Hi Natto Fans! Another video on the Non-soy bean natto Series. Leave comments below with any questions you have. Please have a nice day and thank you for swinging by! -Natto Dad
Made this today very happy with result. I soaked 1 pound pinto 24 hours, steamed in electric pressure cooker 3 times 40 minutes each. The beans were still dry and not soft so I boiled it in the pressure cooker 15 minutes. The beans placed in inner pot filled with water just below top of beans. Drain. Let cool for 6 hours. Mix in commercial package of Natto. Place in 95 to 100 degree room for 20 hours. Results are great. The room stinks but when I open the pot the aroma was great, very pleasant smell.
Haha, I have been lurking in my own channel. Finally made some videos. Hope you checked the Revamped 2020 natto making video as well. Good day to you. -Natto Dad
Thank you very much!, Starting from your tips to making non-soybean natto, I've try to use chickpeas and lentils that in Genoa are very common. Good flavour.
Interesting! Ive been making natto with a yogurtia maker, I dont have the equipment to do it in an oven, but I notice you get more strings. One idea: have you tried mixing different types of beans together? Almost like bean salad natto? Get different nutrients from all kInds of beans I was thinking!
So ALec, that is a good question. I will gather my thoughts and maybe make a video in the future. Pressure steaming either maintains the moisture or can dry the beans. So the longer steaming would not make the beans wetter. So in some ways, it is the opposite of boiling where the beans get very wet. -Natto Dad
Thanks for the great channel! Have some questions, can you make a new batch directly from an ongoing culture in the fridge? Or do you need a starter from bought natto every time?
I really love these experiments, keep them coming please! Can't wait to see how the black beans turn out (also given that they're more readily available where I live). I think the issue with these beans is that they're significantly bigger than the small soybean variety used for natto. My guess is that they need a longer cooking time in the pressure cooker. Additionally since they're bigger, the ratio between surface area and volume is also smaller than the natto soy beans, which might mean that they need a longer fermentation time. I've ran into these issues before with soy beans as I can only find the larger soy bean variety in Europe.
Hi Floris, yes the bean size will have an effect on the cooking. What I can say about this is that pressure steaming retains the moisture or decreases the moisture a bit so it can be a drying process. And it is related to the grainyness (mealyness, porosity?) of the beans. Pinto beans have more grainyness which to me feels mealy when eaten. This large porosity makes to bean loose more moisture when pressure steamed. This larger porosity also makes the bean absorb too much water when boiled so it is really hard to keep the goldilocks moisture level that the natto bacteria like. Black beans turned out much better when boiled probably due lower porosity. In this sense soybeans are really unique in the bean world as the texture is creamy and that is probably why in asia people settled to making tofu and soymilk from soybeans out of all the beans present. Will make a video about this eventually. -Natto Dad
Just watched your "Spore Starter Homemade Natto", and I wonder if the pinto beans would turn out better with 80c water and Natto starter. Haven't tried Natto yet, just very interested in the health benefits and I don't believe the bottled Nattokinase and k2 will have the same quality or effectiveness.
El plástico flexible libera ftalatos y disruptores hormonales y otros tóxicos. Cómo hacían antiguamente los japoneses el natto cuando no existían los plásticos?
I will make a video once I gather more info. It looks like some beans are not compatible with pressure steaming because the high pressure steam seems to dry the beans with cooking so a longer cooking time would not help. Black bean natto was much better thread wise when boiled. Just uploaded the video. -Natto Dad
@@nattodad1620 Thanks for the message. I have the Ring Bell icon selected and for some reason I wasn't emailed a notification. Watching right now. Thanks again!
You don't explain how to store in fridge, do you store with closed lid or with plastic wrap? Also my chickpea natto has white spots and less stringy does this mean gone bad?
Hi Jack, I have been thinking how to convey this on the blog or maybe a video. I wish I had a moisture meter to get some data on this. So the beauty of pressure steaming is that it does not make whatever one is cooking soggy. So the initial moisture in the beans is retained and may go down a little bit so it could be a little bit drying. Now that I have made a few non soybean natto, beans that have a larger texture (larger porosity, more mealy, grainy?) tend to lose more moisture while cooking. Which was particularly true in pinto. The drawback of pinto was also that it absorbs too much water when it is boiled. So not all beans are created equal and personally that is why this series is interesting to me. I will make a video about this once I feel confident about the meta data. -Natto Dad
Pinto beans have a bit more nutrition than some other types of beans. I would try this process with lentils, black eyed peas, lima beans and other legumes. It might be interesting to do a blend of bean types. I'm going to try to see if the natto bacteria will make a nice blend in my kombucha.
