This worked really well for me, thank you so much! I've tried other methods & failed miserably. This is clever without complications, simple to follow & no unnecessary chat, chat, chat 😀 . Brilliant, thanks again👍
The best tutorial for making Natto. Step by step with the most clearly.. Moreover this method is nothing makes any garbage. The creature of this video is the truely love this earth.
I have a glass cover to replace for the pressure cooker lid on my instant pot and a Yougourt setting, I wonder if this would make it the same as your technique. Thank u so much for your video
After boil sugar and salt,should I wait for the hot sugar water cool down to 40c then add the Natto into it?Thank you for let us know the great way to make Natto .
I have begun eating natto for my health and would like to start making it. This is a great video tutorial, thank you! My only question is that when you add the natto to the hot water, sugar, and salt, why doesn't the heat kill the culture?
Good question. I read it somewhere that a little bit of salt and sugar creates more sliminess, since sugar feeds bacteria and helps fermentation. I tried it and came out way better than without them.
We purchased an Instant pot just for nato but yet to get the perfect batch. I have the nato starter, nato not available at our location. The first time all of the skins floated to the top while cooking. I threw that batch out. The second just wasn't great. I love nato, but it has to be like out of the box. We use for vegetarian sushi
make sure the beans are hot when you add the starter. I use starter and get great results. I do not add salt. if it's not making the strings, store the natto in the refrigerator for up to a week then try it. Yours might need that longer cool fermentation
3:00 to 2 tbsp water in a cup, add in 0.5 tsp salt, 1 tsp brown sugar bring it to boil to sterilize
It works perfectly every time! Thank you for the recipe. I use the instant pot yogurt mode (it doesn't have sous vide). It ferments at 104°F.
This is by far the best video of homemade natto. It should definitely have more likes and views. Congratulations and thank you!
Wow, thank you! 🤩
The sugar is brilliant. It should really help ferment.
Arigato for your recipe! Like kombucha, sugar is one key ingredient to have it ferment properly. 🤩 Will definitely use in my next batch!
Best natto recipe so far!
Thank you so much!
Best video I found especially details of temperature. No other video I found details that. I will try soon using back beans. Thank you.
0:18 300g soybeans, slightly pan fry to get a bit char (optional)
This worked really well for me, thank you so much! I've tried other methods & failed miserably. This is clever without complications, simple to follow & no unnecessary chat, chat, chat 😀 . Brilliant, thanks again👍
I’m so glad to hear that!!
The secret ingredients works really well! Thank you so much!! You should have more likes!
The best tutorial for making Natto. Step by step with the most clearly..
Moreover this method is nothing makes any garbage.
The creature of this video is the truely love this earth.
Thank you!!
I have a glass cover to replace for the pressure cooker lid on my instant pot and a Yougourt setting, I wonder if this would make it the same as your technique. Thank u so much for your video
After boil sugar and salt,should I wait for the hot sugar water cool down to 40c then add the Natto into it?Thank you for let us know the great way to make Natto .
You don’t have to. It’s a small amount of natto liquid compared to beans.
Ok,Thank you so much .❤️
老師,請問加盐和糖,是否提升發酵速度,谢谢分享👍👍
I have begun eating natto for my health and would like to start making it. This is a great video tutorial, thank you! My only question is that when you add the natto to the hot water, sugar, and salt, why doesn't the heat kill the culture?
Natto culture is very strong to heat. The heat sort of wake them up.
Thanks for your original method. Where did you buy the frozen natto (used as a starter here)?
You can find frozen natto at most of Asian grocery stores.
Pe timpuri nu foloseau oala cu presiune, o rețetă mai simplă
Quick question! The sugar and salt are for what purpose? :)
Good question. I read it somewhere that a little bit of salt and sugar creates more sliminess, since sugar feeds bacteria and helps fermentation. I tried it and came out way better than without them.
@@飯ばばあ I think sugar would be helpful. but maybe salt isn't helpful
We purchased an Instant pot just for nato but yet to get the perfect batch. I have the nato starter, nato not available at our location. The first time all of the skins floated to the top while cooking. I threw that batch out. The second just wasn't great. I love nato, but it has to be like out of the box. We use for vegetarian sushi
make sure the beans are hot when you add the starter. I use starter and get great results. I do not add salt. if it's not making the strings, store the natto in the refrigerator for up to a week then try it. Yours might need that longer cool fermentation
Very good but not everyone can do it 😀
Why do you roast the beans?
I do it mainly for the color of the beans.
