Pouring boiling hot water into a glass container can thermally shock it and cause it to shatter, violently. This is dangerous. Even heat-resistant tempered glass is vulnerable to breaking from a big enough shock. It would be safer to warm the container first, or sanitize it another way. A hot wash in a dishwasher sanitizes dishes well. In my experience making yogurt, thorough hand washing and rinsing is good enough.
I've watched several of your videos, and tweaked my natto technique accordingly, with great success now. I use spores, and was having a little difficultly getting strong strands. Plus occasionally my beans were slightly hard. Thinking the fix would be to cook the beans longer, and ferment them longer, I was perplexed when that just made things worse. Then after watching your tips, I realized the beans were getting hard because I was fermenting too long, and perhaps too hot, and they were drying out. And the strands got significantly stronger when I started them in 80ºC water. That all came together in my last batch, and the results are perfect. Thank you!
I’ve watched your videos for 2 years and in one hour my first batch will be done. I can see the halos and signs of fermentation everywhere. Thank you! Looking forward for more content
Thank you so much for sharing this recipe. I've purchased forty pounds of natto soybeans from Laura Soybeans and let Johnathan know how pleased I am with their beans and that your RUclips channel has been so inspiring. My natto turns out just as your video shows. Delicious! I use a Chinese natto maker plus I use my oven with the hotplate method. The oven method makes the best natto with a great amount of neba neba. My Japanese wife and her friends cannot believe that a country boy can make such good natto. Now I'm a natto, Kimchi ( per emmymade) making machine. Thanks Natto Dad!
Greetings to Austria! Wow, I did not expect so many comments right after I uploaded. Yes, more content! Hugs to you and happy holidays. Please stay safe and well. -Natto Dad
Best natto recipe ever, I am making my third batch today. May the peace of Christ richly bless you and your family. Thank you so much. You are such a great asset to our society.
This *IS* a better, more detailed description! I have to get one of those portable heaters, with a thermostat. I like natto so much I could get 30% of my calories, and 80% of my protein from natto alone, and not feel deprived :D
Oh thank you! It was worth the effort then. Thanks to all the comments, I was able to improve the video. Hope you have a natto filled 2021 as well. Happy holidys and stay safe! -Natto Dad
If you regularly batch cook bean or grains, and especially if you love natto but are maybe a bit intimidated by all the steps and equipment... nothing makes it easier than an electric pressure cooker with a yogurt setting! You can boil or steam the presoaked beans, (along with any metal utensils you will use for stirring later) drain, cool a bit, then just add the beans right back into the already sterilized stainless steel liner. No coverings are necessary as all the moisture is contained inside the pot. When cool enough, just add your starter, mix well, cover, and set the yogurt program to 20+ hours. The only additional thing you'll need is a covered bowl to store them in, couldn't be easier!
Thank's a lot for this instruction. I am so happy to finally being able to eat natto like cereals in the morning. While I was successful with some batches I also got results with weak strings unable to keep beans together, where it seemed that the bacteria didn't develope strong enough. This also happened with my last batch - and there i decided to give it another 24 hrs of "oven-time". It turned out to be the right decision and helped the beans to finally become the sticky mess I enjoy. So i think it's totally advisable to experiment with fermentation time in case your results aren't satisfying after 20-24 hrs.!
Good point Chris, I wonder if it was a temperature difference. I have noticed that sometimes my winter ferms will have weaker threads although it is somewhat random so sometimes I cannot pinpoint why the threads are weak. -Natto Dad
After many hit or miss batches in an instant pot, I switched to the oven/hot plate method described here and achieved very good results. Using a 1kw hot plate at the lowest setting and cracking the oven door slightly the oven temp drifted between 96-105 F using the Hydrofarm thermostat. Got great snotty beans! Thank you Natto Dad!
I just tasted my first homemade batch of natto; it turned out absolutely perfect! I used the Instapot to pressure steam and then I fermented it inside my Excalibur dehydrator. Next time I will try fermenting in the Instapot using the yogurt function. Thanks for sharing this great video!
It works *perfectly* in the IP on the yogurt setting, everything you need to make awesome natto in one appliance with no waste or worries! Just put your beans right back into the stainless liner, no cover needed besides the lid! (BTW, I highly recommend removing the silicone gasket on the lid first, or else putting a piece of foil across the top of the pot to prevent the natto smell from seeping into the gasket... you will never eliminate it!!!)
@@CharGC123 thanks! My dad just got an instant pot and my first idea when seeing the yogurt setting was wondering if it would work well for making natto too. I'm glad to see someone else had the same idea and had good results!
@@joepol711 fantastic!!! Haven't made it in awhile but when we did it was really really really good!!! I want to make more now that you've reminded me :3
I have been watching over the years. I have always loved natto since I tried it about 20 years ago, but it is difficult to find in my small mountain town. I have had natto starter (natto kinase?) for a couple of years, but I never had the right growing conditions. I am trying homemade natto with black eyed peas for the first time with natto from the store rather than the starter. I let the black eyed peas get very very soft while cooking to see if I could accelerate and also encourage the fermentation process. I can't wait to see what happens. I'm just doing this in ambient temperature in the oven to try to keep ambient temp more stable. Thank you for the inspiration!
I made my first batch of natto using your advice and it came out perfectly. It tastes like fruit and nuts. YUM! I have plant heating mats and a Growneer temperature controller, so I used that equipment and turned a lasagna pan over the glass pan on a rack sitting on the heating mat, then covered that with a towel to keep the heat in. Thanks for your help, Natto Dad!
