how to make natto | with the tanica yogurtia yogurt maker
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- เผยแพร่เมื่อ 10 ธ.ค. 2019
- when i was a little kit the first time i ate natto i hated it. then as i got older i tried it again and it's now one of my favorite healthy foods! 😛 here's the simplest way you can make natto fresh at home!
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☝ Natto (納豆) is the japanese word for fermeneted soy beans. Thanks to little bacteria (Bacillus subtilis var. natto) it's got a rich earthy, nutty, fermented flavor unlike anything else. it's pretty smelly and might stink up your kitchen while your making it too (in a good way i hope)
In japan, you can eat it for breakfast or even lunch and dinner for example in sushi as a natto maki. Or just as a side with your rice!
Common toppings include karashi (japanese mustard), soy sauce, or tare (sweet soy sauce based seasoning) and other ingredients.
😛 when making natto you'll need to keep a few things in mind -
1. the soy beans are best steamed rather than boiled (as you finish watching the video, you'll notice we cheated a bit)
2. you can use natto starter (powder) or a section of a natto packet to seed your soy beans
3. the temperature and duration are extremely important. too hot or cold and the natto won't ferment, too long and the natto will over ferment resulting in an unpleasant ammonia taste and smell.
4.even when the natto is fermented just right, it'll have a bit of ammonia smell and flavor, but it will mellow out after a few days in the refrigerator. taste it on day 0 and day 7 and you'll notice a big difference in the flavor of the natto.
5. i've found 24 hours to be just right with this tanica yogurtia yogurt maker. which i bought specifically for making natto and a few other homemade things like yogurt.
6. the recipe i made above makes a good amount of natto, so if youre not gonna eat it right away, allow it to rest a few days and freeze a portion.
7. for me, the biggest benefit of making your own homemade natto is the texture. it's just like the way it is in japan!
🤔 have you eaten natto before? if so what do you like to put on it?
if not, do you think you'd give it a try?
LINKS
✅Start Set Yogurutia Blue Ym-1200-nb [Corresponding to Amazake-natto Kefir Yogurt
by TANICA)
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✅VCT VT-500J - Japanese Step Up/Down Voltage Transformer Converts Japan 100 Volts To 110V - 500 Watt
geni.us/3a21V (Amazon)
✅Japanese Natto Starter Spores (Nattomoto)
geni.us/Hzic (Amazon)
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🤔 have you eaten natto before? if so what do you like to put on it?
if not, do you think you'd give it a try?
I have just begun eating commerical natto. I love it and so does my wife. I have tried 6 times to make it myself and it's not working right. So, I have watched your video and bought a temp controlled yogurt maker which I am waiting to arrive and try it out just like you do. I have bought some spores so I will try both with the spores and with the store bought natto to see which gives a better flavor. I got a Luvele Pure Plus 2.1 quart yogurt maker that has various temperatures and reviewers have indicated it makes great Natto. Thanks for your videos!
you are welcome! i'm glad i was able to help you make homemade natto!
I put a little sweet n sour sauce on it and mix it with rice. soooo yummy
shoyu, nira
I have mine plain on sourdough toast or ryvita if I'm not in the mood for bread-making
When I visited Japan, I tried it. First I hated it.. but then I tried again and I began to love it! Now I cannot image my live without natto :D
😁😁😁
Been making natto for the past year now and i finally think I've found an adaptation that works for me by making it in my IP. Yes, I make and enjoy natto as a vegan guy, and make a dozen or more other ferments too including water kefir, sauerkraut, tempeh, kimchi, etc. But natto is king because it is basically the only ferment, which we know of, that will actually survive the acids of our stomach to do their job.
Did you mean instant pot?
Wow this sounds amazing ! Watching this video I was wondering if it would be possible to adapt it to my instant pot, cause it s supposed to have a yogurt mode. I’ve never tried Natto yet, I’m super curious but a little bit anxious😅
Hello I noticed that you have been consuming natto have you noticed any physical changes ie your skin or especially for me my hair. Thank you for your reply.
