Cool. I am native to northern parts of Telangana my grandmother generation use to make fermented soya bean chutneys. Like most of native dishes it also faded in time. I bet non of my generation gen-z know those foods. Cultural habits keep evolving soy is good source of protein hope it get reintroduce to us.
This is beautiful. From the other part of the world, West Africa particularly Nigeria this is called iru, daddawa, ogiri okpei (our local seasoning) but made from soya beans. Soya beans are used when locust beans from locust tree isn't readily available.
I have just learned about kinema from a book i am reading about fermented foods in the Himalayan communities... what a delight to then find your video that shows how to make it!! Thank you for sharing your knowledge. I am looking forward to making some soon.
This is very nice and simple. Something I have been looking for years. Can you please give English subtitles whenever you speak in your language. Hats off. This is really nice. Thank you from California
Thank you for sharing the Indian way of making Natto. Traditionally, that's how the Japanese made their Natto centuries ago. As with drying Natto, you can use a dehydrator to dry it better. Do you know you can inexpensively build your own incubator/dehydrator and use it to ferment Natto, Koji, Tempeh, Tapeh, Breads, etc.
@@Shangnairan You looked like a Korean who speaks Indian English. Probably, you grew up and lived in India. Anyway, what I want to tell you is I re-watched your video today. I noticed more detail on how you prepared and made fermented soybeans Indian style. TBH, the way I made Japanese Natto is quite similar to yours and all, including soaking the soybeans, is done in a single cooking vessel, namely an 8 Qt Fagor Multi-Functions Pro Lux Pressure Cooker. I used the Slow and Low setting (75°C or 167°F sans boiling the water) on the pressure cooker to cook the 24-hours soaked soybeans for 3 hours with barely enough water to cover the soybeans. When it is done, I just sautéed the soybeans until about 3 spoons of cooking water left and then switch to Yogurt making setting for 48 hours to ferment the soybeans. The end result looks the same like your fermented soybeans. Occasionally, these fermented soybeans do emit slight ammonia odor and it will go away once I leave it in a container stowed in a refrigerator 2+ days. To consume my Natto, I simply mix Natto with soy sauce and eat it with rice. Cheers.
@@Shangnairan Thank you, thank you, and thank you. Indian people from N.E. looks more oriental as far as I can tell (AFAICT). The reason I said mine is similar to yours is mainly because both ours don't produce stringy strands like Natto when stirred. The odor strength on mine proportionally depends on the length of fermentation.
Hi, thank you for showing this.🙏😀 This is really interesting! May I ask you a question? Are you Indian? Your location is India, but your language does sound Indian. ***What language are you speaking here? You were combining English and another language. Sorry for the personal question.*** You don't look Indian. ***What is your ethnicity? 😊 Anyway, thank you soo much. I really love natto and Chung guk jang. Ill try this, too.😊
Only 1 container left, I have been aging it for 6 months to amplify the taste, but tbh I don't even want to open it cuz once I open it, it will become history within 1 or 2 days. Goes great with spicy noodles
@@Shangnairan I know... No one at my home can take the smell other than me🤣, I opened it and it was beyond smelly, although I took some bite and ate it with some noodles, but i won't recommend anyone doing this. It's poison to the nose and soul🤣
I was too busy so i forgot to ask.... If you know the long way (korean, like you mentioned) please do share the recipe with a video, I mean the longer you wait the better the taste right...beans has been my usual diet, I eat it with almost everything, so if I can get a new taste with it I would be really happy😊 (has to be fermented tho😅)
In this technique sun heat is not enough😊 I've uploaded a video recently in that you can ferment just in sun 👇 this the link th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
Hi, this is a great recipe. Would fermentation of soybean also work if I were to blend boiled soya bean and mix it with curd (lactobacillus bacteria) and leave it overnight? Basically follow a process similar to what we do for fermenting the dosa batter?
@@maruthireddy4111Oh that's sad. Yes fermented soybeans is smelly. If you don't want very strong smell then ferment it for 2 days only. This process is a bit difficult. try this recipe it's easy 👇
Have been searching for something like this for a while. I'm in Uttarakhand, so banana leaves are not available. Can you suggest an alternative? Tried making this once before, fermenting in a vessel wrapped in cloth.. It got spoilt. Thanks!