My first batch failed quite miserably, in the instant pot. I boiled the beans and used Natto starter. The ammonia smell was terrifying and nose piercing. I tried to eat a little and could not stomach the taste of the extreme ammonia filling my nose (every time I blew my nose, I can smell ammonia). Second time, instead of boiling, I bought a steam basket for my instant pot and used the pressure cook setting (with about 2.5 cups of water) for 50 mins, to mimick the high pressure steaming in your tutorial. The beans were beautiful this time around (no soggy, broken beans and loss of the skin) and at 19 hours of fermentation on the yogurt setting, I have some halos!!! Also the ammonia smell is next to non existent, compared to the first batch. I want to leave it in for longer because I feel like some of the beans on the bottom didn’t get fermented yet. I’m so excited and happy that I only failed one batch. Can’t wait for some tasty Natto!! Thank you for all your help. 🥹🙏🏻✨
Update: Natto turned out so perfect, it is actually edible right after fermentation (barely any ammonia) 🥹 the strings were so strong, I feel like I am walking around with strings attached to my clothing 😂 thank you again Natto Dad!!! 🙏🏻🙏🏻 (I left it for a total of 22 hours in instant pot on yogurt setting. ☺️)
I’ve had success putting the pot which I had used for boiling into a reflective heat bag with two water bottles filled with boiling water. It’s important that the soybean and their pot are still hot when you put them in.
I failed at making natto a year or two ago, and while making it some of the goo somehow made it onto a loaf of zucchini bread. The bread was on the counter top for a couple of days and when I finally cut into it, it had the slimy string pull when I separated the pieces. I ate the bread and it had a slight funk, and it didn’t kill me. Strange experience but pretty good, y’all should try natto bread.
Made my first batch of Natto with great success using my cat's heated bed. Had to kick the cat out and it's winter here in Australia. Placed closed cell thermal foam over the top to maintain the heat. Yum.
My instapot procedure 1 - soak overnight 2 - steam under pressure for an hour; meanwhile boil a knife and spoon 3 - after depressurizing, use the knife to split a store-bought natto package into quarters and use the sterilized spoon to stir in the inoculant 4 - set to yogurt for 32 hours
Hi Natto Dad! Huge thank you for making this detailed video. I managed to make a beautiful box of natto after a few trial and errors, mostly because the first brand of frozen natto I bought in my home country was already inactive, there was barely any strings in it. The last few batches were beautiful and stringy as I changed the brand of another frozen natto. I'm incredibly happy with these babies. The organic soy beans I have are 3 times the size of the beans in the frozen container, so I had to steam pressure it for 1.5 hours to make it softer, but there are still some bite to it. Maybe I'll have to add more time to the cooking process. Lastly, I did the fermentation process using a sous vide and it's successful! Thank you so so much!
Hi Natto Dad! I came here to say thank you, by using my interpretation of your double layer method I, for the first time, succeeded in making natto. Thank you you're great!
Pressure steaming is the way. I did this for 74 minutes. Save that steaming water and gently condense it down. Do not burn it. Cook it down until thick. Freeze it and use it to help start your next batch. This is food for the natto bacteria.
If you wish a stronger flavor (and smell), cold fermentation can be used. Natto uses a specific strain of Bacillus Subtilis, unimaginably called "natto" strain. This bacterium is very temperature tolerant and can produce very tasty results if left to ferment in the fridge for 36 to 72 hours.
Thank you again. 7:36 - summary in text. Pressure steam beans, when done, at 80c add in fermentation agent, ferment at 35-45c, average 40c. (IP yoghurt is 110 F, 43.3 C) Please make a video making natto with an Instant Pot. Thank you.
Here is an interesting thing, I had problems with my natto failing, after more experimentation I found the problem, it was adding the tablespoons of water from the pressure cooker, for some reason adding this water caused poor or no natto growth. Without adding the water I get nice thick threads. Note: my starter is not frozen, I use leftovers from the last batch in the fridge.
Very interesting. Natto is very picky with the ferm conditions. There is definitely an optimum moisture level. Sounds like you found it for your setup. Good for you! Stay curious! -Natto Dad
For your consideration for experimentation: some have suggested making Natto using multiple beneficial strains of bacteria actually improves Natto's flavor and health effects. Bifidobacterium animalis subsp. lactis BZ25 was paired with Bacillus Subtilis in "Effect of Fermentation Parameters on Natto and Its Thrombolytic Property", for instance. The same appears to have been investigated in "Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09" (I didn't read it thoroughly, I just ran into it while searching for the former article). Apparently, the two have a synergistic effect (at proper inoculation ratios), assisting one another in producing compounds desirable for health and flavor.
When you use the commercial natto as a starter, it usually contains additional strains of bacteria that have been specifically selected for quality overall product by that manufacturer. That's part of the reason why different brands have slightly different quality products and why using some brands at home does not work out as well as using others. In some cases this was done intentionally and it other cases it was not intentional but simply occurred naturally. There is a paper published on it a few years ago.
Awesome! So scientific and meticulous. And practical. And easy-to-follow. Fortunately, I can just buy natto in the local stores, but I wonder if homemade natto like this isn't somehow healthier than what you can buy in the store. Really awesome video.
Hi Karl, I do not know the nutritional differences. Probably very similar as the bacteria strain I use comes from store bought natto. As I like to say, eating natto, any natto, is better than not eating it. Cheers to your health! -Natto Dad
@@nattodad1620 Thanks for the reply. That makes sense. I'm definitely addicted to natto (because I know it's good for me more so than the taste), but so far I'm only making yogurt and kefir at home. One of these days I'll have to get up the courage to make natto, too. Thanks for the tips, and keep making natto!
