A guide to making nattou.

Necessary Items 1. A clean bow 2. A clean cloth 3. A pressure cooker (Optional) A big EPS box with a heat source inside

Ingredients: 1. Soy 2. Fermented nattou

How to do it 1. Soak up to 200g of soy in cold water overnight. 2. Drain the water and wash the soy. 3. Cook the soy in a pressure cooker for 15-30 minutes with enough to cover the soy and let some water evaporate. The longer the soy stay in the pressure cooker the softer the final product will become. 4. Drain almost all of the water from the cooked soy and put in an appropriated container where it will ferment. 5. Mix the seed natto with the cooked soy, cover it with a thick clean cloth and let it ferment for 24 hours at 40 C. Fermenting inside an EPS box with some source of heat is recommend but it can be done in the oven with the light on provided it is able to maintain the temperature. 6. Store it on the refrigerator for at least 3 days so the fermenting process can stop, or else it might make you sick.