That's it!!! I even have no time to put it down, you already done! Can't wait to make mine, thank you for sharing this simplest way that I ever seen to make natto, the pressure cooker will be delivered today, no excuse to say no anymore, definite would like to start right away after that
i have watched 10s of videos about making natto - thank you your system is so uncomplicated and easy to remember. I predict this video will get thousands and probably millions of views.
Wow, thank you so much! This is a game changer. I had to order Natto starter online because there was nowhere to get Natto or starter where I live. This is hands down the easiest, cheapest no nonsense Natto making I've seen! You are awesome. Thank you so much for sharing!
Thankyou!!! Using organic natto soybeans from Laura farms,I soaked without even rinsing the beans for about 20 hours,then I set my pressure steam level in my 6 quarter instant pot to LOW ,rinsed the soaked beans once after I dumped them into my "instant pot brand steamer basket then added 3/4 cup of water to the bottom of the main insert pot then followed all given times for steaming and fermenting. Thank you again. Perhaps those who were unsuccessful streamed on high pressure.
Thank you for the low pressure tip. My beans turned out great. But as I can’t get small grain beans in Australia I’ve put them back on yoghurt setting for a little longer than 24 hours to increase sliminess as there wasn’t enough slimy.
1 used 11/2 cups of pre soaked beans to start,but I did not get real slimy natto that time or the second time. I want real slimy natto so I am still experimenting
It should work, I bought Insta Pot for Natto, I think my fail before had to do with the temperature of my yogurt maker. I don't see any other reason, with this method it works because there is no chance of cross contamination because you start with very hot, and it cools to Fremont, Good Luck @@lauraboyd8858
It works. Thank you. I used the Phipps high pressure cooker. High pressure Steam for 58 minutes(max setting) and incubated for 24hrs at yoghurt setting. 🎉
I have gone through your threads and saw there were some questions which were unanswered. I have contacted Phiya who I know personally and he answered as follows........hope these answers help!! 1. I throw out the soaking water and use fresh water for steam pressure cooking. 2. The steamer basket I use has feet so that whether you use the stand or not it is the same height from the bottom of the pot. I add water up to the bottom of the steamer basket and not above the steamer basket so that no water is touching the beans. 3. The beans don’t need to cool down when you switch to the yogurt setting. They will cool down to match the yogurt setting temperature. 4. Yes, I store the beans in the refrigerator and they will keep for about two week. You can put them in the freezer to make them last longe but never do because I eat all I make in that time period.
My instant pot has 5 levels of setting for pressure. Should I use the lowest? It still fails 3rd time on the highest setting for 35 mins. 180 mins makes them crushed. I used starter too, it didnt work. Thanks in advance.
Many thanks for sharing. I have 3 questions and would be grateful for your answer. 1. What pressure level should I use when steaming the soybeans? 2. Do you use a cheese cloth on top of the beans during the fermentation? 3. At the end of 24 hrs of yogurt mode, do I need to set it on yogurt mode or off or keep warm if I want to let it sit for another 12, 24 hours? Many thanks!
UPDATE: It worked! Wow! Sachiaki Takamiya at The Igikai Diet channel says to add disinfected mint or rice stalks that naturally contain the bacillus subtillis natto bacteria. This is so much easier! I'm going to try it. Thank you, Phiya!
Thank you Phiya! I have an instant pot that was given to me which I have used exactly one time 3 years ago. It has been gathering dust! I will definitely make natto using this method!
i used fresh mint sticks and leaves as a starter but the natto i got was not as sticky as those i saw in the videos does it mean THAT I DID NOT GET THE RGHT NATTO? NB i have no instant pot and yaourt maker THANKS
Thank you, thank you, I used a starter, but will try your way. I put my in a insulated bag and leave in the garage, like the old way to make yogurt 😊and fermented great no instant pot . God is great . I just used to cook the beans in the pressure cooker for 15 minutes, but steam . Let see if it’ll work out, then I come back to tell you guys. Obs. I leave in Florida, so here is hot . This is the reason I leave it out side in the garage. Hope this helps someone.
I've been making natto using the starter and sometimes some natto from previous batch but have only ever once achieved super slime. I will try this method because I honestly think I could do better
Thanks for the east steps! I literally made my first batch using a starter. Mine was not as stringy...will leave in instantpot longer like you suggested. Looking forward to trying your method next time.
Many thanks for sharing. I have 3 questions and would be grateful for your answer. 1. What pressure level should I use when steaming the soybeans? 2. Do you use a cheese cloth on top of the beans during the fermentation? 3. At the end of 24 hrs of yogurt mode, do I need to set it on yogurt mode or off or keep warm if I want to let it sit for another 12, 24 hours? Many thanks!
Yes, you can use a regular pressure cooker to steam pressure cook the beans but you need a way to incubate the soybeans for 24 hours. You can use a cooler with a 25 watt light bulb as a heat source.
Just use a regular pot for boiling soy beans for around 2 hours. Beans should be soft but not mushy. Then, use the oven to ferment - at the temperature of 38C - 44C for 22 hours. Make sure the beans are not too moist when you put them into the oven. I did not put any water into mine (as they been boiled not steamed).