Hi Natto Dad, I have to thank you so much for sharing your very clear instructions on making natto. I have been wanting to make my own for years because I hate buying them and throwing away so much styrofoam packaging. With your instructions I finally did it. I bought the soybeans from Laura's as well and made my first batch earlier this week. I have been enjoying natto for breakfast every morning and feel so blessed 🙌 It tastes delicious and so fresh. I have also had it on shokupan like your other video and it is a great snack and we enjoy it so much. Thank you 🙌🙌💯
Thank you maestro, long time no see. It is good to be prompted to make more wonderful K2 rich tasty natto. My chickpeas are soaking right now. Happy Christmas and have a wonderful new year. 🇬🇧
I made a very good batch natto today. I used frozen natto from a Japanese store as the starter. inoculant. I soaked one pound soybeans for 24 hours. After the soak I was able to fit them into my old four quart pressure cooker. I pressure steamed the soybeans. I have an old Presto pressure cooker. With these you should take some vegetable oil and rub a good amount into the rubber ring/ I also smeared same oil on the top lip of the cooker. This preserves the rubber ring and makes opening it up easier. >>>>>>>>>>>>> AFTER cooking the beans I poured off the steaming water and left the hot beans sitting in the pressure cooker with the top on. I took the steaming water and boiled it down to get it as thick as possible without burning it. I took this condensed steaming water and added it to beans that were now in a glass Pyrex baking tray. Same as natto dad uses. I added some of the frozen natto and mixed up all three. Tray was placed in a styrofoam box. Similar to the kind Omaha steaks are shipped in. But smaller. I used a ten watt incandescent light bulb to keep the temperatures between 95-110 degrees Fahrenheit. To cover the natto-glass tray I used two layers of cardboard from a cardboard box. No holes were punched into it. ______________ |||| VERDICT ---> A very stringy success!
Soybeans used were standard sized from the local Korean-Japanese store. They have them in a bulk bin for 99 cents per lb. So people must be cooking with them and hopefully some are making natto.
Thanks for sharing! I also tried to boil down the steaming water once as I feel like it has a lot nutrients that’s good for the fermentation. How long did you ferment the natto? Did you use a thermostat with the 10w incandescent light bulb and what did you set it as?
Thanks for this new video. I tried for the first time using brown rice as starter. My main issue was that the nato beans were about 10 years old and quite hard to get them soft enough even after cooking them under steam pressure for about 1 h 30 minutes. Nevertheless after 18hours in the oven at 40 degrees, I obtained a natto with good sticky threads. Not bad for a first experience 😙
Good to hear Denis! Yeah, I have cooked old beans before and it is amazing how hard they stay! Hope you can get some good beans and keep making natto! -Natto Dad
Thank you so much for this awesome video! I was able to produce a nice batch on my very first try. I have the privilege to own a V-Zug steamer that I can set to 38° C which worked like a charm. Thanks again!
I never even made the original recipe even though i saw it maybe two years ago . Have you ever tried it with any other kind of beans ? Someone said you can use other beans to create not tow but by any chance would you know if it would have the same amount of vitamin K2 , 7 ?
I’m so excited to have found your tutorials! I purchased some nattō soybeans from Laura Soybeans and am going to give it a go finally! Thanks for all of the information - I’ve been waiting to do this for wayyyy too long!
@@nattodad1620 okay , i think i may have found what i'm looking for . So we can substitute with other beans and still get the same high quality and much higher amount of vitamin K2 than any other food source ? So all nattos are equal ?
If you want to truly sterilize with heat, you could get a large baking pan and boil the water with the glass container inside from cold. Or just add a bit of chlorox and wash and rinse.
Perhaps a silly question. But how do you usually thaw frozen natto? Just take it out of the freezer and leave it out on the counter, for how long? Can it be thawed in the microwave? Thanks for all the great content! My first ever batch of home made natto is now fermenting 😊 (I’ve never tasted natto before, but since I wasn’t able to find it in stores where I live, I’ll just need to make it myself in order to try it. All the tips and instructions here are therefore very valuable. Fingers crossed now that everything goes well!)
Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto starter. Moto.
Thank you for sharing this video 👍🏻👍🏻 I was wondering after you made your own patch of natto. Can you make another NEW patch of natto by using homemade natto? Or, we must use store bought natto in order to make homemade natto?
Hi J, it is better to make a large amount of gen 1 natto and then keep it in the freezer. This can be used for your following fermentations. -Natto Dad
I got finally excellent results with 1 pound of Laura natto soy beans, Okame natto as you suggested, 150 watts ceramic heater and thermostat set to 40C (37C - 41C) for 24 hours and I got a very slimy and stringy natto...Now I'm going to try with regular soy beans, provably GMO and non organic to see if I get the same slimy/stringy natto...
@@gardensofthegods Got good results...seems like the best temp is 40C. And just 2 spoons of water. Sometimes when I put more than 2 spoons of water, the soy need to stay longer to be fully colonized...
Hi ossy, thanks for sharing the results! With bigger beans, it will take a bit longer to ferment as you mention. The one I made with the regular soybeans tasted nice with more sweet bean flavors. -Natto Dad
I just finished a 24 hr ferment. I split it into 2 batches. One on the instapot at low temp for 24 hrs should have been set at Medium. It’s definitely not fermented it smells more ammonia like. It does not smell off so I put it for another 12 hrs set on medium. Maybe a 36 hr ferment will resolve it. My other batch a put it on a heating blanket with towels wrapped around. Well insulated. It started to stink up the room almost within 8 hrs and I’m please with it. It’s not perfect sticky but a good first try. I hope I didn’t lose the instapot batch. I’ll see tomorrow.
Thank you very much for this very good video. Can you tell me an alternative to the plastic, so that I can use IT very often? Perhaps an old Tupperware Box?
