Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: NYrture Natto | food. curated.
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Meet Ann Yonetani, the founder/owner and microbiologist behind NYrture New York Natto, an artisanal Japanese natto maker located in Brooklyn, NY. If there's one thing that gets Ann excited, it's bacteria. Ask her about it and her face lights up, she adjusts her glasses, her body settles more comfortably in her chair. She could talk for hours about the microbial worlds that symbiotically live inside us and all around us, a passion that both challenges and fascinates her. Not surprisingly, Ann sees herself as a bacteria farmer more than a natto maker (a distinction I find endlessly charming). By cultivating a healthy environment for growing good bacteria, her soybeans actively ferment into the superfood Japanese call: natto. A food jam-packed with nutrients and health/wellness benefits. This is where her evangelism begins.
To Ann's knowledge, only 3-4 small companies make natto in America, a very tiny market compared to Japan where natto is ubiquitous. Walk into any supermarket or corner store in Japan, you'll easily find over a dozen options for natto. It's a savory morning ritual there, traditionally eaten over warm rice often mixed with soy sauce or a raw egg and scallions. "A power breakfast food," Ann explains "their version of a protein shake or acai bowl." But unfortunately, in America, natto has little exposure. It hasn't reached the popularity of Japanese ramen or sushi. Ann wants to change that.
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#eatmorestories #natto #superfood #japanesenatto #foodvideo #gutheath #probiotics
📍Locations: Bushwick, Brooklyn
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![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
I love the delight in her eyes as she stirs & lifts her beautiful natto.
It's my favorite part of the video :)
@@foodcurated her expression inspired me to try natto. Got used to the taste. But I haven’t had it since the pandemic.
@@Givulinovich I have some in my fridge! Is it easy to get a hold of near you?
Nurture will go from strength to strength because of the love and passion she has for the magical chemistry that is the essence of Natto.
This is the absolute best NATTO I’ve ever had. I love this woman and her partner. They’re doing a fantastic job and service.
Im half Japanese and half korean. I eat this amazing super healthy food. Thank you for making them everyday and spread to the world♥️
I love natto and love it so much more after learning about its unique health benefits. She’s a delight to watch in her element and passion towards making this superfood
Acquiring a taste for natto was slow but acquiring an instant pot has taken making homemade natto from a chore to a breeze! Soaking, cooking, incubating, all in the same liner! I have used it in many ways but especially love adding pureed natto into my homemade vegan cheeses!
@CharGC123 love your tip of adding pureed natto to vegan cheese! Have you tried any of chef Jana's vegan cheese recipes? I love using green banana biomass in pesto!
I love this clip. It's so much fun to watch and so informative. Thanks for putting this up.
Hi! Thanks for watching Tom! I'm about to get into more documentaries after a bit of a hiatus. -Liza
It’s so hard to get access to this but I FINALLY found the organic Natto in stores! I’ve been calling them my “Magic beans” because I’m super happy to be eating an organic food so good for my colon/gut microbiome and my bones
First time I ever ate natto it was overwhelming. But, after eating it with rice I like it right away. I love it paired with some canned tuna in oil and some rice. Drizzle some soy sauce afterwards then mix and it’s amazing.
I am so excited I stumbled upon this. I use to LOVE Natto when I was in Japan and I was just talking with my daughter about it today as it was my craving when I was pregnant with her over there. I ordered a couple so she can try it as well as ordering for myself. Great information, I want to go there and make it now :)
I just made my first batch of black bean natto, and I came to this video to check if my natto looked about right hahaha
It's great to see her dedication! It's truly an amazing food and I hope it gets more credit
How did your natto turn out?
@@user-rx7pd1xv4k I think it was good enough, I ate it! Then I also tried making tempeh and freezing part of its mold to make more in the future.
@@violetaalonsomananes5793 That's awesome!!! Omg I don't like tempeh. How bold of you to make that one!!!
I love this amazing nerd
That natto pull is so beautiful I weep.
I started making my own about a year ago, and I totally understand why you smile so much when talking about it. there's just something about it that makes you smile ☺ it was love when I first tried it 30 years ago in Tokyo
I'm Japanese but I learned something new abt NATTO from this video. Thanks !!!❤️❤️
She's so nerdy and passionate. I'm glad I could share all the interesting details through her experience. Thanks for watching!
9:00 Dr Micheal Greger has been preaching this daily. Why don't eat cheap functional food rather than expensive medicine.
My guru!
