My soy bean fermentation of 24 hours failed in an oven set to yoghurt temperature with a starter. Then I was seeking for a solıtion and remembered this video telling to wait for 5 days. I simply continued to wait for more 5 days, my soy beans in a thermally isolated bag with some hot water bags inside. It worked. I had waited for more 5 days and end up with a fermented natto. Thank you. 🙏 Now I am going to try it without starter.
which state do u live in india? How many whistles do we need in the cooker? is this a traditional dish in your state or you only learned it from japanese by youtube or tv?
Hi, thank you for showing this. 🙏😀😀😀😀😀This is really interesting! I enjoy watching what people from all over the world are eating!!😊😋 I have a question, though. Are you Indians? I know you are located in India, but you don't look Indian. That is why I am asking.😊 Sorry if the question is too personal! Have a beautiful day!
I finally tried making it this week after watching your video again and again for the past 2 years. I'm 4 days in and my nato has flies. I'm not sure what to do!! Please help if anyone sees this
My friends react the same way 🤭. But I cook when they are not around. In your case I don’t think that would be an option. Hope you grow to loving it someday…… (all the best!!) 😅
@@abitemore4165 How about we don't have banana leaves, what are the alternatives? Thank you for sharing. Plz, respond to my question. I just saw your video and I like your naturally way without plastic wrap and frozen natto starter.
I'm trying to make kinema/ natto without the starter. I follwed your recipe. Mine don't look brown like yours do also I want to know what it tastes like exactly, I don't want to eat spoiled soyabeans. Mine smell like alcohol and tastes bitter without adding any condiments. Is that how it's supposed to taste like?
Hey dont we need starter for this? For natto every video I see says put in starter. It confuses me. Do we need it or not ? By the way thanks for the video.
Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
Does recooking after fermentation make vitamin k2 go away. As you have mentioned that natto is not recooked after fermentation. Whereas in kinema you do.
9Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
Yes Bacillus subtilis species can be found on banana leaves, rice straw, wheat straw, even mint or basil from what I saw others have done, and is used to innoculate the beans.
Thank you for the reply: (this is based on my personal understanding) natto and Kinema are the same when it come to the fact that both undergoes the process of soybean fermentation. It is extremely good for gut health, helps lowering risks of blood pressure and heart disease. As for the taste; natto is milder and more subtle than Kinema. Also natto is generally not recooked after the fermentation process unlike Kinema.
Awcha ni!! Tara Nepali sang sangai Hindi, angrezi, Tamil Sathi haru pani cha ni… sappaile Kinema sikchu bhancha…. So using a common language…. Thanks for the comment. 🥰
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Finally a recipe of making Natto without ordering culture starter from Japan. I enjoyed this video and definitly going to try it.
Use use another batch of natto as a starter
My soy bean fermentation of 24 hours failed in an oven set to yoghurt temperature with a starter. Then I was seeking for a solıtion and remembered this video telling to wait for 5 days. I simply continued to wait for more 5 days, my soy beans in a thermally isolated bag with some hot water bags inside. It worked. I had waited for more 5 days and end up with a fermented natto. Thank you. 🙏 Now I am going to try it without starter.
I am vegetarian but I love kinema. I use to make at home regularly.
Great video. Thanks for sharing a piece of your culture ❤
looks delicious 😋
Thank you
I can literally smell kinema from my phone screen 😅😅 . I just lOOOOOOVVEEE Kinema 🤤🤤.
thank you - good to see
Good suggestion in this video.
What a delightful video
We call it "Bekang um" or simply "bekang" and i love it.
That is soo interesting! What country are you from? 😊
@@la381Mizoram, India.
Wow Trishna. Looks damn nice.. Even we have made it. Lets see how it turns out
Good❤
literally salivating here 🤤
love the video and the doggoooo
I would like liye to try
If I were there and your friend❤
Damii yummy
Thank you so much
Thank you again for sharing.
Thank you from Canada! 🇨🇦 Now to find a warm spot in my house 🤔
yeah and where are you going to get the banana leaves Canuck ? ;-)
Thanks for sharing ❤
which state do u live in india? How many whistles do we need in the cooker? is this a traditional dish in your state or you only learned it from japanese by youtube or tv?
Fermented soybeans is a staple food in Northeast India. Many tribes have it as their traditional food
Thank q, I love kenima, any other recipe like dis pls do show me vlog
Umm my favourite kinema😋😋
You could also have shown how you cooked the natto. Overall, great video.
Hi, thank you for showing this. 🙏😀😀😀😀😀This is really interesting! I enjoy watching what people from all over the world are eating!!😊😋 I have a question, though. Are you Indians? I know you are located in India, but you don't look Indian. That is why I am asking.😊 Sorry if the question is too personal! Have a beautiful day!
