Emmy, I did a little twist: Followed directions exactly but instead of water I cooked the beans in Jasmine TEA. I have the most delicious and sweet smelling Natto you could ever imagine. Just amazing. Thanks for the great instructions.
I really hope you don't take offense to this, but I love to fall asleep you your videos. Any time I'm having a rough time falling asleep, I put on your vides and am instantly relaxed. That soothing a** voice! Lol.
Me too! I love the way she speaks and how she dercribes food. Also the eating sounds and food handling have some kind of ASMR vibes to them, without being as creepy as most ASMR videos 😅 So relaxing!
Aritimi I love unintentionally asmr too! There’s a channel that has a series of unintentional asmr in movies and it’s perfect for falling asleep, since actual asmr gives me the chills/creeps sometimes
Hello, ran across your video after having made natto several times before. Apparently I'm a bit more lazy. I usually just drain the water from the instant pot until 1/2 cup to a 3/4 is left and leave the entire steel pot to cool with the instant pot cover on top. This also allows the instant pot unit to cool. After about 15 min I set the instant pot to yogurt or 106F sous vide for 24hrs and mix in natto beans or spores directly into the steel instant pot. The steel pot is already sterilized from cooking the beans. No need to add an extra 2-3 steps.
Dear Emmy, It was a good idea to use the INSTANT POR to cook and ferment the soybeans to make natto. Since I needed a new pressure cooker anyway, I decided on the latest model, the DUO EVO PLUS, which e.g. for yoghurt, it is not only possible to preselect fixed temperatures, but also allow individual temperature settings in 1°C increments. So I tried boiling and fermenting my first natto just with the INSTANT POT like in the video and it worked fine. However, I asked myself: Why should you use a separate bowl that has to be sterilized and use foil that creates unnecessary plastic waste, when the INSTANT POT is already perfectly sterilized after the soybeans have been cooked and a perfectly high humidity is generated inside the pot when fermenting with the lid closed. So after soaking the beans in the inner pot for about 12 hours, I cooked the beans under steam pressure for 30 minutes in an steamer basket (accessory) inside the inner pot of the INTANT POT with just 1 liter of fresh water. Then I removed the beans and let it drain in the streamer for a few minutes, poured off the cooking water (keep 2 tablespoons) and then poured the cooked beans directly into the empty inner pot, add the 2 tablespoons of cooking water and let cool down to approx. 40°C (104°F), then mix in a little of natto as a starter with a spoon and then with yoghurt setting at 40°C for 20 hours let it ferment directly in the inner pot without any foils. Close the lid but open the vent to have some air exchange. At a slightly higher temperature, it should ferment faster, at a maximum of 45°C (113°F), above which the bacillus natto dies. The result was just as good as with an additional bowl and foils. Just less rubbish and less dish washing. I then put the finished natto, including the inner pot with a matching extra lid, in the refrigerator for 24 hours to mature and then put 50-100 g (approx. 2 - 4 oz.) portions of natto into small freezer containers and put them in the freezer. This way you can create natto in the INSTANT POT with the least possible effort. Greetings from Germany Klaus R.
I agree with you, however, if you already have your beans in the pyrex bowl, this can then be covered and put in the fridge as is. Once beans are done, they would have to be transferred to a bowl anyway. So its six of one, half a dozen of the other. Same amount of washing up LOL.
Hey Emmy ! I have been making natto for about five years and this is by far the easiest way! Thanks for sharing ! Just want you to know that you don’t need to put plastic wrap on top of the container inside the instant pot. The instant pot is sealed with high humidity inside and the natto bacteria absolutely love the high humidity but need oxygen. I think your natto quality will improve a lot if you keep the film off and let the natto breathe and come in contact with the humidity. I also split my 400 gm (dry weight to start) in three small bowls so the bacteria has more room to breathe. Thanks so much I am sharing this video quite a bit with my natto groups and friends who use this for their health.
My favourite way to eat natto is rather elaborate but quite easy to make and very delicious. I mix natto with hot mustard, soup soy sauce, sesame oil, hot sauce, and whip the whole thing up; then serve on top of hot steamed rice, with thinly sliced green onions, and crushed up Korean "gim" (seasoned seaweed) and a sunny side up egg with crispy edges. YUM!
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
Another paleo comment! After using some natto made with black beans, I found a neat use for them. You take some raw cashews, soak in warm water until tender, then toss with natto and set them aside to ferment. I found them actually generating a bit of their own heat! Once the cashews are done to taste (a day or two? I forget) I put them in the dehydrator and let them run until dry and crisp Very unusual and tasty!
I saw an episode of fear factor and the contestants had to eat this and I remember them gagging at the texture and flavor. I've been very apprehensive about it until now because you, Emmy, are so wonderful with being bluntly honest
I typed up the steps as best I could for people who prefer to have them in print. :-) 1. Take 1 lb (about 2 and 2/3 cups or about 450 grams) soy beans, rinsed well and sorted (remove the funky looking ones.) 2. Place washed beans into bowl and cover them with at least 3-4 inches (7-10 cm) of water. 3. Let soak 12-18 hours in warm weather, up to 24 hours in cooler weather, beans are ready when batches of tiny bubbles form on top of water. 4. Drain beans then add beans to clean instant pot bowl and cover with water. 6. Pressure steam on high for 20 minutes, natural release (let it cool on its own until the pressure indicator pops back down rather than releasing the steam) 7. Let the beans cool to just a little warm and then drain them, saving around 2-3 tablespoons (30-45 ml) of the liquid, the beans should be easy to squish with fingers when done. Beans should not be too warm as this could kill the natto culture. 8. Sterilize a container and spoon by boiling, or add one tablespoon (15 ml) bleach, fill container with water and allow to soak for 5 minutes, then drain and rinse well. 9. Using sterilized spoon, add some beans to container, leave space at the top, like 1 ro 1.5 inches (about 2.5-3.5 cm.) 10. Add 1/9th of standard natto container. Cover it with the warm beans, give it a few minutes for the warmth of the beans to thaw the natto, then add 2-3 tablespoons (30-45 ml) of the liquid, stir well to make sure the natto gets mixed with the beans. 11. Stretch plastic wrap over the bowl and poke a few dozen holes with a toothpick or fork, then loosen the wrap and press it gently down until it's laying on the beans. Add a second piece of plastic wrap, stretch it over the top of the container and poke a few dozen holes, and leave it stretched over the top. 12. Add a cup (about 250 ml) of hot water to the instant pot and place the steam rack into the pot. Add the container with beans onto the rack, close the lid. Set it to normal yogurt temperature for 8 hours, check to see if halos (white fuzziness) are appearing around the beans. If no halos appear, incubate for 4 more hours and check again. Once halos appear, incubate at the same setting another 8 hours. 13. Let natto cool at room temperature for a few hours. 14. Place into refrigerator. Flavor may improve over the next 2 to 5 days.
Hello I noticed she said in yogurt it went down to 95 degrees and wouldn’t work so she raised it to 105 going to normal cooking but didn’t mention the program or how to know the temperature So help!!!
If you haven't already, try putting a bowl of soaked, drained beans up on a trivet in the instant pot over half an inch of water and pressurizing for 40 minutes. That way they get steamed. My last two batches have been steamed instead of boiled beans. Keeps em from getting too much water in the center of the beans supposedly, and that definitely seems to be what happens! The steam release will be much easier and not as messy too.
Thanks for this! Successfully made great Natto using mostly your method! I had soaked 12 hrs, cooked on bean setting for 26 mins, used your cellophane technique and then reverted to a family friend’s traditional incubation method. Instead of lamps, stoves or yogurt settings, place the mix (mine was in a casserole dish) in a cooler atop containers filled with hot tap water. My friend uses old sake bottles! Change the water out every 12 hours, and after 36 hours, the natto comes out perfect! Great for bigger batches that wouldn’t fit in the instapot!
I`ve been looking for a method without using energy. However, could it also come out well without the hot water bottles? Just let it sit at room temperature or wrap it up in a blanket?