@@alldayieatlikeashark yes. I don't use an extra pot though. I use the steamer basket (after market product) then dump everything into the SS container and proceed. I have followed natto dad's basic formula but I prefer the instant pot for convenience. And, no fuss. Just innoculant, cover, and let ferment for 20 hours and I have yummy natto.
@@fionn5305 No, but I take silica and vitamin c (high doses) and my skin has been amazing for a 50 something for a guy with young children.
This was a great video, thank you !! I’ve never had natto yet but I’d love to try !
Thank you! Please let me know how it goes :)
I just found this. subscribed & hit the Bell. I need to know how to make natto I love the taste! Thanks for the vid!
You are welcome. I hope this video helped you make natto at home!
Found it! Yay! Ty! Ok i binge watching your videos lol
Oh! Thank you. If you want more recipes, you can check out my blog or join our Facebook community to interact with enthusiasts and foodies likes you!
I’ve never had natto, but I’m excited to learn how to make it...thx for the how-to video☺️☺️☺️
my pleasure 😊 if you tried it maybe give me some feedback, like did you like it, etc? :)
I just started to eat it… finally got brave! It’s terrific! Now I want to make my own. Thank you for your video!!
You are so welcome!
I'm hooked on natto - just making my first batch now! Excited to see how it turns out.
Hope you enjoy it! Let me know how it goes please :)
@@alldayieatlikeashark it went well - my first batch has turned out very well. Next time I will add just a bit more of the nattomoto than I did this time - and I will also cook my beans for 5 more minutes. I only cooked them for 30 min in the pressure cooker - and they are good but 5 more min would make them perfect.
yes i have tried it. delicious
Great 👍
I recently learned to eat natto and love it. I also have a new yogurt maker and am excited to make my own natto. Thank you for this video!
Glad that you find this vid helpful! I'd be curious on how it goes! 🤩 🥳
I have a Joghurt maker too, hope in that I can produce it. I ordered the bacterias and can't wait to get them. Matti contains Vitamin K and this is, why people in Japan have no wrinkles....so I just need a sauce, what is tasty and will make it as my daily breakfast
I guess I need to get one of those yogurt makers. I eat natto with rice, green onions, and tare. or on toast with karashi when I have bread laying around.
Yay! You should! :)
I love natto. I'm really looking forward to making it at home!
Hope you enjoy! Let me know how it goes :)
Estou tentando fazer também !! Grande Abraço !!
Thank you for your comments. :)
Thank you VERY much!!!
welcome stellar. have you tried making your own natto?
Great. Am gonna do it!
Thanks tag me when you do!
I'm trying to make this to help regrow my hair, still haven't made a perfect batch yet but I'm impressed by how soft and vibrant (and straighter) my hair has got with my semi-fermented attempts
I love this stuff. I was a bit skeptical when I saw the slimy tendrils but, yes, very good 😊
Glad you enjoyed it! Natto's texture can be a surprise, but the taste is worth it, right? 😊
Thanks a million
For what? :)
got a small batch of natto from my son's classmate mum (she is a Japanese) and kept it in freezer so that I can make more with it. not the same yogurt maker I have, but I will follow your recipe. can't wait to try!
Please let me know how it goes :)
Love it! cause recently it isnt easy to buy the natto starter !
I love it! 🤣
With the liquid and mustard delivered with Natto.
Glad you do!
In southeast Asia, mainly in North East India and Nepal we have a similar dish like natto, called Kinema. The soy beans are boiled and then wrapped with leaves of ferns and banana and is kept near the hearth of the kitchen and is left to ferment. We usually use many recipes to eat it, like making it a soup, or putting all the spices and making it a curry. The smell may not be pleasant for first time eaters, but for us the smell makes us hungry. 🤤
That's fascinating! Thanks for sharing about Kinema. It sounds like a rich tradition, especially with the various ways you incorporate it into different dishes like soup or curry. It's amazing how food can evoke such strong memories special. Do you have any favorite recipes or memories associated with Kinema?
