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- เผยแพร่เมื่อ 3 ก.ค. 2017
- 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
- ภาพยนตร์และแอนิเมชัน
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?
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.
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
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
This is by far the most helpful natto making video I've seen, when you are making your own fermented foods it can get confusing sometimes but thanks to you I finally had the courage to try and make my own natto! Thank you for sharing this information with us :)
Glad I could help Maya! The secret us persistence. It is hard to get the right conditions and it took me over 30 tries to make good natto. It is a great accomplishment and a great reward to make tasty natto! Have fun. If you want more detailed info, please visit my Natto Dad blog. I have the written instructions there.
Ammad: In the US, you can find it in an Asian supermarket/store in the frozen section. I hope you can find it in your area. If not, Mitoku Natto Spore Starter can be found online.
Sorry, should have clarified it a bit more. The Mitoku Natto Spore Starter is dry in powder form. I believe this can be shipped at room temperature.
Ammad Arshad I know it's been along time but
I've been making my own natto ever since and another great option (specifically for people who can not get already made natto) is to invest in natto bacteria and make it once according to the instructions, and after that just keep some in the freezer and make it as shown in the video -it makes it so much cheaper! :)
Hi Natto Fans!! Thank you for all the comments. Forgot to mention on the video that after fermentation, I store natto in the fridge for up to 2 weeks. After that, I portion out and freeze. Also, I switched to sanitizing with boiling water instead of using chemical so thank you for the input! -Natto Dad
Hi Natto Dad, Can you make natto with any other kinds of beans, e.g. chickpeas, fava beans? I'm avoiding soy beans thanks.
soy beans are nice are you allergic? why would you avoid these dope beans?
Hi Mark, please check my mung bean natto video. I will post a chickpea natto video very soon! Thanks for the comment and please sub me if you like the content. -Natto Dad
thanks! You should try making natto with fava/broadbeans as well, i reckon it would be pretty good as well.
Hi Mark, fava sounds like an interesting one. I will include it in my list then. Thanks for the suggestion! Natto Dad
Natto dad: I have a pack of fresh frozen natto here.
Gordon Ramsey: it is not fresh if is frozen!
.....
Haha, good catch. I guess, freshly opened frozen natto is still not fresh. But ... but it is freshly taken out from the freezer though... Gotta work on my communication skills. -Natto Dad
Gordon uses frozen product all the time, especially seafood like Japanese tuna belly where the freshest product is shipped frozen from Tsukiji market. Fresh food can be frozen if it's frozen at the peak of freshness.
@@bryliang Gordon doesent freeze his stuff he just keeps it in fridges my dude, I mean there are rare cases of him getting frozen product but he doesent do it with his restaurants
Bacteries of this type doesnt die from low freezing temperatures
I love natto a lot and this is making me very hungry
Okay
Ok
Ok
I see you everywhere lol. I really wanna try it
You are a very fucked up individual.
This man deserves more subs then he has! He’s a great chef and deserves more!
Ha thanks aiden. Not a trained chef or anything. I just like to eat, so I cook. Thanks for stopping by. -Natto Dad
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
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
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 just tried it it tastes like a bit salty and a bit of barbaque flavor it smells like old socks and chese its weird. But i liked it 👍👍
We have the same profile! Don’t we?
Lol
It actually sounds really good when you describe it that way. I like Salt, BBQ, Chese and foot funk so
@@geyotepilkington2892 yup, yup, yup , hol up what the fuck
@@jeoffrygeff886 LMAO
This is actually very informative. Good job on the video👍🏽
I have made three huge batches so far and it tastes lovely!
Thank you for sharing the method!
Hi Jean-Louis, I am glad it turned out well! Natto is hard to make so you should give yourself a big pat on the back. Well done! Glad I could help. -Natto Dad
Natto served with hot rice is amazing.
Cheers to that! -Natto Dad
Natto Dad yes cheers!!!
