วีดีโอ

Thank you for sharing…I really enjoyed your method with hot water bottle and turned on oven light.

I tried to prepare it at home and it did not work. I did not have fermentative bacteria, nor did I have a yogurt maker. So I used mint stems, then put it in a clay pot after cooking. Then I put the pot in warm water and covered it with perforated plastic in a dark place. I used to replace The water was cooled with hot water several times throughout the fermentation period, but in the end it did not work. I used thin soybeans. I did not find fermented bacteria in the markets here in Algeria.

Thank you Mariko! I got a seed starting mat and trays last spring, and saw a suggestion they could be used for fermenting Natto! Last weekend I was able to purchase fresh local Natto (Oregon), and used it to start a batch, which is in a pottery oven dish, on the seed starter and it's nearly finished! I I love your foxy towel - i used a compostable sandwich bag for the first layer, inside a bag and the (clean) seed starter traits. I'll use parchment paper next time, and will be storing in glass in the fridge. i tadaki mas 🙏

Lovely tutorial! I am in Oregon, and last weekend found prepared Natto whilst traveling, and am excited to have a batch in a baking dish, fermenting on top of a pot holder, over a heated seed starting mat! It's holding at an even 110°F. I will use parchment paper for the first layer next time! I'll store in glass containers in the fridge ❤

Excellent video. Precise instructions

Best vid about koji making!

Thanks for this. But, please, Mariko, do yourself well and purchase a yogurt-natto maker. It will make the weekly natto-making process much easier and more pleasant.

納豆菌をかける時、冷まさない方が良いのでは？

キツネの布巾を使用しているのが嬉しいです。😁

失礼します。 ナナイモからバンクーバーに9月乗る予定なのですが当日、券を購入することは可能でしょうか？ 元々、BCferryを利用する予定だったのですが、調べると9月だとナナイモにバスが通っていないのでこっちを使ってみようと思いまして... またスーツケースを持った状態でも行けそうでしょうか?

thank you so much for this recipe! I don’t have a slow cooker so I’m so happy to know that you can make natto from scratch like this 😊

私も今納豆を作っています。今は真夏なので、鍋に煮た大豆に市販納豆を混ぜてバスタオルでくるんで外に置いて天日で温度を保っています。温度管理は適当です。日が落ちたら部屋に入れて今度はホカロンカイロで温めようと思っています。 今、作成中です。どうなるか楽しみです。

Thanks for this recipe!!! I crave Natto so much, but it`s so hard to find where I live. Also it almost always contains Bonito-extract and even Alcohol!!! I cannot have a drop of Alkohol so I`m now considering making my own Natto. I`ve heard you can also make it in a rice cooker?? Have you tried this? My rice cooker can make joghurt as well, so I would just use the programme for joghurt.

When I ferment using a starter, the beans turn out very sticky. However, if I use the previous frozen batch, they come out weak and not sticky. Does anyone know what the problem might be?

4:00 それは重いっ!!! 😖 家の中でも運ぶのがつらいです。 ちなみに、あの池(?🤔)みたいなところがとても美しいですね! アヒルたちがたくさんいて。☺️ 近いですか。

Thanks, very clear instructions

Your tutorial is very clear and you have done a great job! Can I do something else instead of the plastic cling foil, I avoid using plastic as much as possible for environmental reasons.

Hi. Excellent production. Phiya Kushi here on YT has a video in which he makes natto simply by adding the liquid left over from steaming the soybeans onto the soybeans to ferment them. Have you seen it? Have you tried this? I have and it worked!

私は手間なしなので、ヨーグルトメーカーで納豆を作っています。種の納豆を大豆に混ぜる際、少し砂糖を加えます。納豆菌が発酵する際の餌となるので、グッと濃い納豆になります。更に発酵の際、you tubeでモーツワルトを聞かせています。以前は、たまに全く発酵せず失敗ということも結構あったのですが、この砂糖とモーツワルトで確実に発酵。失敗はなくなりました。

the question is whether to add the starter when the bean had cooled down or add it when its very hot. Initially I add it when the bean had cooled down, not successful. then i read that these natto bacterias will spore at high temperature, so now I add it as soon as the bean is cooked.

