Homemade Natto by Natto Dad
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- Опубликовано: 28 сен 2024
- For more infom please visit my Natto Dad blog. Thank you for watching! Forgot to mention... After the fermentation is done, store natto in fridge up to 2 weeks. After that, portion out and freeze. I also switched to sanitizing with boiling water instead of using chemicals so thank you for the input! -Natto Dad
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Our recent trip to Japan got us interested in natto again. In my home country natto is more expensive than gold, so in a desperate search wanting to make it myself I found your channel. I followed your method to the letter and made some really great natto, extremely stringy with a taste that is more mellow, softer than the Japanese konbini version. For the fermentation I used what I had, a sous vide stick and a water bath. The container I put it all in was a polystyrene box that's used for fish, that worked well. For my next batch I'll use different beans and maybe soba or something like that. Thank you for all the information!
Glad I could help Jeroen! Now that you mention gold, the health benefits might be worth its weight in gold haha. Hope you have a healthy 2020! -Natto Dad
Hi, did you put the cooked soybeans in the bag, sealed it and put in the water bath?
I don't quite remember, it's been four years. You can use anything to put the cooked beans in, as long as they don't come in direct contact with the water. it could be a sealbag, or a metal or glass pot. Just make sure the warmth of the water surrounds the beans. @@cora7096
Of all the tutorials. Your natto looks the best
Thanks Ray! That is why I wanted to share as I finally figured it out. -Natto Dad
@@nattodad1620 but I couldn't cook my natto soft enough. And my beans seems quite big
U are EVERYWHERE
Yeah it really looks great.. I just hope I can find a way to do this without a pressure cooker and without having to buy a yogurt machine
@@RayMak what beans are you using? There's many different types of soy beans you gotta get the ones that are used from reading making soy milk. They're the best for this.
Thanks for this excellent lesson. I've never had natto before, but am going to make this. As someone who loves to eat fermented foods, natto has been off radar. The older I get, the more I crave fermented foods. It will be great to finally taste this and your recipe will be my first. Thanks so much for sharing. The vitamin K in natto is impressive. Even if it doesn't taste good at first, the health benefits are worth developing a taste for it.
Yes! Hopefully you will included it in your rotation of foods that you eat! -Natto Dad
Cooked my beans tonight and will start my natto process tomorrow. I love Natto and am sure making fresh beans must be so much better not to mention a BIGGER BOWL Lol. I may also try making some vegan cheese out of my Natto... ive used Wheat Berry Culture before and was good. I can imagine Natto will be tasty as well 👍👍💝💝 thank You for Sharing your process and i read many comments below also so I will boil my vessles a d I will also use my started liquid to dissolve my starter Natto to be sure all beans are innocculated w bacteria. 👍👍👍👍👍👍👍
I love how passionate he is about Natto!! I look forward to trying this someday.
Thanks Rawr! I wanted to share the method so people can start making good natto right away, as it took me almost 1 year and over 30 batches to arrive here. -Natto Dad
So this is the food everyone tells me I'm named after lol
Ha! Too cool. Cheers!
I would Marry you just to have that last name! XD
You should try it out! It's delicious by the way.
Well... for me that is. 😅
im sorry it had to be this way..
I pray you don't smell like natto when you open your legs.
that food is disgusting, what about you Britt?
Great natto tutorial, domo arigatou! I grew up eating natto from infancy first in Japan then in Hawai'i. I can eat it every day. I was fortunate in finding a girl friend nwho loves natto as much as me. In fact they are so difficult to find I married her. When I lived in rural Maui 10 to 20 years ago natto was sometimes very difficult to find so I started making natto myself. I basically used the same methods as you in bean prep & cooking but for the fermenting process i'd place the container of cooked beans with starter natto into a insulated 48 quart cooler and place a electric heating pad on top of the container. I usually let it ferment for 48 hours. I usually made a large batch and shared it with my natto loving friends. To me natto has a very nostalgic flavor that carries me back to my early childhood in Japan.
