I'm making my first batch of natto right now..... just learned about natto last week. I'm not sure I can learn to eat and enjoy it, but the value of the K2 is what attracted me to natto. I've had a love affair with microbes for most of my life, and always have several cultures of various types growing... At the moment, natto, kefir, and kombucha. I expect I'll probably dehydrate much of it, as well as looking at other variations such as a soybean paste, or making a hummus variant using natto.
Very nice STC. I will be uploading videos on how to eat it soon so hopefully you can find a way to enjoy it as not enjoy something makes continuing hard. -Natto Dad
Hi natto dad. I've been making natto with black beans, but my methods are make-shift. I have no heating system other than placing the beans in a way according to that advised by you, on top of and at the back of my oven kept at its lowest temp. for 24hrs . they are wraped up at kept at the right temp. pretty much all that time. However the point is I tend not to get many threads but the beans are coated in a white Frost and do have a nice earthy umami aroma and taste. But is a white Frost without too many threads a sign that the fermentation hasn't worked properly or is that OK. Would appreciate your advice.
This is incredible! I love this channel! I've never tried natto before and I have really wanted to try it in the past, but your two videos make me want to try it even more!! I am excited to see what you do next!! :)
Hi Madison, thanks for stopping by. I made chickpea natto. I should be able to post it this weekend. That gives me an idea. I will also make, how to eat natto videos as well then. Thanks for stopping by! -Natto Dad
Thank you for your research video Natto king. I will also try making Natto with mung beans on my Tanica Yogurtia maker. I have been successful with Soybean and with chickpeas. I enjoy watching your videos. great stuff
no problem! you're info really helped me allot making natto! i do have a question tho, do you know how long i should steam the beans if i don't have a pressure cooker?
Very true Royce, I definitely learn by making mistakes. Also by posting the videos, you can get to making better natto quicker. I took me about a year to make good natto and over 30 batches so there is no need for others to go through the same mistakes. -Natto Dad
Thank you for the video. When I take the beans out of my pressure cooker I used a thermometer and it's was 100 degrees Celsius. After about 50 minutes it was the desired temperature of 40 degrees Celsius. I wonder if you defrosted the natto in the fridge overnight and then let the beans cool for one hour if your starter would have more strength and give you better strings?
I tried your method with mung beans. Mixed feelings. I found your method very easy to follow. Long, very long, soaking of the mung beans was followed by steaming foe 15 minutes and that seemed to deliver the right consistency. This was followed by 60 hours of fermentation. The fermentation did not seem to be exosthermic and the temparature was more or less stable between 95 and 104 F. The resulting natto tased very nice indeed on the palate but it did not produce a very stringy result. However I think I should have stopped slightly sooner as very soon after the fermentation the natto developed that horri ble ammoniacal overtone, so I will try again.
Hi Charles, if you eat soybeans, I would try to make it with that first just to make sure you have the right method in place. Mung beans behaved a bit different than soybeans as they retain less moisture during fermentation and were a bit hard in texture overall when compared to soybeans probably due to the grainier texture. This in itself was a challenge, so might have to adjust the method specifically for mung beans. I preffered chickpeas/garbanzo if you want to try that. -Natto Dad
Hi Natto Dad, I'm Ramon from Valencia, Spain. Thank you for your greetings and for this video. It is a very interesting experiment you have done. You have gotten better threads than I have ever seen on mung beans, I will try your method. So... the conclusion I get from this video is that probably mung beans and moisture are a good combination. What do you think about putting more tablespoons of liquid to give more moisture? or maybe could be a good idea to steam beans with pressure for 30 minutes and then boiling them without pressure for little time, 1 or 2 minutes, maybe that could make them watery without losing flavour. What do you think about it? I will try to make it when I come back to Valencia. Thank you for sharing your experiences. Ramon
Hi Ramon, after I made the mung bean natto I felt the same where maybe a few more tablespoons of liquid might have done the trick. Or maybe pouring the cooking liquid over the beans in the strainer where it cooked and letting it drain a little. I am still a bit reluctant to boil the beans. Pressure steaming seems to dry the beans a little, specially when the cooker is opened soon as the steam evaporates from the beans due to remaining high temp. When you make mung bean natto, do you steam with no pressure? That was one I will be trying on the next bean as that may be the sweet spot between pressure steaming and boiling in relation to moisture. I do not use steam with no pressure on soybeans because they take many hours to properly cook, but other beans may be quicker to cook. Natto Dad
Natto Dad I don't know, that's a good point, pressure or no pressure. I have thought about steaming mung bean without pressure because I think these beans are as soft as lentils, but I have never done it. That's gonna be another thing to try when I come back, and lentils natto is going to be another one. The cooking method that I've used with mung bean is pressure steaming for 35 minutes, it takes 20 minutes since i put the pot on the heating source untill it starts spilling steam, 15 more minutes while it is spilling, and then I retire the pot from the heating source and let it rest and cool the necessary time to be able to open the pot without releasing steam by pressure. I think this resting time produces a condensation of the steam in the pot to turn part of it in liquid water again and fall it on the beans. I don't know if I have explained myself correctly due to my language limitations. Ramon
Awesome!!! 😎🍻 Makes me wonder if it's possible to ferment something unusual like either jasmine rice, hominy, black rice, corn, fava beans, peas, sesame seeds maybe(not too sure about this one) potato slices, lentils, seaweed, or various types of mushrooms using natto as a starter
I really like your channel Thank you ! BTW I do not know if it is true but I read that soybeans actually have the special bacteria on them and that is why they were used and invented with soybeans.
I really appreciate all the details you gave. I'm curious though why you spent so much effort to make so much natto? How do you eat it? As someone who eats chicken feet and pork intestines and century egg, I'm not a food snob; but I couldn't get used to natto. Do your kids also enjoy natto?