Fresh natto is only cheap in Japan. Here in the Netherlands, for example, it is prohibitively expensive. I buy the product in an Asian store. According to this video this has significantly reduced health benefits because it has been (deep)frozen. I have been told by a biochemist in my network this is not true. I would like to have this cleared up. Are there solid scientific data supporting the claim that the freezing process significantly undermines the health benefits? It’s essential to know this if you’re living outside Japan and are interested in adding natto to your regular diet!
Most of people are lazy....to make healthy foods
.
It doesn't need any starter to make nattos.. just soy beans cooked with very minimal water.. concentrated
I am watching this video again while eating a bowl of NYrture natto. I make a sweet, hot mustard and a natto sauce, stir it into my natto and I love it. Order from this company. You will be stepping up your game of health.
The strings look like melted marshmellow in a freshly poured rice krispy treat lol😋
Vit K2 🏆
I have been eating Anns natto for several years now. It is delicious and a very high quality food. I am now addicted to it and eat it with Umeboshi plum paste every morning on either sprouted rice or sprouted oatmeal with my homemade Kimchi.
LOVE LOVE LOVE LOVE LOVE LOVE THIS WOMAN!!! Don’t ever stop making NATTO🔥🔥
i love this. love this lady and what shes done for the U.S
I'm so glad you feel the same way about her. I love when people become obsessed with perfecting things. It makes life exciting to discover these people!!
Discovered your product at the local coop. I love it.....way more tactile than saurkraut , as if it wants to get all over your mouth. Really good.
THIS IS THE VIDEO TO WATCH. Already on her mailing list, and getting ready to place my first order. I cannot believe how fortunate I am to have my first taste of natto be of the best quality. Huzzah!!! 😂💕 Thank you so much for this EXCELLENT review!!!
Thanks sooooo much for the sweet comment. I'm so glad you're supporting Ann's passion!
Thank you for this lovely piece - I've begun making natto, and appreciate the tips!
A Very nice way of telling the story and gives real good vibes ;)
Thank you!
Hello Ann, thanks so much for the video. I wish I was in New York I’d stop by your shop and pick up a few jars weekly. I saw that you stated how important the beans were. I hope you can add a link so I can order some to make some of my own..
I love how passionate she is about Natto! I just tried this superfood today and its honestly pretty good. Planning to eat it daily now along with some sardines. I would love to try Yonetani San's Natto!
They ship if you live in the states :) But yeah, they are so passionate and knowledgeable. They even compete against Japan’s natto makers at annual competitions and do really well.
I like to eat natto as is, with soy sauce. But I also occasionally use it to replace ogiri when I make Sierra Leonean dishes and to add “‘meaty” umami flavor when I make my dads vegan versions of our dishes.
Nice . Only just heard of it
I ordered a yogurt maker and a natto powder starter to make it at home, I'm excited to try it by myself. Thanks for the video.
My mexican wife and I.."a jew" love your natty sooo much. my wife is a natty pusher. thank you thank thank you!!
I bought Natto from this company. I love it! I will continue to purchase from them.
What is their website
Natto is soo good ..I really enjoy it with rice and as a replacement for regular beans
I started making natto a short time ago using a starter culture powder and natto soybeans from Laura Soybeans. As much as I eat each day, I would spend well over $300 per month if I had to purchase natto from her company. But kudos to her for making a truly amazing product that everyone needs to be implementing in their diet!
I love your business NATTO Health ❤️
Wow, I recently ordered your product, excellent quality. Glad to meet you and learn from you.
Oh my gosh I'm so happy you tried and ordered it! Yay.
Just made some this week!!!!!!! Awesome!!!! Slimy!!!!
You made it! How did it turn out?!
Excellent PLUS !!!!!!
i am in Scotland and love it, have been making it for 3 years for me and my dog
My dog hates natto 😩
Love your Natto and the black Natto is my favorite!! Tastes like chocolate coffee.
That’s the same natto I’ve been buying for over a year! I’m grateful this was my first introduction to it. It’s so delicious but now I’m about to embark on my own natto making journey ! And yes it’s fun introducing people to it
You are saving lives !
Buying from Amazon your brand thanks for bringing this healthy food to America ❤️
Beautiful & delicious, and well-crafted video/narrative, Thank you.