I’m following your recipe to make Nattō tonight. Since everyone here at home is a fan of Nattō, I decided to make it at home! The sticky strings formed by the bacteria is called Biofilm.
That's wonderful and thank you for watching. I hope you can also check other videos on how to use natto.
I think it's better to add some sugar because it's an important carbon source for the fermentation of natto bacteria. When I tried my first preparation without sugar, it seems under fermented. Then I realized the bacteria might be lacking of sufficient energy to multiply, so some brown sugar and a little of aginomoto was added. The result was amazingly approved and it tasted even better than commercial Mito natto. By the way, the container may not be too full since natto bacteria need oxygen to grow, which will greatly influence ferment effect.
How much brown sugar should I add? Thanks!
I make my own Natto, hate it but eat it for the Vitamin K. I do the 'quick soak' method then pressure can 7 pounds of soy beans in quart jars so they are ready at any time to make Natto. 7 pounds of dry soy makes 14 quarts of canned beans. I use the Instant Pot on Yoghurt and it works perfectly.
I enjoy watching your video. Please where can I buy the real Japanese natto pack?
Thank you for watching, Lie! Glad that you enjoy my video.
You can buy natto pack in Amazon. If you click the description in my video, there is a link there for the same natto brand that I use. I hope that helps!
Do you intend to make natto at home?
Hi little question I don’t have a pressure cooker can I also cooked the normal way or maybe cooked in the rice cooker ? Thank you for your answer ¨̮
I LOVE natto❣️
What do you partner with the natto?
Very informative and good quality video sir. I have one question. Is it enough to just sterilize utensils with alcohol solution or you need to boil it in water?
Ordinary alcohol solution isn't recommended for sterilization of your utensils. Some may contain toxic chemicals and even fragrance.
boiling it is usually the simplest way to sterilize your cooking items.
I enjoyed your video I am waiting for my beans to arrive on Tuesday and am excited to produce my own. I tried natto last week and I mixed it together with balsamic vinegar and nutritional yeast it was so scrummy & delish! How much per day can one consume I think the little packets are about 50g wondering if I can consume 100g need to calculate how much to keep in the fridge per week. THANK YOU.
Thank you so much! Personally, I limit myself to two packs of natto each day and try to maintain my daily usage to one pack. :)
Hey. This is great, thank you. Have you had any chance to sous vide cook a batch of natto? Do the soybeans breathe (open to air), or are they completely concealed in that yogurt maker?
I haven't tried it yet 🥺
can you adjust temperature of the machine? where can I buy it in us？
dear shark , can you explain how to make this tofu cheese with shiokoji ? I look for a video but I couldn't find it . thank you so much.
Hi! Do you mean shio koji tofu cream cheese?
Thank you for sharing this tutorial video on how to make natto.
I'm pretty new to Natto. However, when the 1st time I made my own Natto (from scratch using ONLY cooked soybeans sans any Natto starters) in a Fagor Multi-functions Lux Pro Pressure Cooker with a Yogurt setting, it turned out like what you had shown in the inset of your video (not very stringy). I could barely smell amonia odor. However, when the 2nd time when I made Natto with a left-over Natto from previous batch as the starter, it had the amonia odor was a bit stronger and still wasn't very stringy. So, for those wannabe Natto eater, perhaps do like what I did to enjoy Natto sans amonia odor. TBH, Natto really tastes good with soy sauce, and it will taste even better with an addition of Thai Sriracha chilli sauce.
BTW, did you buy the Tanica Yogurtia yogurt maker from Japan and how much did you pay for it? I just checked eBay and it was listed US $160. That's is so expensive and way beyond my budget.
I love Natto!!!
how do you like to eat natto?
I actually love it on warm bowl of rice or in some temaki!
@@mayumikakizaki4335 mmmm.. so yummy! have you tried making natto at home?
#AllDayIeatLikeAshark, I always buy the frozen Natto!
Can you do a video on ‘how to make Natto’? Or would that be a hassle AND a smelly project?