Hi Le Wang, Very good question. I started making natto because we had to drive far to buy natto and a few packages would go very quickly. So I thought I would just make it at home. I found out very quickly that making good stringy natto is very hard. Or I should say that natto is very finicky about the fermenting conditions. So being stubborn and persistent, I failed the first 30 batches. Around the 37th batch I hit upon the right conditions and that is what I present on my soybean natto video. I have probably made over 150 batches to date but I stopped counting a while ago. I usually eat it with soysauce and chopped green onions over rice. As for the amount I make, I make enough to share with close friends and we eat natto 2 to 3 times a week. Love chicken feet! Good stuff. So I have 2 daughters, the oldest one loves it and the younger one hates it. We make her eat it because I believe it is good for you. The bigger picture is that I believe fermented products are good, so if you don't like natto, I would suggest other fermented products such as miso and fermented vegetables. As for the non-soybean series, there are many people that do not eat soybeans for their dietary beliefs so I got curious to see how non-soybean natto turns out. -Natto Dad
Do you mix the frozen starter with the very hot beans? Or do you let them cool to about 40 deg Celsius before mixing? I do know the natto spores are super-resistant, but once the spores ferment they are in the active form and in this activated vegetative form they are not so rezistent anymore. Probably freezing turns nato into spores again.
Hi Marius, I usually wait 20 minutes until the pressure cooker releases pressure and I can open the lid. At that point the beans are still steaming. I have forgotten about it and left the beans cooling longer and it is still fine. I do not know which would be optimal. Natto bacteria seem to be hardy in general. -Natto Dad
i like black bean natto. i found really small black beans. i find it taste much better then soy natto. soy natto usually develope this amonia smell and can get bitter because of high protein content. black beans have 1/2 callories from soy beans. so after fermenting they have (200callories ---> fermentation --> 100callories per 100g.)
Thanks for the comment jackjersey. I had hear that black bean natto does not get as strong strings. Is this true? I am glad you found a bean that you like. -Natto Dad
Hi Natto Dad, great explanation! I've followed your procedure with mung and aduki beans and in both cases I got more than 50% of the beans broken after cooking 20-25' with the pressure cooker. Do you have any advice to avoid this problem? I was thinking about steaming without pressure instead. Thank you!
sensorytrip, I wanted to keep the video brief so I did not include the whole explanation, but that is the biggest hurdle with non-soy beans. Soybean retains its shape when cooked and it has a very fine creamy texture, and a thin skin. Other beans tend to have a mealy/grainy texture which causes a few problems. One is that they crack during cooking as you saw, and when they crack they will loose a lot of moisture during the fermentation. The fermented natto turns out hard. You could include more cooked water during the fermentation which partly helps. Boiling non-soy beans may be another option, but because they crack, they absorb too much water. Keep experimenting and let me know about your findings. You can email me directly at nattodad[at]gmail.com -Natto Dad
@@nattodad1620 Thank you very much for your super complete answer. As a scientist I will try more "experiments" and if I ontain any better result of course I will let you know. Again, congrats for your channel content, now there is more a more people interested in natto so your videos are an amazing learning tool! Best wishes from Italy!!!
Sensorytrip, you really should not pressure cook beans, because of the gas in it, if you boil it, you can scope out the froth untop the water, or throw out the water as soon as it starts to boil, cook on medium heat, not to soft, and you will have a perfect Nato. Blessings
Interesting. I've heard that azuki beans make for a mild, slightly sweet natto. I haven't had azuki bean (or mung bean) natto myself. I'd be willing to try both, though. Thanks for working it out.
@@robert111k In parts of Africa, there is a fermented peanut dish which is made similar to natto. I haven't had it, but I found it interesting that two parts of the world so far apart came up with something similar.
@@SailorBarsoom, not so sure. I cook natto for its huge amount of Menaquinone 7. There are fermented foods everywhere, but natto is special for people like me, interested in Vitamin K 2.
Hi Natto Dad.Is it OK to ferment longer than 24 hours until the natto get alot stringy. My natto just get a little stringy after 25 hours ferment. Thanks
Hello, my name IS benayga from canary islands in spain. I'm starting to prepare natto but i have the starter. It's really difficult to spread such a small amount of starter. I've tried with chickpeas but i don't get many threads, i Will have more after keeping them in the fridge?? IS It Safe to eat them even if i have not a good result? I don't have pressure cooker, how are the times in a normal one? So many questions! It's nice to find someone making natto! It's not very common. Thanks!!
Hi Benayga, awesome you are making natto in the Canary Islands! If you have spore starter, please check my 'Spore Starter Natto' video as I explain how to make it. Also visit my Natto Dad Blog to get more info. I have a troubleshooting guide there. To answer one question, steaming withoug pressure properly takes 4-6 hours, so steaming with a pressure cooker for 40 minutes is definitely faster. I hope you keep trying and let me know how it goes. -Natto Dad
I was excited to see an alternative to soybeans, since they have phytoestrogens that I can't eat (due to PCOS). I also eat a ketogenic diet, which beans aren't the best for due to a higher carbohydrate content, but I intend to let them ferment as long as possible, in order to reduce the carb content the most. I've recently made my first batch of sauerkraut and it's absolutely delicious! I want more fermented foods, since I've started eating it my mouth and mind literally crave them. I was disappointed to learn that Mung Beans also contain phytoestrogens. Has there been any successful reproductions of Natto with any other bean that isn't high in these pseudo-estrogens?
Hi Stephanie, that is a good question. Not knowing about PCOS, I cannot comment on what may benefit you. As for me, eating whole foods mainly eating a plant based diet diet has kept me healthy. Fermented foods is a pillar of my diet as well. Although natto may not be for you, there are many foods that are good out there so please keep exploring and find what matches your needs. -Natto Dad
Kirkpatrick, technically you can but I have not tried it as there is the chance of food poisoning if another another takes over the fermentation. Looking online for natto spore starter would be a safe method. -Natto Dad
Yeah, that is true anna. Because mung beans crack open when cooked and the inside has a mealy texture, it does not hold water well. Mung natto is hard to make. -Natto Dad
Hi zhaneranger! I sure can. Thank you for the suggestion. I love to eat them with raw egg and rice. That is one of my favorite ways to eat it. The big caution is that eggs sometimes contains salmonella so I only make it when I can get a hold of good eggs. -Natto Dad
Let's see, the clear glass tray that I always use is from Ikea (the one I use on my soybean natto video). I think it was the Mixtur 14"x10". The height is about 2.5". The white ceramic one is probably also from Ikea and that one, I guess is about 10" x 8" with a height of 1.5". I find this one too shallow. If making 1 pound (450 gr) of beans, a commonly available glass baking pan (12-14" length x 10-12" width) fits well. -Natto Dad
Dear natto dad.. I would like to fellow exactly like you said ... Plz let me know about your equipment details to buy...i mean your heater & thermostat...thx
Can too much moisture or water lead to very weak strings? Have you had such trials? I have tried my first batch with white beans, boiling. Got almost no strings. The beans cracked after boiling and they had a lot of moisture during fermentation. I suspect they had too much water.