A reliable source I have always followed (Lorna Sass: Complete Vegetarian Kitchen) says that soaked (overnight) pinto beans should be fully cooked in 4 to 6 minutes. Could it be that the beans you had were old (accounting for the hard/tough quality)?
Hi Randy, I do not know if it does. From the latest I have heard, then natto only have to make it to the gut for its health benefits. Once there, it passes on the pre-biotic nutrients that feed the gut bacteria and they die. So my understanding is that natto bacteria do not live in the gut so it is suggested that small portions on a regular basis is better than an large portion once in a while. -Natto Dad
Thanks so much for this. I try to be faithful to eat about 1/4th cup natto every day. Always enjoy your videos and appreciate your kindness to share your knowledge
Hi Kose, I have never added salt or sugar as some suggest. Salt may affect the fermentation as natto bacteria may be sensitive to salt. You can add seasoning before eating. -Natto Dad
After this video, I made a batch of pinto bean natto and it fermented really well at 104 degrees with a Luvele yogart maker. Very long gooey strands. I was surprised.
@@swirlingabyss Phytoestrogens have so far not shown a significant effect on reproductive hormones in men: pubmed.ncbi.nlm.nih.gov/19524224/#:~:text=a%20meta%2Danalysis-,Clinical%20studies%20show%20no%20effects%20of%20soy%20protein%20or%20isoflavones,Fertil%20Steril.
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 2](http://i.ytimg.com/vi/YpQnHoQvZt4/mqdefault.jpg)
Made this today very happy with result. I soaked 1 pound pinto 24 hours, steamed in electric pressure cooker 3 times 40 minutes each. The beans were still dry and not soft so I boiled it in the pressure cooker 15 minutes. The beans placed in inner pot filled with water just below top of beans. Drain. Let cool for 6 hours. Mix in commercial package of Natto. Place in 95 to 100 degree room for 20 hours. Results are great. The room stinks but when I open the pot the aroma was great, very pleasant smell.
Welcome back Natto Dad! Thank you for your videos! Ciao from Italy 🤗
Thanks Monica! Cheers to Italy. -Natto Dad
Thanks so much Natto Dad - Im a Natto convert and actually like the stuff!! I use your method and so far all of it has fermented welll Thanks again.
Yes!! So glad to see another video from you! I live these natto experiments so much 🤩
Glad you do Cassie! Black bean natto just uploaded! -Natto Dad
Thank you for this!
Sure thing Ray! Saw you commented on the new comment already. Catching up on replies now. -Natto Dad
Thank you so much! I have literally waited years for this video! It's a shame about the results. I hope the black turtle beans turn out better.
I would say I liked the black beans better. Let me know if you are curious about another bean and I will put it on the queue. -Natto Dad
@@nattodad1620 Lentils!
Awesome! Thanks for making these
Sure thing! Just uploaded the black bean natto video as well. -Natto Dad
Very fun! I'd be interested to know, once you've done more of these, what your favourite non-soybean natto is. What is it so far?
I would like to get there as well. Black bean was pretty good! Just uploaded the video. -Natto Dad
@@nattodad1620 Great, I'll go watch now!
OMG he's back! ⚡
Haha, I have been lurking in my own channel. Finally made some videos. Hope you checked the Revamped 2020 natto making video as well. Good day to you. -Natto Dad
Thank you very much!, Starting from your tips to making non-soybean natto, I've try to use chickpeas and lentils that in Genoa are very common. Good flavour.
Very nice Maurizio! Lentils are on the list so I will get to it as I am curious. Good day to you. -Natto Dad
Interesting! Ive been making natto with a yogurtia maker, I dont have the equipment to do it in an oven, but I notice you get more strings.
One idea: have you tried mixing different types of beans together? Almost like bean salad natto? Get different nutrients from all kInds of beans I was thinking!
you are a good dad.
Hahaha, I try. Sometimes, I am successful at that. -Natto Dad
You have to try pressure steaming the black bean and pinto beans longer natto dad! Try one hour!