Thanks for sharing Ji! Ha ha, you might be right about finding a significant other that likes natto. My wife likes natto as well so I got lucky too. From all the comments I am getting, looks like natto is becoming more popular around the world, which is very exciting to see. Thanks for stopping by. -Natto Dad
I don't know how I found this channel but I subscribed so now your stuck with me forever
Haha welcome to the my channel, Paige. We shall go on a geeky fun ride. Thanks for the sub. -Natto dad
So wholesome. Natto dad is the hero we all need.
Haha thank you BB. -Natto Dad
After 7 times and watching nattodad, finally perfection! Thanks so much for the tutorial. You said it wouldn"t be easy and you weren't kidding. Think i have it down now though.
Hi T, gosh you are waaay ahead of the game. Congrats on the successful natto! It took me more than 30 times to get it right so I am glad the video helped. -Natto Dad
Why is this so hard? What happened to the other unsuccessful batches? How do you know they’re not successful. Thank you
Why am I here? And why am I watching this? I don't know whats going on...
Haha, I don't know either but you can't unwatch what you have watched already. I guess that is the beauty of youtube. Thanks for stumbling in here. -Natto Dad
Just got done watching some Rainbow Six Siege videos and in my recommended found this video on semen cereal lol
I thought it was melted cheese at first. Very disturbing.
Always a fucker who comments this. Huh? Where am I? Huh?!
same
Thank you Natto Dad! Please do more natto videos. This was very great and informative!
Thanks for stopping by Jonny. I shall make more natto videos. Stay tuned! -Natto Dad
Best how-to I've seen on natto. First try and it's developing so well. Thank you! I realise now that once, when I was going to make tempeh, I accidently made a combination of natto and tempeh. More like natto. I recognised the scent. Either way, I'm so grateful for the instructions. Thank you.
Glad I would help Alexis! -Natto Dad
Thank you, your videos got me started making natto and are the clearest guide on RUclips . I wanted to share something I discovered which has made a huge difference and lead to excellent natto. after you pressure cook the beans, I noticed there was a tendency for them to dry out . The step of adding several tablespoonsof cooking waterto the beams is very good.But I noticed it was only the bottom layer of the beans that were absorbing the added water. And I had many issues with poor quality strings and poor flavour.. My suggestion is this., As soon as the beans have finished being steamed transfer them into a sterile container with a tight lid.Then add quite a considerable number of teaspoonsof water from the pressure cooker ,to the beans in the container. Personally I used a glass Perspex container with an airtight lid so I could see the absorption of the water. You think you've put too much water in. But give the whole container a good shake.And repeat every five or 10 minutes, turn the container upside down if you like. there should be just enough space in the container for the beans to rattle round.The idea is, is that you're forcing the beans to absorb the access water.It takes a little judgement not to overdo it but when the beams are hot you would be amazed how much water they absorb When they are in contact with it. After about 40 minutes they have absorbed the excess water and the beans are all plump and soft. at this point I add the natto starter to the same container . I am using a Pyrex rectangular container with a snap on lid , I feel it is good to use the same container that you shake the beans in because the nutrients are all spread about . I realise this method doesn't apply so well if you are using very flat containers with no lid . And my beans are about 1 1/2 inch deep which I know is rather deep for making natto , if the depth of the beans is less, the problem of universal hydration, might not be so great . Anyway so far this method has given me super slime natto and beans that are really soft in the mouth , which I've not been able to achieve before. To me this might be the mystery of poor quality strings . Because I use extreme hygiene and the same starters but the one and only variable was the step I suggested of forcing more water into the beans while their hot . I am still learning and this is not definitive but I just wanted to put it out there for anyone else in case it might be helpful . Best wishes
Thanks for the input James! I am happy that you are building upon the info given and you are improving the technique. Thanks for sharing your findings! -Natto Dad
your natto by far looks better than store bought. I just got the last of the supplies today and I will be making a large batch. thanks for everything.