@@飯ばばあและทำให้มีกลิ่นที่หอมขึ้น
I've made natto many times this way without the towels, sugar or salt. Looks the same.
Thank you!!
What is the "sous vide" setting equivalent to? On an older style Instant pot... Mine does not have "sous vide". Thank you.
Do you have yogurt mode?
@@飯ばばあ yes
I hear that some people use instant pot yogurt mode with a great success!
@@飯ばばあ Thank you, i will give it a try!! 104 degrees, right?
I find that the temp going above 104F is better than going lower. Good luck!!
初めてまして。今度自家製納豆にチャレンジして見ようと思い色んな納豆動画を見まくっています。そしてInstant Potの購入を考えて初めて、ヨーグルトボタンの付いた物にしようかと思っていたら、今回飯ばばあさんの動画でSous Videボタンを使っているのに気付きました。よく機能が分かって居ないのですが、Sous Videボタンで水も入れずに普通に保温の様に使えると言う事でしょうか? 最近は更新していらっしゃらない様ですが、もしコメントに気付きましたらぜひ返信下さい。子供達が懐かしんでくれる事を願い動画にしている飯ばばあさんが素敵だなと思いました😊
コメントありがとうございます!
納豆を作る時はSous Videボタンは水なしで保温機能のように使っています。納豆の他にもヨーグルトも水なしでSous Videボタンでいい感じに保温できます。納豆、ヨーグルトは温度が40〜45℃くらいで低いので長時間水なしでも底が焦げることもないので安心です。でも高温50〜60℃になるような調理をするならお湯を張って使います。
インスタントポットのヨーグルトモードでも綺麗に納豆作っている方もいらっしゃるので私のSous Videモードに惑わされずに賢い買い物をされてください。
Sous Videモードのいいところは1度(華氏)ごとに温度設定ができる事です。ヨーグルトモードは何度に設定されているのか分からないけど、ヨーグルト、納豆ができるので45℃くらいだと思います。
@@飯ばばあ 返信ありがとうございます。使い方を丁寧に教えて頂き助かります!Instant potを選ぶ幅が広がりました。今度納豆、味噌にチャレンジしてみます。楓国も徐々に物価が上がり大変です😖
こんにちは、私はワシントン州に住んでいます。大豆はどちらで購入されていますか?小粒がなかなか見つけられないので教えて頂けたら嬉しいです。
www.laurasoybeans.com/
ここの納豆用の大豆が小粒になります!
一度目は失敗。ポピュラー動画を見てtryしたのにね。二度目試し中です。海外でも納豆食べたいです。
私も毎回試行錯誤して、現在インスタントポット+豆が柔らかくなるまで蒸す(80、90分くらい)+塩&砂糖+発酵する時豆の上にガーゼを敷く、に落ち着いています。
@@飯ばばあ 豆は柔らかいほうがいいみたいですね。次回はラップよりふきんでカバーしようと思います。動画参考になっています。❤
Sous vide(真空調理法?) というモードはyogurt モードと同じでしょうか?インスタントポット初心者なもので…
ヨーグルトモードを使ったことがないので、“多分”の話になってしまうのですが。。。ヨーグルトモードは選べる温度がひとつ(多分40℃前後)なのに対し、sous vide モードは水を張るのが前提なので20℃から93℃まで設定可能になっています。
@@飯ばばあ sous videは水を張った状態で使うものなのですね!ありがとうございます!
娘が納豆大好きなので、挑戦してみようと思います☺️
sous videはフランス語でunder vacuum という意味で真空状態にパックした食材を一定温度の温水に入れる調理方法です。でも納豆とかヨーグルトを作るときは水を張らずに使っています。インスタントポット早く使いこなせるようになるといいですね!
Please use rice straw 3 is enough. I'm a farmer.
同じ型のポットを購入しました。緑色のシリコンのざるみたいなものは何ですか?自分で調べても出てきません。よろしくお願いします。
OXO Good Grips Silicone Steamerです。
www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY/ref=asc_df_B00A2KD8IY/?tag=hyprod-20&linkCode=df0&hvadid=167135614232&hvpos=&hvnetw=g&hvrand=8100164491687656390&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9010670&hvtargid=pla-153150702292&psc=1
ごめんなさい、日本で購入可能なのかは定かではありません。
@@飯ばばあ 早速ありがとうございます、助かりました!私もアメリカ在住です:) 初・納豆作り楽しみです。
それなら、もうポチッとするだけですね!新しいインスタントポットで納豆作りなんてワクワクしますね!
❤❤❤❤❤