Thank you for a great video! I have a question: I never use and don't own a pressure cooker. Can I simply cook the soybeans in water? Also, I'm going to give the fermentation a go in a yogurt making machine (no thermostat), so I can tell you the result. 😊
I like your 2 colander / strainers. Do you remember where you purchased them or know their brand name. I've enjoyed your videos and have learned a lot. Thank you for taking the time to put them out.
You mention, on your blog, that the Natto must reach 108°F early on in the fermenting process. Is there a temperature it should drop down to after the first 6 hours? Thanks! PS Keeping the oven light on has helped so much. It's a cinch to dial the temperature in that way.
Thank you Natto Dad, please make more videos! Would you consider a trial using black beans / turtle beans? Its very hard to get good quality soy beans here in Canada.
Thanks James! I was just about to go to the store to get some black beans to make some natto with it. Pinto beans is also very common in the US so I will make natto with that too. -Natto Dad
![[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)
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](/img/1.gif)
Pouring boiling hot water into a glass container can thermally shock it and cause it to shatter, violently. This is dangerous. Even heat-resistant tempered glass is vulnerable to breaking from a big enough shock. It would be safer to warm the container first, or sanitize it another way. A hot wash in a dishwasher sanitizes dishes well. In my experience making yogurt, thorough hand washing and rinsing is good enough.
Point taken jbalazer. I will include that on the video remarks. Thanks for the input! -Natto Dad
I pinned your comment as well. Hope that helps the viewers. -Natto Dad
The glass container should be hot, because you sanitised the spoons before! Don't use chemical stuff, its not good for the environment!
@@neindochoohh7955 What about organic soap, or bleach.
@@dakiro222 chemical stuff, so?
I've watched several of your videos, and tweaked my natto technique accordingly, with great success now. I use spores, and was having a little difficultly getting strong strands. Plus occasionally my beans were slightly hard. Thinking the fix would be to cook the beans longer, and ferment them longer, I was perplexed when that just made things worse. Then after watching your tips, I realized the beans were getting hard because I was fermenting too long, and perhaps too hot, and they were drying out. And the strands got significantly stronger when I started them in 80ºC water. That all came together in my last batch, and the results are perfect. Thank you!
May I know your temperature for fermentation?
@@abhishekthakare1862100-105F
Do they have to be pressure cooked or can you boil them on the regular stove?
@christiehiggins4855 it's fine to boil them, just takes a lot longer
Welcome back!
Thank you Ray! Happy holidays to you! -Natto Dad
@@nattodad1620 I learnt how to make natto from you
@@RayMak hey there! people from malay
@@RayMak hi good to see you
@@nattodad1620 look my own homemade dried straw natto:
ruclips.net/video/2ORCEvh-4AE/видео.html
Hell yeah, nice to see another upload after so long!
Hope you've been well.
Oh wow! Congrats on the first comment on this video! No prizes but bro hugs to you. Doing well! Happy holidays and stay safe Hiumi Koshku. -Natto Dad
I’ve watched your videos for 2 years and in one hour my first batch will be done. I can see the halos and signs of fermentation everywhere. Thank you! Looking forward for more content
Hi Will, 4 months late to comment but hopefully the natto turned out well! -Natto Dad
Thank you so much for sharing this recipe. I've purchased forty pounds of natto soybeans from Laura Soybeans and let Johnathan know how pleased I am with their beans and that your RUclips channel has been so inspiring. My natto turns out just as your video shows. Delicious! I use a Chinese natto maker plus I use my oven with the hotplate method. The oven method makes the best natto with a great amount of neba neba. My Japanese wife and her friends cannot believe that a country boy can make such good natto. Now I'm a natto, Kimchi ( per emmymade) making machine. Thanks Natto Dad!
Hahaha nice, you go James! More power to you. Glad I could help. -Natto Dad
Natto Dad is back! I was sooo excited to see this was uploaded!
Hahahaha! Thank you William. I will be making more videos. Happy holidays and stay safe. -Natto Dad
@@nattodad1620 Very excited for more videos! You have a nice holiday season as well!
When I thought your strings couldn't get any more beautiful, they turn out to be even better than your first tutorial. Thank you, natto-daddy
Haha thanks Justin. The biggest complement I can get as a natto maker. -Natto Dad
Thank you!!!! Finally! Please do more content.. You have your fans! Greetings from Austria =)
Greetings to Austria! Wow, I did not expect so many comments right after I uploaded. Yes, more content! Hugs to you and happy holidays. Please stay safe and well. -Natto Dad
Best natto recipe ever, I am making my third batch today. May the peace of Christ richly bless you and your family. Thank you so much. You are such a great asset to our society.
Do you know if you can just leave the natto in a room temperature for fermentation time?
This *IS* a better, more detailed description! I have to get one of those portable heaters, with a thermostat. I like natto so much I could get 30% of my calories, and 80% of my protein from natto alone, and not feel deprived :D
Oh thank you! It was worth the effort then. Thanks to all the comments, I was able to improve the video. Hope you have a natto filled 2021 as well. Happy holidys and stay safe! -Natto Dad
If you regularly batch cook bean or grains, and especially if you love natto but are maybe a bit intimidated by all the steps and equipment... nothing makes it easier than an electric pressure cooker with a yogurt setting! You can boil or steam the presoaked beans, (along with any metal utensils you will use for stirring later) drain, cool a bit, then just add the beans right back into the already sterilized stainless steel liner. No coverings are necessary as all the moisture is contained inside the pot. When cool enough, just add your starter, mix well, cover, and set the yogurt program to 20+ hours. The only additional thing you'll need is a covered bowl to store them in, couldn't be easier!
I also seen, why people eat it for breakfast..
It lowers your blood pressure😊
Before natto, its 139/92
After natto 122/80
It lasts for about 3 days
Thank's a lot for this instruction. I am so happy to finally being able to eat natto like cereals in the morning.