Hi Jason, good luck with the natto making! Let me know how it goes. If you need more info, please make sure to check out the Troubleshooting guide on the Natto Dad Blog. Just search natto dad and it should come up. -Natto Dad
OK, my first batch is complete and your technique worked perfectly. My first batch was a complete success. I didn't initially see the Halo effect through the entire tray but once I started to peel back the saran wrap I could see the huge amount of sticky threads. Even with the fluctuation of 96 to 105 degrees, it still worked. Thanks for your advice and for answering my emails.
Hi David, As you found out, I am totally comfortable with the temp fluctuations. Other natto makers have amazing rigs that maintain temp within 2 degrees so more power to them. Both work well. On my Natto Dad Blog I recorded the temp during ferm with a data logger as I was curious. You can check it there if you want to geek out further! -Natto Dad
Thank you very much for this beautiful guide! I wanted to get in touch with my culture via food *I'm too poor to travel* and this really immersed me! Thank you natto dad :D
Sure Jnigo, food culture is definitely wonderful in that way where it transports one to another world without having to physically travel. -Natto Dad
The strings remind me of the properties of collagen, gum, gelatine, and such. Naturally, these are found in bony tissue, in the inside of the bone. Products with jelly-like texture often have a huge ammount of this, so the fact that this process produces a similar product... is amazing.
I'm definitely going to try it, looks super yummy and nutritious.
Hi Eduardo, the slimyness in natto is a compound called polyglutamic acid. It has some amazing properties in itself. It is getting a lot of attention in Japan now and there is are lot of research coming out mentioning its great health benefits! -Natto Dad
I love natto and finally made my own, thanks to this video. Took me 2 attempts to make a perfectly stringy natto. Thank you very much for sharing your knowledge. Cheers from Brazil!
Nice Tio! 2 tries is awesome compared to my 36 failed attempts. Cheers! -Natto Dad
This is actually very informative. Good job on the video👍🏽
Whenever I ferment Foods it always attracts fruit flies into my house, but I’ll definitely try this! Thanks Natto dad
I noticed that this summer. The fruit flies were attracted so I had to put the natto in the fridge right away. -Natto Dad
This is really clear and thorough, very easy to follow. Thank you so much! 🙏🏻
Thanks Kitty Kat. Hoopefully even clearer is my "Revamped 2020" video. Please check it out! -Natto Dad
I'm going through Natto Dad's replies in the comment, and he gives such dad comments.
But of course, because he's Natto Dad.
Haha, yes I am a dad Lala. And being mean to others does not gain me or others anything productive. Hope things are good with you Lala. -Natto Dad
Natto Dad! Thanks a lot for showing us that natto could be make WITHOUT natto starter powder! Logical and simple.
Glad I could help. You still need the frozen starter but I like the taste better than spore starter natto. -Natto Dad
Answer to those who fail to make natto from starter. I fail 10 times until i change this in my steps:
1) After you pressure steam beans, put them in clean tray and cover them by wrap without holes and let them sit until they cool down to 40-50° and only after that add an starter wich you dissolve in 70-80° hot water.
2) After i put them in fermentator i get my clock on 6hours, then i small down my heat emmiter on 1° because natto start to create it's own heat (dispassionate >39.0° - 38.0° -
Nice tips. Thank you !))
All good advice Ripys! Thanks for posting that! -Natto Dad
@@nattodad1620 Breathable/microporous/micro-perforated film can also be made from polyethylene. I was googling and found this: ruclips.net/video/yEal2ztJ648/видео.html
Sir, your video is both informative and interesting. I love Japanese food and culture and I thank you for bringing them both into my home.
Oh sure. Thank you for letting me enter your home. -Natto Dad
Use this process today and made my best Natto so far! Thanks Natto Dad!
This is amazing! I love this stuff (unfortunately I'm the only one in the family that eats it), and definitely want to make my own. Question about the starter you are using. Is that store-bought, or is it one of your own batches? Does one have an advantage over the other? Thanks! Also, is the four day storage time at room temp or refrigerated?
Hi Gordon, Thank you for the comment! The starter I am using is store bought and I keep it frozen. It keeps for many months and it seems to be as viable. A three pack will be good for 27 batches (1 pack cut into 9 cubes x 3 packs). I have also kept my own stater going for 2 generations. On the third generation, the natto starter became weak maybe due to contamination or improper freezing. They are both viable options, but recommend store bought for consistency.