Yes, I have failed in all the ways possible. One issue is the beans too wet which will produce very weak strings. So it is best to pressure steam. In the case of different beans other than soybeans, getting the right moisture will have to be tested as steaming can result in hard beans and boiling can result in beans being too wet. The Goldilocks principle definitely applies here. -Natto Dad
@@nattodad1620 I switched to steaming and I clearly get better results than before. I also put the bowl in an extra container with lid inside the food dehydrator in order to maintain humidity, this also helps quite a lot. Still not as stringy as yours. I will try soon: reduce the soaking time to avoid LAB fermentation and will also try to add some sugar to see if this helps.
From what I heard, natto spores can withstand above boiling temps for more than 20 minutes and can even go out to space and come back and still survive. When co-fermented with e. coli in the lab, it will completely kill the pathogen when the fermentation is complete. Pretty amazing stuff. And it is ubiquitous in nature. -Natto Dad
Hi NC. I have and it is too short. The finished natto will turn hard. Maybe with other beans, it might be possible for short 12hr soaks. Would have to test it out. -Natto Dad
It's a bit of a minefield! I've ordered my starter online. I've got my soybeans ready cooked. 8 hours on high in the slow cooker. Just right, squishy but still some resistance. It's all up to the starter now, wish me luck
Hi Yolo, that should work as I have seen people making it with jars with a yogurt maker setup. There might be a limit on how high you can stack the beans in a container as my understanding is that natto are aerobic, meaning that they need air/oxygen to grow. If you see good growth on the upper layers but the lower layers show less growth, that would be an indication that the bottom is not getting enough air. Give it a try and let me know the results! -Natto Dad
Hi Yolo, yes. I like the beans to be fully hydrated before cooking. Mung beans probably need less time to hydrate, but I am used to hydrating soybeans which take a long time (20-22 hrs) to soak. Mung beans are tricky as they crack open and the texture is grainy. That means they will either soak too much water when boiled and will dehydrate quicker when fermenting. This video was more experimental so they may be a better technique still to be discovered. -Natto Dad
@@nattodad1620 hi i just completed fermenting mung beans for 20hrs. It smells like coffee. Its it ok? Or bad. It has threads like in your 2nd trial. I wonder if its safe to eat.Thanks!=)
Hi Yolo, interesting you mention coffee. Smell is subjective so I think natto can smell kind of toasty. The natto bacteria should have grown evenly and should cover all the beans which points to a good fermentation. As for the safety, I do not know your sanitation protocol so I can only say to eat it at your own risk. Sounds like you had a successful ferm, you can sent pics at my Natto Dad Blog if you would like as well. -Natto Dad
I don't know exactly but what I do know is Nattopharma, a Norwegian lab, produces its K2 capsules from garbazo beans natto, because of the allergenic issues with soybeans.
Please do this! If you do, If you do this, maybe you could connect with one or more of the health and longevity gurus on TH-cam, and together measure the microbe and K2 content of different varieties. I would like to find some alternativas to soy because, as a man, the high levels of phytoestrogens are problematic for my chest. (And probably other unwanted effects that are less obvious)
Would it be better if the beans would be mashed up after cooking? What about fermenting green leafy vegs with B Natto? We appreciate your experiments and sharing your knowledge and we post your videos on our site All about Natto, Facebook Group
Hi again Lyman, you could slightly mash which would kinda look like "hikiwari natto" which is chopped before being cooked. Being a little paranoid, I would not mash it AFTER cooking as you are introducing the chance of contamination before fermenting them. Also because natto needs air spaces, if mashed to a paste, it will only ferment on the top layer with the remainder staying as unfermented mashed beans. As for fermenting leafy greens with natto, I have no clue what would happen. Natto bacteria seems to like beans as a source of food so I do not know if leafy greens have all the nutrients to support the grow of natto bacteria. Let me know if you try! Thanks for stopping by. -Natto Dad
Oh that is a tough one Eva. In the US, there is Gem Cultures and Cultures for Health. Both online. Happy holidays to you! New video was uploaded! Finally! -Natto Dad
Good question Sean, a quick internet search and it says that leafy greens have K1 and that is where we get it probably also in beans. K2 and up to K7 are longer chained version synthesized by the body and by bacteria such as natto. Did not search more into it it but from my understanding, peroxisomes have the role to biosynthesize the compound. Comments from an organic chemist would greatly help here. -Natto Dad
Thanks. The main interest I have in natto is for it's k2 content. I love to make fermented foods but I was researching k2 and found natto. I'm just curious if natto with OTHER beans than soy have as much k2 as natto with soy beans. I can't wait to get back to America and make some of these !
Hi SP, I will have to try that. Will put it on the to do list. Please check my chickpea natto video. That turned out pretty good. Thanks for stopping by! -Natto Dad
Hi Jordan, I sure can. It is on my list of beans for the non-soybean series. Will do chickpeas next so stay tuned and sub me if you like the content. Thanks for swinging by! -Natto Dad
Hi Vaita, from a quick google search, one of the precursors of K2 is glutamic acid and the literature cites that beans in general contain glutamic acid. So my guess would be that other beans would produce K2. I have no idea if there is research done on the actual amounts produced. -Natto Dad
Hi SC, That is a very valid point. The ferm should also work if the bowl with water is not placed in the oven. Please do so if it gives you peace of mind and if you will be safer. -Natto Dad
Keen eye London, I make miso with those crocks. I have been contemplating making a video about miso making. Will have to make time for it. Thanks for stopping by! -Natto Dad
@@nattodad1620 please do! I love your videos on Natto and I've seen them referenced on other parts of the internet. I also love that they don't use styrofoam like the store bought containers do. Do you have any suggestions for not using plastic wrap? Eg. Banana leaves, wax paper?