Do sticky soybean results matter or should be its aroma? if the results are not as expected should I leave 24hs more
Love the video ! Will look to buy the yogurtia maker for making my homemade natto. One question here , does freezing the remaining natto kill the b.subtilis probiotics ? Thanks
Thank you so much! The answer is yes, I do not recommend freezing natto, since this negatively affects flavor and texture. Freezing does reduce the total count of viable bacteria. Hope it helps!
Good question as I eat this primarily for its probiotics and general health claims
Is it safe to be fermenting that in plastic? I think not.
I adore natto. To me it smells like coffee. I've eaten natto daily for over a year now and I'm very keen to try making my own so that I don't have to continue putting the polystyrene packs in landfill - I feel so guilty. I have it mashed on toast for breakfast (usually sourdough I make myself) or if I've run out of bread or want a lighter breakfast I put it on ryvita. Just got to invest in a yogurt maker now. Thanks so much.
Thank you for the tip Katherine. Here's more recipes to enjoy Natto www.alldayieat.com/?s=natto
Hi Pat - can I ask what approximate proportion frozen natto/soy beans do you use?
Hello Katherine. I use 300 grams dried natto soy beans, nattomotto starter or 1/4 pack natto, water as needed. Also here's the link to the recipe www.alldayieat.com/recipe/how-to-make-natto-with-the-tanica-yogurtia-yogurt-maker/ Keep me posted! 😊
thanks for the video. I have tried more than 10 times with the yogurt maker. I don't get the sticky , slimy natto. What's wrong with mine? i see some videos with the paper towel on top of it to keep the moisture out. i see some adding the soup in to keep the moist. Mine yogurt maker is only 36c the most. i can't set it up to 45c. is that the reason why? thanks in advance.
Try again
Hi Pat, why is steaming beans better than boiling? Less loss of nutrients and flavour? Thanks very much!
Steaming beans is often considered better than boiling because it can help retain more nutrients and flavor. Boiling can sometimes cause nutrients to leach into the water, whereas steaming minimizes nutrient loss. So, it's a tasty and nutritious choice! 😊
Where do you buy the mustard they comes with the package of bought natto?
have you searched amazon or check the condiment section at your local japanese supermarket?
Yay! I made natto following your process, thank you! One question: all the commercially made natto I’ve ever had is brown in colour, but homemade is light coloured. Why is that? Or perhaps it darkens after being frozen?
How light is it? Is it lighter than the one I made in the video?
@@alldayieatlikeashark hi! It is about the same colour that you made. But the commercial ones (even like the one you used to inoculate the natto) are darker, like caramel. I wonder why?
I've been using natto for a few weeks now👍
How can I over ferment natto please teach me, because I need maximum Vit K2
I made it and it tastes better homemade...or maybe I'm just used to the taste now. Anyway, thanks for the instruction video.
Glad to hear! :) And thanks for watching!
Hi Pat, why do Japanese stir their natto before eating? Does it taste better or it's more nutritious after stirring? Thanks!
Hi there! Stirring natto before eating it is a common practice in Japan for both taste and texture. It helps distribute the sticky, fermented soybeans evenly, making it more flavorful and consistent. Some people also believe it enhances the overall experience. Enjoy your natto!
can I get the spores from capsules of probiotic products that say they have LIVE bacillius subtilis spores? The spore powder is not for sale in USA.
did you check the amazon link in the description? thats where i got mine amzn.to/33v8JPv
love natto
Do you also make natto at home too?
I make it with soy beans or chick peas and use insta pot. sometimes I buy directly if I don't have time lol. I put natto in (Nagaimo dish)Nagaimo/vinegar/nori seaweed/soy sauce/ green onion/ginger pickle(japanese)/ red chillis/Yuzu/sesame oil yum yum yum. Oishī.....!
that sounds wonderful (and tasty, yes). I know some people don't like the smell so much
Thank you! Believe me My dogs love them its super food. I luv the smell of Natto..... first time I tried in Tokyo. Natto extents your life......very healthy
Is there a way to get stringer natto with the yogurtia?