Good deal 👍
What does it taste like ?
Brillant
I finally tried making it this week after watching your video again and again for the past 2 years. I'm 4 days in and my nato has flies. I'm not sure what to do!! Please help if anyone sees this
Hey, what was the result?
how the hell did the flies get in there all wrapped up ?
Great Job! Thanks
Maiju you look too cute😘😘
Should I boil the banana leafs or anything?
My Indian-Nepali wife loves this stuff. I'd rather not be in the same room with it, but I pinch my nose and stick around... all in the name of love 😅😘
My friends react the same way 🤭. But I cook when they are not around. In your case I don’t think that would be an option. Hope you grow to loving it someday…… (all the best!!) 😅
@@abitemore4165
How about we don't have banana leaves, what are the alternatives?
Thank you for sharing. Plz, respond to my question. I just saw your video and I like your naturally way without plastic wrap and frozen natto starter.
@@bebeyuku377
Asian shops and African shops do sell banana leaves
@@bebeyuku377maybe cabbage leaves
Nice cameo by phupu.. 👍🏻👍🏻👍🏻
I'm trying to make kinema/ natto without the starter. I follwed your recipe. Mine don't look brown like yours do also I want to know what it tastes like exactly, I don't want to eat spoiled soyabeans. Mine smell like alcohol and tastes bitter without adding any condiments. Is that how it's supposed to taste like?
so natto can be also made without natto starter..
Great video, but what if you don't have banana leaves?
I really miss kinema
Thank you my darling .
We called it hawai jar in manipur. Good smell
Good video .... May I know How many whistles of pressure cooker required??
I keep it on the lowest flame for 6 whistles. Please make sure that that the beans are cooked extremely well.
Very informative good technique
We call it Hawaijar 🙃 ❤️ from Manipur 🇮🇳
Is it safe to eat uncooked like natto?
Can this be made with any other beans?? Or only soybeans?
Hey dont we need starter for this? For natto every video I see says put in starter. It confuses me. Do we need it or not ?
By the way thanks for the video.
Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
@@pauloemmerlacerda Thank you for informing about the temperature.
Here in Nagaland, we called it AXONE (AKKHONI)😂😂
Does recooking after fermentation make vitamin k2 go away. As you have mentioned that natto is not recooked after fermentation. Whereas in kinema you do.
Was this made without the starter?
9Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
Dimple aunty star ❤️
Mam i have a question pls after u pack up natto where did u put it
Do we need to put in hot place like literally under or near fire
Not at all. you can keep at room temp too
about 5/7 days
Hi, did the bacteria culture automatically grow on the soybeans ?
Or that you inoculated it with some culture?
No culture just like the old way of making wine and some people still do it with out buying wine yeast
Not need starter. All dried straws, banana leaves and herbs like mint leaves contains naturally natto spores. You Just need control temperature in incubator around range 38°C - 42°C during 22-24h.
what role does banana leaf play is there some bacteria in it
Yes Bacillus subtilis species can be found on banana leaves, rice straw, wheat straw, even mint or basil from what I saw others have done, and is used to innoculate the beans.
Thanks for the video.... Is it the same as Natto (Japanese). Does it have the same health benefit?
Thank you for the reply: (this is based on my personal understanding) natto and Kinema are the same when it come to the fact that both undergoes the process of soybean fermentation. It is extremely good for gut health, helps lowering risks of blood pressure and heart disease.
As for the taste; natto is milder and more subtle than Kinema. Also natto is generally not recooked after the fermentation process unlike Kinema.
do we not need any culture?
does banana leaf has culture on it takes makes it?
Need put over fire? Or is it ok to just keep in warm place?
Warm place is fine.
Nato vane ko kinema po recha
If you cook it after it's fermented, you kill all the natto activity! should not cook fermented natto?
Bacillus natto is very resistant to heat.
Heat kills other harmful bacteria.
That is a neat way to make it.. But I do not have banana leaves. P.S. your friends who would not try it are Cowards ;-) and missing out on life
kinema bhat
Wow.. 3 to 5 days to fementate.... typical /most 99% of videos and articles instruction is between 18 - 20 hours only
Maybe because it's from scratch?
@@shamanfox5314 no. Even using dried straw or banana leaves Just need 24h fermentation. 5 days is overfermented.
@@pauloemmerlacerdafor how long we can store it?.. Do we have to refregirate Or can store it at room temperature? Thanks
@@haxorsoul8161 after fermentation put into The fridge.
K ho nepali bolnu aauedai na kya ko 😱😱😱
Awcha ni!! Tara Nepali sang sangai Hindi, angrezi, Tamil Sathi haru pani cha ni… sappaile Kinema sikchu bhancha…. So using a common language…. Thanks for the comment. 🥰