That is a good question. As you mention, perforated wax paper might work. Parchment paper and aluminum foil comes to mind. If cloth is used in direct contact with natto, that would have to be sanitized so one does not get food poisoning. Ha! I will try to make more videos at the end of the year. Work and life gets on the way of making videos... -Natto Dad
THANKU SO MUCH. HOW ABOUT TRYING PEAS LEGUMES NATTO? THOE YELLOW, GREEN, ORANGE, BROWN PEAS FLATTER THAN MUNG BEANS TYPE. THEY COOK VERY EASILY THOUGH SO THEY GET MUSHY IF YOU OVER COOK
The other more frequently used soybean alternative are chickpeas/garbanzo beans, but I would be curious to see lima beans, runner beans, or even lentils, used in one of these experiments.
That is a good question. I believe in eating a balanced and varied diet. So that is why. As for negative effects of natto, I have not heard of people overeating natto but a good visual is about how much you can fit in your cupped hand per day. -Natto Dad
One of the things these alternate natto people don't know is cooked soybeans can store in room temperature for a very long time, but other beans will simply rot in a week. So, there is NO true replacement for soybeans in making natto.
That sounds about right Elizabeth. I found that mung beans retain less moisture so is has a tendency to dry and become hard during ferm. It might be good to start the ferm with a little bit more water than 3 spoonfuls. And boiling, makes the beans too wet. Let me know if you dial it in! -Natto Dad
@@nattodad1620 How about if you soak the mung beans first, how long would you pressure cook then? (i love soaking my beans! even if it takes more time)
Hi admin8446, very good point. There are many unknowns even knowing that the plastic wrap I use is BPA free and Phthalate free as there may be other chemicals that are harmful to health. As an option, you can cover it with a towel or paper towel, making sure that that it does not directly touch the beans or that it is properly sanitized. The bean surface will dry out a little bit but it might be worth it for you. Or, if you are comfortable with it, you can use one poked plastic wrap over the tray so it does not touch the beans. -Natto Dad
![[TH] VCT Masters Shanghai Playoffs DAY 3 // FNC vs FUT | EDG vs PRX](http://i.ytimg.com/vi/pw2T5v0ogDI/mqdefault.jpg)
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](/img/n.gif)
WHY ARE THESE SO FUN TO WATCH
Ha! Glad it brings you joy Paige. -Natto Dad
the stringy gunk of course..lol
I think Natto Dad's voice is like ASMR video too. Awesome info makes well worth watching.
@@nattodad1620 You look Chinese, yet your accent sounds Spanish (Latin American).
I'm making my first batch of natto right now..... just learned about natto last week. I'm not sure I can learn to eat and enjoy it, but the value of the K2 is what attracted me to natto. I've had a love affair with microbes for most of my life, and always have several cultures of various types growing... At the moment, natto, kefir, and kombucha. I expect I'll probably dehydrate much of it, as well as looking at other variations such as a soybean paste, or making a hummus variant using natto.
Very nice STC. I will be uploading videos on how to eat it soon so hopefully you can find a way to enjoy it as not enjoy something makes continuing hard. -Natto Dad
Hi.. Did u try? Are you using it?
Hi natto dad. I've been making natto with black beans, but my methods are make-shift. I have no heating system other than placing the beans in a way according to that advised by you, on top of and at the back of my oven kept at its lowest temp. for 24hrs . they are wraped up at kept at the right temp. pretty much all that time.
However the point is I tend not to get many threads but the beans are coated in a white Frost and do have a nice earthy umami aroma and taste. But is a white Frost without too many threads a sign that the fermentation hasn't worked properly or is that OK.
Would appreciate your advice.
This is incredible! I love this channel! I've never tried natto before and I have really wanted to try it in the past, but your two videos make me want to try it even more!! I am excited to see what you do next!! :)
Hi Madison, thanks for stopping by. I made chickpea natto. I should be able to post it this weekend. That gives me an idea. I will also make, how to eat natto videos as well then. Thanks for stopping by! -Natto Dad
Thanks for a great video. I have watched all of your natto videos and and ready to try making it myself.
Thank you Kelly. Yeah give it try making it. -Natto Dad
Wonderful content, so empowering and relevant in these times where self sufficiency and health are vital.
For sure! Homemade fermented foods is a revolution and an equalizer. -Natto Dad
Thank you for your research video Natto king. I will also try making Natto with mung beans on my Tanica Yogurtia maker. I have been successful with Soybean and with chickpeas. I enjoy watching your videos. great stuff
Great stuff natto dad. Cool videos
Thanks for trying. I will make this tomorrow.
Sure Emma! Hope it went well. -Natto Dad
nice work! very interesting. keep it up!
Thank you V! Should be posting one this weekend if life doesn't get on the way. Thanks for stopping by. -Natto Dad
no problem! you're info really helped me allot making natto! i do have a question tho, do you know how long i should steam the beans if i don't have a pressure cooker?
Excellent experiment
Yeah, I just need more time to continue with all the experiments I have in mind. -Natto Dad
I love how you experiment so we're not the only ones who's doesn't know what's going to happen.
Very true Royce, I definitely learn by making mistakes. Also by posting the videos, you can get to making better natto quicker. I took me about a year to make good natto and over 30 batches so there is no need for others to go through the same mistakes. -Natto Dad
Thank you for the video. When I take the beans out of my pressure cooker I used a thermometer and it's was 100 degrees Celsius. After about 50 minutes it was the desired temperature of 40 degrees Celsius. I wonder if you defrosted the natto in the fridge overnight and then let the beans cool for one hour if your starter would have more strength and give you better strings?
I tried your method with mung beans. Mixed feelings. I found your method very easy to follow. Long, very long, soaking of the mung beans was followed by steaming foe 15 minutes and that seemed to deliver the right consistency. This was followed by 60 hours of fermentation. The fermentation did not seem to be exosthermic and the temparature was more or less stable between 95 and 104 F. The resulting natto tased very nice indeed on the palate but it did not produce a very stringy result. However I think I should have stopped slightly sooner as very soon after the fermentation the natto developed that horri ble ammoniacal overtone, so I will try again.