You can use basket, instead of banana leaf use a cotton cloth and keep under the sun for 2-3 days. Maybe it got spoiled because you used vessel try using bamboo basket or plastic basket which has got very small holes. Hope this will help 😊
Thank you very much for making simple of making NATO Japanese dish in Indian style . I live in Islamabad, Pakistani, we don't have Banana leaves here, please mention few alternative leaves or any other substitutes. Thanks
Thanks for the simple, easy to follow method. The soybeans available here turn out bitter after ferment. I add a little baking soda, but bitter still. Please advise. Thanks
@@Shangnairan are you from Bangalore? I have fermented my soybeans but in a steel jar, for one day, then kept in fridge, then after couple of days when the strings did not appear, i again kept it outside, it is smelling bad, but the strings are not appearing as with your fermentation. Is there a problem? I actually applied a little amount of milk kefir to make it ferment. Thanks
I'm from Manipur. Steel container won't work. This recipe needs heat to ferment and a bit difficult. You can check out this video 👇 Easy way of fermenting soybeans th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
Do we need to keep the fermentation inside the oven for 7 days ?? Can I use this process for the other variety of soya .. here we don’t get this Manipur small soya .
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
![[FULL EP.73] เปิดบ้าน 70 ล้าน "แป้ง Zbing" ยกมาทั้งญี่ปุ่น l เคหสถานบานปลาย l One Playground](http://i.ytimg.com/vi/YBnJhTt07Pg/mqdefault.jpg)
Cool. I am native to northern parts of Telangana my grandmother generation use to make fermented soya bean chutneys. Like most of native dishes it also faded in time. I bet non of my generation gen-z know those foods. Cultural habits keep evolving soy is good source of protein hope it get reintroduce to us.
Thanks. Oh I didn't know that fermented soybeans is eaten in Telangana, nice to know
This is beautiful. From the other part of the world, West Africa particularly Nigeria this is called iru, daddawa, ogiri okpei (our local seasoning) but made from soya beans. Soya beans are used when locust beans from locust tree isn't readily available.
Thanks for the valuable information 😊 appreciate it
I have just learned about kinema from a book i am reading about fermented foods in the Himalayan communities... what a delight to then find your video that shows how to make it!! Thank you for sharing your knowledge. I am looking forward to making some soon.
Thank you so much for the compliment 😊
This is very nice and simple. Something I have been looking for years.
Can you please give English subtitles whenever you speak in your language. Hats off. This is really nice. Thank you from California
Thanks for the compliment 😊 sure
What a great method it's simply the best. So good👍👍👍
Thank you so much 😊 love to read your comment always
I am from South indian.i like this.thanks for sharing informative videos...
It's my pleasure😊
Thankyou mam for sharing such easy recipe for beginners like mine ...much love ❤❤❤
Thanks for the compliment 😊
Thank you for sharing the Indian way of making Natto. Traditionally, that's how the Japanese made their Natto centuries ago. As with drying Natto, you can use a dehydrator to dry it better.
Do you know you can inexpensively build your own incubator/dehydrator and use it to ferment Natto, Koji, Tempeh, Tapeh, Breads, etc.
My pleasure thanks for the info 😊
@@Shangnairan You looked like a Korean who speaks Indian English. Probably, you grew up and lived in India.
Anyway, what I want to tell you is I re-watched your video today. I noticed more detail on how you prepared and made fermented soybeans Indian style. TBH, the way I made Japanese Natto is quite similar to yours and all, including soaking the soybeans, is done in a single cooking vessel, namely an 8 Qt Fagor Multi-Functions Pro Lux Pressure Cooker. I used the Slow and Low setting (75°C or 167°F sans boiling the water) on the pressure cooker to cook the 24-hours soaked soybeans for 3 hours with barely enough water to cover the soybeans. When it is done, I just sautéed the soybeans until about 3 spoons of cooking water left and then switch to Yogurt making setting for 48 hours to ferment the soybeans. The end result looks the same like your fermented soybeans. Occasionally, these fermented soybeans do emit slight ammonia odor and it will go away once I leave it in a container stowed in a refrigerator 2+ days.
To consume my Natto, I simply mix Natto with soy sauce and eat it with rice. Cheers.
@@Habibie-vi4fv Hi I'm from northeast India. Yes quite similar but India style has very strong smell. Thanks for the info 😊
@@Shangnairan Thank you, thank you, and thank you. Indian people from N.E. looks more oriental as far as I can tell (AFAICT).
The reason I said mine is similar to yours is mainly because both ours don't produce stringy strands like Natto when stirred. The odor strength on mine proportionally depends on the length of fermentation.
Your preparation is very good 👍
Thanks for the compliment 😊
Your information is so nice. Thank you.