I had bought a natto culture and it was sitting in my cupboard for more than a year. I found this video and watched it because I had an Instant pot and wanted to put the culture to good use. The beans came out exactly when I followed this recipe. Thank you.
belaralia I miss bourdain. It’s gonna be sad not getting any new episodes! I used to watch food network years ago, chopped, DD&D, etc. It’s not as good anymore:
I love your channel and have learned to love natto! I make big ole honkin' batches, so I kind of streamlined it. I cook lots of soybeans first, in the IP of course, but before I seal the lid to cook I lay a metal spoon on top to sterilize it for later. When the beans are done, fish out the sterile spoon and set it on a clean paper towel. Strain the beans, let them cool to proper temp, then dump the whole batch back into the (already sterilized by boiling IP liner). Mix in your starter really well, cover, and set it on (med) yogurt for 24 hours...then just stir and check for strings. Done! No fussing with bleach, no plastic or poking holes, no trying to layer in the right sized containers to fit inside the liner, you just use the liner! All you have to do is dole it out into any containers when it's done. I freeze half and store the rest in the fridge, and like aged cheese, it gets stronger (better) as it's stored, but I've kept it two weeks or more and it's fine! Thanks for all you do!
Have you tried making amazake in the instant pot. I've the duo IP with less, normal, more to tweak temps. According to what I've read none of those temps are right. Thanks for sharing.
I love natto, especially with eggs, but damn there are always some food that makes you wonder how people found out they were edible 😂 like imagine the first person that found that moldy cooked soybean pot they forgot for a week and then thought "well what if i eat it anyway"
I read that soybean was originally food for the horses, and then in a war, a starving general and his army that didn't have anymore food finally trying to eat the beans they carry for their horses, and apparently the bean had fermented and they found it delicious
I watched this video four years ago when you posted it, and for the first time today I am making natto!! I can't wait and I so hope this will be a success! Thank you for so many years of making easy-to-follow educational videos!
I love my instapot! I got my 8 quart pot for Christmas and I use it almost everyday for something. Whether its making soup, or just making rice. Its really great for me because I'm disabled. Standing for long times in the kitchen, watching over food and other reasons its hard for me to cook meals anymore. With this for the most part I just put in the ingredients and away it goes. The short cook times are a plus, also being able to use frozen food is great. I mean we all forget to pull meat out of the freezer the night before, but with the Instapot, NO PROBLEM! I'm going to try and make my own mozzarella cheese at some point as well as yogurt. Also, if you aren't good at boil eggs (Alot of people can't boil eggs to get a creamy yellow middle) its sooooo EASY with this thing. Emmy, here are a few things I would suggest you to get for your Instapot: 1. BUY EXTRA RINGS!--They are cheap and its best to have extra on hand. Cheap enough on Amazon. 2. Tempered Glass Lid--I have one and its great for the non-pressured cooking. Like slow cooking or saute' 3. Stackable Steamer Pans-- more room, and great for reheating 4. Ceramic Non-Stick Inner Pot -- now I don't have one but people swear by it and its always good to have a second pot around so you can cook one, make the other part of the recipe and then drop this other pot in. 5. Springform Cake Pan-- Just make sure you get one that can fit in the pot itself. 6.Gripper Clips -- Now I have seen RunnyRunny use these on his pots and pans, the only problem is, I haven't found a good strong one. I have the 8 quart pot and all the ratings I've seen on Amazon have been kinda poor for these things. I don't want to pay out the nose for it either. This is one thing you can buy at your discretion. Anyways I hope these items help and I would look to see you do a InstaPot Cooking series. Sorry for rambling but I really love my instapot and once you starting using this thing, you don't know how you lived with out it.
Love you videos and binge watched them all lol.... but I had a question. How is it that you like Natto but don't like banana's because you think banana's are slimy?
I just tried natto. Let me tell you something she’s an acquired taste. The sauces that came in the pack really did the trick to make it taste better though and I would def try it again. 🤣 Update: My brother just tried it and I ate it again and we both like it so this is probably going to be a constant buy. 😅
I've watched so many Natto making videos and I've noticed a few things to what makes a natto making successful. 1, is to steam the soybeans rather than boiling them. Boiling the soybeans helps them retain more water that could give it too much moisture during the time of fermentation, which is what you don't want. After fermentation, the soybeans should be semi-dry, just as how you see them as a purchased Natto package. 2, is to not have a large layer of the soybeans as they set in the fermentation process. The deeper the layer, the more moisture that is retained especially at the bottom of the containing vessel. Excess moisture will give you a dry top later and anything past that will look like the soybeans prior to the fermentation. All the beans will be inoculated but you won't develop the classic Natto "slime" as you'd expect. You can, on the other hand, if you do decide to use a Instant Pot for your mechanism, use a perforated containing vessel so to allow the side and bottom layers to have warm air circulating and to allow the soybeans to breath and expel some moisture. Or, simply do not exceed more than a 4-5 layer of the soybeans while they are in the fermentation process. 3, Never seal shut the soybeans as they ferment. The bacteria are aerobic and need air to help them grow. Simply lay a dry cloth, or paper towel over the rim of the pot, and to secure that, simply place the lid over it at a slight angle. 4, I'd do without the double perforated plastic wrap if your working with a deep layered containment of soybeans. Again, amount of air and ventilation is crucial. It is ok, to do so, as Natto Dad displayed but recall his layers of soybeans were not as much. Practice makes perfect. I hope I've been of help to everyone.
Do you know of a fermentation method without using so much energy? Like just wrapping it in a warm blanket or let it sit at room temperature like sour dough? Putting it out in the sun for day?
I finally bought some today from a local Asian Market. It's actually not stinky at all; it smells faintly of coffee. Now I'm trying to wrap my mind around what it tastes like. I don't hate it, but I'm still in that "This is weird" place in eating it.
Hey emmie! I love all these amazing videos you make! There are so many exotic things that you recreate, it actually encourages me to try new things. I also love how you include your fails because those are always really funny. All I want to say is you are an amazing human being and hope you have a nice day!
Thanks for the video as I love natto and was spending too much on it, plus hated all the plastic packaging. 16 hours on Normal Yogurt setting wasn't quite enough yet for anyone out there wondering. It's stringy and very tasty, but not quite natto yet. I'm trying with two more hours now.
Your vocabulary and descriptions are perfection. You’re fantastic and really fun to watch. Some of these dishes are absolutely horrific to me, to me because I’m very finicky & can’t even imagine... but you make everything seem so palatable, worthy of trying and yes....fun. I can’t believe you’re not on TV. Though, with your very likable personality, verbal skills and ability to make cooking seem so easy and fun....you’re to good to get lost among cooking shows. I love you here on RUclips. Grateful actually. I’m a fan, new subscriber and am binge watching your channel.
I had the same idea and my Instant Pot from Amazon came today. I didn't care for the instruction booklet so I googled instand pot natto and your video came up right away. You saved me hours of trial and error. Thanks!
I made this yesterday for my wife. She was very skeptical that Natto could be made in an Instant Pot, but it came out fantastic! My wife is super pleased. I didn't have a glass bowl the right size, so I used a metal one. No problems at all. Thanks Emmy!
I would make this if I had family that would eat this. I grew up eating natto in Japan but only have in-laws and they won't touch most of the stuff I eat. I'm so happy I have a source near by. I eat natto with soy sauce, green onion, Chinese mustard and a raw egg.
@@ElusiveAries All my life, 63 years. I like to take out the squiggly white thing and separate the thick and thin part of the white and discard the thick. So I use the yolk and the thin white. Just my personal preference. Most people that use raw egg in their natto use the whole egg.
@@ElusiveAries omg... Okok "it's all about the quality" american quality is basically shit! :) Raw fish also has "chances" of giving salmonella. It's just so common they don't try to do much about it.
Thank you for posting recipe. I streamlined it even further by foregoing the plastic wrap contraption (the Instant Pot lid acts in the same way, seal on or off as it doesn't go under pressure in Yogurt mode) and it worked wonderfully. Lots of tasty and nutritious stickiness! :)
I put it in a Pyrex bowl inside my Instant Pot, propped over the grid + some water. Instant Pot lid on, seal on or off. This gives your natto humidity and warmth, perfect for its development without the fuss or plastic. :)
One more tip: even using the Instant Pot's Yogurt Mode in Normal throughout, giving it 48h will give you strings that hold up to soy sauce much better than the initial 18h and 24h batches I made. It's still very little hands-on time, but some patience *is* required. :)
Okra has a slimy texture, too, when it's added to soups! I love it, but some people have a problem with it. I think I want to try natto, but I'm not good with bitter flavors. I have a lot of trouble with things that are even slightly bitter, like grapefruit.