Can you use Eden CANNED BEANS? How much bacteria do you use to how many beans? Does it have same nutritional value if you use other beans like ADZUKI BEANS? We want to try to make this on here. LOVE WHAT YOURE DOING!
Thanks for your question and your enthusiasm! Totally, you can use eden canned beans to make natto, but keep in mind that they should be cooked beans, not raw. As for the bacteria, it's usually recommended to use a natto starter culture, and the amount can vary depending on the instructions provided with the culture. Generally, you'd use about 1 tablespoon of starter culture for every 500 grams of cooked beans. As for using other beans like adzuki beans, it's worth a shot! However, keep in mind that the nutritional value might vary slightly compared to using soybeans, but it's still a healthy option.
Cool thank you
Maybe we can make it on here!
Hi Pat. I'm a noob😂. Thanks for sharing this simple and easy to understand recipe. I never heard of natto until recently when I purchased a yogurt maker. In your video, you used 300gm soybeans. How many servings would that be? Also, how long can natto be kept in the freezer? Do you thaw/defrost before serving it?
Hello j88chris! That's a way to start things for sure you'll go far!
Natto can last up to three (3) months in the freezer but no guarantees flavors won't change.
@@alldayieatlikeashark thank you so much for your info. I really like to see you eat like a shark! 😂Nom nom chomp chomp!
Does the yogurt maker give you a time expired reading as well as actual temperature?
How old japonese used to control the temperature?
Do you think its possible to try regular yeast instead of natto yeast? I dont have it in my country.
Hello Lulia, the idea is to make the soybean warm, they used to put it in a container in a fermentation room with 35-45°C
Well, I havent tried to use regular yeast, however, you can get the natto yeast on amazon here amzn.to/33v8JPv 😊
@@alldayieatlikeashark Thanks! I am from Romania, but I enjoy Asian recipies, specially the healthy ones, also culture, people. 😊
Good luck with your chanel!
Thanks for your support! Glad to hear that 🤗
Is there any recipes for this without any kind of starter or natto?like how did ppl do it when it first started
Hi there! :)
Hi Tokuyama san, what is the name of the soybeans that you used for this recipe?
Hi Lakshmi! I used Laura Soybeans for this recipe. You may check out this link www.amazon.com/dp/B00C3FWXIC?tag=adieons-20&linkCode=ic5&ascsubtag=amzn1.infl.us.product&creativeASIN=B00C3FWXIC&ref=exp_alldayieatlikeashark_dp_vv_d
Hope it helps!
thank you for the information.... I started making yogurt again about 2 months ago (first time in 30+ years) when I found a quick method using Half & Half .... you don't need to heat the Half & Half since it is ultrapasteurized... and you ad 2 Tb of inulin powder and starter (I have used the L. Reuteri bacteria, and B. coagulans ... ) and ferment for 24+ hours (that is why you add inulin a prebiotic powder so the bacteria have food after they eat the milk sugars...... it comes out as thick as greek yogurt.... search Cold start method Dr. Williams a cardiologist pioneered this method I think....
anyway....
I plan on attempting to make Natto next week ....I've done a fair amount of research but have a question..... does the bacteria bacillus sibtilis need to breathe or can you tightly close the lid.....I've seen the beans covered with plastic wrap and holes punched in .... If you use an airtight container will that work? I've got a lot of experimenting to do! I've heard that natto is very healthful
i was using the yogurt maker when i make my natto which is excellent way to keep the environment sterile and controlled temperature. for me this two are the most important factors to make the best natto.
When steaming the soybeans in the pressure cooker, should you keep the heat on medium after the pressure is built?
when steaming soybeans in a pressure cooker, it's generally recommended to lower the heat to maintain pressure once it's built up. Keeping it on medium or adjusting based on your cooker's instruction should work well. It's all about finding that balance to ensure the beans are cooked thoroughly without overcooking them.
@@alldayieatlikeashark thank you 😸
I'm also using a yoghurt maker, and I find that lots of condensation builds up on the lid of the maker. Is this desired? Or is it better to keep the lid dry, and if so, how?
Hi Nathan! Do you think it is not the whey?