Yes, so after the fermentation, you need to keep it in the fridge. It will keep well for about 2 weeks in the fridge. It will start to develop amino acid crystals which are safe to eat but the texture becomes sandy. I would freeze after that.
I have more info on my Natto Dad blog and have a troubleshooting guide so please check it if you have not done so already.
Natto Dad
Hi Hans, that should not be a problem. I freeze store bought natto packs and use it as my starter. I dont think the vaccuming will kill the natto in your case. They keep for months frozen and they have always made good batches of natto. After fermentation of a natto batch, I usually keep it in the fridge for up to 2 weeks to enjoy fresh natto as the texture is better than frozen natto.
freezing is reducing witamine k2 in natto so it looses its potential
Natto Dad can i use store bought natto (not starter) and use it as a starter? in our country we cannot get starter.
and also can i use soy natto (from groceries) as a starter and then add chickpeas/lentils/... instead of soy beans?
emmy brought me here
Huh, another Emmy reference. I must know now Marty. Is that like an internet meme or something? -Natto Dad
@@nattodad1620 emmymadeinjapan is her RUclips channel, she just made a nato video based on your recipe, and she referenced you. Im really glad she did, because a watched all your videos and they are amazing!
I know, me toooo!:) I must find me some natto stat!
I like how you said the temperature in degrees and Celsius. Helpful indeed!
Thanks Dizzy! -Natto Dad
coming from a person that loves natto ...thank you! Now I'll never run out of natto.
Looks like spider webs
I'd still eat it though
I don't know why I watch this but is was a good video and you make it easier to understand
Well thank you mustang. Another trivial source to the universal pool of knowledge. -Natto Dad
Wow and you’re like a scientist and very detailed. Thanks!
After Emmy I just had to come here
Haha, who or what is Emmy? Do I know her? -Natto Dad
EmmyMadeinJapan is a RUclips channel and she made her own natto based off of your process and she added your recipe link on her description. You should take a look some time if you have not already. :-)
"ive eaten some of em already"
It looks like something trapped in a spider web.
Very true Esperanza. Maybe it could be used in Halloween for a reverse trick or treat! -Natto Dad
I never ate Natto and discovered it just a few weeks ago. I have no idea if I would like it. This slimy stuff scares me a bit. But I will definitely try to make it myself and find out. Great video, thank you!
Sure Catha! It is a very challenging food the first time time you try it. Does not help that it smells a bit like wet dog/stinky socks. My rule is to try something at least once although you may not like it. So give it a try! -Natto Dad
Well done, thank you for taking the time to make this video, you are a very good teacher.
why so many dislikes? this is the best natto making vid i’ve seen
Oh thank you! I made this video for the natto geeks out there so all good. And I am happy for the people who see it for the first time no matter what the reaction. -Natto Dad
Natto is very good for bones and skin (apparently that is why japanese women have less wrinkles and better bone density) because it is the food with the biggest amount of vitamin K2, I read even for vaginal dryness is recommended.. I was looking for remedies for skin and the dryness, as I am in the menopause.. so I will give this a try! Thanks for the video!
Sure Asun! I wish you well on this brand new year! -Natto Dad
Why does it remind me of Rice Krispie treats
Some people think so. I find that very curious. Thanks for stopping by! -Natto Dad
It likely reminds of that dessert because watching him stir it, I would agree it looks the same consistency as the melted marshmallow creme when you stir it into the rice krispies. I hadn't thought of that before...
i want some so bad im scared to make it though
Hi Ms Woodard, I say go for it! I failed more than 30 times before I made a good batch so do not be discouraged. Please visit my Natto Dad blog to get extra tips.
Ms. Woodard I would be scared to make it too! Fascinating stuff though, I would try it. It's second on my list after Boba tea!!
I have to be honest, I never had the nerve to try it, but I love this kind of content, it brings so much value to the internet! Kudos!