Thank you so much for this video! I am SO excited to find out that you can simply use store-bought natto for the starter. Every video I've seen mentions the actual bacteria, which I was planning to buy, but this is SO much easier and cheaper. I can't wait to make my own fresh natto!
Emmy, just wanna say, you're lovely and your videos are a breath of fresh air. You have a lovely positive vibe that just cheers me up. Thanks for the vids ☺ from Bristol, UK
Love this video. I always check back to make sure I’m doing it right each time I make natto. Like I am today One day last summer I followed this as usual, BUT when I was done I wrapped the bowl in towels and put it in the sun on my deck. I forgot about it till the next day. Best Nattō ever.
THANK YOU THANK YOU THANK YOU!!!!! I was searching the internet for any hints that it could be made without using all the energy or a yoghurt maker for so many hours!!! I will try it as well, as it`s summer!
Hi Emmy, enjoyed your video. I make natto in Instant Pot all the time. Instead of plastic wraps, you can use a kitchen towel over it during fermentation!
I'd like to see you try black garlic if you haven't already. I've seen it in my local grocery store once but I chickened out in trying it... And I wasn't sure what kind of application to use them in.
Ariel Danielle I’m sure she has had it before, but you should definitely try it! Black garlic doesn’t taste gross or anything, it’s yummy! An easy way to try it would be to make a “sauce” by blending black garlic and mayonnaise- it would be great on something like asparagus, or with fish. Or maybe dip French fries in it? Look up black garlic mayonnaise for some ideas! Black garlic looks scarier than it tastes!
Personally, Ilike the smell. It reminds me of coffee. It tastes lovely as well. It's a bit like Stilton Cheese. It takes some getting used to, but once you do, you love it!
I’ve made good natto by putting it in a pot in a heat bag with a reflecting material along with two hot water bottles with boiling water in them. It’s ready overnight.
Thank you SO much, Emmy! My natto turned out beautifully. I've been trying to making it for years now with no success. I fermented the beans in my yogurt maker and covered them with plastic wrap just as you suggested - perfect natto. In the past I tried to make it with ordinary sized soy beans - never could get that gooey texture, but this time I used tiny sprouting soy beans and it's wonderfully stringy. The little beans are hard to find here in Australia (I bought them online at Seedmart in Brisbane if anyone out there is having similar difficulties.) Thanks a million Emmy!!
Natto is a great food as not only it contains all the essential proteins but the fermentation makes them much more digestible and also reduces the anti nutrients of the soy. It also produce Nattokinase that seems to thin your blood and huge amount of vitamin k2 that is good for your bones and also avoid calcification of your arteries
That was great, thanks. I hoped that someone had tried using the InstantPot yoghurt function to make natto, and here you have explained it so well! I accidentally bought the natto culture, while trying to buy a stain of Bacillus subtilis specifically for soy sauce and fermented bean paste, and it shall definitely not be wasted now. I loved the way you served your natto too, I want a bowl now 😂🍚🥢❤️
I’ve got to try this, thank you! I would like to mention that I watched the old video and it reminded me of the Italian Grandma making pizza, how delightful that two little old ladies from opposite sides of the world both wrap their creations in layers of blankets to ferment. Love all your videos keep them coming.
Hi Emmy! You are awesome, my Instant Pot mini does not have a yogurt setting, but my oven light keeps everything at the perfect temperature to incubate natto! It was mildly funky during incubation but not as bad as making kim chi. I am so glad that you posted this so people could try making natto, it is super easy and so delicious! My favorite way of eating it is mixed with parmesan and parsley or cilantro over hot buttered rice. Natto has a smoky, mushroomy flavor so try it where you would use mushrooms. Thanks for your cool videos, I'm on the lookout for a good bread machine at the thrift store!
TODAY IS THE DAY! I am making this with the last pod of natto I have (saving specifically for this), though, instead of soybeans, I'm using chickpeas since that's what I have on hand. THANK YOU FOR MAKING THIS! I'm trying to get into natto and I have high hopes of fresh will taste best.
It happens quicker if you live in the southeast US where the tap water is just naturally more hard. I made some overnight kitchen sink Nato when I lived on the coast in Savannah. Takes a little longer in Kentucky where the water has less sediment.
So many people in the comments saying they don't like it but they won't even try it. Then how do you know? Such a shame! Natto is delicious and healthy! A great food, just mix it up and enjoy! Oh and it's cheap too ;)
Sometimes looks alone can throw people off, the thought of it rotting makes me queasy and would be hard to try. 😣 but I won't shame the people who enjoy!
Got me an Instant Pot at Costco on sale the other day. My first recipe on it is your Natto beans. So far it's been 15 hours incubating. Will post how they came out. Can't wait!
Emmy, I just used my IP to make natto, according to your exact specifications, and I fermented for 24 hours on yogurt normal setting, and the beans had no white foam around them at all and are maybe slightly stringy, not much. They are slimy though...wondering what went wrong. (I regularly eat natto from the Japanese store, but I thought it would be great to do it myself since I've got an IP) any thoughts would be much appreciated!
Use "sous vide" setting - yogurt setting doesn't work well. Sous vide lets you set temperature to 105° - you need more heat than yogurt has to offer for fermenting the soybeans. It also won't take 24 hours on sous vide.
The steam setting is under pressure. Steam. This button cooks at High Pressure for 10 minutes. Adjusted to more cooks for 15 minutes. Adjusted to less cooks for 3 minutes. Use this function with a rack or steamer basket because it heats at full power continuously while it’s coming to pressure and you don’t want food in direct contact with the bottom of the pressure cooking pot. Once it reaches pressure, the steam button regulates pressure by cycling on and off, similar to the other pressure buttons.
Thank you for this! As a 52 year old that has suffered heart attacks and stroke, this is indispensable as I need natural forms of k2 which protect arteries from absorbing calcium.
Like you I also use a instant pot for presure cooking the beans, no need to cool down the beans, natto spores can survive temperatures above boiling point..
I'm still wondering who are the 333 jerks that disliked Emmy's videos!!!! What's not to like? She sweet, attractive and as friendly as anyone could be! I don't understand!
I want to try this 😭 it sounds like it would be right up my alley, but I don't even know how I'd get my hands on a whole soy beans and the natto starter
Amazon has both. Signature Soy has the small non-GMO soybeans that work best for natto. And search for Nattomoto for the spores. Or if you can buy Japanese frozen natto locally, you can use a spoon full of that instead of spores (that’s what Emily did).
Anna Shamulus Really? That's interesting, I'll keep it in mind. A couple weeks ago, I made taco rice with chickpeas (and garlic, as usual) and didn't have any problems afterwards, so it might be true 😃
Just wanted to let you know that I've been making natto every few weeks and I love it, and I keep coming back to this video for instructions (and will continue to do so until I have it memorized, lol) Thank you! Also - natto is absolutely amazing with fresh avocado 🥑😋
4:19 when you opened the pot and the steam came out one of my earlier farts wafted from the blanket and it felt like a truly immersive experience, it was wonderful
Oh hey, you get the same natto brand as me! It's my favorite. I've tried making my own natto like this but I don't like how it turns out when using the bigger soybeans, unfortunately. I wish it was easier to find the smaller varieties.
Before my first experience with natto I heard all kinds of people saying natto was disgusting, smelling horrible and tasting like death.... First time I sank my teeth into natto I thought: "Well, this rather tastes like a mild kind of coffee" (note: I am so not a coffee fan) Going on I quite like natto, because the taste is ever evolving, to me...but hey: I'm the weird white guy that's absolute in love with umeboshi and anko.... Thank you for this very informative video, Emmy!!!
belaralia...yes, I LOVE kimchi...the fresh ones as a side dish. Once I tried tinned kimchi and I threw it away. And I also LOVE LOVE LOVE Kim Chi the drag queen...
i just finished mine,waiting for it to cool. I don't have an instant pot so I just cooked ontop of the stove,then I used my electric smoker to maintain 100* temp. Now to wait a few days . Cant wait to try it!