Hi Charles, if you eat soybeans, I would try to make it with that first just to make sure you have the right method in place. Mung beans behaved a bit different than soybeans as they retain less moisture during fermentation and were a bit hard in texture overall when compared to soybeans probably due to the grainier texture. This in itself was a challenge, so might have to adjust the method specifically for mung beans. I preffered chickpeas/garbanzo if you want to try that. -Natto Dad
Hi Natto Dad, I'm Ramon from Valencia, Spain. Thank you for your greetings and for this video. It is a very interesting experiment you have done. You have gotten better threads than I have ever seen on mung beans, I will try your method. So... the conclusion I get from this video is that probably mung beans and moisture are a good combination. What do you think about putting more tablespoons of liquid to give more moisture? or maybe could be a good idea to steam beans with pressure for 30 minutes and then boiling them without pressure for little time, 1 or 2 minutes, maybe that could make them watery without losing flavour. What do you think about it? I will try to make it when I come back to Valencia. Thank you for sharing your experiences.
Ramon
Hi Ramon, after I made the mung bean natto I felt the same where maybe a few more tablespoons of liquid might have done the trick. Or maybe pouring the cooking liquid over the beans in the strainer where it cooked and letting it drain a little. I am still a bit reluctant to boil the beans.
Pressure steaming seems to dry the beans a little, specially when the cooker is opened soon as the steam evaporates from the beans due to remaining high temp.
When you make mung bean natto, do you steam with no pressure? That was one I will be trying on the next bean as that may be the sweet spot between pressure steaming and boiling in relation to moisture. I do not use steam with no pressure on soybeans because they take many hours to properly cook, but other beans may be quicker to cook.
Natto Dad
Natto Dad I don't know, that's a good point, pressure or no pressure. I have thought about steaming mung bean without pressure because I think these beans are as soft as lentils, but I have never done it. That's gonna be another thing to try when I come back, and lentils natto is going to be another one.
The cooking method that I've used with mung bean is pressure steaming for 35 minutes, it takes 20 minutes since i put the pot on the heating source untill it starts spilling steam, 15 more minutes while it is spilling, and then I retire the pot from the heating source and let it rest and cool the necessary time to be able to open the pot without releasing steam by pressure. I think this resting time produces a condensation of the steam in the pot to turn part of it in liquid water again and fall it on the beans. I don't know if I have explained myself correctly due to my language limitations.
Ramon
@@ramongisbert347 Have you tried lentil natto? That's the one I want to try myself.
I made black bean natto. Turned out perfect!
Oh nice, glad that turned out well! -Natto Dad
Natto Dad, I really enjoy your content. I'm excited to see your future experiments. Stay curious!
Thanks Alec! I should be posting Chickpeas natto soon. -Natto Dad
Awesome!!! 😎🍻 Makes me wonder if it's possible to ferment something unusual like either jasmine rice, hominy, black rice, corn, fava beans, peas, sesame seeds maybe(not too sure about this one) potato slices, lentils, seaweed, or various types of mushrooms using natto as a starter
Yeah, I have wondered about that nightchild, under the title "Will it Natto?" as other have asked me. I will have to make that sometime. -Natto Dad
I have so much mung beans at home this is useful! We also have husked mung beans, the ones used for Indian curry? Might try to make natto with those.
I did not know that have the husked version. Hope it turned out well! -Natto Dad
I really like your channel Thank you ! BTW I do not know if it is true but I read that soybeans actually have the special bacteria on them and that is why they were used and invented with soybeans.
I’d love to see you making lentil natto! Actually I’m making some myself right now haha Hope it turns out nice
Hi CJ, definitely! That is my list. Now, I just need time to make videos haha. -Natto Dad
How did you go with the lentils?
@@Chriszar579 I put it next to the warm radiator but I'm not sure if it got warm enough…it got stinky and gooey though! But goo wasn't strong enough 😔
Eat it! EAT IT!
I really appreciate all the details you gave. I'm curious though why you spent so much effort to make so much natto? How do you eat it?
As someone who eats chicken feet and pork intestines and century egg, I'm not a food snob; but I couldn't get used to natto. Do your kids also enjoy natto?
Hi Le Wang, Very good question. I started making natto because we had to drive far to buy natto and a few packages would go very quickly. So I thought I would just make it at home. I found out very quickly that making good stringy natto is very hard. Or I should say that natto is very finicky about the fermenting conditions. So being stubborn and persistent, I failed the first 30 batches. Around the 37th batch I hit upon the right conditions and that is what I present on my soybean natto video. I have probably made over 150 batches to date but I stopped counting a while ago. I usually eat it with soysauce and chopped green onions over rice.
As for the amount I make, I make enough to share with close friends and we eat natto 2 to 3 times a week.
Love chicken feet! Good stuff. So I have 2 daughters, the oldest one loves it and the younger one hates it. We make her eat it because I believe it is good for you. The bigger picture is that I believe fermented products are good, so if you don't like natto, I would suggest other fermented products such as miso and fermented vegetables.
As for the non-soybean series, there are many people that do not eat soybeans for their dietary beliefs so I got curious to see how non-soybean natto turns out. -Natto Dad
Do you mix the frozen starter with the very hot beans? Or do you let them cool to about 40 deg Celsius before mixing?
I do know the natto spores are super-resistant, but once the spores ferment they are in the active form and in this activated vegetative form they are not so rezistent anymore. Probably freezing turns nato into spores again.
Hi Marius, I usually wait 20 minutes until the pressure cooker releases pressure and I can open the lid. At that point the beans are still steaming. I have forgotten about it and left the beans cooling longer and it is still fine. I do not know which would be optimal. Natto bacteria seem to be hardy in general. -Natto Dad
I have an instapot. Thoughts on using shallow steam racks and stacking cone shaped tupperwares for the incubation process?
Yes, that sounds sensible. Give it a try! -Natto Dad
i like black bean natto. i found really small black beans. i find it taste much better then soy natto. soy natto usually develope this amonia smell and can get bitter because of high protein content. black beans have 1/2 callories from soy beans. so after fermenting they have (200callories ---> fermentation --> 100callories per 100g.)