Thanks for your honest comment! It is definitely a challenging food. I just found out about Jumil (stinky bug) that is eaten alive as a snack and ground up into a paste. That, I may not be able to try. -Natto Dad
I just had natto for the first time recently and absolutely love it!! Now I want to try making it!
*_U H H_*
Haha that is a normal reaction to natto. Thanks for stopping by. -Natto Dad
Just imagine people with OCD seeing natto the first time
Why?
What does ocd have to do with this?
Whats about it?
@@avimehenwal
They gonna mind blown
I really miss having natto. I can't get it anywhere around here and it's too expensive to order by mail. Will definitely give this a try!
Yeah, give it a try Ben. I do not have any stores near by that have it so that is why I make it. -Natto Dad
It's absolutely gorgeous! I love natto and thank you how to make it.
Hi Joung, thank you! Thanks for stopping by. -Natto Dad
今まで観た手作り納豆動画で、１番粘りが凄い！売り物みたい😄👏👏👏
I see a lot of commentary who say "that's weird" or " that's disgusting", but for me that look delicious! May be because I'm French and we love eat cheeses like Camembert who have a similar fermentation for a dripping, stinking but delicious result ;)
Hi Thomas. Glad you think so! I grew up with it so it is not weird for me, but it must be shocking for those who see it for the first time. Love cheese as well! -Natto Dad
Good info. However, I do not have a pressure gauge on my pressure cooker. How do you do it without a gauge?
Hi gbsk, you can rely on the 'whistle' of your pressure cooker. One it starts whistling/hissing, you know it has reached pressure. At that point you can lower the temop to maintain the pressure. -Natto Dad
My name is Hitori Bocchi. My favorite food is rice with natto. I prefer my natto finely crushed. I'm the type that who saves the mustard that comes with it, so it's not wasted.
Very nice hitori bocci. Very haiku-ish. You are not alone though as you are in the natto community and all are welcome! -Natto Dad
Amazing! Looks like a healthy rice Krispy square with melted marshmallows all over it!! I'm going to try it!
Oh boy, I can assure you the rice crispy treats are much more approachable. -Natto Dad
説明してくれた、誠にありがとうございました！これから自宅で納豆を作って頑張ります！
Sure Greg, give it a try! -Natto Dad
Great video. You explained everything very clearly. Thank you!
Hello Natto Dad. I struggled with making natto with only limited success until I watched your videos. Your method is so well presented that I am now able to make very stringy natto! My natto strings are not as dense as yours and I wonder if this is because I am using regular-sized soybeans and not the small natto beans? Thank you so much for taking the time to share your method! P.S. I ferment my natto in the oven with the light on and the door fully closed. I have a thermometer and the temperature stays just a touch below 100 degrees F. Very easy. From Barb in Ottawa, Canada
STILL CANT STOP WATCHING THIS
Well, thanks for stopping by again oluap. -Natto Dad
I'd love to try this!! It looks very good to me
You are a brake soul bette. If I had not grown up with it, I am not sure if I would try. -Natto Dad
Thanks for sharing this! It's hard to find natto where I am from so this video helps me alot.
Glad I could help Winnie! -Natto Dad
Natto dad is the dad that we never had
Haha, thanks. -Natto Dad
That was excellent! Thank you, I really enjoyed that.. Can't wait to make it myself. :)
Please do matt! And thank you for stopping by. -Natto Dad
Thanks, great insights in your process :) Can't wait to try it!
Yes, please try and let me know how it goes! -Natto Dad
Im making it in an egg incubator and my first 2 times it's come out good, but not as cheesy tasting as I'd like, and not as stringy. One thing I didn't do was put plastic wrap on top. I used foil over the dish with holes poked in. Would humidity make it stringier? How do I get the cheesy flavor? I fermented at 101.5 for 20 hours. Thank you so much. I'm using NY Natto for starter.
Hi stylish, definitely check my Natto Dad blog as I have a troubleshooting guide. Natto is very finicky so hard to say. Pressure steaming is the way to go as boiling will result in less strings. Temp is good, but I had one comment say that at one point in the ferm, it has to reach 108F and I agree. Hotter than cooler is better at least on the first half of the ferm. -Natto Dad
@@nattodad1620 Thank you so much for the tip!!!
