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Soy and legumes from Japan
Whole soybeans are soaked, steamed under pressure and sprayed while hot with Bacillus subtilis var. natto, then kept about 15–20 h in a room near 40 °C. The bacteria coat each bean in a sticky, stringy film made of a glutamic-acid polymer. Cooling stops the fermentation.
| Soybeans | Mito natto uses small-seeded soybeans; the Ibaraki soaking trials used Hokkaido-grown Suzumaru beans[sic-natto][itic-hasegawa] |
| Bacillus subtilis var. natto starterAbout 10³ per g of cooked beans | Diluted in water that has been boiled, then sprayed on the hot beans[natto-haccp][itic-hasegawa] |
| No salt | Natto is an unsalted ferment[maff-hakko] |
| Starter | defined-culture (Bacillus subtilis var. natto) since Hanzawa 1919; historically the bacteria on rice straw |
Total time across the recorded steps: 2.3 days – 2.7 days
What changes: Water soaks into the beans until they swell and the two halves close up
In an Ibaraki trial, beans soaked under 8 h gave harder natto with thinner threads; at least 8 h was needed for a saleable product. Warm, over-long soaking lets other bacteria grow and sours the beans. Lactobacilli added to cooked beans did not harm the ferment in another trial, so the risk is acid formed during the soak. Output: soaked beans.
Microbes at work in this step
washing removes soil microbes; in warm water lactic acid forms and later stops the natto bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole soybeans are soaked, steamed under pressure and sprayed while hot with Bacillus subtilis var. natto, then kept about 15–20 h in a room near 40 °C. The bacteria coat each bean in a sticky, stringy film made of a glutamic-acid polymer. Cooling stops the fermentation. Made in 5 steps over 2.3 days – 2.7 days. The longest step, cool and mature, takes 24 h (Hasegawa H) and runs at 5–10 °C (Japan Natto Cooperative Society Federation (全…). Bacillus subtilis var. natto does most of the fermenting.
| Main step | 24 hReported[itic-hasegawa] | Cool and mature |
|---|---|---|
| Temperature | 5–10 °CReported[natto-haccp][itic-hasegawa] | Cool and mature |
| Acidity | pH 6.9–8.1Reported[rocchi2024] | Ferment in the warm room (muro) |
Natto has no salt and no koji. A single bacterium does the work in under a day, and it leaves the beans near-neutral or slightly alkaline instead of sour. Rice straw once carried the bacteria; since Hanzawa's pure starter of 1919 makers use a culture.
The natto makers' federation says that over the past ten-odd years food poisoning has involved natto, but none was caused by natto itself. Factory steaming at 121 °C for 15 min or more brings pathogens on the raw beans under control, and with good general hygiene the starter and fermentation then largely hold back pathogen growth. That depends on pressure steam. Japan's farm ministry (MAFF) says normal cooking does not kill botulism spores and lists natto among soy foods linked to botulism abroad, and natto has no salt or acid to stop them. Rice-straw wrappers have caused poisoning when badly stored, so straw is steamed at 80 °C or more for 30 min before use. Keep natto at 10 °C or below.
Hazards the sources name: Bacillus cereus (survives as spores; reddish beans with an off smell); Clostridium (anaerobic spore-former; sewage-like smell when air runs short).
Every number is labelled with how it is known. How this atlas is made
The word natto appears around 1068, but then it meant salted, mould-fermented soybeans, not sticky natto. Yabe published the first scientific report in 1894, Sawamura isolated Bacillus natto in 1905, and Hanzawa introduced a pure starter in 1919, soon followed by a warm room with a ceiling vent.