@@alldayieatlikeashark Hey! Thanks for the reply. I'm not sure what you mean. As in, whey when making natto?
Do you think I can make tempeh in this machine? I would like to buy one for natto and yogurt and tempeh possibly because you con control the temperature
I havent tried but based on what I read, yogurt makers are good incubators to make tempeh and natto :) Are you interested to buy one?
@@alldayieatlikeashark yes I am interested to buy one of this , I have natto and tempeh starter and I would like to produce myself. Usually the tempeh has to be very thin format but I don't kmow if it is necessary to give it a particular form or if you can put all togheter in a yogurt maker like this and it will ferment aniway, only with a different form.
@sherazarde I am very curious to know how it will turn out. please do let me know.
If it helps, I have included a link to Amazon for the item if you want to check out more details of the product.
My first natto natto tastes exactly like tofu. There are some strings but not developed. I use the Duronic yogurt maker.
I put my remaining beans in my bean and barley soup - must say home cooked soy beans are DELICIOUS
do you have a recipe for hoshi natto? and can hoshi natto be used to make natto?
unfortunately, not yet
Can you prepare Koji in a yougurt maker (and show it)? (Or perhaps in a baby-bottle-warmer?)
I have a tutorial for shoyu koji sauce which did not require a yogurt maker.
th-cam.com/video/B6QjJRZz6y4/w-d-xo.html
@@alldayieatlikeashark But i live in a
difrent temperature zone (colder and less humid). So if you want thease
spectators (in europe, russia, USA, Kanada,...) they whold search "Koji" and "yougurt maker". There is no video.
I love natto but failed when I tried the first time. I mixed the cooked beans and a packet of natto and tried covered with cling film on the proofing setting in a modern microwave for 24 hours. This time I will buy a yoghurt maker but can I cook the beans without a pressure cooker?
Hello Larni. It's great to know that you like to try new things in cooking. You will never know what you will discover during those process. Keep it up. :) Yes you can cook the beans on the regular pot on the stove-top but it takes more time than pressure cooker. The tip I can give you is soak your beans in advance for at least 4 hours before cooking and rinse it after. ;)
Would you tell me, how can i make its liquid that come with the pack?
Hi Sutee! Just wanted to clarify what did you mean by liquid with the natto?
I love Natto and I am making it at home but I have to try to steam the beans instead of coking them because they get a little bit mushed
Sounds great too! Do you partner natto with rice too?
Can I make homemade miso using this machine? Please healp.... because I understand that miso paste take about 6 months to 1 year to ferment🙏
Hi Fanny. Sorry but I haven't tried using it to make homemade miso and I honestly don't know if it can be used for miso.
I think I need one of these machines. I just started eating natto 2 weeks ago. I have it on rice or toast, with or without a fried over easy egg on top, and with soy sauce. I may try it with a little miso too. Is it possible to become addicted to natto because...I think I may be becoming addicted...lol. I actually start to crave it. It doesn't have a strong smell though. Is there something wrong with it? It does have lots of the sticky strings but not much smell. I keep it in the fridge (I bought it online), thanks.
Thank you for sharing this! It's not impossible to become addicted to natto; in fact, I'm addicted to it myself! Lol. It does have a stringy appearance, and you may be one of the few people that doesn't believe natto stinks. 🤪
@@alldayieatlikeashark It has a very subtle smell, but stink, no. I also tried durian fruit a few years ago and actually liked it. I didn't think that smelled terrible either. Maybe I'm hard of smelling, lol.
@@alldayieatlikeashark I've decided to dive into this natto endeavor! I researched your machine and unfortunately, it won't work with 110V in the US. I'm looking into the InstantPot. I asked on Amazon if anyone has used it to make natto. I hope so! I can't wait to do this. Thank you for the incentive!
PS...I'm doing this for health reasons, leaky gut, autoimmune, etc. My husband can't stand natto, lol. But I love it and I told him that if someone told me that eating a totally rotten (fermented) apple would cure my ailments, I would eat that rotten apple with gusto,...lol.