@@nattodad1620 It's been fermenting 8.5 hours at 101, but I just brought it up to 108 for a few hours
Thank you Natto Dad - this was very well explained!
You are welcome! Thank you for stopping by. -Natto Dad
I love natto on rice sprinkled with nori and flavoured with tamari!
🙏💖🤗
For the win! -Natto Dad
Tried making Natto for first time using this recipe and it was totally success.
Glad I could help! -Natto Dad
I am following all your directions! Should be in business soon! Thanks so much Natto Dad!
Hope it goes well! It is the hardest fermented food I make so do not be discouraged if it does not come out right the first time. -Natto Dad
Thanks! I have everything now, including the Soy Beans! Hope to get started soon!
Your dragonfly printed ceramic bowl is soo cute
Very nice, where did you leave for the 4 days, in the fridge or outside, please mention it
Very cool! Looks really well done I know from experience it is no easy task getting good threads on natto
Hi Doe, thanks! It took me more than 30 tries to get it right. I have lost count now but I have probably made about 200 batches now so practice makes perfect! -Natto Dad
If your serious about making natto, the Luvele Pure Plus Yogurt Maker has the most precise design and settings to accurately ferment natto for both time and temperature. It uses water to keep the temperature accurate.
Oh wow, that is a beautiful and functional machine. I also like the Brod and Taylor proofer. One test I am curious about is how high you can stack natto on top of itself. I have heard reports that with large deep jars, the bottom beans don't ferment properly because the bottom bacteria cannot get enough air. Portioning out in smaller jars seems to work just fine with this setup. -Natto Dad
@@nattodad1620 I try to keep my Natto 2 to 21/4 inches deep. That is about one pound of natto per 7 inch diameter pyrex dish (which can be used in the Luvele yogurt maker. You need 6.6 ounces of dry soy beans to make sixteen ounces of cooked beans. I pressure cook 13.2 ounces of dry beans (after soaking) and divide it between two 7 inch diameter Pyrex dishes and ferment one in my Instant Pot pressure cooker (has a yogurt setting) and the other in my Luvele yogurt maker.
Oh good to know that 2 1/4" deep of beans works. Sounds like you have it dialed in! Thank you for the input. Good stuff. -Natto Dad
@@nattodad1620 I noticed you ferment your beans at about an inch or inch and a quarter deep. I will try that and see if I have a better (slimy) result.
I would think that with your setup if the bottom beans looked similar to the top beans, then you are getting enough air flow. So I would think it would be the same, but it is always to see for yourself. Let me know if you see any differences. -Natto Dad
I am making Natto right now. Watching Japanese site and they said do not lay soy beans so many layers. Yours is about 3 layers when you put it into the oven. I was surprised your Natto comes out OK . And also I used whole packet of commercial Natto on steamed soy beans.
Didn't realised you only need 1/9 th of a packet... I will let you know how my Natto went tomorrow.
Hope the natto came out well Toshie! I have not pushed the limits on how many layers one can stack the beans. At some points I would think that the lower natto will not get enough air to ferment properly. I would be curious to know. Will have to put that on the list of videos. -Natto Dad
very good video. Well put together, thanks for taking the time to make this. I have never had Natto, but want to make it, looks cool
Thanks, yes give it a try and see if you like it! My rule is to try something at least once! -Natto Dad
Great now I'm craving for natto now!
Yes, have at it! -Natto Dad
Thankyou. I have the same aluminum pressure canner as yours, but I'm concerned about consuming aluminum, so I won't add the liquid from it back into the beans.
Whaoo! You nailed it 👏 👏 👏 Was waiting for you to eat it 😁 I'll copy your method.
Please do Vic! And I have a revamped video. -Natto Dad
Amazing method. Thank you for sharing!
