24 hours falls within that window.
It lists refrigerated soaking, specified pressure cooking and cooling, and a commercial Bacillus subtilis natto starter with a certificate of analysis as control points, and says spontaneous and back-slopped natto starter cultures are not recommended.
This general operator and food-safety guidance does not validate the specific home method or batch in the video.