Hi, I would like to know the capacity of your yogurt maker in Litre?
Hi! Yogurt maker capacity is 1.2 L :)
can you order another inner container in the yogurtia so one is for natto and the other is for yogurt?
i am not very sure about just the container.
@@alldayieatlikeashark sounds like I have my investigative work cut out for me.
When soaking the soya bean with water, can I put apple cider vinegar in the water over night to clean the bean and pull away unwanted thing in the bean what people call anti nutrient that usually in the bean... I wander can it still fermented after doing so? Can anyone please help? Thank you 🙏
havent heard about that trick before, i know for sure its not part of the traditional natto making process... but curious what the vinegar is supposed to do?
Hi, Pat. Thanks for this but you didn't mention the primary reason to make and eat natto: nattokinase, the highly powerful, natural cleanser of arterial plaque produced by fermenting organic soybeans with the bacillus subtillis starter culture!
Thanks for adding that important point about nattokinase! It's definitely a significant health benefit of consuming natto. The fermentation process that creates natto also produces this enzyme, which has been linked to promoting heart health by helping to break down arterial plaque. Appreciate you sharing this insight! 🌱
@@alldayieatlikeashark My pleasure. Be successful!
@@MHPloni-kl5ec thank youuu!
Is all yogurt maker has 24 hours timer?
Not all yogurt makers have a 24-hour timer. It varies depending on the model and brand. Some may have shorter timers, while others might offer longer or adjustable settings. Make sure to check the specifications of the yogurt maker you're interested in to see what timer options it provides :)
All the way from Republic of Ireland fililipino
Mabuhay. Thank you for visiting my channel. Do you also cook plant-based dishes?
What if i'm cooking first time and from India , don't have natto to ferment the Natto????
Hi Asma! :)
My natto has ammonia smell to it. Is it safe to eat?
Konnichiwa Kirk! Natto is safe for most people to eat, but if it gives strong smell similar to ammonia, it means that the NATTO has over-fermented. (Natto is made from fermented soybeans, it can give off a strong smell of ammonia during secondary fermentation.) Hope that helps!
Can you put the Natto spores in half and half for 24 hours?
Hello Lee, try checking every half hour or so
😋😋😋😋😋
First try, i didn't like it. I know how healthy it is so im going to make some and find some things to eat it with.
Eat Natto for breakfast almost everyday!
yes! it's a perfect breakfast! have you tried making natto at home?
natto with raw egg!
#JellyPaws, me, too‼️❣️‼️
mmm.. sounds delicious! have you tried making homemade natto? :)
yes, but it didn't turn out sticky at ALL. whatsoever... just sticky cooked beans...
@@jellypaws4484 what do you think you've done differently?
Bei mir geht es nicht!!!Habe natto Pulver aus Deutschland gekauft!!Habe es mit folie ,gelöchert und ohne Versucht! bin verzweifelt !! alles Steriel ! Temperatur !Mit jogurtmaker !!??
I cant really what went wrong with your natto but I think this yogurt maker will help you better. The foil (if I got this right) might have affected the process.
How to make your own NATTO starter? Can you just jump natto from one batch to another like KOMBUCHA? Get rod of the middleman and start ar ROCK BOTTOM... SCRATCH.... I understand about sour dough is like caught from the air and chefs for hundreds of years keeps and compared, and competed at king's courts, palaces and STATE FAIRS the best yeast and bacteria, Is it like that ???
Hi DH. in my experience it's much better to buy your own natto starter. you can buy this from asian stores or amazon. these are some of the example of natto starter i can recommend. I hope this will help. MITOKU TRADITIONAL NATTO SPORES amzn.to/2pZ4AFL. you can also check my store for some ingredients: www.amazon.com/shop/alldayieatlikeashark?listId=3R96M5HMZJELO.
Bacillius Subtilis - the Natto spores - live naturally in rice straw. There is a channel here that shows Natto being made with some rice straw placed in a circle around the beans and fermented in a yogurt maker. A totally natural way to introduce the spores to the beans and make Natto.