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
Well done, thank you for taking the time to make this video, you are a very good teacher.
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 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
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
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
That was some very precious advice....thanks a lot!
I wish I didn't need equipment to make, but thank you I like your method.
It looks way thicker and yummier than store bought ones
Thank you PR! Took me about a year to get it right. -Natto Dad
Thank you for sharing this with us it really means a lot.
@@nattodad1620 The thick threads and sticky ingredient of natto disappear a day after they are done. The fermentation doesn't work that well either, could you please help me? Thanks viviane
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
So wholesome. Natto dad is the hero we all need.
Haha thank you BB. -Natto Dad
I used to eat this every morning while I was on Japan. Missing the feeling on how they always keep me full for the whole day.
Very True Aurellia. It is part of a complete breakfast, unlike cornflakes. It not only feeds you, but your gut bacteria will also be very happy! -Natto Dad
-Are you my dad?
-I'm Natto dad.
liek if u cri evrytiem
Haha nice. Is that haiku? -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
Wonderful repurposing of every day items to make a Natto nest. Your results are amazing! Thank you 😋
Yes, I started with limited tools and I added things as I went along. -Natto Dad
This girl from japan at my school eats this. It looks interesting and ive always wanted to try it
Yeah, Trinity. Try it at least once and experience natto. It is not habit forming and it does not kill you so it is worth a try. -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?
It's absolutely gorgeous! I love natto and thank you how to make it.
Hi Joung, thank you! Thanks for stopping by. -Natto Dad
Never had natto but the care and dedication you show in making it as well as the passion makes me want to try it, i really like the way you describe the process so ya got my sub
Thanks Nate! In the process of making the next video. A bit behind on the editing. -Natto Dad
OKEY but natto dad is so adorable :(
Hahaha, thanks! You have a good day. -Natto Dad
Good day, can you kindly let me know if there is any way of.getting around the temperature setting for the oven? I do not have a an electric heating core or temperature setting. why is it important? anyway l can use just my oven?
Hi Natto Dad I have a gas oven. Would it be permissable to place the natto, on top of the oven. Not inside the oven. A thermastat would be able to monitor the temperature and enable me to leave it there for 24 hours. Would this work.
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
Wow! This is the best looking natto I've ever seen. And very informative video. Amazing recipe!
Thanks! It took me over thirty tries and almost a year to get it right. The results were worth it and that is why I wanted to share the recipe. -Natto Dad
Seems like alot of electricity for some fermented beans
Hi Melvin, good question. Please check my Natto Dad blog for the details. I tracked the temperature with a data logger and the heat source connected to a thermostat cycles every 30 minutes for the ceramic heat emitter and about every 90 minutes for the single coil heater. Within that cycle, I would say the heat source is on for 15 mins and 10 mins respectively. So depending on the enclosure, it can be pretty efficient. -Natto Dad
Natto Dad that would be better than bread maybe!
Melvin, yeah that is a tough one as I have not data logged bread proofing. One advantage of bread is that it can be proofed at a lower temp. Natto does not ferment well at lower temps unfortunately. You can even make some really good bread with the no knead method with an extended proofing at room temp or refrigerated. That is pretty cool stuff too! -Natto Dad
Heh... considering how many hours an average person's PC stays on these days, it comes out as one of the top most efficient space heaters in the general household. I wouldn't worry about a 150W ceramic heater attached to a thermostat.
Yeah i think my apologies are in order.. i thought the oven itself was also used
At 9:00 in the movie, you say, "After 4 days." Is that after 4 days of incubation (98 degrees F), four days at room temperature, or 4 days in the refrigerator? Thanks a lot!!
Hi Jimmie, Happy holidays! After the ~20hr fermentation, I put the natto in the fridge up to 2 weeks. I then portion out and freeze. Hope that helps. -Natto Dad
Wow and you’re like a scientist and very detailed. Thanks!
Great video. You explained everything very clearly. Thank you!