Thanks for the comment jackjersey. I had hear that black bean natto does not get as strong strings. Is this true? I am glad you found a bean that you like. -Natto Dad
Hi Natto Dad, great explanation! I've followed your procedure with mung and aduki beans and in both cases I got more than 50% of the beans broken after cooking 20-25' with the pressure cooker. Do you have any advice to avoid this problem? I was thinking about steaming without pressure instead. Thank you!
sensorytrip, I wanted to keep the video brief so I did not include the whole explanation, but that is the biggest hurdle with non-soy beans. Soybean retains its shape when cooked and it has a very fine creamy texture, and a thin skin. Other beans tend to have a mealy/grainy texture which causes a few problems. One is that they crack during cooking as you saw, and when they crack they will loose a lot of moisture during the fermentation. The fermented natto turns out hard. You could include more cooked water during the fermentation which partly helps. Boiling non-soy beans may be another option, but because they crack, they absorb too much water. Keep experimenting and let me know about your findings. You can email me directly at nattodad[at]gmail.com -Natto Dad
@@nattodad1620 Thank you very much for your super complete answer. As a scientist I will try more "experiments" and if I ontain any better result of course I will let you know. Again, congrats for your channel content, now there is more a more people interested in natto so your videos are an amazing learning tool! Best wishes from Italy!!!
Sensorytrip, you really should not pressure cook beans, because of the gas in it, if you boil it, you can scope out the froth untop the water, or throw out the water as soon as it starts to boil, cook on medium heat, not to soft, and you will have a perfect Nato. Blessings
Interesting. I've heard that azuki beans make for a mild, slightly sweet natto. I haven't had azuki bean (or mung bean) natto myself. I'd be willing to try both, though. Thanks for working it out.
Yeah, but you have to cook them for 40 minutes (pressurized, just like in the first attempt). You can also make it with garbanzo beans (45 min).
@@robert111k
In parts of Africa, there is a fermented peanut dish which is made similar to natto. I haven't had it, but I found it interesting that two parts of the world so far apart came up with something similar.
@@SailorBarsoom, not so sure. I cook natto for its huge amount of Menaquinone 7. There are fermented foods everywhere, but natto is special for people like me, interested in Vitamin K 2.
That is interesting. Azuki would be a good one to try. Azuki is my favorite beans for japanese sweets. -Natto Dad
I think you stopped making videos after 4 videos.. Why, ur videos are fun to watch >.
Thank you Saman! Life gets on the way. I have many ideas. More of a question of will power and making time. -Natto Dad
Hi Natto Dad.Is it OK to ferment longer than 24 hours until the natto get alot stringy. My natto just get a little stringy after 25 hours ferment. Thanks
Hello, my name IS benayga from canary islands in spain. I'm starting to prepare natto but i have the starter. It's really difficult to spread such a small amount of starter. I've tried with chickpeas but i don't get many threads, i Will have more after keeping them in the fridge?? IS It Safe to eat them even if i have not a good result? I don't have pressure cooker, how are the times in a normal one? So many questions! It's nice to find someone making natto! It's not very common. Thanks!!
Hi Benayga, awesome you are making natto in the Canary Islands! If you have spore starter, please check my 'Spore Starter Natto' video as I explain how to make it. Also visit my Natto Dad Blog to get more info. I have a troubleshooting guide there. To answer one question, steaming withoug pressure properly takes 4-6 hours, so steaming with a pressure cooker for 40 minutes is definitely faster. I hope you keep trying and let me know how it goes. -Natto Dad
I was excited to see an alternative to soybeans, since they have phytoestrogens that I can't eat (due to PCOS). I also eat a ketogenic diet, which beans aren't the best for due to a higher carbohydrate content, but I intend to let them ferment as long as possible, in order to reduce the carb content the most. I've recently made my first batch of sauerkraut and it's absolutely delicious! I want more fermented foods, since I've started eating it my mouth and mind literally crave them.
I was disappointed to learn that Mung Beans also contain phytoestrogens. Has there been any successful reproductions of Natto with any other bean that isn't high in these pseudo-estrogens?
What beans dont have phytoestrogens?
Hi Stephanie, that is a good question. Not knowing about PCOS, I cannot comment on what may benefit you. As for me, eating whole foods mainly eating a plant based diet diet has kept me healthy. Fermented foods is a pillar of my diet as well. Although natto may not be for you, there are many foods that are good out there so please keep exploring and find what matches your needs. -Natto Dad
Agh I wish you make more videos like these, i wanna know if any kinds of bean can make natto.
Man, I have been receiving many of these comments. Will have to get up and make some more then. -Natto Dad
Can I use the traditional rice straw as the starter? Because there's no natto for sale here. Thanks
Kirkpatrick, technically you can but I have not tried it as there is the chance of food poisoning if another another takes over the fermentation. Looking online for natto spore starter would be a safe method. -Natto Dad
Maybe it would help to add more water into the tray of the steamed version. When I sprout mung beans they tend to not hold water very well.
Yeah, that is true anna. Because mung beans crack open when cooked and the inside has a mealy texture, it does not hold water well. Mung natto is hard to make. -Natto Dad
Can you also make a video on how you like to eat them? Do you eat them with raw egg and rice?
Hi zhaneranger! I sure can. Thank you for the suggestion. I love to eat them with raw egg and rice. That is one of my favorite ways to eat it. The big caution is that eggs sometimes contains salmonella so I only make it when I can get a hold of good eggs. -Natto Dad
What is the width depth and height of your trays including the clear glass ones as well?
Let's see, the clear glass tray that I always use is from Ikea (the one I use on my soybean natto video). I think it was the Mixtur 14"x10". The height is about 2.5". The white ceramic one is probably also from Ikea and that one, I guess is about 10" x 8" with a height of 1.5". I find this one too shallow. If making 1 pound (450 gr) of beans, a commonly available glass baking pan (12-14" length x 10-12" width) fits well. -Natto Dad
Natto Dad thank you so much! I don't have an Ikea in my state so the measurements a wonderful for me to have. :-)
Dear natto dad..
I would like to fellow exactly like you said ... Plz let me know about your equipment details to buy...i mean your heater & thermostat...thx
Hi startups, you can go to my blog at nattodad.com. I have links to the items I use there. -Natto Dad
Can too much moisture or water lead to very weak strings? Have you had such trials?
I have tried my first batch with white beans, boiling. Got almost no strings. The beans cracked after boiling and they had a lot of moisture during fermentation. I suspect they had too much water.