I watched 2x and never see or hear you putting Bacillus subtilis starter ... did you even use anything to inoculate the beans? Is it in the 1/2 cup aquafaba liquid?
My instant pot has 5 levels of setting for pressure. Should I use the lowest? It still fails 3rd time on the highest setting for 35 mins. 180 mins makes them crushed. I used starter too, it didnt work. Thanks in advance.
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??? Help! Thank you!
@@gud9dum9 I ran out of soybeans and tried navy beans. They were very good but not a clue if they offer the same health benefits as the traditional soy.
@CharGC123 Navy beans have a very high nutritional profile. Whether fermented or not, you can't lose. Callelini beans are the only ones I know that are denser.
Oh Thank you so much, I was struggling with making my own natto (it did not get fermented well). This way my Natto is perfectly fermented. Just one question: is it safe to eat this raw Natto kin bacteria?
I wonder if Phiya refrains from rinsing his soybeans before soaking them as rinsing must wash off the bacillus subtillis bacteria, no? Or perhaps he saves the rinse water and uses it to steam the soybeans (and takes from that to pour over them before steaming)?
Thanks a lot ! ! ! You simplified it and stack the cost down by a lot, because in my country all is extremely expensive, I now have to solve the main product issue: soy beans. The only way I found to get my hands on it at an affordable cost is to order them in a quite big quantity in india . . .: it is about the third of the price compared to here, where it is difficult to find and expensive, as well as when ordered online..
Hi Phiya and thank you for this. I started eating Natto for the health benefits that Nattokinase has on the heart and arteries. I have a number of Asian markets near me so it's easy to find. After discovering your video I'll now be making it. What I purchase from the markets comes frozen in individual containers. How long will fresh natto last stored in the refrigerator? I subscribed to your channel.
I have just ordered soybeans to make natto for the same reason as you. I take nattokinaise supplements currently but wanted a natural source. Did you find the answer to how long they last? Also what amount do you eat daily? Thanks
without using the Bacillus subtilis natto spore starter I wonder if you are getting the same health benefits as real natto. I see the sticky film but I'm thinking it can't be the same as natto. You can't make natto with bacillus subtilis, it has to be the specific var. natto strain. So just water from the steaming, I'm thinking the health benefits must be different.
One question about instant pot: never had one, does it have options to stay on for any time you want and choose a low temperature? Because if I get one, I think of making black garlic, and that needs to stay on for couple of weeks if I remember well.
Hello, I tried using your recipe and instruction for making natto with my instant pot but it did not turn out favourably. You mentioned steam pressure cook for 3 hours but my instant pot this is two separate functions so I pressured the beans for 40 minutes and did everything as you said but it did not get fermented even though I let it sit for an extra 24 hours. Please advise.
In fact, I am making natto while watching your teaching, easy peasy, nice and neat. The Question is did you actually let it rest 24 hours after fermented of this batch? Thanks and subbed.
It's more likely that he has the natto bacteria around in his environment because he has been using and making natto. I'm sure his hands and the air around him have plenty of Bacillus Subtilis.
THX A BUNCH but I am so curious to know so much about natto. We have seen macrobiotics help our family so much with vascular concerns like CCM's etc but want to know how Natto can help us we pray it can due to so many calcium deposits everywhere in body. Can it help the liver? Can it cause more clotting? We need less clotting. How much should we take? As we understand taking natto in pill form is not good because we dont know know what is really in the pill? Having breast sensitivity has made it difficult to eat or enjoy yummy soy of any kind. Estrogen dominance. Now a thyroid nodule was found a month ago so I dont know where to start as we loved Denny Waxman, he helped my sweet twins brains when they were toddlers. I know how Denny was inspired by your dad and now Denny helped my husband and I have babies where all over nobody could help us no matter how many drugs or natural ways and now Denny has inspired my sweet twins too who are now trying very slowly to do an organic cooking for kids channel on TH-cam to help other children make better eating choices. Now is it ok to have Natto (natural K2) if you have a blood clotting disorder (too much clotting due to MTHFR & COMPT)? We are all so curious. It is a "dirty gene" Dr Ben Lynch explains.
Hello, I tried but no luck, any specific soya beans brand? what are the settings for steam cook - Pressure(none, low, high)? and what are the settings for yogurt Temperature(Low, medium, High, Custom)? I tried by soaking over night and steam cook for 3 hours with pressure High and then yogurt setting for 24 hours with Temperature medium which is about 107 - and this didn't work.
Thank You for producing your video, 2 days ago, i followed all the steps, but i did not use organic soya beans & only wanted to experiment using Half of your recipe. After rinsing, soaking for 24 hours until soft, i pressure-steamed for 3 hours until very soft. Then, drained, and reserved and used the recommended amount of water for 1/2 the recipe. i set the cooker on Yogurt for 24 hours and yesterday, checked the results, but the beans did not look, nor smell like Natto, however, the water had dried up.. So, i added a little more boiled water and and have set it for another 24 hours. Was wondering what went wrong?? i will send follow up comments, after this 24 hour period is up. Thanks, any assistance would be deeply appreciated. I live in Vancouver, BC, Canada
Will it work for everyone? It's more likely that he has the natto bacteria around in his environment because he has been using and making natto. I'm sure his hands and the air around him have plenty of Bacillus Subtilis.
so bacillus subtilis doesn't just float around in all households? maybe it does: "Bacillus subtilis is a ubiquitous bacterium commonly recovered from water, soil, air, and decomposing plant residue. The bacterium produces an endospore that allows it to endure extreme conditions of heat and desiccation in the environment."
