[precious video] Making the Best Traditional Natto by Young Master in Japan!
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- เผยแพร่เมื่อ 5 พ.ค. 2024
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Today's video has been supporting the dining table in Kyoto with the familiar "Kamogawa Natto"
, It is a video closely featured to how Fujiwara Foods makes "Kyo-natto".
According to the story, it is a real "natto" maker who has been awarded the Excellence Award for 5 consecutive years at the Japanese national "natto" fair.
so the judge of awards is blindfolded and judges the taste.
For me, who loves retro machines for food manufacturing, there were many lovely machines.
If you don't like "natto", I would definitely like you to try a large grain of "natto" that doesn't feel the odor of "natto".
You can enjoy the taste of high-quality soybeans, so I think it is delicious to eat with salt or olive oil.
If you like fermentation systems, we recommend "Kyo-Natto" small grains.
I think that the smaller grains probably have more fermentation, or that they are integrated with "natto" bacteria.
It goes perfectly with rice.
The rare organic red soybeans from Shiga Prefecture and blue soybeans from Yamagata Prefecture have a wild taste.
"Kamogawa-natto" is sold at supermarkets such as "FRESCO", and this is a must.
Get rid of corona with the strongest "natto" bacteria in the fungus industry! (but this is an Japanese urban legend)
Thanks a lot.
Your friend "DELI BALI"
Video shooting cooperation: "FUJIWARA FOODS"
haccomachi.jp/interview/905/
Address: goo.gl/maps/3iG67f2FaHdCyK8W8
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納豆の作り方、有り難う私はアメリカで暮らすものです、今勉強中で来月手作り納豆をつくります、とっても参考になりました、ありがとう
納豆はずっと避けてたんだけどこれを見た後食べたくなりましたw
素晴らしい映像ありがとうございました！
今日は納豆の日ですね🙌
素晴らしい動画を見せて頂きました🤗
Video that i was waiting for!!!!! Thank you♥️🥰
洗った大豆の水切りをする時に、ザルのふちにちょこんといる大豆がかわいい
大豆｢お前らも早くこっちこいよ〜！｣
俺は韓国人だがなとだいすき
納豆大好きな私としては是非食べてみたい！って思いました。
京都に行く機会があったら買いに行きたいと思います。
速達でご注文いただけますが、冬でも問題ありません。
As a Japanese I m hats off to This television news caster actually trying out Natto on air ! Respect to all of them 😂🎉❤
謝謝分享製作好可愛美味的納豆喔!
guys it may look like unappealing but the flavor itself is A+++. i had natto that was sent to me by my friend in Japan and he told me to mix it first until that slimy film starts to opaque then add shoyu or soysauce. it's so good with rice too.
I agree. The texture is unappealing, but the flavor is amazing. I like to eat my natto with egg, shoyu, green onions, rice and spicy mustard. So incredibly good.
@@ggboot1 What makes a Japanese spicy mustard “spicy”? I hope to simulate the experience that I might expect in Japan, using a condiment available to me locally.
@@u.synlig that's just how mustard is normally but western mustards have fillers so it ends up being mild in flavour. If you just mix mustard powder with water it will be hot.
納豆が食べたくなる動画ですね🥰
凄く美味しそうです🤤
納豆また作りたいな…
I loved this video! It is nice to see a real cultural depiction of how a small factory operates to create an award winning product. The instructions for home natto in the USA claims that "ultra sterilization" is absolutely necessary and all implements and prep areas. This video disproves that theory. Normal cleanliness is fine. Thank you and I wish I could try your natto!
Oh, they clean their shop every single damn day.
凄いな。時々自分で納豆作るけど、レシピ通りに作ってもどうも過発酵してアンモニア臭が強くなってしまう。アンモニア臭が出ないうちに取り出すと発酵が不十分だったり。
おいしい納豆を作るのは本当に難しいです。
Hi I make natto and the ammonia is dependent on the amount of oxigen the Beans get during fermentation. More oxygen less ammonia. Good luck.
5:34 You can hear a cat meowing!
Meow
Это кладезь здоровья!) Мечта попробовать)
Thankyou for this videos
おいしそうですね
When the first time i saw this on movie, I thought it was soybean with mozarella 🤣
😂😂
cobain, enak bgt loh
Exatcly
豆って美味しいよね…感謝…
I never knew they were fermented right in their little packages! Fantastic video!