While I was successful with some batches I also got results with weak strings unable to keep beans together,
where it seemed that the bacteria didn't develope strong enough. This also happened with my last batch -
and there i decided to give it another 24 hrs of "oven-time". It turned out to be the right decision and helped
the beans to finally become the sticky mess I enjoy. So i think it's totally advisable to experiment with
fermentation time in case your results aren't satisfying after 20-24 hrs.!
Good point Chris, I wonder if it was a temperature difference. I have noticed that sometimes my winter ferms will have weaker threads although it is somewhat random so sometimes I cannot pinpoint why the threads are weak. -Natto Dad
After many hit or miss batches in an instant pot, I switched to the oven/hot plate method described here and achieved very good results. Using a 1kw hot plate at the lowest setting and cracking the oven door slightly the oven temp drifted between 96-105 F using the Hydrofarm thermostat. Got great snotty beans! Thank you Natto Dad!
I just tasted my first homemade batch of natto; it turned out absolutely perfect! I used the Instapot to pressure steam and then I fermented it inside my Excalibur dehydrator. Next time I will try fermenting in the Instapot using the yogurt function. Thanks for sharing this great video!
It works *perfectly* in the IP on the yogurt setting, everything you need to make awesome natto in one appliance with no waste or worries! Just put your beans right back into the stainless liner, no cover needed besides the lid! (BTW, I highly recommend removing the silicone gasket on the lid first, or else putting a piece of foil across the top of the pot to prevent the natto smell from seeping into the gasket... you will never eliminate it!!!)
@@CharGC123 thanks! My dad just got an instant pot and my first idea when seeing the yogurt setting was wondering if it would work well for making natto too. I'm glad to see someone else had the same idea and had good results!
@@deborah_chrysoprase I'm almost considering getting another little IP for making natto, yogurt, proofing dough, etc, so I don't tie up my big one!
@@deborah_chrysoprase How the natto doing with the yogurt setting ion ip?
@@joepol711 fantastic!!! Haven't made it in awhile but when we did it was really really really good!!! I want to make more now that you've reminded me :3
I have been watching over the years. I have always loved natto since I tried it about 20 years ago, but it is difficult to find in my small mountain town. I have had natto starter (natto kinase?) for a couple of years, but I never had the right growing conditions. I am trying homemade natto with black eyed peas for the first time with natto from the store rather than the starter. I let the black eyed peas get very very soft while cooking to see if I could accelerate and also encourage the fermentation process. I can't wait to see what happens. I'm just doing this in ambient temperature in the oven to try to keep ambient temp more stable. Thank you for the inspiration!
Welcome back! I’m always waiting for your clear description. I will try to make Natto myself with double layered wrapping.
Glad it helped! I also have more info in my Natto Dad blog. -Natto Dad
you're an inspiration! Thank you for taking the time to share your skill with us! ありがとうございます！！
I made my first batch of natto using your advice and it came out perfectly. It tastes like fruit and nuts. YUM! I have plant heating mats and a Growneer temperature controller, so I used that equipment and turned a lasagna pan over the glass pan on a rack sitting on the heating mat, then covered that with a towel to keep the heat in. Thanks for your help, Natto Dad!
I love natto! I seriously can't get enough. Thank you for making this channel.
Sure! Glad you like natto! -Natto Dad
Welcome back. I've had excellent results fermenting Adzuki beans, give it a try.
Very nice Ken! Please say safe and well. -Natto Dad
A very welcome return to an open arms community. Well worth the wait. This is the best video yet!😋
I'm happy to see you upload again!!!!
Thanks Jessebes! Hope you are well. Happy holidays! -Natto Dad
My first batch failed quite miserably, in the instant pot. I boiled the beans and used Natto starter. The ammonia smell was terrifying and nose piercing. I tried to eat a little and could not stomach the taste of the extreme ammonia filling my nose (every time I blew my nose, I can smell ammonia).
Second time, instead of boiling, I bought a steam basket for my instant pot and used the pressure cook setting (with about 2.5 cups of water) for 50 mins, to mimick the high pressure steaming in your tutorial. The beans were beautiful this time around (no soggy, broken beans and loss of the skin) and at 19 hours of fermentation on the yogurt setting, I have some halos!!! Also the ammonia smell is next to non existent, compared to the first batch. I want to leave it in for longer because I feel like some of the beans on the bottom didn’t get fermented yet. I’m so excited and happy that I only failed one batch. Can’t wait for some tasty Natto!! Thank you for all your help. 🥹🙏🏻✨
Update: Natto turned out so perfect, it is actually edible right after fermentation (barely any ammonia) 🥹 the strings were so strong, I feel like I am walking around with strings attached to my clothing 😂 thank you again Natto Dad!!! 🙏🏻🙏🏻 (I left it for a total of 22 hours in instant pot on yogurt setting. ☺️)
Just in time for Christmas, welcome back Natto Dad!
To you too Dunk. Please stay well and safe! -Natto Dad
love to see you back after such a long time!
Wow! Thank you! -Natto Dad
I’ve had success putting the pot which I had used for boiling into a reflective heat bag with two water bottles filled with boiling water. It’s important that the soybean and their pot are still hot when you put them in.
I failed at making natto a year or two ago, and while making it some of the goo somehow made it onto a loaf of zucchini bread. The bread was on the counter top for a couple of days and when I finally cut into it, it had the slimy string pull when I separated the pieces. I ate the bread and it had a slight funk, and it didn’t kill me. Strange experience but pretty good, y’all should try natto bread.
Eeeeewww. Hahaha. As they say, what doesn't kill you makes you stronger. ( I would have just eaten it too).😆
Made my first batch of Natto with great success using my cat's heated bed. Had to kick the cat out and it's winter here in Australia. Placed closed cell thermal foam over the top to maintain the heat. Yum.