カルフォルニアからこんにちは。３回麹作りに挑戦して３回とも失敗しました。質問させて下さい。お米を蒸した後に包んだタオルは乾いた物をお使いになられましたか？それとも濡れているのでしょうか？お時間ある時に返答して頂けたら嬉しいです。

Thank you very much for your video; I've ordered spores to make koji rice, spores will arrive in July or August and it's cool to finally be sure that I can use oven for fermentation and still receive great results. Arigato gozaimasu!

とても参考になりました！ ありがとうございました！

My natto was frement around 90 Fahrenheit to 97 Fahrenheit but after 27 hours it's still not as sticky as yours. It looks kind of weak. Do the type of soy beans make a difference? Or was my temperature too low? Also I mixed the frozen beans as a starter when the beans were 105 Fahrenheit. Does that make a difference?

日本も五月晴れが続くこの頃です、片付けや掃除をしたくなりますね。お元気で！

海外にお住まいですか

can we use normal rice cooker /? I WILL USE DIGITAL shoot n measure thermometer

production quality is great. content also amazing. keep going-koji star.

Can I use kombucha as a starter to make natto?

How can we cook it if no microwave?

Is that what’s used to make rice wine?

納豆食い放題だな

やっぱり種麹ないとダメですね。。麹菌は空気中に存在するなんて読んだ覚えがあるのですが、日本のみの話なんでしょうかね・・

日本も物価が上がり添加物等の心配もあり味噌や納豆を自宅で作るようにしました。 先ほど初めて納豆を仕込みましたが他の人はどんな方法を取っているんだろうと思いこの動画を目にしました。 煮豆を作るのに保温の水筒良いですよ。夜熱湯で仕込んでおくと次の日には煮豆が出来ています。 オーブンの発酵やってみたいと思います。

ワックスペーパーは、防湿性があり乾燥材のような役目かと思っていたのですが、上にのせた方がいいですか？

電気代いくらくらいなんだろうか

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 Moto starter. .

いまの日本は物価高野まったたなかですよ、増税政策ばかり、して、ものもいずれ買えなくなります、😢

万が一カビ生えたら作り直しなのかな？

Those are what we call "yellow spilt peas" in USA and "chana dal " in india

Hello! A thing I couldn't understand: was the towel wet??

If you have finished the natto and a good fermentation shows that it smells pleasant, pulls strings and sticks, can't you start the next production with a small part? Why keep using the dry spores or 1/9 part of the purchased ones when you have bred them yourself?

Thank you for the video 💖 I made my first natto batch yesterday and it was a semi-fail. I will try your method next time and the hot water bag hack

Mahalo for making the video! I started making my own natto after watching NHK's video on the benefits of natto. Amazingly healthy food for a healthy heart and brain. I tried natto when I was young and did not like the sticky texture and smell but knowing the benefits of natto now, I got used to it and eat it almost everyday. I just mix it in with whatever I am eating and no problem at all consuming it. I have the powdered spores but find it easier to just get the store bought natto and mix it in. Thank you again for making the informative video!

Excellent! :)

Thank you! A great tutorial :)

Thanks. I have been attempting to find koji seed in Canada with very little luck.

納豆大好きです！ 私も昔自分で作ったことありますが、納豆菌は既製品の納豆ではなく、藁を入れてｺﾀﾂで暖めたのですが、失敗しましたw 納豆菌は納豆から得るのが正解ですね！

Hello Mariko, It's me again. I just wanted to share with you in here what I did with Kome Koji . After watching you video, I decided to make my Onion Koji like you did in the video, except I added chopped Mexican jalapeno chili. Because we are in a Winter season and our room temperature is rather cold (around 20°C or 70°F), I just left it over the counter for 2 weeks (I could just use my inexpensive home made incubator to heat it up to around 35°C to speed up the fermentation process) before I use an immersion blender to grind it into a paste. Then, I added some more Kome Koji, some finely chopped onions, and some Thai chili (you can try using the ghost peppers -- en.wikipedia.org/wiki/Ghost_pepper) to make it taste hotter and also make more presentable. It turns out great. If you like spicy food, I think you going to like this. Also, I am contemplating to add some ginger in my next batch to see how it will taste. Happy cooking.

Thank you Very clear instructions so will try your method