@@werewasyo Bacteria compete. This is why a starter is required. The idea is to have more Bacillus Subtilis spores and help them overpower the other. I have no idea of how this actually works, but it is my guess - because it is not easy to make natto without a starter. Using Soy beans gives a slight advantage to the right bacteria maybe.
I have followed his directions and he is not using a natto starter, and it came out ok but when I used my yogurt maker and I got a lot more stickiness and no natto starter and it tasted much better but when I made my next batch I used my own starter from the first batch I made and it was true natto but without the problem of the regurgitation reflex
It will work. Sourdough also works for everyone. It might need some practice to make it perfect but fermenting works for everyone. Same with Kimchi oder Sauerkraut or what ever other beans, grains or vegetables/fruits you want to ferment.
@@marymitchell5675 "regurgitation reflex" is what i cannot stand either. i think it is due to the nitrogen perhaps from all the non-natto bacteria that are competing with the natto bacteria. When i buy the little packs of premade natto from the asian grocery, i don't have the gag reflex issue or smell.
The liquid I have remaining from steaming soybeans to make natto is gelatinous when it cools. Is this a sign of its ability to ferment the soybeans as Phiya shows here? Does anyone else have this?
I tried this but it wasn't slimy like traditional natto. I think itvwas because i pushed the pressure button and not the steam button. I'm trying it again.
Does anyone understand why this natto-making process works? Everywhere on the internet it is said natto cannot be created without bacillus subtilis and that this type of bacteria does not exist on the beans themselves and must be added. I see the end result looks like natto and from what I get is the cooking water cannot contain any bacillus subtilis. Does anyone understand more clearly?
I also don't understand how this works. It could be different bacteria in this "natto" where it doesn't have Nattokinase and other things we want from natto.. Natto can be made basically from all grains and legumes. THe bacteria simply needs mainly proteins in that grain/legume it doesn't care if its white bean or soy bean.. But you still need some source of that specific bacteria and the easiest way is to buy natto in store and once you make your own natto you just put a side small amount of that natto for another batch.. I think making it without natto bacteria can be dangerous because you don't know what bacteria is growing in that food..
There's a chance this isn't really natto, and may not have the vitamin K or the nattokinase that most people seek from natto. It might be a Bacillus Subtilis species, but not Bacillus Subtilis sp natto. There's also a risk of non subtilis species, like Bacillus cereus which is potentially pathogenic. Just because it seems to "work" in creating slimey edible beans, research doesn't support the use of wild bacteria in home production as a wise approach. Here's a study that isolated 424 strains of spore-forming microbes of the species Bacillus subtilis and Bacillus amyloliquefaciens collected from rice straw in different regions across Japan. Of those 424 strains, only 57 (~14%) were able to successfully ferment the soybeans. The study mentions that γPGA production alone (responsible for the sticky texture) is not a predictor of the ability to ferment natto. In other words, some strains may produce γPGA and result in a sticky appearance, but they may still fail to fully ferment the soybeans properly. www.ncbi.nlm.nih.gov/pmc/articles/PMC3187134/?fbclid=IwY2xjawFfJVpleHRuA2FlbQIxMQABHbvFO56eaoMY5xMfaIsOExCvAmc47dxYsAWCANDH1pnekc9FK0iFzfDCzA_aem_9seXbMxVDLb6mgo1F3aZpw
I’m 26 hours in and nothing no growth to be seen and I did it as to the video . I’ll leave it overnight and see if anything in the morning that will be over 30 hours . Thank you fingers crossed will Work
Make sure the soybeans are well cooked. You are preparing the soybeans as food for the bacteria. The bacteria needs both a water supply and an air supply as well as a warm temperature in addition the ready-to-eat soybeans.
Wondering the same. I always soak them overnight then boil in the IP for just 25 minutes or steam for twice that. Truthfully steaming vs boiling... I don't see any difference. I actually prefer to boil because it is both quicker and I like to save the bean broth as free and nutritious soup stock.
Perhaps the key to this method working is the length of time the beans are steamed for because I’ve never heard of steaming the beans this long except for his method.
other receipes call for a small portion of store bought natto to help fermentation. throwing out the soaked water is a waste what is the benefit of using fresh water vs soaked water? I like medium natto and a bit of firmess when consuming natto , his video after 24hr fermenting looks too bloated and soft, I would try to mimic they way the Japanese have made their natto
Please talk about how to store it, how long does it stay fresh, etc. People like me that don't know natto have no idea. I'm wondering if I can even swallow a spoonful let alone eat that whole pot!
Didn't work for me. And realistically, it shouldn't work if you think about it. The only way it could work is if it was somehow contaminated with the bacteria in the environment. As stated by another poster, he's probably got spores floating around in his home from previous batches. I guess I'll try the starter for a few batches and see if I can get the spores built up on my environment.