Thanks so much! I have plans for many more food maker focused videos this year :)
i ordered some from you. the packaging was so nice. natto is growing on me and is pretty tasty.Lol
Made my 4th batch (3/4 successfully) last one black soybeans, a bit dryer than regular. Used one large casserole and two smaller to portion out (not deeper than 3 beans I read) 24 hrs later the two smaller casseroles had the outer 3rds fuzzy and the centers of both not? Combined them after mixing and did something differently, saran'd, poked the holes and put in the oven with my usual seed starter plastic roll and just forgot them not even babysitting the temperature for the rest of the day and late at night. They were Major sticky! Ran out of my last batch night before so had some before ensconcing in the fridge to finish the three day wait. Really good and strong. Using my new silicon freezer boxes to portion out the prescribed amount. Also found that being able to take a frozen brick out in the morning to defrost before bed allows me to know Exactly when to start the next batch by brick count. (was a day off) I'm thinking that if I don't like the goo amount, I can give a container another go and not worry that any extraneous infection will take place in the presently inhabited legumes.
Love this video!
Fantastic
I love when food makers nerd out on all the details. I am all ears!!! It's fun to learn from them.
Thanks for this great video and love the passion you have for natto! Hopefully you’ll get more Americans to love and understand the health benefits from natto. I just bought some store bought Japanese natto and haven’t had it since I was a small kid in Japan and miss the taste.
This made me want to try natto!
I am French and I LOVE natty with rice :))
I love this nickname. Natty. Would be a great brand name.
my mouth is WATERING
THANKS FOR VIDEO ......I LOVE NATTO !!!!
Judging by her voice I think natto also have mind expanding properties
I’m so glad your Nattō is in my favorite grocery store in San Francisco (Rainbow Grocery)!
Thank you for the natto making tips!!
When introducing natto to my friends ; I have them season it with their favorite mustard. Best wishes
Informative. There was a lot of interesting details about Natto. I make the stuff myself and my daughter loves it but is afraid to bring it to school b/c she doesn’t want to be stared at. My Natto comes out looking lighter. I think she lets her Natto age for longer because her soybeans shrank smaller and are darker. Like a n old cheese.
Two didn't types of beans and sizes
Thank you for this very informative video.
I found her website. I am getting this!! 🥰
What's the website please?
I recently discovered miso and I make myself some miso soup whenever I feel bloated or when I have indigestion. Works like a charm. I wonder if natto has a similar effect
Very informative Wonderful video.🙏🙏❤❤
I love fermented foods
Please can we get this in the UK. I'm in love with natto, but can only get the frozen. Yours looks amazing in comparison, I want that stringy natto in the bowl so much!!!
Do you have any asian markets?
Yes, I need that too. In the UK Korean and Japanese shops sell only frozen Nattō
So interesting. Great work!
love it. wish i could buy it here in new hampshire. until then i will make it in my instant pot at home.
Drooling
I may try this.
There are some foods which you are not sure if you like at first, like olives, but you go back and try again and again. It's as though your body says "this is good stuff!" And you find yourself yearning for it. Natto is like this.
I love Natto, I made it, and it turned out perfectly well. Did you use plastic or class to fermented it. Please respond. Thank you for your knowledge and patience with all of your technique and wisdom. How much can we eat at a time to have a dose require? And how much times per day to consumed. Blessings from my heart.
Can you make video showing us how to improve our natto quality?
I remember my first time eating natto, and it was this brand actually. I wasn't completely sold on first taste, but I didn't outright hate it. I gave it more chances though and I think it is damn delicious now. Sometimes I have cravings for it. I like eating it with white rice seasoned with furikake, green onions, a little soy sauce and mustard. Sometimes I throw kimchi in there. I also top it with a soft boiled egg (the egg standards here in America aren't quite up to par as they are in Japan, so I wouldn't quite risk eating it with a raw egg yolk mixed in like they do over there.)
I love that it grew on you. I like your tip to add mustard. That is interesting! I will try it. I think her product is superior to all the frozen stuff we mostly have at the Japanese markets here. It's so good for you. Plus, her passion for bacteria really comes through haha. I enjoy that about her.
Great video! I will be buying Natto from them.
Made my 1st batch of black soybean natto. It looked okay after the 24 hr ferment, but the neba neba didn't form. Tastes and smells okay. Without the neba-neba, will it still contain the nattokinase and K2??? Thank you!
It doesn't stink though. It smells like coffee.
I am glad to see that you have found it so - when I tried it for the first time, that was exactly my impression too.
Me and my mother think it smells like burnt butter when you thaw it in the microwave for 30 seconds. I wish people would really give it a chance.
@@fruitymcfruitcake9674 probiotic(natto) + microwave = no more probiotic.