My instapot procedure
1 - soak overnight
2 - steam under pressure for an hour; meanwhile boil a knife and spoon
3 - after depressurizing, use the knife to split a store-bought natto package into quarters and use the sterilized spoon to stir in the inoculant
4 - set to yogurt for 32 hours
Thank you for sharing, Instant Pot friend.
That's brilliant. So do you use a steamer container that is held above the water? Do you ferment the beans in the same container?
@@jeffstrehlow2623 that's exactly it. less fussing around = lower chance of contamination
After so long, finally you came back. I was right when I refused to unsub. Welcome back king.
Thanks! Stay safe and well. Happy holidays to you. -Natto Dad
Natto king .
Thanks for this.
I've been using the natto culture from NATTOMOTTO but I haven't seen the white nebe-nebe strings as strong as yours. Wow!
Hi Natto Dad! Huge thank you for making this detailed video. I managed to make a beautiful box of natto after a few trial and errors, mostly because the first brand of frozen natto I bought in my home country was already inactive, there was barely any strings in it. The last few batches were beautiful and stringy as I changed the brand of another frozen natto. I'm incredibly happy with these babies.
The organic soy beans I have are 3 times the size of the beans in the frozen container, so I had to steam pressure it for 1.5 hours to make it softer, but there are still some bite to it. Maybe I'll have to add more time to the cooking process.
Lastly, I did the fermentation process using a sous vide and it's successful!
Thank you so so much!
Very nice! Glad it is working well for you! -Natto Dad
Would you describe how you set up the sous vide and the dish with the inoculated cooked soy beans. I am interested. Thank you.
OMG those silks are gorgeous!
Thanks! That was a good batch! Glad you appreciate it. -Natto Dad
so glad you're back!
Thanks! Happy holidays to you. -Natto Dad
Wow, you were gone for a really long time! Hope you and your family are doing good
Thank you Andi! Hahaha. Doing well, thanks for asking. Happy holidys and please stay safe. -Natto Dad
Hi Natto Dad! I came here to say thank you, by using my interpretation of your double layer method I, for the first time, succeeded in making natto. Thank you you're great!
Oh man your pressure steam not pressure boil technique is money! My latest batch was amazing! Just like yours! Very neba neba! Thank you so much!
Pressure steaming is the way. I did this for 74 minutes. Save that steaming water and gently condense it down. Do not burn it. Cook it down until thick. Freeze it and use it to help start your next batch. This is food for the natto bacteria.
Yes Anthony! That was a game changer for me. Glad that worked. -Natto Dad
Thank you for the Celcius values. We can look it up, but it's soooo much nicer when people provide both C as well as F.
YES!!! NATTO DAD IS BACK!!!!!!!
Looks like the best nato I've seen, thank you so much.
Ha! Thank you. That is a great complement. -Natto Dad
Awesome! Keep them coming! I'd love it if you started up the soy alternative natto series again.
Thanks! Yes, that I will do plus some how to eat videos. -Natto Dad
If you wish a stronger flavor (and smell), cold fermentation can be used. Natto uses a specific strain of Bacillus Subtilis, unimaginably called "natto" strain. This bacterium is very temperature tolerant and can produce very tasty results if left to ferment in the fridge for 36 to 72 hours.
Very clear and effective description for making and storing natto.
Thank you
It freakin‘ worked. Thank you.
Thanks Natto Dad! Looking forward to trying it this weekend.
Thank you again.
7:36 - summary in text.
Pressure steam beans, when done, at 80c add in fermentation agent, ferment at 35-45c, average 40c.
(IP yoghurt is 110 F, 43.3 C)
Please make a video making natto with an Instant Pot. Thank you.
Here is an interesting thing, I had problems with my natto failing, after more experimentation I found the problem, it was adding the tablespoons of water from the pressure cooker, for some reason adding this water caused poor or no natto growth. Without adding the water I get nice thick threads.
Note: my starter is not frozen, I use leftovers from the last batch in the fridge.
Very interesting. Natto is very picky with the ferm conditions. There is definitely an optimum moisture level. Sounds like you found it for your setup. Good for you! Stay curious! -Natto Dad
Thank you very much for this very informative video! 😊
You're great. Tried one of thise short cut Natto videos. Thought I hated it. Sure glad you I saw you're video!
Glad you found this! Sometimes, as in life, the long route is the shortest way to get something done right. -Natto Dad
For your consideration for experimentation: some have suggested making Natto using multiple beneficial strains of bacteria actually improves Natto's flavor and health effects.
Bifidobacterium animalis subsp. lactis BZ25 was paired with Bacillus Subtilis in "Effect of Fermentation Parameters on Natto and Its Thrombolytic Property", for instance. The same appears to have been investigated in "Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09" (I didn't read it thoroughly, I just ran into it while searching for the former article).
Apparently, the two have a synergistic effect (at proper inoculation ratios), assisting one another in producing compounds desirable for health and flavor.
When you use the commercial natto as a starter, it usually contains additional strains of bacteria that have been specifically selected for quality overall product by that manufacturer. That's part of the reason why different brands have slightly different quality products and why using some brands at home does not work out as well as using others. In some cases this was done intentionally and it other cases it was not intentional but simply occurred naturally. There is a paper published on it a few years ago.
@@darcieclements4880 Thanks!
wooo natto dad is back! 💕
Thanks for swinging by! Happy holidays to you. -Natto Dad
Awesome! So scientific and meticulous. And practical. And easy-to-follow. Fortunately, I can just buy natto in the local stores, but I wonder if homemade natto like this isn't somehow healthier than what you can buy in the store. Really awesome video.