@@Ananimous7777 That's always been an option, and I have inoculated with store bought natto with great success. Actually, I only used the store bought natto one time and now am saving a small portion of each batch I make for further inoculations. But this wasn't the point of my comment in the first place. The video seemed to imply that there is no need for an inoculum. But I argue that there is. The old guy probably doesn't thoroughly wash his utensils from one batch to the other and there are residual spores getting introduced back into the next batch.
@@jeffreyvosburgh2099 yeah i was wondering the same thing. also, he adds steaming hot soybeans into the pot and closes the lid. I'm surprised that the remaining trapped steam didn't kill the spores inside the pot. do you atleast let the soybeans cool down to about 120F before adding the store bought natto?
@@jeffreyvosburgh2099 also found this: so bacillus subtilis doesn't just float around in all households? maybe it does: "Bacillus subtilis is a ubiquitous bacterium commonly recovered from water, soil, air, and decomposing plant residue. The bacterium produces an endospore that allows it to endure extreme conditions of heat and desiccation in the environment."
@@werewasyo I didn't measure the temperature, but they were set out on the strainer in the open air for a short while. I wasn't hot enough to kill spores.
UPDATE: It didn't work for me. I repeated the steps with a tiny bit of store bought natto and it spread throughout nicely I have beans soaking now, starting this method tomorrow. If it works I'll update in a couple days 🤞🤞
We need the beans cooked until soft, right? How would the old japanese cooks do without the modern pressure pan? As of the yogurt maker, again, you already have one: your old all purpose kitchen oven. Just set your all purpose kitchen oven to 40 to 45 ⁰C, let the stuff you want fermented stay there until it ferments (24 hours?) and gives the result you are pursuing. Please, never forget we need to learn with the bests teacher ever: YOUR HANDS ON THE JOB and let the learning comes into your brains. The steps shown in the vídeo is a good stating point, but nothing like hands on.
I could not make it while added water like the gentleman makes here. I tried three batches and always got kahm yeast over the soybeans. However I found a recipe for making hawaijar(name for natto in India) on YT that gave me great results. If someone has kahm yeast growing on their beans, I'd highly recommend searching "hawaijar lonba" on youtube and following it
That's it!!! I even have no time to put it down, you already done! Can't wait to make mine, thank you for sharing this simplest way that I ever seen to make natto, the pressure cooker will be delivered today, no excuse to say no anymore, definite would like to start right away after that
i have watched 10s of videos about making natto - thank you your system is so uncomplicated and easy to remember. I predict this video will get thousands and probably millions of views.
Thank you so much for this! I followed your instructions to the dot and it turned out so well!
Wow, thank you so much! This is a game changer. I had to order Natto starter online because there was nowhere to get Natto or starter where I live. This is hands down the easiest, cheapest no nonsense Natto making I've seen! You are awesome. Thank you so much for sharing!
Did it work? Tx.
Yes it worked
@@michaelkirkpatrick3026 no need for starter??
Wow, this is by far the simplest and best way to make natto 🥰😍🤩👋👍
Thankyou!!! Using organic natto soybeans from Laura farms,I soaked without even rinsing the beans for about 20 hours,then I set my pressure steam level in my 6 quarter instant pot to LOW ,rinsed the soaked beans once after I dumped them into my "instant pot brand steamer basket then added
3/4 cup of water to the bottom of the main insert pot then followed all given times for steaming and fermenting. Thank you again. Perhaps those who were unsuccessful streamed on high pressure.
Thank you for the low pressure tip. My beans turned out great. But as I can’t get small grain beans in Australia I’ve put them back on yoghurt setting for a little longer than 24 hours to increase sliminess as there wasn’t enough slimy.
Hi, what is temperature setting when in yogurt mode for 24 hours
Did you also used three cups of beans?
On line it is reported at 110-120 I did not get real slimy natto however,
1 used 11/2 cups of pre soaked beans to start,but I did not get real slimy natto that time or the second time. I want real slimy natto so I am still experimenting
I just made, after failing few times with starter, I followed your directions exactly, and it came out beautiful, thank you so much
Some here say it didn’t work
I followed the steps and made it few times now, and it worked every time, much better than with starter, easy @@allthings5358
I have failed four time using a natto starter. 😢 I am soaking soybeans right now to try this method. Fingers are crossed
@@lauraboyd8858 let us know please
It should work, I bought Insta Pot for Natto, I think my fail before had to do with the temperature of my yogurt maker. I don't see any other reason, with this method it works because there is no chance of cross contamination because you start with very hot, and it cools to Fremont, Good Luck @@lauraboyd8858
It works. Thank you. I used the Phipps high pressure cooker. High pressure Steam for 58 minutes(max setting) and incubated for 24hrs at yoghurt setting. 🎉
Thank you for showing this method! I always thought you needed a starter!
Funziona! Grazie infinite.
This is the best video I have seen to make nato. Thank you.
I have gone through your threads and saw there were some questions which were unanswered. I have contacted Phiya who I know personally and he answered as follows........hope these answers help!!