This is the best instructional video I’ve seen on natto. Thank you! I tried making natto a couple years ago (probably 20 batches) but gave up. My process was a bit similar to yours but the natto would always have a strange ammonia taste. From your experience what do you think causes that?
Also do you store it in the fridge in large batches?
Do you use your natto as future starter?
Thanks again!
Hi EpochI, my first reaction would be to tweak the fermentation conditions. Also, the difference between boiling/pressure boiling to pressure steaming is huge. I made a huge step forward when I switched to pressure steaming. Natto does not like to be too wet. Fermenting for too long or at a low temp can also cause ammonia. Natto is the hardest and most finicky ferm food I make so the parameters do matter.
Yes, I just put the large tray in the fridge. It will keep for about 2 weeks in the fridge and then portion out and freeze.
I can and have used the first batch as the starter. If you are going to do that, make a big batch and use the first batch as the starter instead of using it in succession. By the third generation, my starter got some sort of contamination and it lost its threads.
-Natto Dad
You have the best natt..amazing..what if not in oven? Takes 4 days right?
Fermentation at 108F takes about 18 hours. After that, it goes in the fridge. -Natto Dad
@@nattodad1620 Thank you, I had the same question. This looks great.
Since I really want to like Natto to prevent and reverse osteoporosis and arteriosclerosis, I decided to try little bits of dried natto powder and dried natto snacks first, which have an interestingly savory taste to me. So now I am finally ready to make my own natt o with Laura beans. You have been so helpful.
Hi Roberta, I do not have either setup so you will have to test it out and see which makes a better natto. Depending on what you have read and what the current research says, I have read about the reversal of osteoporosis and arteriosclerosis as well. Very interesting read, The China Study by Campbell talks about how milk actually promotes osteoporosis and its correlation to north european countries. I will keep eating natto and see how my bones hold up! -Natto Dad
This is so cool! Looks delicious! So much more stringy than i've ever seen from a packet.
Thanks Zabel! That is the greatest complement I can receive. It took more than a year and more than 30 tries to get it right but it was worth it for me. Thanks for stopping by! -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
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 TH-cam 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!
Amazing method. Thank you for sharing!
Sure! Adjust it to your needs from here. -Natto Dad
Use this process today and made my best Natto so far! Thanks Natto Dad!
who else got this is they recommendations 🙋🏽♂️
Yeah, I am curious too. Is the youtube recommendation running amok? -Natto Dad
@@nattodad1620 yes you are everywhere
@@nattodad1620 they played you on British TV
Thank you so much for the great advice. I just made my first batch and it turned out great! I just have one question....during the 4 days after you took it out of the oven, did you refrigerate it or leave at room temperature during that time? I refrigerated mine and it tastes great, so I'm hoping I did the right thing. Thank you again!
Hi Rene, thanks for the comment. I really appreciate the input. You did the right thing. After I take it out of the oven, I leave it out to cool for an hour or two and put it in the fridge. You can refrigerate up to 2 weeks. You will notice when it is getting older when the natto starts forming amino acid crystals on the surface and gets a sandy texture. There is not harm in it. From what I understand, it is the same crystals that form in aged parmesan. After that, I would freeze it. For more natto info, check out my Natto Dad blog.
Rene Oswald
I have exact same question. Does it need to be at 37 C for 4 days or just 23 hours ?
Thanks, great insights in your process :) Can't wait to try it!
Yes, please try and let me know how it goes! -Natto Dad
I like how you said the temperature in degrees and Celsius. Helpful indeed!
Thanks Dizzy! -Natto Dad
Thanks for your clear explanation, but I can't overcome it's slimy texture, although I like the taste and flavour.
A pity!