Yes, I have failed in all the ways possible. One issue is the beans too wet which will produce very weak strings. So it is best to pressure steam. In the case of different beans other than soybeans, getting the right moisture will have to be tested as steaming can result in hard beans and boiling can result in beans being too wet. The Goldilocks principle definitely applies here. -Natto Dad
@@nattodad1620 I switched to steaming and I clearly get better results than before. I also put the bowl in an extra container with lid inside the food dehydrator in order to maintain humidity, this also helps quite a lot. Still not as stringy as yours. I will try soon: reduce the soaking time to avoid LAB fermentation and will also try to add some sugar to see if this helps.
I can't believe the natto bacteria can survive the hot temperature of the beans and bean water, it lives!
From what I heard, natto spores can withstand above boiling temps for more than 20 minutes and can even go out to space and come back and still survive. When co-fermented with e. coli in the lab, it will completely kill the pathogen when the fermentation is complete. Pretty amazing stuff. And it is ubiquitous in nature. -Natto Dad
Have you tried a shorter soak? Maybe just a 12 hour soak.
Hi NC. I have and it is too short. The finished natto will turn hard. Maybe with other beans, it might be possible for short 12hr soaks. Would have to test it out. -Natto Dad
My mung beans turned into mush after 20 mins pressure cooking in an instapot. I soaked my beans first overnight. Did you maybe not soak them first?
It's a bit of a minefield! I've ordered my starter online. I've got my soybeans ready cooked. 8 hours on high in the slow cooker. Just right, squishy but still some resistance. It's all up to the starter now, wish me luck
Hope it went well Mobius! -Natto Dad
Hi natto dad, can i use glass jar to ferment natto? I have 7inches tall, 4litters glass jar
Hi Yolo, that should work as I have seen people making it with jars with a yogurt maker setup. There might be a limit on how high you can stack the beans in a container as my understanding is that natto are aerobic, meaning that they need air/oxygen to grow. If you see good growth on the upper layers but the lower layers show less growth, that would be an indication that the bottom is not getting enough air. Give it a try and let me know the results! -Natto Dad
Hi, on your 3rd experiment, did you also soak the mung beans for 20hrs before you boiled it for 12mins? Ty
Hi Yolo, yes. I like the beans to be fully hydrated before cooking. Mung beans probably need less time to hydrate, but I am used to hydrating soybeans which take a long time (20-22 hrs) to soak. Mung beans are tricky as they crack open and the texture is grainy. That means they will either soak too much water when boiled and will dehydrate quicker when fermenting. This video was more experimental so they may be a better technique still to be discovered. -Natto Dad
@@nattodad1620 hi i just completed fermenting mung beans for 20hrs. It smells like coffee. Its it ok? Or bad. It has threads like in your 2nd trial. I wonder if its safe to eat.Thanks!=)
Hi Yolo, interesting you mention coffee. Smell is subjective so I think natto can smell kind of toasty. The natto bacteria should have grown evenly and should cover all the beans which points to a good fermentation. As for the safety, I do not know your sanitation protocol so I can only say to eat it at your own risk. Sounds like you had a successful ferm, you can sent pics at my Natto Dad Blog if you would like as well. -Natto Dad
How does the vitamin k2 content compare with that of soybeans? Black beans?
Hi joachim, that is a good question and I wonder myself. It would be a really good thesis project to tackle. -Natto Dad
I don't know exactly but what I do know is Nattopharma, a Norwegian lab, produces its K2 capsules from garbazo beans natto, because of the allergenic issues with soybeans.
I want to know how well this would work with peanuts. They are also legumes. I'm sure raw shelled peanuts are available somewhere.
Haha, that is a good idea. I was thinking of a series called -Will it natto?-. Now, I just need to gather a little bit more will power. -Natto Dad
Please do this! If you do,
If you do this, maybe you could connect with one or more of the health and longevity gurus on TH-cam, and together measure the microbe and K2 content of different varieties.
I would like to find some alternativas to soy because, as a man, the high levels of phytoestrogens are problematic for my chest. (And probably other unwanted effects that are less obvious)
would it work as well with Azuki beans ?
Hmm that is on my video to do list. I have heard other people making it but I do not know how tasty it is. -Natto Dad
Would it be better if the beans would be mashed up after cooking?
What about fermenting green leafy vegs with B Natto?
We appreciate your experiments and sharing your knowledge
and we post your videos on our site
All about Natto, Facebook Group
Hi again Lyman, you could slightly mash which would kinda look like "hikiwari natto" which is chopped before being cooked. Being a little paranoid, I would not mash it AFTER cooking as you are introducing the chance of contamination before fermenting them. Also because natto needs air spaces, if mashed to a paste, it will only ferment on the top layer with the remainder staying as unfermented mashed beans.
As for fermenting leafy greens with natto, I have no clue what would happen. Natto bacteria seems to like beans as a source of food so I do not know if leafy greens have all the nutrients to support the grow of natto bacteria. Let me know if you try!
Thanks for stopping by. -Natto Dad
Natto Dad
Hikiwari? Has more Natto-kin than whole natto,
When I make Natto-pancake, yes, I do mush them.
Where do you buy this Natto starter ? I live in Norway , so I am looking for a company which send products to Norway :)
Oh that is a tough one Eva. In the US, there is Gem Cultures and Cultures for Health. Both online. Happy holidays to you! New video was uploaded! Finally! -Natto Dad
So how's the flavour? Please explain. Do you prefer mungbean or soybean natto?
Hi dee, I prefer soybean natto. -Natto Dad
is the frozen starter necessary?
Not necessarily jamee, you can use natto spore starter as well which can be bought online. -Natto Dad
I'm wondering what the vitamin K content is with other beans...
Good question Sean, a quick internet search and it says that leafy greens have K1 and that is where we get it probably also in beans. K2 and up to K7 are longer chained version synthesized by the body and by bacteria such as natto. Did not search more into it it but from my understanding, peroxisomes have the role to biosynthesize the compound. Comments from an organic chemist would greatly help here. -Natto Dad
Thanks. The main interest I have in natto is for it's k2 content. I love to make fermented foods but I was researching k2 and found natto. I'm just curious if natto with OTHER beans than soy have as much k2 as natto with soy beans. I can't wait to get back to America and make some of these !