So ALec, that is a good question. I will gather my thoughts and maybe make a video in the future. Pressure steaming either maintains the moisture or can dry the beans. So the longer steaming would not make the beans wetter. So in some ways, it is the opposite of boiling where the beans get very wet. -Natto Dad
@@nattodad1620 Oh! I didn't know it worked this way! Thank you very much Natto dad!
Great video.
Thanks for swinging by! -Natto Dad
You are back!!
Yes! Thanks for swinging by. -Natto Dad
Sweet Fav natto I love so much
me :)) natto fan
Thanks for the great channel!
Have some questions, can you make a new batch directly from an ongoing culture in the fridge? Or do you need a starter from bought natto every time?
I really love these experiments, keep them coming please! Can't wait to see how the black beans turn out (also given that they're more readily available where I live).
I think the issue with these beans is that they're significantly bigger than the small soybean variety used for natto. My guess is that they need a longer cooking time in the pressure cooker. Additionally since they're bigger, the ratio between surface area and volume is also smaller than the natto soy beans, which might mean that they need a longer fermentation time. I've ran into these issues before with soy beans as I can only find the larger soy bean variety in Europe.
Hi Floris, yes the bean size will have an effect on the cooking. What I can say about this is that pressure steaming retains the moisture or decreases the moisture a bit so it can be a drying process. And it is related to the grainyness (mealyness, porosity?) of the beans. Pinto beans have more grainyness which to me feels mealy when eaten. This large porosity makes to bean loose more moisture when pressure steamed. This larger porosity also makes the bean absorb too much water when boiled so it is really hard to keep the goldilocks moisture level that the natto bacteria like. Black beans turned out much better when boiled probably due lower porosity. In this sense soybeans are really unique in the bean world as the texture is creamy and that is probably why in asia people settled to making tofu and soymilk from soybeans out of all the beans present. Will make a video about this eventually. -Natto Dad
Muito obrigado pelos seus vídeos...um grande abraço do Brasil!!!...
Thank you wamore! Hope you are well and safe in Brazil! Big hubs to you as well. -Natto Dad
MAIS UMA BRASILEIRA APRENDENDO
PARABÉNS 👏
BEM EXPLICADO .
MUITO OBRIGADA 😊
I wonder which beans are your favourite out of all you have tried to make natto with. Thank you for the video!
I am old school, soybean is my favorite! -Natto Dad
Can you use precooked canned beans and add the fermenting starter?
Chalk one up for Natto Diversity!
Yes, and it keeps me curious. -Natto Dad
Thanks for your willingness to test. Have you tried lentils? Very nutritious,
No lentils as of now bill. Let me know how it goes if you try! -Natto Dad
Just watched your "Spore Starter Homemade Natto", and I wonder if the pinto beans would turn out better with 80c water and Natto starter. Haven't tried Natto yet, just very interested in the health benefits and I don't believe the bottled Nattokinase and k2 will have the same quality or effectiveness.
El plástico flexible libera ftalatos y disruptores hormonales y otros tóxicos. Cómo hacían antiguamente los japoneses el natto cuando no existían los plásticos?
Maybe longer pressure cooking? Great review and details. Really neat to watch. Thanks for sharing!
I was thinking maybe pressure cooking then boiling (maybe by using the remaining water in the pressure cooker + some new water?)
I will make a video once I gather more info. It looks like some beans are not compatible with pressure steaming because the high pressure steam seems to dry the beans with cooking so a longer cooking time would not help. Black bean natto was much better thread wise when boiled. Just uploaded the video. -Natto Dad
@@nattodad1620 Thanks for the message. I have the Ring Bell icon selected and for some reason I wasn't emailed a notification. Watching right now. Thanks again!
@@nattodad1620 Just noticed is in my TH-cam bell drop down notifications however.
You don't explain how to store in fridge, do you store with closed lid or with plastic wrap? Also my chickpea natto has white spots and less stringy does this mean gone bad?
What starter are you using ?
What can I use if I am vegetarian. Because the frozen natto from the shops has fish in it. Please let me know if you have an alternative. Many thanks.
Is it possible that the steamed beans just need a longer cook time?