Awesome, I had watched Natto Dad's video and thought it was too much work and wondered if it could be made in an Instant Pot - I will be ordering some organic soy beans and try making it myself, esp since it's so good for you and much cheaper to make your own.
Lisa I am also allergic to soy, fatally so. I go into anaphylactic shock. I discovered this when I drank my first health smoothie made from soymilk. It was hard when I was vegetarian, because soy & tofu were ubiquitous choices long ago, nothing like the diversity we have now. I wish I could have soy.
Elaine Marie I can eat soy, but my Mom is very allergic. In my search for alternatives I've found recipes online for tofu alternatives made from chickpeas, almonds, or peanuts. There are a couple RUclips channels that even have tutorials. My sister even found miso and other cultured soy recipe alternatives using barley or black beans. Perhaps another legume could be inoculated with the required culture to achieve an allergen-free version of Natto. Good luck on your culinary journey. :)
Chickpeas are a good soy substitute they both have a similar protein content, I have seen tofu (so easy to make), tempeh and miso. Coconut aminos is a good substitute for soy sauce.
This video is excellent but so crazy . According to all the other instructions you are supposed to steam the soyabeans and cook for 40 minutes under pressure , you cook the beans in water for only 20 minutes and get better results than I do . Natto is an incredibly finicky ferment , it is normally quite hard to get right, you knocked out the park. Well done.
I add a raw egg to hot rice, and it sort of cooks a bit, then put the natto onto the eggy rice. It depends on where you are from really, raw eggs are perfectly safe to eat here, and have been for 30odd years, but they still have a bad reputation for salmonella so people avoid them.
This video proves to have really started something. My first batch of natto, made per your directions, was wonderfully good, much tastier than the factory natto I buy at the Japanese grocery up the hill from me. There were two problems: soy beans are expensive & hard to find, and my IP doesn't have a yogurt setting, which meant my incubation temp varied from 90° to 140°. I addressed the first problem by trying pinto beans to make a kind of Texas natto. (I've since discovered Laura Soybeans & 13 pounds of those pearls are on their way, but I'll keep making pinto natto too & garbanzo natto soon.) And I've addressed the second issue with a yogurt maker with adjustable temp & incubation time. So it's nattomania here. This morning for breakfast I had natto on top of rice garnished with chopped green onion -- your serving suggestion -- and it was so delicious! Thanks for your help.
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](http://i.ytimg.com/vi/ExkopWzwGPU/mqdefault.jpg)
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](/img/tr.png)
Emmy! Will you make an InstaPot cooking series?!?
I've got a least one more recipe in mind. Any requests?
Risotto ! Cheesecake ! Hainanese Chicken !
emmymadeinjapan Lentils and ox tails! That's what we used to eat in Colombia made with a pressure cooker. You're awesome Emmy!
Can you cook a cakr?
Boiled peanuts!
Emmy, I did a little twist: Followed directions exactly but instead of water I cooked the beans in Jasmine TEA. I have the most delicious and sweet smelling Natto you could ever imagine. Just amazing. Thanks for the great instructions.
That is genius!
That’s awesome 🎉 I’d doing it. Nothing better than jasmine . ❤
Love this idea!
Woahhhh that’s an idea
I really hope you don't take offense to this, but I love to fall asleep you your videos. Any time I'm having a rough time falling asleep, I put on your vides and am instantly relaxed.
That soothing a** voice! Lol.
Me too! I love the way she speaks and how she dercribes food. Also the eating sounds and food handling have some kind of ASMR vibes to them, without being as creepy as most ASMR videos 😅 So relaxing!
Same here then I feel bad so I try to rewatch during the day lol
Aritimi I love unintentionally asmr too! There’s a channel that has a series of unintentional asmr in movies and it’s perfect for falling asleep, since actual asmr gives me the chills/creeps sometimes
Omg, I'm going that rn!
@@misspeaches1144 I've seen some very cringe-inducing ASMR channels. I get the creeps anytime I watch them. The unintentional ASMR is the best.
Hello, ran across your video after having made natto several times before. Apparently I'm a bit more lazy. I usually just drain the water from the instant pot until 1/2 cup to a 3/4 is left and leave the entire steel pot to cool with the instant pot cover on top. This also allows the instant pot unit to cool. After about 15 min I set the instant pot to yogurt or 106F sous vide for 24hrs and mix in natto beans or spores directly into the steel instant pot. The steel pot is already sterilized from cooking the beans. No need to add an extra 2-3 steps.
Do you know, if this could also ferment at room temperature in summer? I just don`t want to waste so much energy.
as i know fermentation things may not touch steel or metal pot directly. that is why she used glass container
@@yuanning7754you could cook the beans in a pyrex glass container in the instapot though. I make oatmeal like that
Dear Emmy,
It was a good idea to use the INSTANT POR to cook and ferment the soybeans to make natto. Since I needed a new pressure cooker anyway, I decided on the latest model, the DUO EVO PLUS, which e.g. for yoghurt, it is not only possible to preselect fixed temperatures, but also allow individual temperature settings in 1°C increments. So I tried boiling and fermenting my first natto just with the INSTANT POT like in the video and it worked fine. However, I asked myself: Why should you use a separate bowl that has to be sterilized and use foil that creates unnecessary plastic waste, when the INSTANT POT is already perfectly sterilized after the soybeans have been cooked and a perfectly high humidity is generated inside the pot when fermenting with the lid closed. So after soaking the beans in the inner pot for about 12 hours, I cooked the beans under steam pressure for 30 minutes in an steamer basket (accessory) inside the inner pot of the INTANT POT with just 1 liter of fresh water. Then I removed the beans and let it drain in the streamer for a few minutes, poured off the cooking water (keep 2 tablespoons) and then poured the cooked beans directly into the empty inner pot, add the 2 tablespoons of cooking water and let cool down to approx. 40°C (104°F), then mix in a little of natto as a starter with a spoon and then with yoghurt setting at 40°C for 20 hours let it ferment directly in the inner pot without any foils. Close the lid but open the vent to have some air exchange. At a slightly higher temperature, it should ferment faster, at a maximum of 45°C (113°F), above which the bacillus natto dies. The result was just as good as with an additional bowl and foils. Just less rubbish and less dish washing. I then put the finished natto, including the inner pot with a matching extra lid, in the refrigerator for 24 hours to mature and then put 50-100 g (approx. 2 - 4 oz.) portions of natto into small freezer containers and put them in the freezer. This way you can create natto in the INSTANT POT with the least possible effort.
Greetings from Germany
Klaus R.
Thanks for the tip
Very good, that's exactly the way to do it
I agree with you, however, if you already have your beans in the pyrex bowl, this can then be covered and put in the fridge as is. Once beans are done, they would have to be transferred to a bowl anyway. So its six of one, half a dozen of the other. Same amount of washing up LOL.
There you go folks! ...some great alternative thinking 😋
Thanks! Gonna try this way. Seems easier.
For anyone interested, you can also make natto from black eyed peas, chick peas, or any bean or lentil (not green beans).
Thank you. I was wondering if you could make it with other beans
Thanks for the tip! I was wondering about this exact same thing as well
Hey Emmy ! I have been making natto for about five years and this is by far the easiest way! Thanks for sharing ! Just want you to know that you don’t need to put plastic wrap on top of the container inside the instant pot. The instant pot is sealed with high humidity inside and the natto bacteria absolutely love the high humidity but need oxygen. I think your natto quality will improve a lot if you keep the film off and let the natto breathe and come in contact with the humidity. I also split my 400 gm (dry weight to start) in three small bowls so the bacteria has more room to breathe. Thanks so much I am sharing this video quite a bit with my natto groups and friends who use this for their health.
Love this! Not a fan of plastic wrap so thank you for sharing this information.
My favourite way to eat natto is rather elaborate but quite easy to make and very delicious. I mix natto with hot mustard, soup soy sauce, sesame oil, hot sauce, and whip the whole thing up; then serve on top of hot steamed rice, with thinly sliced green onions, and crushed up Korean "gim" (seasoned seaweed) and a sunny side up egg with crispy edges. YUM!
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
Another paleo comment! After using some natto made with black beans, I found a neat use for them. You take some raw cashews, soak in warm water until tender, then toss with natto and set them aside to ferment. I found them actually generating a bit of their own heat! Once the cashews are done to taste (a day or two? I forget) I put them in the dehydrator and let them run until dry and crisp Very unusual and tasty!
