The invention belongs to the field of health food processing, and particularly relates to a preparation method of leisure natto. The preparation method is characterized by comprising the following steps: carefully selecting, cleaning, soaking, stewing and cooling soybeans; inoculating the soybeans with bacillus natto, and fermenting; soaking the fermented natto into a sauce, enabling the whole fermented natto to be submerged in the sauce, and refrigerating the natto for 12-24h at 2-8 DEG C; taking out the natto after the natto is tasty, and draining out surface water; air-drying the natto at 30-50 DEG C, wherein the salinity of the air-dried leisure natto is 0.5-3% and the water content of the air-dried leisure natto is 10-16%. The invention aims to overcome the defects that the existing natto has strong ammonia odor and a large amount of mucilage, is not good-looking, affects appetite, is inconvenient to store and carry, and cannot be eaten at any time to prepare the leisure natto which is suitable for Chinese people, convenient to store and carry, can be eaten at any time, and has bioactivity, so as to enable more Chinese people to enjoy the delicious, nutritional and healthy leisure natto.