Hi Jack, I have been thinking how to convey this on the blog or maybe a video. I wish I had a moisture meter to get some data on this. So the beauty of pressure steaming is that it does not make whatever one is cooking soggy. So the initial moisture in the beans is retained and may go down a little bit so it could be a little bit drying. Now that I have made a few non soybean natto, beans that have a larger texture (larger porosity, more mealy, grainy?) tend to lose more moisture while cooking. Which was particularly true in pinto. The drawback of pinto was also that it absorbs too much water when it is boiled. So not all beans are created equal and personally that is why this series is interesting to me. I will make a video about this once I feel confident about the meta data. -Natto Dad
@@nattodad1620 looking forward to the that video sounds super interesting
I wonder if the beans were pressure cooked in liquid would the texture improve?
Pinto beans have a bit more nutrition than some other types of beans. I would try this process with lentils, black eyed peas, lima beans and other legumes. It might be interesting to do a blend of bean types. I'm going to try to see if the natto bacteria will make a nice blend in my kombucha.
Very interesting. Hope it went well! -Natto Dad
Would I be able to make this with home canned beans. Also does this method make the K2. That is why I would be making it. Thanks.
Good question. I wonder about the same thing ID. -Natto Dad
Great vídeo! What do you think about garbanzo bean natto?
he's made chickpea natto
Yep, please check my chickpea video. Hope you did Luz. -Natto Dad
@Natto Dad have you made lentil natto? Very quick cooking.
I have not. Some have mentioned this. Let me know if you try. -Natto Dad
A reliable source I have always followed (Lorna Sass: Complete Vegetarian Kitchen) says that soaked (overnight) pinto beans should be fully cooked in 4 to 6 minutes. Could it be that the beans you had were old (accounting for the hard/tough quality)?
Very possible Ed, as I picked up what was available. -Natto Dad
Does the pinto bean natto have the health benefits as soybean natto?
Very good question... -Natto Dad
What if you dont have the starter how do you ferment the beans
You might get lucky by searching Spore Natto Starter online. -Natto Dad
What about soaking first?
Hi Adam, not sure what you mean. The beans were soaked for 20 hours on both pressure steamed and boiled. -Natto Dad
Yes! A natto dad a day, keeps the doctor away. :)
Haha, I hope so. I try to eat healthy and tasty food. -Natto Dad
Where do you get the starter?
I get spore starter from Gem Culture in the USA. Frozen natto is from an asian supermarket. -Natto Dad
Does the salt content of the soy sauce not kill the natto bacteria?
Hi Randy, I do not know if it does. From the latest I have heard, then natto only have to make it to the gut for its health benefits. Once there, it passes on the pre-biotic nutrients that feed the gut bacteria and they die. So my understanding is that natto bacteria do not live in the gut so it is suggested that small portions on a regular basis is better than an large portion once in a while. -Natto Dad
Thanks so much for this. I try to be faithful to eat about 1/4th cup natto every day. Always enjoy your videos and appreciate your kindness to share your knowledge
Can i add salt to beans when cooking?
Hi Kose, I have never added salt or sugar as some suggest. Salt may affect the fermentation as natto bacteria may be sensitive to salt. You can add seasoning before eating. -Natto Dad
After this video, I made a batch of pinto bean natto and it fermented really well at 104 degrees with a Luvele yogart maker. Very long gooey strands. I was surprised.
Very nice Von Wane! Glad it worked out for you. -Natto Dad
To make natto you need natto ! I Can't fount natto in my country whi to make it !!!!!!
stick to chickpeas instead i guess
What’s the appeal for non-soybean natto? Is it because soybean prices are more expensive?
Soy is high in nasty omega 6 fats as well as phytoestrogens.
@@swirlingabyss Phytoestrogens have so far not shown a significant effect on reproductive hormones in men:
pubmed.ncbi.nlm.nih.gov/19524224/#:~:text=a%20meta%2Danalysis-,Clinical%20studies%20show%20no%20effects%20of%20soy%20protein%20or%20isoflavones,Fertil%20Steril.
@@freddyrassinger8198 This is exactly the point that the paper addresses. It is a common internet fable that is currently not backed by any science.
They’re probably just delicious
@@Flopyboy Spot-on. The fermentation seems to deal with those negative effects.
Sejam felizes comendo seu feijão pinto (lá ele até o fim do video)
Where do you get the starter?
In the USA, I get it from Gem Cultures. -Natto Dad