1. I throw out the soaking water and use fresh water for steam pressure cooking.
2. The steamer basket I use has feet so that whether you use the stand or not it is the same height from the bottom of the pot. I add water up to the bottom of the steamer basket and not above the steamer basket so that no water is touching the beans.
3. The beans don’t need to cool down when you switch to the yogurt setting. They will cool down to match the yogurt setting temperature.
4. Yes, I store the beans in the refrigerator and they will keep for about two week. You can put them in the freezer to make them last longe but never do because I eat all I make in that time period.
My instant pot has 5 levels of setting for pressure. Should I use the lowest? It still fails 3rd time on the highest setting for 35 mins. 180 mins makes them crushed. I used starter too, it didnt work. Thanks in advance.
Many thanks for sharing. I have 3 questions and would be grateful for your answer.
1. What pressure level should I use when steaming the soybeans?
2. Do you use a cheese cloth on top of the beans during the fermentation?
3. At the end of 24 hrs of yogurt mode, do I need to set it on yogurt mode or off or keep warm if I want to let it sit for another 12, 24 hours? Many thanks!
Thank you for making, making natto seem easy. You have inspired me.
I love the simplicity of your method! 👌👌
UPDATE: It worked!
Wow! Sachiaki Takamiya at The Igikai Diet channel says to add disinfected mint or rice stalks that naturally contain the bacillus subtillis natto bacteria. This is so much easier! I'm going to try it. Thank you, Phiya!
i did iit just like you but failed many times. How did you disinfect your mint leaves and sticks? THANKS
@ulysseamer2942 Boil them for 1 minute.
Thanks for sharing
That's all it takes! Wow!
Thank you Phiya! I have an instant pot that was given to me which I have used exactly one time 3 years ago. It has been gathering dust! I will definitely make natto using this method!
Did it work
O.M.G. thank you so much, I just made very first batch of homemade Natto! And it turned out, PERFECT!
really?
@@Harshitaabagreeme too worked great
Update
Ready to try your method. Just bought an Instant Pot for this purpose, as my natto making in a yoghurt maker was only partly successful.
i used fresh mint sticks and leaves as a starter but the natto i got was not as sticky as those i saw in the videos does it mean THAT I DID NOT GET THE RGHT NATTO? NB i have no instant pot and yaourt maker THANKS
Thank you, thank you, I used a starter, but will try your way. I put my in a insulated bag and leave in the garage, like the old way to make yogurt 😊and fermented great no instant pot . God is great . I just used to cook the beans in the pressure cooker for 15 minutes, but steam . Let see if it’ll work out, then I come back to tell you guys.
Obs. I leave in Florida, so here is hot . This is the reason I leave it out side in the garage. Hope this helps someone.
I've been making natto using the starter and sometimes some natto from previous batch but have only ever once achieved super slime. I will try this method because I honestly think I could do better
Thanks for the east steps! I literally made my first batch using a starter. Mine was not as stringy...will leave in instantpot longer like you suggested. Looking forward to trying your method next time.
What a hack! Thank you
Interesting, you use no natto starter...? I will try this method thank you very much for the idea sir.
So using starter isn’t necessary at all then? Thank you!!
Thank you very very much for this video.
what is the alternative for that yogurt pot?
Many thanks for sharing. I have 3 questions and would be grateful for your answer.
1. What pressure level should I use when steaming the soybeans?
2. Do you use a cheese cloth on top of the beans during the fermentation?
3. At the end of 24 hrs of yogurt mode, do I need to set it on yogurt mode or off or keep warm if I want to let it sit for another 12, 24 hours? Many thanks!
Good way to get My gut healthy thank!
Can you do this on a crockpot on low setting?
Any way to do this without that Instapot? Thanks.
Yes, you can use a regular pressure cooker to steam pressure cook the beans but you need a way to incubate the soybeans for 24 hours. You can use a cooler with a 25 watt light bulb as a heat source.
@@PhiyaKushi thanks for the video. Can you do it without starter if the bean is not soy? Thanks
Thank you
Thank you 😊😊
Phiya, thank you very much finally natto without "starter".
but how to do if i don't have a "pressure cooker"?
Same 😂
Just use a regular pot for boiling soy beans for around 2 hours. Beans should be soft but not mushy. Then, use the oven to ferment - at the temperature of 38C - 44C for 22 hours.
Make sure the beans are not too moist when you put them into the oven. I did not put any water into mine (as they been boiled not steamed).
Thanks
Thankyou so much. ❤❤❤
I watched 2x and never see or hear you putting Bacillus subtilis starter ... did you even use anything to inoculate the beans? Is it in the 1/2 cup aquafaba liquid?
Wow, merci beaucoup !
Fabulous! I've been waiting for this! Do you think black soybeans would work too? That is all I have at the moment...
My instant pot has 5 levels of setting for pressure. Should I use the lowest? It still fails 3rd time on the highest setting for 35 mins. 180 mins makes them crushed. I used starter too, it didnt work. Thanks in advance.
Can I use my leftover natto from previous batch as a starter for new batch? Thanks.
I don't have that instant pot, can i make it with regular pressure cooker?
What is the shelve life or how to keep it ? And how long ?
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??? Help! Thank you!