Sure! Adjust it to your needs from here. -Natto Dad
Thank you for sharing YOUR RECIPE, Our customer ask me how to make Natto and where to buy. I live in Cyprus and I brought 2018 from Osaka for my last holiday... honestly I advice to order from Amazon. Bless You sharing your channel till next time. Thank you. Love, Max from Cyprus. CHINESE MARKET LEMASSOL
Sure Max! Cheers to Cyprus! -Natto Dad
Like your video. One thing I’m confused when you used running water from the faucet to rinse out the chlorine from your glass container and spoons. Because there are a lots of bacterias in the faucet water. Can you please explain?
I love natto on rice mixed with soy sauce and mustard and green onions before I put them on the rice. :-) but it's expensive to buy in the United States. I know Laura of Laura's beans. She has some of the best soybeans you can buy. :-)
Very true Elizabeth. That is why I decided to make my own as I have to dry for to get the packaged natto. And it is usually frozen so the texture is not as good as the fresh stuff. I love the kotsubu natto soybeans from Laura. Agreed, best online soybeans out there! -Natto Dad
Question: 1 packed of ready Natto divided into 9 cubes for 1lb of soy beans? It only shows 1 small cube, not sure if used up all? or just 1 small cube per tray.
Thanks for the videos! I finally made natto after 7 tries. Delicious!
Great! Glad I could help and I am glad you persisted. Mission accomplished. -Natto Dad
I eat 3 packs a day! Kanto people love natto!
Wow! That is a lot! I eat around 3 portions a week. More power to you! -Natto Dad
Hoenn and Johto people?
I've never had Natto before! It looks like it has the consistency of a Rice Krispie Treat!
Ummm, only if it was tasty like Rice Krispies. It smells like wet dog and/or dirty socks and it has a mild slightly bitter flavor. So not the most tasty thing out there, but the reported health benefits might be worth it for you. -Natto Dad
I've tried 4 batches and haven't been able to make it as stringy as yours. So I did some research and found out that natto bacteria primarily feeds on the biotin (vitamin B7) in the soybeans. Steaming the soybeans is crucial because biotin is water soluble so most of the biotin is washed away when you boil them. I got a new pressure cooker with a mesh basket, starting batch 5 today. 🤞
Julius, hope the 5th batch turned out well! Let me know how that went. -Natto Dad
@@nattodad1620 The 5th batch was perfect. I've got it down now, and I am starting to enjoy natto.
Excellent tutorial - thank you!
Thanks! -Natto DaD
Thank you very much Natto dad! This is a really good video. You are amazing.
Thanks Matias! And happy 2020 to you! -Natto Dad
I dont know why i am here but i love this, already subbed!
Cool! Thank you. -Natto Dad
Can It be below 40 c for the nato to grow? Won't it just be slower?
Hi Judy, natto bacteria grows best around 40C-50C. When it is too low, it will not form the threads and may smell strongly of ammonia. -Natto Dad
Hello! Do you have idea how to neutralise smell/taste or atleast low it down? Maybe some special souse? Thanks
Good question Ripys. When time allows, I want to explore that on a video. Definitely, do not heat natto as that will increase the smell. You might try adding a mustard (yellow or with seeds) of your choice or try adding a small amount of vinegar. -Natto Dad
I used the pressure cooker and moved it back to the same instapot for fermentation (24h). Should I sanitise it first? I was afraid of cooling the beans.
Megumi Natto in California is going out of business. They said they'll still sell (at 50% discount) through May 2021. It' sounds like a good deal, $24 for 12 x 3oz containers plus shipping but I'll probably pass. Several Japanese/Asian markets near me have them individually at times. I like tempeh and have wanted to try natto for a while but still haven't gotten the chance. The only other commercial manufacturer I'm aware of is Rhapsody in Vermont. I bet Natto Dad could prosper selling his own brand!
How unfortunate that Megumi Natto went out of business. Haha, I will keep my day job for now. -Natto Dad
This is perfect food. Some blissfully ignorant people would act like they know better when they have no clue what is going on. I'm going to try this at home. I make tons of fermented foods and this is one of my favorites at the restaurants and to make it at home? Damn! This is one of the best videos I've seen in a while.Do you make sake? Miso?Where do you get the starter from?
