Natto

Natto is a traditional Japanese food made from fermented soybeans, known for its strong smell, unique texture, and high nutritional value.

Ingredients - Serves 2

Wash the soybeans thoroughly and soak them in water for 12 hours.
Drain the soybeans and place them in a pressure cooker. Add water and cook for 9 hours.
Once the soybeans are cooked, drain and transfer them to a sterilized container.
Dissolve the natto starter in a small amount of water and mix it into the soybeans until they are evenly coated.
Cover the container with a breathable cloth and let it ferment at room temperature for 24 hours.
After 24 hours, check the soybeans. They should be sticky and have a strong smell. If not, let them ferment for another 24 hours.
Once the natto is ready, store it in the refrigerator for up to a week. Serve it with rice, soy sauce, and chopped green onions.