Koji Natto

Step 1/6

Prepare the materials.

Step 2/6

Cut the kombu and carrot into strips.

Step 3/6

Saute soy sauce, mirin, kombu, and carrot in a frying pan.

Step 4/6

Turn off the heat, and when the mixture cools down to below 60℃, add the rice malt and blend it all in.

Step 5/6

Add natto and mix well.

Step 6/6

Place in a clean jar and refrigerate for a few days.

Enjoy your meal!