Hi Donald, haha I do not preach natto to others. I think when one is ready to eat natto, it comes. I do get a better sense of well being when I am eating natto weekly. I do not have any proof so it could totally be a placebo effect. I do try to eat some sort of fermented food daily. I do make miso, shio koji, amazake, japanese pickles, sauerkraut, kimchi and some others. Miso would be a good video to make, but I am not a film person or anything so it takes tons of effort to make videos for me. Hopefully I will eventually get to it. The frozen natto used as a starter I buy from an Asian supermarket. You can also use natto spore starter and I have a video on that if your are interested. Thanks for stopping by! -Natto Dad
@@nattodad1620 I live in a village in Alaska so we dont have Asian markets here. Looking for your sore video.
Found the video.
Hello! I don't really understand the fermentation step you do once you cover your bean tray with clear foil. What exactly is the process? When you put the beans inside your oven, does your oven remain turned off and the only thing running is the heat plate you put at the bottom? If I don't have any of the thermo tools you mentioned, is there an alternative way of fermentizing the beans?
Hi Rin, so after covering the beans with plastic wrap, I poke holes so air gets in. The oven remains off and I use a heating element connected to a thermostat to adjust the temp. Some people use a cooler slightly ajar and put water bottles with hot water. The water in the bottle will cool so they need to be changed once it cool. I have also heard of people fermenting near their water heat radiator in colder regions. Some have also used a yogurt maker with success. So anything that maintains 42C (100F) works. For the written description of the process, please check my "Natto Dad Blog". Hope that helps! -Natto Dad
If you are just after Vitamin K2... rinse the natto thoroughly and keep that liquid. It is the sticky stuff that you want, mixed in with water doesn't matter, you will still get the K2. 100gram natto is about 775mcg Vitamin K2mk7
Wow, thank you for the data. I would think that getting dietary fiber from the soybean would also be beneficial. -Natto Dad
I don't have any of this so I'm just gonna share this with someone Japanese and have them send it to me so I can finally try.
Oh, please do so. -Natto Dad
Hey Natto Dad, question where did you purchase your strainer (steamer basket)? Also what brand is the strainer?
Hi Lanky, the steamer basket I use was bought from Amazon in the US. I got it because it fit my huge pressure cooker so that was the priority. As for the brand, I was not particularly concerned. So please make sure the one you order fits your pressure cooker. If you are in the US the model I got was the "Polder Strainer/Steamer Basket" for $15. I shaved off the rubber handle as I did not want to be steaming rubber/plastic as it may leach out odors or chemicals. It has lasted me for 5 years and about 200 batches so it is of decent quality although the solder on the legs came off on 3 of the 4 legs. -Natto Dad
Great tutorial and I got good results with your method. However until now I didn't get the natto to be as sticky as in your video. Mine seems to be ok tastewise, but when eating it with chopsticks, I always end up with a lot of single beans that fell off. Overall the slime seems to be more liquid. Still I would like to know a bit more in detail and have a lot of questions.
1: Is there any effect of the temperature of the beans, when you mix it with the frozen natto? Is it better to mix it at around 80°C, or cool it down to 40°C. Does the high teperature kill some bacteria, or activate spores? Or is that only relevant with natto starter?
2: Do you always use frozen natto from the store as starter, or do you re-use the natto you made yourself(frozen or non-frozen)?
3: Can you share you experience on the different factors(time, temperature) on the effect on the natto? How do I know if it is overfermented, or not fermented enough? Is it more about stickyness, or is there a difference in the smell? Do I even have to worry about the natto being edible if it is not as sticky as yours?
4: Is the stickiness of the beans also dependent on the amount of water? So maybe I add to much water and that why it is not as sticky, but more liquid?
Hi Alexander, glad you tried making natty and good question. I let it cool so it is not super hot. Maybe cool to below 80 Celsius or even less. There are other important parameters to increase strings so please check my Natto Dad blog. I have a troubleshooting guide there. I also have a new video with updated info so check it out there too! Happy holidays. Please stay well and safe. -Natto Dad
If you kill the Natto spores by fermenting at too high a temperature, are the beans still edible?