Obviously, they are not sealed.
Anything that is made of soybeans I will love ❤️ it . Yum 😋
Japanese bachelor breakfast: Natto with hot rice with either raw egg or cooked egg, pre pack miso soup and coffee/ Natto with Tamago(egg) sandwitch, grilled salmon and coffee.
No wonder they stay so fit. Young generation and their parents don't make matcha tea, there are hot tea in vending machine. Only certain families make matcha tea at house.
I think they smell wonderful and tastes great. You just need to get over the texture.
It goes so well with rice don’t eat it by itself.
I had a natto filled rice ball once. I enjoyed it.
Come on dude, u think bacillus bacteria would be tasty🙄. Yukkh just watch more reviews and videos about it
I tried so so hard to like it. I bought it at my local H mart. It came in a three pack in the frozen section. I ate it with rice and a fried egg and I used the little seasoning packets that came inside it. I ate it for almost 2 weeks to try to get used to it. I never could. It’s definitely an acquired taste! I wanted to eat it for the good things it would do for my bones, but it’s hard to get used to it when you have never had it or grown up eating it.
Ladyfingers boiled,give slimy texture,add some ground coconut,slightly sour yogurt,salt,chopped green chilly,then heat some oil (or ghee) in a pan ,add little of mustard seeds,asaefoetida, dried red chilly,curry leaves,turn off heat,and pour the ladyfingers,curd,coconut mix into the pan,while seasoning still hot.Eat with hot rice,The slimy texture is unique and should not be broken with limejuice etc.like we do in currys.
@@jyothipandit2755 for those unfamiliar, ladyfingers are also known as okra :)
Thanks for sharing!
Eu faço natto caseiro. Muito bom.🇧🇷
Me ensina por favor
@@ElianeSilva-mo4lp compra um termostato no mercado livre (baratinho), põe uma lâmpada halógena de 40W e regula a temperatura entre 38-42 graus. Daí você só precisa ter algum capim seco (palha de arroz, capim-de-mato, qualquer palha seca), ferver um pouco dessas palhas para esterilizar e por a soja cozida em contato com a palha num container dentro do isopor com o termostato. É importante cobrir com filme plástico e furá-lo com buraquinhos com palito de dente para a soja respirar. Um pouquinho de açúcar na soja potencializa a fermentação também. A soja deve ser cozida no vapor, nunca na água. Depois de 24h tá pronto, mas pode desligar com 20h e deixar arrefecer nas ultimas 4 horas dentro do isopor desligado.
«Как приготовить»??? Вот именно так я сейчас пойду и на кухне приготовлю!!!
有夠大顆！第一次看到
納豆は毎日食してます。勿論何もかけず、そのままです。こちらの納豆は食べたことありませんが、最後のシート取った後の様子で美味い納豆だと言うのはよくわかります。
職人技で草w
本当に美味しいですよね
@@user-jb6pu5lf4mgoogle
おいおい、新年開けてなんて動画見ちゃったんだ私。
年越し納豆するか〜
我在家都是用纳豆機做很方便。用自家种的黑豆营养更好。
美味しそっ🤤
So much work
Good god I don’t think I could get over the texture. 😅
Very similar to okra beans very slam
Watching this while eating natto with hot rice 🍚✨
So satisfied
It's very satisfying to watch.
it's interesting but VERY loud for asmr
納豆は生涯好きなままだろうな。うますぎ
i can eat this all day, healthy too
If you do eat this all day, you'd lose all your friends due to a flatulence problem
Eu não comeria essa comida, babenta, pocivelmente com cheiro forte. Parabéns amei o vídeo.
Cara dá até aflição,vc come e essa gosma te persegue igual uma teia de aranha.rsrs
I wonder if you can get the Natto Bacillus normally... it'd be fun to try and make my own someday.
I've heard that if you can get your hands on a premade package of natto, you can use a small portion of it to "seed" a homemade batch. Then you just keep holding on to a small amount of whatever batch you made and use it to seed the next batch.
I guess it's not too dissimilar to being gifted mature sourdough starter.
You can
Yes it can, if you get to that stage of adding the bacteria just blow on all over, at close range while steaming hot, exhaled breath has the nitrogen fixing element required, procede to incubation, takes practice to get perfect, but worth the effort.