Same here. Nothing formed. Just cooked soybeans
Wow, what great instruction and a simple recipe. Thank you, now any tips on storing the rest, in the fridge, and for how long?
Thank you. 😊
Also ... can you use black soy beans? Thanks.
Yes you can! You can use any beans. You will have to adjust the cooking time depending on the bean
thanks @@PhiyaKushi
@@gud9dum9 I ran out of soybeans and tried navy beans. They were very good but not a clue if they offer the same health benefits as the traditional soy.
@CharGC123
Navy beans have a very high nutritional profile. Whether fermented or not, you can't lose. Callelini beans are the only ones I know that are denser.
I wonder if vitamin K2 content is maintained when doing this kind of natto without using Koji. Thank you!
Please reply I'm wondering also.
No koji used normally either maybe you mean natto starter.
Oh Thank you so much, I was struggling with making my own natto (it did not get fermented well). This way my Natto is perfectly fermented. Just one question: is it safe to eat this raw Natto kin bacteria?
I wonder if Phiya refrains from rinsing his soybeans before soaking them as rinsing must wash off the bacillus subtillis bacteria, no? Or perhaps he saves the rinse water and uses it to steam the soybeans (and takes from that to pour over them before steaming)?
Thanks a lot ! ! !
You simplified it and stack the cost down by a lot, because in my country all is extremely expensive, I now have to solve the main product issue: soy beans.
The only way I found to get my hands on it at an affordable cost is to order them in a quite big quantity in india . . .: it is about the third of the price compared to here, where it is difficult to find and expensive, as well as when ordered online..
great thank you!
Hi Phiya and thank you for this. I started eating Natto for the health benefits that Nattokinase has on the heart and arteries. I have a number of Asian markets near me so it's easy to find. After discovering your video I'll now be making it. What I purchase from the markets comes frozen in individual containers. How long will fresh natto last stored in the refrigerator? I subscribed to your channel.
I have just ordered soybeans to make natto for the same reason as you. I take nattokinaise supplements currently but wanted a natural source. Did you find the answer to how long they last? Also what amount do you eat daily? Thanks
Thank you.
without using the Bacillus subtilis natto spore starter I wonder if you are getting the same health benefits as real natto. I see the sticky film but I'm thinking it can't be the same as natto. You can't make natto with bacillus subtilis, it has to be the specific var. natto strain. So just water from the steaming, I'm thinking the health benefits must be different.
Ive heard the bacteria live in rice straw, does this mean it is naturally present in the beans?
Ver, good video, thank you very much!
One question about instant pot: never had one, does it have options to stay on for any time you want and choose a low temperature? Because if I get one, I think of making black garlic, and that needs to stay on for couple of weeks if I remember well.
Hello, I tried using your recipe and instruction for making natto with my instant pot but it did not turn out favourably. You mentioned steam pressure cook for 3 hours but my instant pot this is two separate functions so I pressured the beans for 40 minutes and did everything as you said but it did not get fermented even though I let it sit for an extra 24 hours. Please advise.
Beans must be cooked for three hours until they are brown and ready to eat as is.
In fact, I am making natto while watching your teaching, easy peasy, nice and neat. The Question is did you actually let it rest 24 hours after fermented of this batch? Thanks and subbed.
IN the video I did not let it rest. You can see or try both ways
@@PhiyaKushi thanks.
No excuse for me not to do this ! Thank you for showing the way
Nameste ❤thank you
Was that cooking water?
This is great. Thanks! So the natto bacteria/fungus naturally exists in the beans.
Seems like after cooking for 3 hours there wouldn't be any bacteria left? Confused at this.
@@t-rozbenouameur5304he secretly put the starter in there tricky old guy 😂
@@Lionoftruth7really ??
@@allthings5358 I’m joking but who knows 🤷🏻♂️😂
It's more likely that he has the natto bacteria around in his environment because he has been using and making natto. I'm sure his hands and the air around him have plenty of Bacillus Subtilis.
Looks good, here I go, gonna do it...
Did it work?
did not work for me @@allthings5358
THX A BUNCH but I am so curious to know so much about natto.
We have seen macrobiotics help our family so much with vascular concerns like CCM's etc but want to know how Natto can help us we pray it can due to so many calcium deposits everywhere in body.
Can it help the liver? Can it cause more clotting? We need less clotting. How much should we take? As we understand taking natto in pill form is not good because we dont know know what is really in the pill?
Having breast sensitivity has made it difficult to eat or enjoy yummy soy of any kind. Estrogen dominance. Now a thyroid nodule was found a month ago so I dont know where to start as we loved Denny Waxman, he helped my sweet twins brains when they were toddlers.
I know how Denny was inspired by your dad and now Denny helped my husband and I have babies where all over nobody could help us no matter how many drugs or natural ways and now Denny has inspired my sweet twins too who are now trying very slowly to do an organic cooking for kids channel on TH-cam to help other children make better eating choices.
Now is it ok to have Natto (natural K2) if you have a blood clotting disorder (too much clotting due to MTHFR & COMPT)? We are all so curious. It is a "dirty gene" Dr Ben Lynch explains.