I saw an episode of fear factor and the contestants had to eat this and I remember them gagging at the texture and flavor. I've been very apprehensive about it until now because you, Emmy, are so wonderful with being bluntly honest
ThatsSoYin same!
They were eating it on its own?
Chanpu yes, it was served in a little cup and they had to eat it all within a minute
I always gag watching those shows, so I don’t 😂 we don’t have alot of them in Norway anyway😉
Don't be fooled. It is not as good as she makes it appear. Imagine the slime of Okra with the taste of ass.
I typed up the steps as best I could for people who prefer to have them in print. :-)
1. Take 1 lb (about 2 and 2/3 cups or about 450 grams) soy beans, rinsed well and sorted (remove the funky looking ones.)
2. Place washed beans into bowl and cover them with at least 3-4 inches (7-10 cm) of water.
3. Let soak 12-18 hours in warm weather, up to 24 hours in cooler weather, beans are ready when batches of tiny bubbles form on top of water.
4. Drain beans then add beans to clean instant pot bowl and cover with water.
6. Pressure steam on high for 20 minutes, natural release (let it cool on its own until the pressure indicator pops back down rather than releasing the steam)
7. Let the beans cool to just a little warm and then drain them, saving around 2-3 tablespoons (30-45 ml) of the liquid, the beans should be easy to squish with fingers when done. Beans should not be too warm as this could kill the natto culture.
8. Sterilize a container and spoon by boiling, or add one tablespoon (15 ml) bleach, fill container with water and allow to soak for 5 minutes, then drain and rinse well.
9. Using sterilized spoon, add some beans to container, leave space at the top, like 1 ro 1.5 inches (about 2.5-3.5 cm.)
10. Add 1/9th of standard natto container. Cover it with the warm beans, give it a few minutes for the warmth of the beans to thaw the natto, then add 2-3 tablespoons (30-45 ml) of the liquid, stir well to make sure the natto gets mixed with the beans.
11. Stretch plastic wrap over the bowl and poke a few dozen holes with a toothpick or fork, then loosen the wrap and press it gently down until it's laying on the beans. Add a second piece of plastic wrap, stretch it over the top of the container and poke a few dozen holes, and leave it stretched over the top.
12. Add a cup (about 250 ml) of hot water to the instant pot and place the steam rack into the pot. Add the container with beans onto the rack, close the lid. Set it to normal yogurt temperature for 8 hours, check to see if halos (white fuzziness) are appearing around the beans. If no halos appear, incubate for 4 more hours and check again. Once halos appear, incubate at the same setting another 8 hours.
13. Let natto cool at room temperature for a few hours.
14. Place into refrigerator. Flavor may improve over the next 2 to 5 days.
You gem!
THANKS so much!
Hello
I noticed she said in yogurt it went down to 95 degrees and wouldn’t work so she raised it to 105 going to normal cooking but didn’t mention the program or how to know the temperature
So help!!!
Thank you!
You're my hero!
If you haven't already, try putting a bowl of soaked, drained beans up on a trivet in the instant pot over half an inch of water and pressurizing for 40 minutes. That way they get steamed. My last two batches have been steamed instead of boiled beans. Keeps em from getting too much water in the center of the beans supposedly, and that definitely seems to be what happens! The steam release will be much easier and not as messy too.
Thanks for this! Successfully made great Natto using mostly your method! I had soaked 12 hrs, cooked on bean setting for 26 mins, used your cellophane technique and then reverted to a family friend’s traditional incubation method. Instead of lamps, stoves or yogurt settings, place the mix (mine was in a casserole dish) in a cooler atop containers filled with hot tap water. My friend uses old sake bottles! Change the water out every 12 hours, and after 36 hours, the natto comes out perfect! Great for bigger batches that wouldn’t fit in the instapot!
I`ve been looking for a method without using energy. However, could it also come out well without the hot water bottles? Just let it sit at room temperature or wrap it up in a blanket?
I had bought a natto culture and it was sitting in my cupboard for more than a year. I found this video and watched it because I had an Instant pot and wanted to put the culture to good use. The beans came out exactly when I followed this recipe. Thank you.
Use a towel over the release valve to speed vent. That’s what I do.
The bean water is starchy and makes foam when you do a quick release (boils like crazy).
thanks for the tip!
Thank you, will try that 😊
Food network needs to steal you so cute and informative and entertaining
She is too good for that channel.
The food channel is not what it used to be
@@pandalala888 exactly. I loved the channel for the original Iron Chef series, Mr. Bourdain, and Alton Brown.
belaralia I miss bourdain. It’s gonna be sad not getting any new episodes! I used to watch food network years ago, chopped, DD&D, etc. It’s not as good anymore:
NO leave her on RUclips! She controls her content, network television would suck the life out of her videos
I love your channel and have learned to love natto! I make big ole honkin' batches, so I kind of streamlined it. I cook lots of soybeans first, in the IP of course, but before I seal the lid to cook I lay a metal spoon on top to sterilize it for later. When the beans are done, fish out the sterile spoon and set it on a clean paper towel. Strain the beans, let them cool to proper temp, then dump the whole batch back into the (already sterilized by boiling IP liner). Mix in your starter really well, cover, and set it on (med) yogurt for 24 hours...then just stir and check for strings. Done! No fussing with bleach, no plastic or poking holes, no trying to layer in the right sized containers to fit inside the liner, you just use the liner! All you have to do is dole it out into any containers when it's done. I freeze half and store the rest in the fridge, and like aged cheese, it gets stronger (better) as it's stored, but I've kept it two weeks or more and it's fine! Thanks for all you do!
Thanks. This was the modification I went for and now I know it will work😃
Have you tried making amazake in the instant pot. I've the duo IP with less, normal, more to tweak temps. According to what I've read none of those temps are right. Thanks for sharing.
@@michaelkirkpatrick3026 No I have not but eager to find a decent tempeh starter to try that!
I love natto, especially with eggs, but damn there are always some food that makes you wonder how people found out they were edible 😂 like imagine the first person that found that moldy cooked soybean pot they forgot for a week and then thought "well what if i eat it anyway"
I know right! I think about stuff like that all the time lolololol
Lurk Lurk same thoughts while watching this. Lol
Probably out of necessity. "they're clearly off, but better than starving maybe"
I love natto but really who looked at it smelled it..tasted it and was like..."just put a lil soy sauce on it...it'll be fiiiiine"
I read that soybean was originally food for the horses, and then in a war, a starving general and his army that didn't have anymore food finally trying to eat the beans they carry for their horses, and apparently the bean had fermented and they found it delicious
I watched this video four years ago when you posted it, and for the first time today I am making natto!! I can't wait and I so hope this will be a success! Thank you for so many years of making easy-to-follow educational videos!
the texture of natto looks pretty appetizing to me lol , I always have the strong urge to eat it when I see it
Same!
Same here.
Like rice crispy treats. But not.
Yes!!! I've been trying to think of what it reminded me of and that's exactly it. I wish it tasted like that.
TheLizzifer thats the only reason it seems apitizing. Ive never had it but from what other people, its horrible.
I love my instapot! I got my 8 quart pot for Christmas and I use it almost everyday for something. Whether its making soup, or just making rice. Its really great for me because I'm disabled. Standing for long times in the kitchen, watching over food and other reasons its hard for me to cook meals anymore. With this for the most part I just put in the ingredients and away it goes. The short cook times are a plus, also being able to use frozen food is great. I mean we all forget to pull meat out of the freezer the night before, but with the Instapot, NO PROBLEM!
I'm going to try and make my own mozzarella cheese at some point as well as yogurt. Also, if you aren't good at boil eggs (Alot of people can't boil eggs to get a creamy yellow middle) its sooooo EASY with this thing.
Emmy, here are a few things I would suggest you to get for your Instapot:
1. BUY EXTRA RINGS!--They are cheap and its best to have extra on hand. Cheap enough on Amazon.
2. Tempered Glass Lid--I have one and its great for the non-pressured cooking. Like slow cooking or saute'
3. Stackable Steamer Pans-- more room, and great for reheating
4. Ceramic Non-Stick Inner Pot -- now I don't have one but people swear by it and its always good to have a second pot around so you can cook one, make the other part of the recipe and then drop this other pot in.