Hi Marco, yes natto is a high hurdle with the slimy. You are brave for trying it. -Natto Dad
I have followed your instructions:
Clean and wash soybeans (not organic this time)
1.) Put beans in slow cooker for 24 hours to cook until soft (I only have a slow cooker)
2.) Wash beans and move to small clean container
3.) Add powder from Japan (small bottle with small spoon Natto powder)
4.) Move container to yoghurt maker to ferment for 48 hours at 37c
5.) Problem I end up with beans that look ok they have a white film on them but smell of ammonia my wife said it takes her back to Nappi times
6.) All items were scolded with boiling water to destroy any other bacteria
Any help, do you know hat would cause this, please Bob
Hi Bob, let's see.
1. If you are cooking them in the slow cooker, I assume that is slowly boiling them in liquid. Natto do not like too much moisture. So I suggest pressure steaming, as natto from boiled beans do not turn quite as good.
3. This is a big one, I cannot seem to get really good threads with spore starters. If there is an asian grocery store that carries frozen packaged natto, use that instead as you will get better threads.
4. At 37C-40C, the fermentation only takes 20-24 hours. The excessive ammonia smell might come from a prolonged fermentation. Ammonia also may come when fermenting at a lower temp (not in your case) and when beans are too wet, ie boiled instead of pressure steamed.
5. So yeah, with spore I've had the same result where the fermented natto looks almost white and waxy without threads. So please try the points above and see how it goes. Natto is a very finicky bacteria so it took me about one year and about 30 batches to get it right. Do not be discouraged as you will get it right once you start tweaking the parameters.
Hope that helps! -Natto Dad
Hi Natto Dad
Thank you for your quick reply so before I try again I will have to purchase a pressure cooker and steam them as you suggest but we do not have an Asian shop in my town that was the reason I ordered the powder online
The next time I will follow your way of doing it to the letter as you have got it correct I did not realize that Natto was so finicky my beans looked as you described white and waxy with no threads.
One thing I did not do was to cover the beans with cling film when fermenting how important is two layers?
Thanks Bob-UK
Hi Bob, I am frugal when it comes to equipment and I try not to buy uni-task equipment. So over the years, I incrementally added what I thought were the most essential items to make good natto and after 4 years, this is the rig I ended up with. I am glad you are getting the pressure cooker. I wish I could tell you boiling beans made good natto, but I failed by boiling beans about 10 times before I moved on to pressure steaming. I guess my stubbornness and frugality can be detrimental at times, haha. Let me know how it goes! Of all the fermentations I have tried, natto is by far the most challenging and even now a batch will not turn out as expected. So when you succeed, know that you have accomplished something really difficult! -Natto Dad
Thank you for your valued opinion and the way you achieve your result I think after you have cracked it I would be stupid not to use your method as it sounds good and is tested (why re-invent the wheel when it works) thank you for your patience helping me Bob-UK
All good Bob! Good luck with the natto making. Please also check my Natto Dad blog if haven't done so already. There is a troubleshooting guide there if you need more info. -Natto Dad
thank you natto dad. i'm going to try making natto using your tutorial. yours looks great -- so much better than store bought! i only recently tried natto for the first time - i'm not completely sold on the taste yet - but natto is one of the healthiest foods EVER, so i've added it to my diet :) it's pretty good with soy sauce though!
Hi H, glad you are trying out natto! I will be making natto videos on how to make it more appetizing so hopefuuly that will help! Stay tuned! -Natto Dad
Thanks for this video Natto Dad! Very informative. I bought my first Natto today from Japanese Centre in East London. I'm using some of it to try and make black bean Natto.
Hi Jon! Good luck with the black bean natto. I also bought some black bean to make natto. I have to get around making it soon... Let me know how it turns out! -Natto Dad
jeez lot of work
After Emmy I just had to come here
Haha, who or what is Emmy? Do I know her? -Natto Dad
EmmyMadeinJapan is a TH-cam 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. :-)
Great video saved so I can use it for reference . I like how direct and to the point you are. I am trying to like natto more I didn’t like it at first but I try to eat a little at a time and slowly I am liking it. I enjoy tempeh and I know the gut benefits of both are astounding !