Hello, I tried but no luck, any specific soya beans brand?
what are the settings for steam cook - Pressure(none, low, high)?
and what are the settings for yogurt Temperature(Low, medium, High, Custom)?
I tried by soaking over night and steam cook for 3 hours with pressure High and then yogurt setting for 24 hours with Temperature medium which is about 107 - and this didn't work.
Magic
Is this way going to have the same benefit as Natto?
I don't have this cooker, can I cook the beans in water and ferment it at room temperature?
NO... because you can't keep fermenting temperature constant at 40°C for 24 hours.
Can i do this without a pressure cooker?
Yes use old Japanese utensils and techniques 😂😂😂😂
Thank you so very much 🙏💖 🫂
Thank You for producing your video, 2 days ago, i followed all the steps, but i did not use organic soya beans & only wanted to experiment using Half of your recipe. After rinsing, soaking for 24 hours until soft, i pressure-steamed for 3 hours until very soft. Then, drained, and reserved and used the recommended amount of water for 1/2 the recipe. i set the cooker on Yogurt for 24 hours and yesterday, checked the results, but the beans did not look, nor smell like Natto, however, the water had dried up.. So, i added a little more boiled water and and have set it for another 24 hours. Was wondering what went wrong?? i will send follow up comments, after this 24 hour period is up. Thanks, any assistance would be deeply appreciated. I live in Vancouver, BC, Canada
Try using one cup of the cooking water even for half the amount of soybeans. You do not need to cool down the soybeans before yogurt setting
I'm gonna try your method. Buying ready made Natto is too expensive for me.
How can you do this without a pressure cooker?
Will it work for everyone? It's more likely that he has the natto bacteria around in his environment because he has been using and making natto. I'm sure his hands and the air around him have plenty of Bacillus Subtilis.
so bacillus subtilis doesn't just float around in all households? maybe it does:
"Bacillus subtilis is a ubiquitous bacterium commonly recovered from water, soil, air, and decomposing plant residue. The bacterium produces an endospore that allows it to endure extreme conditions of heat and desiccation in the environment."
@@werewasyo Bacteria compete. This is why a starter is required. The idea is to have more Bacillus Subtilis spores and help them overpower the other. I have no idea of how this actually works, but it is my guess - because it is not easy to make natto without a starter. Using Soy beans gives a slight advantage to the right bacteria maybe.
I have followed his directions and he is not using a natto starter, and it came out ok but when I used my yogurt maker and I got a lot more stickiness and no natto starter and it tasted much better but when I made my next batch I used my own starter from the first batch I made and it was true natto but without the problem of the regurgitation reflex
It will work. Sourdough also works for everyone. It might need some practice to make it perfect but fermenting works for everyone. Same with Kimchi oder Sauerkraut or what ever other beans, grains or vegetables/fruits you want to ferment.
@@marymitchell5675 "regurgitation reflex" is what i cannot stand either. i think it is due to the nitrogen perhaps from all the non-natto bacteria that are competing with the natto bacteria. When i buy the little packs of premade natto from the asian grocery, i don't have the gag reflex issue or smell.
The liquid I have remaining from steaming soybeans to make natto is gelatinous when it cools. Is this a sign of its ability to ferment the soybeans as Phiya shows here? Does anyone else have this?
I tried this but it wasn't slimy like traditional natto. I think itvwas because i pushed the pressure button and not the steam button. I'm trying it again.
Someone told me without starter I won't have nattokinase in my Natto, is this true?
Does anyone understand why this natto-making process works? Everywhere on the internet it is said natto cannot be created without bacillus subtilis and that this type of bacteria does not exist on the beans themselves and must be added. I see the end result looks like natto and from what I get is the cooking water cannot contain any bacillus subtilis. Does anyone understand more clearly?
I also don't understand how this works. It could be different bacteria in this "natto" where it doesn't have Nattokinase and other things we want from natto.. Natto can be made basically from all grains and legumes. THe bacteria simply needs mainly proteins in that grain/legume it doesn't care if its white bean or soy bean.. But you still need some source of that specific bacteria and the easiest way is to buy natto in store and once you make your own natto you just put a side small amount of that natto for another batch.. I think making it without natto bacteria can be dangerous because you don't know what bacteria is growing in that food..
There's a chance this isn't really natto, and may not have the vitamin K or the nattokinase that most people seek from natto. It might be a Bacillus Subtilis species, but not Bacillus Subtilis sp natto. There's also a risk of non subtilis species, like Bacillus cereus which is potentially pathogenic. Just because it seems to "work" in creating slimey edible beans, research doesn't support the use of wild bacteria in home production as a wise approach.