5. Springform Cake Pan-- Just make sure you get one that can fit in the pot itself.
6.Gripper Clips -- Now I have seen RunnyRunny use these on his pots and pans, the only problem is, I haven't found a good strong one. I have the 8 quart pot and all the ratings I've seen on Amazon have been kinda poor for these things. I don't want to pay out the nose for it either. This is one thing you can buy at your discretion.
Anyways I hope these items help and I would look to see you do a InstaPot Cooking series. Sorry for rambling but I really love my instapot and once you starting using this thing, you don't know how you lived with out it.
I am disabled too so I might take your word for it and get one! Also been looking into air friers
Love you videos and binge watched them all lol.... but I had a question. How is it that you like Natto but don't like banana's because you think banana's are slimy?
🤷🏻♀️
LMAO! I love you Emmy :)
Sometimes it’s just the taste. I like yogurt but I absolutely hate pudding. The texture makes me gag.
They're different kind of "slimy" I guess?
@@ashleysanchez1163 Ha! I'm the opposite! I love me some pudding, but can't stand yogurt 😝
I just tried natto. Let me tell you something she’s an acquired taste. The sauces that came in the pack really did the trick to make it taste better though and I would def try it again. 🤣
Update: My brother just tried it and I ate it again and we both like it so this is probably going to be a constant buy. 😅
I've watched so many Natto making videos and I've noticed a few things to what makes a natto making successful. 1, is to steam the soybeans rather than boiling them. Boiling the soybeans helps them retain more water that could give it too much moisture during the time of fermentation, which is what you don't want. After fermentation, the soybeans should be semi-dry, just as how you see them as a purchased Natto package. 2, is to not have a large layer of the soybeans as they set in the fermentation process. The deeper the layer, the more moisture that is retained especially at the bottom of the containing vessel. Excess moisture will give you a dry top later and anything past that will look like the soybeans prior to the fermentation. All the beans will be inoculated but you won't develop the classic Natto "slime" as you'd expect. You can, on the other hand, if you do decide to use a Instant Pot for your mechanism, use a perforated containing vessel so to allow the side and bottom layers to have warm air circulating and to allow the soybeans to breath and expel some moisture. Or, simply do not exceed more than a 4-5 layer of the soybeans while they are in the fermentation process. 3, Never seal shut the soybeans as they ferment. The bacteria are aerobic and need air to help them grow. Simply lay a dry cloth, or paper towel over the rim of the pot, and to secure that, simply place the lid over it at a slight angle. 4, I'd do without the double perforated plastic wrap if your working with a deep layered containment of soybeans. Again, amount of air and ventilation is crucial. It is ok, to do so, as Natto Dad displayed but recall his layers of soybeans were not as much. Practice makes perfect. I hope I've been of help to everyone.
Do you know of a fermentation method without using so much energy? Like just wrapping it in a warm blanket or let it sit at room temperature like sour dough? Putting it out in the sun for day?
Could you make black garlic?
Yes! And then test the black garlic burger from Bobs Burgers.
@@14zoedoucet yes! Black garlic burger 😁😁
Valix Yeah! I just heard about this. I love garlic!😎
I wonder if she'd use the Instapot or a rice cooker with a keep warm function. I want to see what she does!!
Valix its very easy to make. Google
Wouldn't dare eat it. *scared of the smell* but I'm here for you Emmy!!!!!!! 😗
the smell is actually not bad!. but the taste and texture/consistency.... i just couldn't...
I finally bought some today from a local Asian Market. It's actually not stinky at all; it smells faintly of coffee. Now I'm trying to wrap my mind around what it tastes like. I don't hate it, but I'm still in that "This is weird" place in eating it.
Hey emmie! I love all these amazing videos you make! There are so many exotic things that you recreate, it actually encourages me to try new things. I also love how you include your fails because those are always really funny. All I want to say is you are an amazing human being and hope you have a nice day!
Lexi 123 ikr! I always want to try stuff she eats and some of them are amazing! Like the orange juice with espresso mix!
Thank you, thank you. Delighted that you want to discover (and fail!), too. 💕
I've since learned that you should use the best quality orange juice when making that recipe or it tastes just awful. 😂
Thanks for the video as I love natto and was spending too much on it, plus hated all the plastic packaging. 16 hours on Normal Yogurt setting wasn't quite enough yet for anyone out there wondering. It's stringy and very tasty, but not quite natto yet. I'm trying with two more hours now.
Your vocabulary and descriptions are perfection. You’re fantastic and really fun to watch. Some of these dishes are absolutely horrific to me, to me because I’m very finicky & can’t even imagine... but you make everything seem so palatable, worthy of trying and yes....fun. I can’t believe you’re not on TV. Though, with your very likable personality, verbal skills and ability to make cooking seem so easy and fun....you’re to good to get lost among cooking shows. I love you here on RUclips. Grateful actually. I’m a fan, new subscriber and am binge watching your channel.
Please make kimchi!! Anybody agree???
Yesss
Me too!!!!
Yep sounds good but there are so many ways to make it would love to see Emmy make it
Well...Emmy has made kimchi
kimchi is hands down one of the easiest things to make dude...
I eat almost anything, but natto is the one food that actually made me laugh when I tasted it because it was soooo not nice. 😂
Snotto
I'm sure 😷
To snotty looking for me lol
You may think it's funny, but it's snotto.
Melissa McQueen hmm I would like to try it, but maybe notto
:O... Is it just me or where the green onions especially green and pretty today?
I had the same idea and my Instant Pot from Amazon came today. I didn't care for the instruction booklet so I googled instand pot natto and your video came up right away. You saved me hours of trial and error. Thanks!
I made this yesterday for my wife. She was very skeptical that Natto could be made in an Instant Pot, but it came out fantastic! My wife is super pleased. I didn't have a glass bowl the right size, so I used a metal one. No problems at all. Thanks Emmy!
I would make this if I had family that would eat this. I grew up eating natto in Japan but only have in-laws and they won't touch most of the stuff I eat. I'm so happy I have a source near by. I eat natto with soy sauce, green onion, Chinese mustard and a raw egg.
Delicious. 😍
raw egg? you don’t cook it at all? is that safe???
@@ElusiveAries All my life, 63 years. I like to take out the squiggly white thing and separate the thick and thin part of the white and discard the thick. So I use the yolk and the thin white. Just my personal preference. Most people that use raw egg in their natto use the whole egg.
@@ElusiveAries omg... Okok "it's all about the quality" american quality is basically shit! :)
Raw fish also has "chances" of giving salmonella. It's just so common they don't try to do much about it.
I'm so glad to see someone else that takes the white squiggly bit out if the egg! I thought my mom and I were the only ones!
Thank you for posting recipe. I streamlined it even further by foregoing the plastic wrap contraption (the Instant Pot lid acts in the same way, seal on or off as it doesn't go under pressure in Yogurt mode) and it worked wonderfully. Lots of tasty and nutritious stickiness! :)
Thanks for the tip! Did you still put it in a separate bowl inside the liner or straight into the stainless steel liner?
I put it in a Pyrex bowl inside my Instant Pot, propped over the grid + some water. Instant Pot lid on, seal on or off. This gives your natto humidity and warmth, perfect for its development without the fuss or plastic. :)
@@anabilo6412 Thanks! I'm going to try that this weekend.
One more tip: even using the Instant Pot's Yogurt Mode in Normal throughout, giving it 48h will give you strings that hold up to soy sauce much better than the initial 18h and 24h batches I made. It's still very little hands-on time, but some patience *is* required. :)
@@anabilo6412 thanks so much for all the help!
Okra has a slimy texture, too, when it's added to soups! I love it, but some people have a problem with it. I think I want to try natto, but I'm not good with bitter flavors. I have a lot of trouble with things that are even slightly bitter, like grapefruit.
You look just like Spinelli from recess in this video 😝👌🏾
LadyChoc Brown omg YES
thats not really a compliment
Nikki Cedrone it isn’t an insult either. She does look like her
@@nikkicedrone9311 Spineli was a queen.
I lay a dish towel over the vent when I release it.