Hi Karl, I do not know the nutritional differences. Probably very similar as the bacteria strain I use comes from store bought natto. As I like to say, eating natto, any natto, is better than not eating it. Cheers to your health! -Natto Dad
@@nattodad1620 Thanks for the reply. That makes sense. I'm definitely addicted to natto (because I know it's good for me more so than the taste), but so far I'm only making yogurt and kefir at home. One of these days I'll have to get up the courage to make natto, too. Thanks for the tips, and keep making natto!
Holy shit didn't think this would happen welcome back love your videos
Hahaha, it only took that long to muster some will power. Planning to make more videos. Thank you sticking by Jack. -Natto Dad
@@nattodad1620 more please
Hi Natto Dad, I have to thank you so much for sharing your very clear instructions on making natto. I have been wanting to make my own for years because I hate buying them and throwing away so much styrofoam packaging. With your instructions I finally did it. I bought the soybeans from Laura's as well and made my first batch earlier this week. I have been enjoying natto for breakfast every morning and feel so blessed 🙌 It tastes delicious and so fresh. I have also had it on shokupan like your other video and it is a great snack and we enjoy it so much. Thank you 🙌🙌💯
Thanks to this video, my first batch of natto came out great! Extremely slimy with a great flavor. Thanks for the info.
Thank you maestro, long time no see. It is good to be prompted to make more wonderful K2 rich tasty natto. My chickpeas are soaking right now. Happy Christmas and have a wonderful new year. 🇬🇧
Hi Freddy! Sounds like you are finishing the year strong with natto and prepping for success in the coming year. Cheers to you! -Natto Dad
Thank you so much for sharing! This is really useful! 💗💗💗💗💗 I love natto!
Sure Moni! -Natto Dad
Holy moly! Your sticky threads are next level!
Thank you! That is the greatest complement! -Natto Dad
I made a very good batch natto today. I used frozen natto from a Japanese store as the starter. inoculant. I soaked one pound soybeans for 24 hours. After the soak I was able to fit them into my old four quart pressure cooker. I pressure steamed the soybeans. I have an old Presto pressure cooker. With these you should take some vegetable oil and rub a good amount into the rubber ring/ I also smeared same oil on the top lip of the cooker. This preserves the rubber ring and makes opening it up easier. >>>>>>>>>>>>> AFTER cooking the beans I poured off the steaming water and left the hot beans sitting in the pressure cooker with the top on. I took the steaming water and boiled it down to get it as thick as possible without burning it. I took this condensed steaming water and added it to beans that were now in a glass Pyrex baking tray. Same as natto dad uses. I added some of the frozen natto and mixed up all three. Tray was placed in a styrofoam box. Similar to the kind Omaha steaks are shipped in. But smaller. I used a ten watt incandescent light bulb to keep the temperatures between 95-110 degrees Fahrenheit. To cover the natto-glass tray I used two layers of cardboard from a cardboard box. No holes were punched into it. ______________ |||| VERDICT ---> A very stringy success!
Soybeans used were standard sized from the local Korean-Japanese store. They have them in a bulk bin for 99 cents per lb. So people must be cooking with them and hopefully some are making natto.
Thanks for sharing! I also tried to boil down the steaming water once as I feel like it has a lot nutrients that’s good for the fermentation. How long did you ferment the natto? Did you use a thermostat with the 10w incandescent light bulb and what did you set it as?
@@l.e.8434 Use a thermometer when you are at home, not out working. Real fermentation is 24 hours, but you can do 36 to be sure.
Happy Holidays and Happy New Year to you Natto Dad!
To you too Jonny! -Natto Dad
Thanks for this new video. I tried for the first time using brown rice as starter. My main issue was that the nato beans were about 10 years old and quite hard to get them soft enough even after cooking them under steam pressure for about 1 h 30 minutes. Nevertheless after 18hours in the oven at 40 degrees, I obtained a natto with good sticky threads. Not bad for a first experience 😙
Good to hear Denis! Yeah, I have cooked old beans before and it is amazing how hard they stay! Hope you can get some good beans and keep making natto! -Natto Dad
Thank you so much for this awesome video! I was able to produce a nice batch on my very first try.
I have the privilege to own a V-Zug steamer that I can set to 38° C which worked like a charm.
Thanks again!
Very nice! Glad I could help. -Natto Dad
visiting from @emmymade video based on this natto video to give you a thumbs up and sub! :)
Thanks Bubbah! Much appreciated. -Natto Dad
Thank you! I was just finding the old video and this new video came up. I'm so happy!
Nice! Good timing! I will be making more videos this year. Thanks for stopping by. -Natto Dad
YES NATTO DAD!!! I missed your videos man
Oh thanks dude! You are my people so I will have to take care of you guys with more videos. Happy holidays and please stay safe. -Natto Dad
I grew up on natto and I still eat for breakfast everyday with rice. Not for everyone but I love it ❤
Success! Followed this recipe exactly, the result was wonderful Natto!😊
I never even made the original recipe even though i saw it maybe two years ago .
Have you ever tried it with any other kind of beans ? Someone said you can use other beans to create not tow but by any chance would you know if it would have the same amount of vitamin K2 , 7 ?
Yes! I tried with a few other beans and posted to videos on my channel. Check it out! -Natto Dad
Glad I could help! -Natto Dad
Thanks to you, I finally made perfect natto.
I m so glad to see you again
Thanks immo! Happy holidays to you. -Natto Dad
ALL HAIL THE NATTO KING
Hahaha, not a king. Just a dad. Happy holidays and please stay safe. -Natto Dad
I’m so excited to have found your tutorials! I purchased some nattō soybeans from Laura Soybeans and am going to give it a go finally! Thanks for all of the information - I’ve been waiting to do this for wayyyy too long!