Here's a study that isolated 424 strains of spore-forming microbes of the species Bacillus subtilis and Bacillus amyloliquefaciens collected from rice straw in different regions across Japan. Of those 424 strains, only 57 (~14%) were able to successfully ferment the soybeans. The study mentions that γPGA production alone (responsible for the sticky texture) is not a predictor of the ability to ferment natto. In other words, some strains may produce γPGA and result in a sticky appearance, but they may still fail to fully ferment the soybeans properly.
www.ncbi.nlm.nih.gov/pmc/articles/PMC3187134/?fbclid=IwY2xjawFfJVpleHRuA2FlbQIxMQABHbvFO56eaoMY5xMfaIsOExCvAmc47dxYsAWCANDH1pnekc9FK0iFzfDCzA_aem_9seXbMxVDLb6mgo1F3aZpw
❤❤❤למה כולם אומרים לבשל בסיר לחץ 30 40 דקות? ואתה אומר 3 שעות???❤❤❤❤❤❤❤
I’m 26 hours in and nothing no growth to be seen and I did it as to the video . I’ll leave it overnight and see if anything in the morning that will be over 30 hours . Thank you fingers crossed will
Work
Make sure the soybeans are well cooked. You are preparing the soybeans as food for the bacteria. The bacteria needs both a water supply and an air supply as well as a warm temperature in addition the ready-to-eat soybeans.
Sir, great video! By the way, you could make baby poop look appetizing, hah.
steam pressure for 3 hours...? is it a typo
Seems like WAY too long. I use an hour at most
Wondering the same. I always soak them overnight then boil in the IP for just 25 minutes or steam for twice that. Truthfully steaming vs boiling... I don't see any difference. I actually prefer to boil because it is both quicker and I like to save the bean broth as free and nutritious soup stock.
I use regular pressure cooker and steam 25 min.for small soybeans, 30min.for regular soybeans .
Perhaps the key to this method working is the length of time the beans are steamed for because I’ve never heard of steaming the beans this long except for his method.
I tried this but nothing formed after 24 hours. Just cooked soybeans.
other receipes call for a small portion of store bought natto to help fermentation. throwing out the soaked water is a waste what is the benefit of using fresh water vs soaked water? I like medium natto and a bit of firmess when consuming natto , his video after 24hr fermenting looks too bloated and soft, I would try to mimic they way the Japanese have made their natto
Pressure steam for 3 hrs?! why so long?
@@TRUTHWINSALWAYS11 I do 40 mins and it seems fine. 🤷♂
Sorry but the Sound is very low, can't hear anything.
what happened with all the water? it's a pressure cooker...
Please talk about how to store it, how long does it stay fresh, etc. People like me that don't know natto have no idea. I'm wondering if I can even swallow a spoonful let alone eat that whole pot!
Keep a small portion in the fridge for eating in a week. Portion the rest in small containers and freeze them to store longer.
I successfully made natto using water after boiling whole oatmels.
Followed the instructions. No fermentation.
👍👏
So, if the soy beans can turn into natto with its own boil-water, why is the world going after the 'starter'??
Because it is easier and safer to achieve soy fermentation
Didn't work for me. And realistically, it shouldn't work if you think about it. The only way it could work is if it was somehow contaminated with the bacteria in the environment. As stated by another poster, he's probably got spores floating around in his home from previous batches. I guess I'll try the starter for a few batches and see if I can get the spores built up on my environment.
Try adding ready to use natto, one or two spoons mix, and let jt be fermented... report back, please
@@Ananimous7777 That's always been an option, and I have inoculated with store bought natto with great success. Actually, I only used the store bought natto one time and now am saving a small portion of each batch I make for further inoculations. But this wasn't the point of my comment in the first place. The video seemed to imply that there is no need for an inoculum. But I argue that there is. The old guy probably doesn't thoroughly wash his utensils from one batch to the other and there are residual spores getting introduced back into the next batch.
@@jeffreyvosburgh2099 yeah i was wondering the same thing. also, he adds steaming hot soybeans into the pot and closes the lid. I'm surprised that the remaining trapped steam didn't kill the spores inside the pot.
do you atleast let the soybeans cool down to about 120F before adding the store bought natto?
@@jeffreyvosburgh2099 also found this: so bacillus subtilis doesn't just float around in all households? maybe it does:
"Bacillus subtilis is a ubiquitous bacterium commonly recovered from water, soil, air, and decomposing plant residue. The bacterium produces an endospore that allows it to endure extreme conditions of heat and desiccation in the environment."
@@werewasyo I didn't measure the temperature, but they were set out on the strainer in the open air for a short while. I wasn't hot enough to kill spores.
UPDATE: It didn't work for me.
I repeated the steps with a tiny bit of store bought natto and it spread throughout nicely
I have beans soaking now, starting this method tomorrow.
If it works I'll update in a couple days 🤞🤞
We need the beans cooked until soft, right? How would the old japanese cooks do without the modern pressure pan?
As of the yogurt maker, again, you already have one: your old all purpose kitchen oven. Just set your all purpose kitchen oven to 40 to 45 ⁰C, let the stuff you want fermented stay there until it ferments (24 hours?) and gives the result you are pursuing.
Please, never forget we need to learn with the bests teacher ever: YOUR HANDS ON THE JOB and let the learning comes into your brains. The steps shown in the vídeo is a good stating point, but nothing like hands on.
Long ago ppl would boil or steam the soybeans for hours until the soybeans were soft, if you want to make it hands on u are free to do so.
I could not make it while added water like the gentleman makes here. I tried three batches and always got kahm yeast over the soybeans. However I found a recipe for making hawaijar(name for natto in India) on YT that gave me great results. If someone has kahm yeast growing on their beans, I'd highly recommend searching "hawaijar lonba" on youtube and following it