Glad that helped RW. Yeah, growing up I did not like natto so give it time. You may try different condiments and/or dishes to see if it is better. I try to eat one fermented food a day! -Natto Dad
I just had natto for the first time recently and absolutely love it!! Now I want to try making it!
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!!
Looks like spider webs
I'd still eat it though
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
Great tutorial. Thank you natto dad
"ive eaten some of em already"
I don't know if I can ever try this. It looks like lumpy snot. >.
Hi Luptuous, very true. The hurddle us high as Rusty below points as well. Natto is not only slimy, but it is stinky and you could argue that it does not taste well either. My rule is, try it once. If you like it, great. If not, you can say you tried it and that's that. -Natto Dad
Natto Dad Maybe if I try 1 bean on its own first, if it doesn't taste bad then I might be brave enough to try it with the slime. I have never eaten an oyster for the same reason lol.
Luptuous, yeah, give it a try! If you try it and don't like it, you will know for sure you don't like it. Then you can check that off the list and move to your next task. Hey, and if you like it, great! I hear ya on the slime factor though. Not many foods that are slimy out there. -Natt Dad
Add a little mustard.
The slime also coats your entire mouth lol I can not STAND natto, but I try it every single time my husband and I go get sushi. I'm a firm believer in trying things. I figure that sometimes things are just not prepared the way you like them. So, you have to keep trying different preparations of the foods you "dont like". That is why I keep trying natto. For me, the flavor is nice, but the texture ruins it for me lol it is MUCH better in rice though than alone 😊
Thank you, your videos got me started making natto and are the clearest guide on TH-cam . 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
Very cool, thanks for sharing this. My recent research regarding foods that naturally lower blood pressure and/or improve cardiovascular health led me here. I've always been a fan of legumes and rice. Tried natto for the very first time last week after buying frozen from the Asian grocery store. Purchased your recommended heating setup with cord, digital control, and heat lamp which worked very well when placed in the oven. Made a pinto bean version, which finished this morning after ~21 hours. Stinky stuff and made the kitchen and house smell while fermenting. My first try and seems pretty good. Probably could have steamed the beans a little longer and/or added a tablespoon or two of extra liquid. Will try adzuki and/or black soy next. Thanks again.
Hi Pruple Girl, glad the video helped. Please check out my mung bean and chickpea natto vide if you have not done so already. Different beans have different results. The one big difference that I have found is that non-soybean natto has a propensity to dry out. I do not know how to remedy that fully but as you mention, adding extra liquid from the pot helped out a little. Beans that are grainy/mealy and beans that end up cracking or opening seem to dry out and turn hard. Keep esperimenting and let me know how it goes! -Natto Dad
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
What is that brand of soy sauce? I don't recognize that bottle.
Hi Andy, it is the new wave of soy sauce that has become a sensation in Japan. This is from Kikkoman, a major brand, and is called "Kikkoman Shiboritate Nama Shoyu". The genius of this is in the packaging. It has an inner bag that collapses as the soy sauce gets used. So the soy sauce never gets into contact with air that oxidizes the soy sauce. It it delicious and tastes very different form the regular Kikkoman. -Natto Dad
Thank you VERY much! I love soy sauce and I hope I can find that new type where I live, in Michigan, soon.
Hi Andy, out of curiosity I looked on Amazon. They sell it under "Kikkoman Smooth Aromatic Soysauce". Definitely worth a try. It is gentler and tastier. I use it as a finishing soysauce. Kind of like generic salt vs Kosher salt (or Maldon sea salt if you like fancy!). -Natto Dad
Andy B eyyyy michigan
Andy B Kikkoman is a main soy sauce a few miles down the road in Indiana. I see it in restaurants often
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
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
I came here after I saw this dish in SHINCHAN
Very nice Zenitsu. Maybe we will see a natto cameo on a future episode of Kimetsu no Yaiba. Now that I think about it, Japanese anime has a lot of scenes of food and eating in general. I think I have never seen batman or superman eating food. -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...