I know!!!! Her natto is so delicious my kids eat it plain. It just smells and tastes like light coffee (natto black)
I first described it as "vegemite, but without any salt". Otherwise, definitely similar to a mild black coffee.
This is very insightful🤎🌻
It appears that you use a lot of plastic containers and tools in the process of making Natto. Recent studies have shown that there is plastic in our bodies from plastic used in various food/water products. I'm glad you store the final product in glass but hope that you can use more glass in the various stages of fermentation. Your Natto is great, really like the curry version. Thank you for all your hard work.
I will make sure to pass this message along to them. I have also been thinking a lot about the microplastic in our bodies from ALL SORTS of foods I eat and use. It seems hard to avoid, but I wish our bodies didn’t hold onto them as much as they do.
I have been making natto for a couple of months, and am culturing in glass or a locally made ceramic baking dish
Thank you so much for sharing your love of the stinky bean. I've had an addiction to it ever since my first nato hand roll. Can I get your product in Texas? I was just diagnosed with a terminal cancer and I'm going to embark on making my own, but sure would like to taste your product.
With programs like the above it will take off!
Thank you,
E
Hi Eric! I was googling like mad to find natto near me (I had just stumbled upon this super food yesterday while watching a Japanese breakfast meal) and found Ann's shop online. Per her companies website, they do deliver it nationwide across the US.
*edit: forgot to add that FreshDirect also delivers, but they only have the original flavor/type. I'll go to Ann's website for the one with the turmeric. Cheers =)
@@Hi_Im_Jie Thank you, Eric
Great video! Was pleasantly surprised to find a source not far down the road from me, albeit an hour away plus drive to and from. Still, a source for the frozen culture whether I purchase or make my own. Have been wondering what all like dried rice straw or other beans can be used to make with? Soy seems the best for a complete protein source... however, I do see more opportunity for this product to be explored. I only hope and have faith it doesn't become tainted like the range of yogurts and all other agricultural product foods that turn to me what seems deadlier and not healthy. Thanks for sharing!
brava, well done video!
keep up the good work!
In Japan it’s like a dollar for a pack of three servings. I bet it’s like 20 bucks in Ny haha
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.
When I eat natto I'm feel so good and light. SO i Eat natto everyday for brakfast dinner.... Ever and Ever 🥰
From where do we get the probiotic bacillus which you use to make soynatto
Good work
If I had to eat only one meal for the rest of my life, I would eat natto, eggs, perilla oil, an omega-3 essential fatty acid, and white rice with baby fish, sesame seeds, and green onions.
You can live for decades with this
It's like gorgonzola cheese but healthier and with a very unique taste which I love!
💖🤗😁🌞😜🙏
Can you make Natto from a previous batch? I have seen websites that say you can only reuse previous batch just maybe three times. Then you have to get more from another batch.
First heard about natto from a cooking channel called KWOOK. I still haven't tried it but willing to try for it for its prebiotic benefits.
Please tell the world of home, would be, natto makers specifically what you are currently using for your starter culture and soybean. Thank You ps. there is no natto where I shop.
Where can we get the best starter culture? Do we need one?
Never had natto before but I do lots of fermentation and I’m vegan. I miss my stinky cheeses. Thinkin I need to try this.
What farm in ND do you buy the beans?
I love and crave natto now but almost couldn't keep down when I first tried it.
I want to try it.
NATTŌ, BREAKFAST OF CHAMPIONS.
I love how my whole house smells like Natto when I make a batch in my Instant Pot's Yogurt mode...
Someone needs to invent a natto candle ;)
I THINK SHE IS PILIPINA AMERICAN, I LOVE THAT. NATTO
She forgets to mention all the other health benefits of soy. But she's right, soy, especially fermented soy, is a super food!
I could only include so much intel, so only picked the benefits she was most excited about, but you are right :) -Liza
Natto is amazing. I make homemade myself using dryed rice straw.
Any references on how you make on the dried rice straw? I've been wondering about using black beans or other agriculture raw materials too.
@@jafinch78 bacillus natto is natturally in rice straw. Any kind of beans could be fermented in contact with straws.
Where can we get the starter that is non-GMO and organic?
Can I add lemon juice when I want to serve it?not in the process of making it. doesn't effect the bacteria to loose their benefits?
Lemon juice does enhance the taste of natto. Don't think it will harm it.
I would like to make natto. Please make a version with no plastic wrap, bad for our health and for the environment :) Surely there must be a way?
Available at the 4th St Food Co-op!!! NYC