That's actually a great idea LOL thank you for that.
Thank you so much for this video! I am SO excited to find out that you can simply use store-bought natto for the starter. Every video I've seen mentions the actual bacteria, which I was planning to buy, but this is SO much easier and cheaper. I can't wait to make my own fresh natto!
i also steam under pressure
Emmy, just wanna say, you're lovely and your videos are a breath of fresh air. You have a lovely positive vibe that just cheers me up. Thanks for the vids ☺ from Bristol, UK
Love this video. I always check back to make sure I’m doing it right each time I make natto. Like I am today One day last summer I followed this as usual, BUT when I was done I wrapped the bowl in towels and put it in the sun on my deck. I forgot about it till the next day. Best Nattō ever.
THANK YOU THANK YOU THANK YOU!!!!! I was searching the internet for any hints that it could be made without using all the energy or a yoghurt maker for so many hours!!! I will try it as well, as it`s summer!
Ah did you only put towels without plastic wraps or a lid?
Hi Emmy, enjoyed your video. I make natto in Instant Pot all the time. Instead of plastic wraps, you can use a kitchen towel over it during fermentation!
I feel like Emmy is the Bob Ross of RUclips
I love Natto with 2 drops of sesame oil and a bit of Japanese mayo...wipp it...yummmmm
DAN PARKER I'll have to try this. Thanks
I'd like to see you try black garlic if you haven't already. I've seen it in my local grocery store once but I chickened out in trying it... And I wasn't sure what kind of application to use them in.
Ariel Danielle I’m sure she has had it before, but you should definitely try it! Black garlic doesn’t taste gross or anything, it’s yummy! An easy way to try it would be to make a “sauce” by blending black garlic and mayonnaise- it would be great on something like asparagus, or with fish. Or maybe dip French fries in it? Look up black garlic mayonnaise for some ideas!
Black garlic looks scarier than it tastes!
@@geisenma thank you! 🖤🖤🖤
Idk how ur supposed to cook it but it smells & tastes so good I use it in like everything
It actually tastes sweet with a hint of tang. Texture wise it's almost chestnut-y.
Everything it’s delicious. I don’t even buy garlic anymore I just use that
Personally, Ilike the smell. It reminds me of coffee. It tastes lovely as well.
It's a bit like Stilton Cheese. It takes some getting used to, but once you do, you love it!
Just made this recipe and it turned out PERFECT!!
Do you have Japanese heritage?
So many of the things you do terrify me....
Nah...don't be scared. It's all good.
It's not, though! Bees! Ketchup ice cream! Mayonnaise where it shouldn't ever be! (anywhere, IMO)
BEES!!!
*runs away*
Ilznidiotic OMG. Dead.😛😛😂😂😂😂😂😂😂😈😈😈
emmymadeinjapan 🐝🐥
🐛🐜😂😍😈
I wanted to raise bees but found out my city does not allow bee hives/bee farming inside the city. Sadness.
I’m so glad that I, as a picky eater, can try foods thru Emmy😂 I would never eat this, Emmy did it for me😂💕
I’ve made good natto by putting it in a pot in a heat bag with a reflecting material along with two hot water bottles with boiling water in them. It’s ready overnight.
Wait! What? That's very creative of you.
Do you know if it can also come out well at room temperature or just wrapped in a blanket?
Thank you SO much, Emmy! My natto turned out beautifully. I've been trying to making it for years now with no success. I fermented the beans in my yogurt maker and covered them with plastic wrap just as you suggested - perfect natto. In the past I tried to make it with ordinary sized soy beans - never could get that gooey texture, but this time I used tiny sprouting soy beans and it's wonderfully stringy. The little beans are hard to find here in Australia (I bought them online at Seedmart in Brisbane if anyone out there is having similar difficulties.) Thanks a million Emmy!!
Natto is a great food as not only it contains all the essential proteins but the fermentation makes them much more digestible and also reduces the anti nutrients of the soy. It also produce Nattokinase that seems to thin your blood and huge amount of vitamin k2 that is good for your bones and also avoid calcification of your arteries
Omg! I've been so excited for this to come out!! Thanks for always doing super cool things, Emmy 😍💚
That was a delightful video. I can't make it this way since nattō isn't sold locally, but it was educational and fun nonetheless.
I’m a slightly picky eater but I actually like natto. Maybe it’s the fact that it’s beans, I love beans ❤️❤️
Yay! Its 7pm! It doesn't matter what youre eating Emmy Im always watching the video!! ❤
Wow its 6 :00 over here
Im in the Midwest!
@@gflo3788 wow
❤️❤️❤️
Ahhhh I am totally geeking out that Emmy responded to my comment!! Love you Emmy!!
That was great, thanks. I hoped that someone had tried using the InstantPot yoghurt function to make natto, and here you have explained it so well! I accidentally bought the natto culture, while trying to buy a stain of Bacillus subtilis specifically for soy sauce and fermented bean paste, and it shall definitely not be wasted now. I loved the way you served your natto too, I want a bowl now 😂🍚🥢❤️
oh can I ask ,the natto culture can use to made soy sauce, beans paste ? Thanks
I’ve got to try this, thank you! I would like to mention that I watched the old video and it reminded me of the Italian Grandma making pizza, how delightful that two little old ladies from opposite sides of the world both wrap their creations in layers of blankets to ferment. Love all your videos keep them coming.
Every time I see this, I think it's going to taste like a Rice Krispy treat.
III LOOOOOVE MY INSTANTPOT LEGIT COOK EVERYTHING IN IT. please do lots of recipes lol
It tastes like cheese with a little bit of bitterness. It smells like stinky feet...lol Yes, it is delicious! (I'm Japanese)
Chio S ff
Like a washed-rind kinda cheese?? Cause if so I’m so fuckn in (I love all ‘stinky’ fermented foods I’ve ever tried)
Chio S gross
I live in NY, where can I buy readymade natto?
myhusbandsrib most Asian markets carry natto (:
Hi Emmy! You are awesome, my Instant Pot mini does not have a yogurt setting, but my oven light keeps everything at the perfect temperature to incubate natto! It was mildly funky during incubation but not as bad as making kim chi. I am so glad that you posted this so people could try making natto, it is super easy and so delicious! My favorite way of eating it is mixed with parmesan and parsley or cilantro over hot buttered rice. Natto has a smoky, mushroomy flavor so try it where you would use mushrooms. Thanks for your cool videos, I'm on the lookout for a good bread machine at the thrift store!
TODAY IS THE DAY! I am making this with the last pod of natto I have (saving specifically for this), though, instead of soybeans, I'm using chickpeas since that's what I have on hand.
THANK YOU FOR MAKING THIS! I'm trying to get into natto and I have high hopes of fresh will taste best.
My mom accidently makes this when she forgets about the beens 😂
yarelly G lol 😂
I have a feeling this is how it was discovered thousands of years ago! xD
It happens quicker if you live in the southeast US where the tap water is just naturally more hard. I made some overnight kitchen sink Nato when I lived on the coast in Savannah. Takes a little longer in Kentucky where the water has less sediment.
@@stephaniemitchell8509 just like leavened bread lol.
Please make random desserts in the pressure cooker!
This has nothing to do with the video, I just think your picture is cute cause Zoey is cute k nevermind /.\
So many people in the comments saying they don't like it but they won't even try it. Then how do you know?
Such a shame! Natto is delicious and healthy! A great food, just mix it up and enjoy! Oh and it's cheap too ;)
Sometimes looks alone can throw people off, the thought of it rotting makes me queasy and would be hard to try. 😣 but I won't shame the people who enjoy!
They are afraid of soy, they think their dick and balls will shrink up.
Typical Americans.
Natto isn't for everyone to like it.
Got me an Instant Pot at Costco on sale the other day. My first recipe on it is your Natto beans. So far it's been 15 hours incubating. Will post how they came out. Can't wait!
I did just as you instructed and left them a few days in the frig and SUCCESS!!! I can make Natto now! Thank You!!!
I have just acquired a taste of Natto, and your video is super helpful with solid instructions using the Instant Pot. Thanks Emmy!!
Emmy, I just used my IP to make natto, according to your exact specifications, and I fermented for 24 hours on yogurt normal setting, and the beans had no white foam around them at all and are maybe slightly stringy, not much. They are slimy though...wondering what went wrong. (I regularly eat natto from the Japanese store, but I thought it would be great to do it myself since I've got an IP) any thoughts would be much appreciated!
