We recently held a Traditional Japanese Natto Workshop in Bangkok, welcoming participants from Thailand and other countries who were eager to learn one of Japan’s most iconic fermented foods.
During the workshop, participants learned the science behind natto fermentation and explored three different methods of making natto:
• Using a commercial natto starter
• Using store-bought natto as a starter
• Traditional straw fermentation
Everyone made natto by hand while learning about the role of Bacillus subtilis var. natto, fermentation temperature, and techniques for producing delicious homemade natto.
It was inspiring to see so many people discovering that authentic Japanese natto can be made successfully at home.
At Asian Fermentation, we continue sharing the traditions and science of Japanese fermentation with people throughout Asia.