Quý trình đã đơn giản hóa tối đa,rất hợp lý thao tác các công đoạn, sản phẩm chất lượng cao, bản chất tuyệt vời,có uy tín từ lâu rồi. Cách trình bày,truyền đạt rõ ràng,dễ hiểu. Cảm ơn chương trình.
This amazing facility brought to you by the ppl who love natto. Natto money 🤑
나토 만드는 건 처음보는데 되게 신기하네요 그리고 항상 느끼지만 일본분들은 장인정신이나 정성들이 항상 대단한것 같아요 좋은 것들은 배워야겠지요
Do I understand the fermentation occurs in the styrofoam box?
Sou do Brasil, como faço para comprar de vocês este líquido com os Bacillus subtilis ?
これは凄い動画ですね、映像が綺麗！
私もこんな美しい画が撮れるようになりたいです。
これ全部絵で描いてるんやで
CGやで
My first time in Japan, I couldn’t believe that I was already there. Then I ate their nato... it brought me to my senses...
How does it taste? I'm curious.
"NATO MaKEE" (japanese peanut butter sandwich) delicious , filling and very healthy !
Almost the people hate NATO... I just LOOOVE IT !!! 😋
パッケージから来ました。美味しい！
Wow Excellency
saya jadi ingin tau bagaimana rasa natto
Good i like it
Is Natto and tau chio ( also made n seasoned with salt from boiled soybean) have the same properties like K2?
オリーブオイルで是非食べてみたいです。
Cảm ơn vì tôi đã được xem quá trình làm và đóng gói Natto. Tôi rất thích ăn Natto❤❤❤
Natto has 2 strikes against it, the stink (not aroma) and the texture of what you sneeze or cough out when you have a cold.
Pure goo looking stuff .... but I don't know the taste so ....no ides
@@sammaheshwari1496 Its a fairly mild soy taste coupled with a sour, alcohol flavor.
I do not like it at all.
Interesting, I always thought natto is fermented then transfer into container not the other way around
mmmmmmmmmmmmm... sooo fresh!!! YUM!
❤❤すごいかたですね👍
I eat nattō every morning. Fujiwara brand is more expensive, so I only buy it discounted. The beans are of higher quality than mass-market nattō, and the difference is easily noticeable.
コメント、色んな言語があって面白い
ilove natto
Inmangeable
In manipuri it is called HAWAIJAR.umm its looking delicious
Natto doesn’t taste or smell bad to me. Love the taste and texture! So grateful this food exists 🙌🤙
Me too. I think same way.
Dich sang tiếng việt
I wonder if natto can be frozen?
And can it also be dried and made into a powder?
Yes it can be frozen and still have the benefits when defrosted. I don't know about drying it.
すごい…
Klo di indo makanan yg bau dan enak yaitu jengkol... Klo fermentasi seperti oncom dan tape
Yum yum yummy
Eu gosto muito de NATO,pena que no Brasil não tem com essa qualidade.
tem nos armazem de soja fica igualzinho
Tem sim amiga no bairro da Liberdade em SP tem o importado e o nacional
洗浄の際に出てくる泡はサポニンですか?
so much packaging for a little cup of beans.. ???
merci
発酵は工場で行うのでは無く、パックの中で行うというのを初めて知った。
工場の中で発酵させてますよ。
パックに詰めてから工場内にある室にいれて発酵させ、冷却したのちに配送です。
J B なるほど、そうでしたか。流石にパックに詰めて即配送では無いのですね。勉強になります。
@@user-yn1be9qp4f 発酵まで大体1日弱かかる上に、40度近い温度など気候的条件が必要になりますからね。
納豆パックはかなり考えて作られているもので、材質から形状まで非常に理にかなってます。
そのせいというとあれですが、店頭購入後に常温で保存していたり、仕送りなどで常温で配送したりすると途中で再発酵してしまい、アンモニア臭が発生してとても食えたものじゃなくなってしまうことがあります。
私は日本人を愛し、尊敬しています。
Thank you! ありがとうございます😊
ありがとうございます😊
ずっとそう思って頂ける国であるように、頑張らねばいけませんね。
Thank you very much for your understanding of Japan.