You may have contaminated you culture so that the natto bacteria had competition.
Use "sous vide" setting - yogurt setting doesn't work well. Sous vide lets you set temperature to 105° - you need more heat than yogurt has to offer for fermenting the soybeans. It also won't take 24 hours on sous vide.
I just noticed that she said "yogurt less".
@@katrinasaroyan gonna try this and update
Wow! Your channel is growing so fast!
The steam setting is under pressure.
Steam. This button cooks at High Pressure for 10 minutes. Adjusted to more cooks for 15 minutes. Adjusted to less cooks for 3 minutes. Use this function with a rack or steamer basket because it heats at full power continuously while it’s coming to pressure and you don’t want food in direct contact with the bottom of the pressure cooking pot. Once it reaches pressure, the steam button regulates pressure by cycling on and off, similar to the other pressure buttons.
Mark
Good to know, thank you.
I liked comment even though she was successful in making her natto. Great advice on operating the best feature.
Thank you for this! As a 52 year old that has suffered heart attacks and stroke, this is indispensable as I need natural forms of k2 which protect arteries from absorbing calcium.
Like you I also use a instant pot for presure cooking the beans, no need to cool down the beans, natto spores can survive temperatures above boiling point..
I'm still wondering who are the 333 jerks that disliked Emmy's videos!!!! What's not to like? She sweet, attractive and as friendly as anyone could be! I don't understand!
I want to try this 😭 it sounds like it would be right up my alley, but I don't even know how I'd get my hands on a whole soy beans and the natto starter
Amazon has both. Signature Soy has the small non-GMO soybeans that work best for natto. And search for Nattomoto for the spores. Or if you can buy Japanese frozen natto locally, you can use a spoon full of that instead of spores (that’s what Emily did).
_Beans, beans the musical fruit. The more you eat the more you toot_ 🤭🍑💨
You have leaves growing out your ass
You may need to stop being a vegetarian?
If you add garlic to them while cooking, then you won't have that problem. It's weird, but it works.
Beans, beans,beans they're good for your heart and they make you fart.
Anna Shamulus Really? That's interesting, I'll keep it in mind. A couple weeks ago, I made taco rice with chickpeas (and garlic, as usual) and didn't have any problems afterwards, so it might be true 😃
The more you toot, the better you feel, so eat your beans with every meal!
Just wanted to let you know that I've been making natto every few weeks and I love it, and I keep coming back to this video for instructions (and will continue to do so until I have it memorized, lol) Thank you!
Also - natto is absolutely amazing with fresh avocado 🥑😋
4:19 when you opened the pot and the steam came out one of my earlier farts wafted from the blanket and it felt like a truly immersive experience, it was wonderful
Natto's scent always reminds me of used coffee grinds. Not a bad thing XD
Thank you for this video!
Oh hey, you get the same natto brand as me! It's my favorite. I've tried making my own natto like this but I don't like how it turns out when using the bigger soybeans, unfortunately. I wish it was easier to find the smaller varieties.
Laura Beans...
Before my first experience with natto I heard all kinds of people saying natto was disgusting, smelling horrible and tasting like death....
First time I sank my teeth into natto I thought: "Well, this rather tastes like a mild kind of coffee" (note: I am so not a coffee fan)
Going on I quite like natto, because the taste is ever evolving, to me...but hey: I'm the weird white guy that's absolute in love with umeboshi and anko....
Thank you for this very informative video, Emmy!!!
Good for you, for giving it a try.
The taste is anti-climactic. It was the slime that was hard to get over.
Have you tried it with kimchi?
belaralia...yes, I LOVE kimchi...the fresh ones as a side dish.
Once I tried tinned kimchi and I threw it away.
And I also LOVE LOVE LOVE Kim Chi the drag queen...
I also love natto and anko. Haven't tried umeboshi yet.
I make yogurt in my oven all the time! It's a gas oven and when it's off it's around 100F, which is also the right temperature for incubating yogurt
i just finished mine,waiting for it to cool. I don't have an instant pot so I just cooked ontop of the stove,then I used my electric smoker to maintain 100* temp. Now to wait a few days . Cant wait to try it!
I wonder how different the homemade Natto is? Even the store bought stuff is delicious, so I'm interested in the quality difference.
Me too!
UNDER PRESSURE!
Pushing down on me, pushing down on you!
Tarah Mitchum I went to the comment section right after hearing that to see if anyone else thought the same thing 😹💕
That's my favorite band! ( along with David Bowie of course!)
That's a no for me 😂
Sassy Crafty Sagittarius hello fellow sassy and crafty Sagittarius!
Me too
You are a beautiful person, Emmy. Thank you for all of these amazing videos!
Awesome, I had watched Natto Dad's video and thought it was too much work and wondered if it could be made in an Instant Pot - I will be ordering some organic soy beans and try making it myself, esp since it's so good for you and much cheaper to make your own.
Thank you! I'm making it right now; wish me luck!
Natto is something I would like to try, but I’m allergic to soy, so I guess I will just watch other people eat it.
Lisa
I am also allergic to soy, fatally so. I go into anaphylactic shock.
I discovered this when I drank my first health smoothie made from soymilk.
It was hard when I was vegetarian, because soy & tofu were ubiquitous choices long ago, nothing like the diversity we have now.
I wish I could have soy.
Elaine Marie
I can eat soy, but my Mom is very allergic. In my search for alternatives I've found recipes online for tofu alternatives made from chickpeas, almonds, or peanuts. There are a couple RUclips channels that even have tutorials. My sister even found miso and other cultured soy recipe alternatives using barley or black beans. Perhaps another legume could be inoculated with the required culture to achieve an allergen-free version of Natto. Good luck on your culinary journey. :)
I bet you could make it with mung beans.
Chickpeas are a good soy substitute they both have a similar protein content, I have seen tofu (so easy to make), tempeh and miso. Coconut aminos is a good substitute for soy sauce.
@@elainemarie9470 so what do you eat? Soy is used in so much stuff nowadays. Is that within tolerance.
Love you Emmy but I just can't. I tried to eat natto but my mouth jumped off my face and ran down the hall...
This video is excellent but so crazy . According to all the other instructions you are supposed to steam the soyabeans and cook for 40 minutes under pressure , you cook the beans in water for only 20 minutes and get better results than I do . Natto is an incredibly finicky ferment , it is normally quite hard to get right, you knocked out the park. Well done.
Bless your heart for sharing this recipe. I am so excited. I haven't found natto anywhere near me and I miss it so much!
I envy whoever eats it. Food was never a problem for me but, Im sorry, nato just makes me nauseous.
But! Im here for Emmy anyway, love it.
I think you just get used to it. I was like you the first time I ate it and now I don't even notice the smell and they taste basically like nothing.
I notice some use hot natto and stir a raw egg in it so it can "cook" I'd rather just try it without the egg. Great video, Emmy!
😋
I add a raw egg to hot rice, and it sort of cooks a bit, then put the natto onto the eggy rice. It depends on where you are from really, raw eggs are perfectly safe to eat here, and have been for 30odd years, but they still have a bad reputation for salmonella so people avoid them.
Umm... this would be a hard NO for me 😂, but Im watching it anyway because I love Emmy ! This is just too slimy for me.
I miss natto. I used to eat it every morning for breakfast when I lived in Japan. It's not as stinky as people think it is. It's quite delicious!
This video proves to have really started something. My first batch of natto, made per your directions, was wonderfully good, much tastier than the factory natto I buy at the Japanese grocery up the hill from me. There were two problems: soy beans are expensive & hard to find, and my IP doesn't have a yogurt setting, which meant my incubation temp varied from 90° to 140°. I addressed the first problem by trying pinto beans to make a kind of Texas natto. (I've since discovered Laura Soybeans & 13 pounds of those pearls are on their way, but I'll keep making pinto natto too & garbanzo natto soon.) And I've addressed the second issue with a yogurt maker with adjustable temp & incubation time. So it's nattomania here. This morning for breakfast I had natto on top of rice garnished with chopped green onion -- your serving suggestion -- and it was so delicious! Thanks for your help.