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
Thank you Natto Dad - this was very well explained!
You are welcome! Thank you for stopping by. -Natto Dad
Natto looks so good but I have no idea where to find it in Canada lol
Hi Planchette, asian supermarkets will be your best bet if you live near a large city. If that is hard, might as well give it a try and make it! I had to drive far to buy packaged natto and that was why I started making my own. -Natto Dad
T&T Supermarket, though they're only in BC, Alberta and Ontario I think.
I found it at T&T store on Hunt Club in Ottawa. They are a part of Loblaws chain. In Vancouver most ethnic stores sell it.
めちゃくちゃ美味そうやん...
Thank you! -Natto Dad
Very interesting and well explained! I have never tried natto (I live in France) but it looks really interesting and I can't wait to taste it!
Hi Laura, I had heard that natto is trying to be promoted in France. Not sure how successful that has been. An asian supermarket might carry it in France. Some pungent cheeses are more challenging so natto may be to your liking although it is definitely an acquired taste. -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
I've never had Natto, what does it taste like?
Hi Shiori, it doesn't taste like anything else. Tastes like soft beans with a slight bitterness. It smells of stinky socks/and or wet dog. Definitely try it with green onions and soy sauce over rice. Thanks for stopping by. -Natto Dad
It's also adorable how you continuously say "Uhh..."
Ha ha, you are too kind. I am a terrible public speaker and I am an introvertso I am using these videos to hopefully get better at it. It does not help that English is the third language I learned so my brain takes a split second to process information. -Natto Dad
Exactly the same here! I struggle with Japanese, so.😅
Good for you to be learning Japanese! Keep it up and best wishes to you. -Natt Dad
hi dad i'm
natto dad
Hi Bred,
I am natto dad
and I am a 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
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
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
*_U H H_*
Haha that is a normal reaction to natto. Thanks for stopping by. -Natto Dad
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
That looked like a great success. I should try your method.
Please do KP, let me know if you have any questions. I also go in detail in my Natto Dad Blog for extra help. -Natto Dad
Can kidney beans be used for making natto?
Yep. I use mixed beans sometimes and taste great.
Hi rakesh,
I have seen others make natto with other beans so it is definitely possible. Please follow the proper instructions to cook kidney beans, as they contain high amounts of a toxin called lectin when undercooked.
I am in the process of making non-soybean natto so stay tuned!
Natto Dad
I think you can use garbanzo beans aka chick peas.
Hi John, most definitely. I just made a chickpea natto video so check it out! Thanks for stopping by. -Natto Dad
while that looks amazing, i dont believe i can eat that without gag reflex
Point taken Treyon. Somebody had commented that natto was on Fear Factor. That gives it true gag credibility. -Natto Dad
@@nattodad1620 I would have crushed that test, I love natto it's like soybean cheese, I had no idea it would take so much to make it, and definitely want to try it, would you say your homemade natto is tasting better than the one you could buy in a japanese store?
Excellent tutorial - thank you!
Thanks! -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
"I have a fresh, frozen pack of natto here" what???
Hi Jenny, good point. It could have been worded better. By "fresh" I meant to say an "unopened" frozen pack of natto.
You know what he meant. Do you not have eyes?
sjr341 you mean ears.... You can't see what he's saying when he says that.
much games no, you can see what he’s talking about, therefor eyes
Fresh out the package
I thought natto was just beans with cheese...
Hi Etherious, it is actually a bacteria fermented bean that has existed for hundreds of years. Up there in the gross factor but give it a try if you are feeling adventurous. It does not disappoint with the shock factor when tasted. -Natto Dad
I suggest putting natto dad blog link in the video description. Your work is very detailed and amazing
Oh man, that is some high tech stuff. I tried and failed. Will have to figure out how to do that and post at the end of the video. -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!