You are most welcome😊
Thanks so much for sharing. ❤
My pleasure and thanks 😊
Hi, thank you for showing this.🙏😀 This is really interesting! May I ask you a question? Are you Indian? Your location is India, but your language does sound Indian. ***What language are you speaking here? You were combining English and another language. Sorry for the personal question.*** You don't look Indian. ***What is your ethnicity? 😊 Anyway, thank you soo much. I really love natto and Chung guk jang. Ill try this, too.😊
Yes I'm Indian from northeast sides of India. The other language I speak is Meitei language
Awwww ❤️ This is love 🙏
Thank you so much 😊
@@Shangnairan Anytime Madamji 🙏
Are u a chef or doctor?
Only 1 container left, I have been aging it for 6 months to amplify the taste, but tbh I don't even want to open it cuz once I open it, it will become history within 1 or 2 days. Goes great with spicy noodles
Korean style takes lots of time but this Indian style we ferment it maximum upto 10 days beyond that will be too smelly.
@@Shangnairan I know... No one at my home can take the smell other than me🤣, I opened it and it was beyond smelly, although I took some bite and ate it with some noodles, but i won't recommend anyone doing this. It's poison to the nose and soul🤣
@@bushwhacker9579 🤣
I was too busy so i forgot to ask.... If you know the long way (korean, like you mentioned) please do share the recipe with a video, I mean the longer you wait the better the taste right...beans has been my usual diet, I eat it with almost everything, so if I can get a new taste with it I would be really happy😊 (has to be fermented tho😅)
@@bushwhacker9579 For korean style you can watch the link below, her recipes are nice👇
th-cam.com/video/PGhKwCq7SZk/w-d-xo.html
Thank you for sharing
My pleasure and thanks 🙂
Nice....
Thank you so much 😊
Love it 😍👍👌
Might be delicious😋✨
😋 Thank you so much
Yamna nungaiye echea chennal se
GOOD JOB MY BRAVE NAGAS.
Thanks 😊
Thanks so much. By the way can you also just sun it instead of using oven?
In this technique sun heat is not enough😊 I've uploaded a video recently in that you can ferment just in sun 👇 this the link th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
Thank you very much just a the video I was looking for ❤❤
My pleasure and thanks 😊
@@Shangnairan Aww you replied ❤ i actually don't see much of North eastern representation glad that i found one 🥰
Hi, this is a great recipe. Would fermentation of soybean also work if I were to blend boiled soya bean and mix it with curd (lactobacillus bacteria) and leave it overnight? Basically follow a process similar to what we do for fermenting the dosa batter?
Thank you so much 😊 Soybeans has it's own good bacteria so you don't need to add anything
@@Shangnairan oh okay thank you for the response, that really helps clarify things!
We Nepali do in north eastern of Nepal
Thanks for the info 😊
Yummy 😋
Thank you so much 😊
Haorani sidi...🤤
Hoi yam haowe 😊
@@Shangnairan hello i tried to make it followed all the instructions but it's spoiled smelling bad, cannot eat.. any instructions.?.
@@maruthireddy4111Oh that's sad. Yes fermented soybeans is smelly. If you don't want very strong smell then ferment it for 2 days only. This process is a bit difficult. try this recipe it's easy 👇
Have been searching for something like this for a while. I'm in Uttarakhand, so banana leaves are not available. Can you suggest an alternative? Tried making this once before, fermenting in a vessel wrapped in cloth.. It got spoilt. Thanks!
You can use basket, instead of banana leaf use a cotton cloth and keep under the sun for 2-3 days. Maybe it got spoiled because you used vessel try using bamboo basket or plastic basket which has got very small holes. Hope this will help 😊
Thank you very much for making simple of making NATO Japanese dish in Indian style . I live in Islamabad, Pakistani, we don't have Banana leaves here, please mention few alternative leaves or any other substitutes. Thanks
You can use cotton clothes that works great as well
You can also use any edible plants that grows wide leaves
Thanks for the simple, easy to follow method. The soybeans available here turn out bitter after ferment. I add a little baking soda, but bitter still. Please advise. Thanks
Thanks but I've never come across bitter soybeans that's new thing for me
You could be fermenting them too long.
Use of fire wood/fuel while smoking soyabean might also turn the item taste bitter.
🙏 NAMASTE 🙏 SHUKRIYA.
