On my last visit to Japan, I brought back a powdered bacillus subtilis natto. Today I finally used the natto starter to make my first homemade natto.
I added enough amount of bacillus subtilis natto to boiled soy beans. I let it fermented with the help of a yogurt maker.
After 24 hours. I saw no sign of fermentation. I let it sit in the yogurt maker for another 24 hours, still no sign.
My fist homemade natto didn’t turn out well. I ended up eating just an aged boiled soy beans.
Next time I will steam soy beans instead of being boiled. Hopefully it will turn out well on my second trial.
three wisdom 