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Sweet and sour natto in a jar

Sweet and Sour Natto

Natto, one of Japan's most recognizable fermented foods, is known for its distinctive, sticky texture and powerful umami flavor. Traditionally eaten for breakfast, natto is made using one of the oldest fermentation techniques in Japanese cuisine. Sweet and Sour Natto is an innovative variation that is aged in a vinegary, sweet marinade, giving this unique dish a new, balanced flavor profile. It is an excellent choice as a side dish with rice dishes or as a complement to salads!

Prep Time 10 min
Preparation 5 min
Total 15 min
275 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Natto (fermented soybeans)
⭕ 200 ml White Wine Vinegar
⭕ 200 ml Water
⭕ 60 g Honey
⭕ 50 g Brown Sugar
⭕ 1 tsp Salt
⭕ 1 Cinnamon Stick
⭕ 3 Cloves
⭕ 5 g Ginger
⭕ 50 ml Lemon Juice

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    Preparation Steps

    1

    Natto is fermented soybeans with a stringy, sticky texture. If desired, gently rinse the natto in cold water to mellow its strong fermented flavor.

    2

    In a separate saucepan, combine the white wine vinegar, water, honey, brown sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved.

    3

    Add the cinnamon stick, cloves, thinly sliced ginger, and lemon juice. Simmer over low heat for 3 minutes to allow the flavors to meld.

    4

    Pack the natto into sterilized jars, then pour the hot sweet and sour liquid over it.

    5

    Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to fully develop.

    6

    Serve chilled as a unique sweet and sour Japanese pickle or as a side to salads.