🙏
This is also done in Nigeria
Oh nice to know that 😊
It's very much like Indonesian Tempeh
Oh I see😊 thanks
Nice
Thank you so much 💕
Tapiyu palem heining intererting looking
Thankyou so much sister From Shillong
My pleasure and thanks 😊
Very helpful chennel, ei sigi chennel se yenglaga soibum namli.... 2 weeks sure
Thank you so much 😊oh Manipuri style soibum se huge quantity da shemnabani, khagik shembada color dark oijille adubu mahaodi chab manei
Is it ok to ferment it in clay pot /jar. As we ferment the millets? Thanks for the information
I don't think clay pot will work. To ferment Soybeans it needs heat. My pleasure 😊
You put it in the room temperature, it ferments itself. 30 degree Celsius
@@divinepower5131 No keep it under the sun or above the fireplace or oven. In room temperature it won't ferment.
Yes, it worked
@@kpj20 it worked without anything
NICE INDIAN RECIPE AND NICE INDIAN NAGA GIRL😂😂😂😂😂😂
Thanks 😊
I don't have an oven. Can you suggest an alternative?
You can ferment under the sun. You can watch this easy recipe in this link
👇
th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
It's is also eaten in Cambodia laos Myanmar Vietnam
Oh I see😀 most of the Asian countries foods are so similar
I don't have banana leaves. So what can I use please?
You can use cotton cloth.
Is there other ways than baking in oven
On the fireplace or under the sun
😋😋😋😋😋😋
Thanks 😊
Is those are kidney beans or what,can you help me which legume family the current Soybean belongs to?
No this is soybeans. The beans used for making tofu, soymilk etc
dont we have the japanese type of soybeans they use for natto? This is our local variety.
This is the Japanese type of soyabeans same. Our soyabeans is smaller in size
@@Shangnairan are you from Bangalore? I have fermented my soybeans but in a steel jar, for one day, then kept in fridge, then after couple of days when the strings did not appear, i again kept it outside, it is smelling bad, but the strings are not appearing as with your fermentation. Is there a problem? I actually applied a little amount of milk kefir to make it ferment. Thanks
I'm from Manipur. Steel container won't work. This recipe needs heat to ferment and a bit difficult. You can check out this video 👇
Easy way of fermenting soybeans
th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
Is this made without any Starter culture?
Yes no starter required
In Garo it use to call it Dodim and in Khasi Turumbai
Oh thanks for the info 😊
We nepali call it kinema ❤️❤️❤️
👍 👍
No salt or anything?
You can add salt according to your taste, salt is not mandatory. In this video I've shown with salt and without please watch the video
How do I store farmented soybeans for a long time????
Please inform me
Put the fermented soybeans in an airtight container and keep in refrigerator
Will it not be rotton
No
is natto and fermented soyabean same
Yes the same only difference is the fermentation time
Yes
Do we need to keep the fermentation inside the oven for 7 days ?? Can I use this process for the other variety of soya .. here we don’t get this Manipur small soya .
Yes you can use any variety of soya beans. Once you get strong fermentation smell then it's done. It takes 4 to 7 days
❤אתם אוכלים בננה ליף?❤
I tried but i made mistake it's spoiled completely. Your soya bean colour is also different.
Try this easy recipe. Ferment it for just 2-3 days. The more you Ferment the stronger smelling it will be👇 th-cam.com/video/mgvN0Ovc0-E/w-d-xo.html
Can we ferment soy chunks
No I don't think it'll work.. soybeans and chunks are totally different thing
@@Shangnairan ok thanks
Is this same as Japanese natto?
The way its prepared is almost the same. I haven't tasted natto so I can't say about the taste
In Nepal known as kinima
Thanks 😊
What is the alternative for banana leaves?
We usually use either banana leaf or fig leaf
Arrowroot leaf, tumeric leaf
Manipur gi gumns Hawaijar manam thokbro
Hoi chapmanei yam haowe😋
Temp if oven ???
I kept on warm mode
Are you Tangkhul?
I'm half tangkhul
Are you speaking korean language in this video?
she is from northeast
Pork ka akhuniga thongbio eche
Ashi link se pork with akhuni ne😊
th-cam.com/video/PUKQe1en7BA/w-d-xo.html
Isn't that high in estrogen Bad harmone
Fermented soybeans is good for health it has got many health benefits but as we all know anything excess is bad
Fermented Soy:This is the right way to consume soy products.
Unfermented soy is harmful beyond measures.
Thank you so much and for the info as well 😊
Step 1 : Get a Bamboo leaf
Pam me
😋 Thank you so much