May your country and Japan have a good relationship.
Many Japanese have to make an effort not to betray your trust.
I'm surprised they inoculate right after steaming. I would have thought it would still be too hot and could kill the bacteria.
Was thinking the same thing.
Lol ... bacteria have a tight protective covering over themselves called cell wall which is pretty durable as these bacteria belong to archaebacteria so they r more durable .....
Those steaming hot temperatures kill bacteria in a matter of seconds, but not bacterial spores. They inoculate with bacillus subtilis natto spores. Spores are hardy and most of them will survive in the time it takes the hot beans to cool. Inoculating while the beans are still hot and then quickly transferring the beans to their packages is quite deliberate, as it reduces the likelihood that any spoilage or pathogenic organisms could survive and multiply during fermentation.
Я из России. Я люблю натто и делаю его для себя сама из русской сои. Мне очень нравится!
Я тоже делаю, закваску покупал на АлиЭкспресс, но у меня оно менее жидкое и менее тянущееся получается чем магазинное что на видео.
В чём может быть причина? Возможно надо больше жидкости добавлять или сахар добавлять?
@@anise1125а как называется закваска?Спасибо.
@@nataliafil2123 Natto
how it tastes?
Получается это приготовленные на пару, и затем покрытые бактериями, которые на них размножились, и оставили продукты своей жизнедеятельности (ферментированные) бобы. Выглядит не очень аппетитно, но мне нравится соевая паста мисо, так что попробовать бы все равно хотел. Снятно хорошо. Аригато.
the blue soybeans look green to me
量産型の納豆とは色々違うんだろうなぁ
一回食べてみたい
ここも量産だけどね
そういうことじゃないじゃん…
スーパーでは数パックしか置いてないですね。
たまたま半額だったので買ってみました。
納豆の粒は超特大サイズでした。
量産型は小粒が殆んどですが粒の大きなものは昔から売っている納豆製品に多いようです。
What is that brown and green beens. Is that belongs to Soya family or green is moung beens and brown is some other beens? Very complicating process
I would love to try this! The Japanese eat so healthily!
Good luck :S
Plz tell how to make chedder or gouda cheese at home?
MasterChef 👏👏👏👏 makanan legendaris di japan😯😲
大豆洗浄の音すこ
It's doesn't die The microba when spreading the soybeans in hot temperature?
I was looking for natto Sumo channel and I discover this one
自分は納豆が大好きです。
だから、どんな作り方してるのかなって気になったんですね
ขอชื้อน้ำเชื้อ Natto. ด้วยครับ. ส่ง Thailand
낫토 맛있겠다....bb
During fermentation, the Natto must be able to "breath".
HOWEVER, we can see that the fermentation takes place is CLOSED/sealed plastic containers (which makes "breathing" impossible!!). What gives?
The applied plastic film appeared to cling to the surface of the moist beans, and the styrofoam was crimped closed. It was not anaerobically sealed, was it?
i wonder what natto taste like
Like a very mild Limburger cheese from Germany
Como fazer um delicioso japonês??????????
So many questions, liquid natto culture, spraying it straight onto the hot beans, fermenting in what looks like a completely sealed system. I wish I could visit and clarify..
Hi, not many ppl want to know how this began since every recipe uses a mysterious culture to ferment always derived from frozen store bought natto, nobody can sacrifice political correctness even if they actually are aware of the original tribal method which I doubt, I learned the alchemical secret quite accidentally, long story, but let me share that secret,ie. cook beans, while still hot blow on at close range all over beans while steaming
Hot, then incubate. No luck involved, takes practice to get incubated, but well worth it, good as gold, holy grail ...
Quite confused as to why they sprayed the fermenting bacteria on the steaming soybeans. From what I know the bacteria would either die or be denatured from the heat. It's probably around 60 degrees Celsius for the beans. Am I missing something?
Choo Jun Wyng when I first started to make natto, I thought I have to wait till the temperature get down to 120 f or so. Otherwise the bacteria get killed.
It turned out that the bacteria thrives in hot temp. Now I mix right after when I steam the beans while it’s hot.
How does it taste?
The flavor is kind of like mild Limburger cheese. The texture is sort of like okra.
cara bikin kedelai rasa kaos kaki ternyata kyk gini toh.
Oh rasanya separah itu?