That is great helena! You have a great journey ahead! Cheers to your health! -Natto Dad
Great channel, please more natto versions!
Thanks for swinging by! Pinto bean and Black bean natto were uploaded so please check them out! -Natto Dad
@@nattodad1620 okay , i think i may have found what i'm looking for .
So we can substitute with other beans and still get the same high quality and much higher amount of vitamin K2 than any other food source ?
So all nattos are equal ?
I just put the natto starter in the fridge until unfrozen. Then mix with the beans. Its just less hastle.
Welcome back!!
Oh thank you sir! -Natto Dad
Mine turned out great! Thank you for the tutorial!
If you want to truly sterilize with heat, you could get a large baking pan and boil the water with the glass container inside from cold. Or just add a bit of chlorox and wash and rinse.
Perhaps a silly question. But how do you usually thaw frozen natto? Just take it out of the freezer and leave it out on the counter, for how long? Can it be thawed in the microwave?
Thanks for all the great content! My first ever batch of home made natto is now fermenting 😊 (I’ve never tasted natto before, but since I wasn’t able to find it in stores where I live, I’ll just need to make it myself in order to try it. All the tips and instructions here are therefore very valuable. Fingers crossed now that everything goes well!)
Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto starter. Moto.
Drool. 🤤 your natto looks awesomeeeeeeeeee
Thanks! -Natto Dad
Thank you for sharing this video 👍🏻👍🏻
I was wondering after you made your own patch of natto. Can you make another NEW patch of natto by using homemade natto? Or, we must use store bought natto in order to make homemade natto?
If you had a healthy outcome, your homemade natto will contain the same bacteria as those from the store. So yes, you can use your own
Hi J, it is better to make a large amount of gen 1 natto and then keep it in the freezer. This can be used for your following fermentations. -Natto Dad
I got finally excellent results with 1 pound of Laura natto soy beans, Okame natto as you suggested, 150 watts ceramic heater and thermostat set to 40C (37C - 41C) for 24 hours and I got a very slimy and stringy natto...Now I'm going to try with regular soy beans, provably GMO and non organic to see if I get the same slimy/stringy natto...
Did you try it yet and if so what happened ?
@@gardensofthegods Got good results...seems like the best temp is 40C. And just 2 spoons of water. Sometimes when I put more than 2 spoons of water, the soy need to stay longer to be fully colonized...
@@ossy43 okay thanks for explaining that
Hi ossy, thanks for sharing the results! With bigger beans, it will take a bit longer to ferment as you mention. The one I made with the regular soybeans tasted nice with more sweet bean flavors. -Natto Dad
YOOOOOOO YOU'RE BACK
Ahahaha I am always lurking around. -Natto Dad
I love your videos Natto Dad!
Thanks! Will make another one soon! -Natto Dad
Thank you so much for this tutorial video. we eat natto everyday though it’s expensive. but now I can make our own natto❤️
Well maybe you can answer this for me then... do you know if natto substituted with other types of beans still has the same high amount of vit . K2 ?
@@gardensofthegods my question also
Very good question. Good question for a thesis. I would say eating it is better than not. -Natto Dad
Wow! Look amazing
Thanks BF! -Natto Dad
Love this update!
Thanks! It was worth it then. -Natto Dad
I just finished a 24 hr ferment. I split it into 2 batches. One on the instapot at low temp for 24 hrs should have been set at Medium. It’s definitely not fermented it smells more ammonia like. It does not smell off so I put it for another 12 hrs set on medium. Maybe a 36 hr ferment will resolve it.
My other batch a put it on a heating blanket with towels wrapped around. Well insulated. It started to stink up the room almost within 8 hrs and I’m please with it. It’s not perfect sticky but a good first try. I hope I didn’t lose the instapot batch. I’ll see tomorrow.
Hi nejolo, I hope the fermentations are going well for you! Cheers to your health. -Natto Dad
I use a seed starter heating mat and it is PERFECT!!!!!
Thank you very much for this very good video. Can you tell me an alternative to the plastic, so that I can use IT very often? Perhaps an old Tupperware Box?
Thank you natto dad!
Who's here for that VItamin K2?
me
The return!
Thanks Bustah! Happy holidays to you. Please stay safe. -Natto Dad
Thank you for a great video! I have a question: I never use and don't own a pressure cooker. Can I simply cook the soybeans in water? Also, I'm going to give the fermentation a go in a yogurt making machine (no thermostat), so I can tell you the result. 😊
I'm concerned about the Saran wrap/cellophane leaching chemicals because of the heat. 😬
Me too..I use parchment paper!
Yes, please use what is good for you. Hope the fermentations are goind well! -Natto Dad
I like your 2 colander / strainers. Do you remember where you purchased them or know their brand name. I've enjoyed your videos and have learned a lot. Thank you for taking the time to put them out.
It looks so gooooood!!!! うまそう！
Cool nato dad
You mention, on your blog, that the Natto must reach 108°F early on in the fermenting process. Is there a temperature it should drop down to after the first 6 hours?
Thanks!
PS Keeping the oven light on has helped so much. It's a cinch to dial the temperature in that way.
こんにちわ～手作り納豆ってどんなふうに育つのか楽しみですね 私は味噌つくりました 納豆もやってみようかな～
This was so cool!!
Glad you liked it Magical Pancake! Good name by the way. -Natto Dad
Thanks for sharing!!!
Thanks for swinging by! Happy holidays aedean. -Natto Dad
Thank you Natto Dad, please make more videos! Would you consider a trial using black beans / turtle beans? Its very hard to get good quality soy beans here in Canada.
Thanks James! I was just about to go to the store to get some black beans to make some natto with it. Pinto beans is also very common in the US so I will make natto with that too. -Natto Dad