How does it taste
Wonder if natto can work on kidney bean or Peas. I would have tested, but in my country cant find natto :(
Hi SP, I will have to try that. Will put it on the to do list. Please check my chickpea natto video. That turned out pretty good. Thanks for stopping by! -Natto Dad
Thanks for the fast replay and Good luck with the do list from what I see, it's growing :D
Can you try organic black beans to make natto?
Hi Jordan, I sure can. It is on my list of beans for the non-soybean series. Will do chickpeas next so stay tuned and sub me if you like the content. Thanks for swinging by! -Natto Dad
ever try with black beans (black turtle beans) ?
That would be a good one to try! Thaks for stopping by! -Natto Dad
Health benefits compared to soy bean?
How you keep it after fermentation done?
Hi Anny, I would keep it in the fridge up to 2 weeks and then portion out and freeze after that. -Natto Dad
But does using other types of beans apart from soybeans produce vitamin K2?
Hi Vaita, from a quick google search, one of the precursors of K2 is glutamic acid and the literature cites that beans in general contain glutamic acid. So my guess would be that other beans would produce K2. I have no idea if there is research done on the actual amounts produced. -Natto Dad
Hi Natto Dad , thank you very much for your reply, and I have to say this hmmmm, : Long live Japan for Natto😁
i got k2 supplements made from chickpeas natto
Continue!
Haha, point taken. So many ideas, so little time. -Natto Dad
Natto Dad I know. But you have a fellowship. :) best wishes from Vienna, Austria.
istn it dangerous to put this waterbowl above electricity stuff?
Hi SC, That is a very valid point. The ferm should also work if the bowl with water is not placed in the oven. Please do so if it gives you peace of mind and if you will be safer. -Natto Dad
i am worried about your safety :O
I noticed the crocks behind you. Do you make other fermented foods and if so could you please make a video?
Keen eye London, I make miso with those crocks. I have been contemplating making a video about miso making. Will have to make time for it. Thanks for stopping by! -Natto Dad
@@nattodad1620 please do! I love your videos on Natto and I've seen them referenced on other parts of the internet. I also love that they don't use styrofoam like the store bought containers do. Do you have any suggestions for not using plastic wrap? Eg. Banana leaves, wax paper?
That is a good question. As you mention, perforated wax paper might work. Parchment paper and aluminum foil comes to mind. If cloth is used in direct contact with natto, that would have to be sanitized so one does not get food poisoning. Ha! I will try to make more videos at the end of the year. Work and life gets on the way of making videos... -Natto Dad
THANKU SO MUCH. HOW ABOUT TRYING PEAS LEGUMES NATTO? THOE YELLOW, GREEN, ORANGE, BROWN PEAS FLATTER THAN MUNG BEANS TYPE. THEY COOK VERY EASILY THOUGH SO THEY GET MUSHY IF YOU OVER COOK
All good ideas. More of a will power problem for me haha! -Natto Dad
The other more frequently used soybean alternative are chickpeas/garbanzo beans, but I would be curious to see lima beans, runner beans, or even lentils, used in one of these experiments.
Hi DonYuJuana, I will be trying chickpeas and pinto beans next so stay tuned! -Natto Dad
Have you made non soy milk before.
Hi Vanskii, I have not. Maybe chickpea milk will become a thing in a few years. -Natto Dad
Can anyone tell me how to make the souce for natto... The one that you get in natto packet..
Hi pra Sha, you can buy spore starter online or get frozen natto from an asain supermarket. That is what would be available for me. -Natto Dad
Does Natto ever get used to make Tofu ?
Not that I know of Jacques. Both are very involved to make so the effort would be great if it was possible. Natto Dad
doesn't chlorine leave a bad taste or smell3
Do you eat natto for every meal?
Hi Juicy, I will probably eat it three times a week for dinner over rice. As with everything, eating in moderation is the key. -Natto Dad
@@nattodad1620 More video please! Try greenbeans
@@nattodad1620 Why only moderation why cant u eat it in every meal, since fermented foods are good for health..
That is a good question. I believe in eating a balanced and varied diet. So that is why. As for negative effects of natto, I have not heard of people overeating natto but a good visual is about how much you can fit in your cupped hand per day. -Natto Dad
@@nattodad1620 Well said! Please continue this series
Nutritionally which natto is better? Chickpeas, mung or soy? Anyone knows?
I would say, it is the one you eat. -Natto Dad
Thank you both
How about Lentils natto
Maybe 40 mins pressure cooked will be more stringy.
One of the things these alternate natto people don't know is cooked soybeans can store in room temperature for a very long time, but other beans will simply rot in a week. So, there is NO true replacement for soybeans in making natto.
Hi KP, that is interesting. I did not know this. What is the special property of soybeans that keeps it from rotting? -Natto Dad
@@nattodad1620 *probably* the fat content
I wish that I could buy those big straw sacks that the Japanese soldiers had had.
make more videos
Hi Paper Shredder, wish granted. I just uploaded the new one! Please check out the chickpea natto video. Thanks for stopping by. -Natto Dad
I pressure cook my mung beans for 40 minutes to make natto with them.
That sounds about right Elizabeth. I found that mung beans retain less moisture so is has a tendency to dry and become hard during ferm. It might be good to start the ferm with a little bit more water than 3 spoonfuls. And boiling, makes the beans too wet. Let me know if you dial it in! -Natto Dad
@@nattodad1620 How about if you soak the mung beans first, how long would you pressure cook then? (i love soaking my beans! even if it takes more time)
Hi do u havr facebook? I wanna show you some photos of my mung natto. Thanks
Hi Yolo, you can send natto pics at nattodad[at]gmail.com. -Natto Dad
Clear wrap is made from PVC. Is there an alternative to laying it directly on the beans?
Hi admin8446, very good point. There are many unknowns even knowing that the plastic wrap I use is BPA free and Phthalate free as there may be other chemicals that are harmful to health. As an option, you can cover it with a towel or paper towel, making sure that that it does not directly touch the beans or that it is properly sanitized. The bean surface will dry out a little bit but it might be worth it for you. Or, if you are comfortable with it, you can use one poked plastic wrap over the tray so it does not touch the beans. -Natto Dad
so you're natto oto?
Yes, I am an natto otto (husband) as well haha. Could not have become natto dad without that step first. -Natto Dad