Pouring boiling hot water into a glass container can thermally shock it and cause it to shatter, violently. This is dangerous. Even heat-resistant tempered glass is vulnerable to breaking from a big enough shock. It would be safer to warm the container first, or sanitize it another way. A hot wash in a dishwasher sanitizes dishes well. In my experience making yogurt, thorough hand washing and rinsing is good enough.
I’ve watched your videos for 2 years and in one hour my first batch will be done. I can see the halos and signs of fermentation everywhere. Thank you! Looking forward for more content
Best natto recipe ever, I am making my third batch today. May the peace of Christ richly bless you and your family. Thank you so much. You are such a great asset to our society.
I've watched several of your videos, and tweaked my natto technique accordingly, with great success now. I use spores, and was having a little difficultly getting strong strands. Plus occasionally my beans were slightly hard. Thinking the fix would be to cook the beans longer, and ferment them longer, I was perplexed when that just made things worse. Then after watching your tips, I realized the beans were getting hard because I was fermenting too long, and perhaps too hot, and they were drying out. And the strands got significantly stronger when I started them in 80ºC water. That all came together in my last batch, and the results are perfect. Thank you!
Greetings to Austria! Wow, I did not expect so many comments right after I uploaded. Yes, more content! Hugs to you and happy holidays. Please stay safe and well. -Natto Dad
This *IS* a better, more detailed description! I have to get one of those portable heaters, with a thermostat. I like natto so much I could get 30% of my calories, and 80% of my protein from natto alone, and not feel deprived :D
Oh thank you! It was worth the effort then. Thanks to all the comments, I was able to improve the video. Hope you have a natto filled 2021 as well. Happy holidys and stay safe! -Natto Dad
If you regularly batch cook bean or grains, and especially if you love natto but are maybe a bit intimidated by all the steps and equipment... nothing makes it easier than an electric pressure cooker with a yogurt setting! You can boil or steam the presoaked beans, (along with any metal utensils you will use for stirring later) drain, cool a bit, then just add the beans right back into the already sterilized stainless steel liner. No coverings are necessary as all the moisture is contained inside the pot. When cool enough, just add your starter, mix well, cover, and set the yogurt program to 20+ hours. The only additional thing you'll need is a covered bowl to store them in, couldn't be easier!
I have been watching over the years. I have always loved natto since I tried it about 20 years ago, but it is difficult to find in my small mountain town. I have had natto starter (natto kinase?) for a couple of years, but I never had the right growing conditions. I am trying homemade natto with black eyed peas for the first time with natto from the store rather than the starter. I let the black eyed peas get very very soft while cooking to see if I could accelerate and also encourage the fermentation process. I can't wait to see what happens. I'm just doing this in ambient temperature in the oven to try to keep ambient temp more stable. Thank you for the inspiration!
I just tasted my first homemade batch of natto; it turned out absolutely perfect! I used the Instapot to pressure steam and then I fermented it inside my Excalibur dehydrator. Next time I will try fermenting in the Instapot using the yogurt function. Thanks for sharing this great video!
It works *perfectly* in the IP on the yogurt setting, everything you need to make awesome natto in one appliance with no waste or worries! Just put your beans right back into the stainless liner, no cover needed besides the lid! (BTW, I highly recommend removing the silicone gasket on the lid first, or else putting a piece of foil across the top of the pot to prevent the natto smell from seeping into the gasket... you will never eliminate it!!!)
@@CharGC123 thanks! My dad just got an instant pot and my first idea when seeing the yogurt setting was wondering if it would work well for making natto too. I'm glad to see someone else had the same idea and had good results!
@@joepol711 fantastic!!! Haven't made it in awhile but when we did it was really really really good!!! I want to make more now that you've reminded me :3
Thank's a lot for this instruction. I am so happy to finally being able to eat natto like cereals in the morning. While I was successful with some batches I also got results with weak strings unable to keep beans together, where it seemed that the bacteria didn't develope strong enough. This also happened with my last batch - and there i decided to give it another 24 hrs of "oven-time". It turned out to be the right decision and helped the beans to finally become the sticky mess I enjoy. So i think it's totally advisable to experiment with fermentation time in case your results aren't satisfying after 20-24 hrs.!
Good point Chris, I wonder if it was a temperature difference. I have noticed that sometimes my winter ferms will have weaker threads although it is somewhat random so sometimes I cannot pinpoint why the threads are weak. -Natto Dad
Hi Natto Dad! Huge thank you for making this detailed video. I managed to make a beautiful box of natto after a few trial and errors, mostly because the first brand of frozen natto I bought in my home country was already inactive, there was barely any strings in it. The last few batches were beautiful and stringy as I changed the brand of another frozen natto. I'm incredibly happy with these babies. The organic soy beans I have are 3 times the size of the beans in the frozen container, so I had to steam pressure it for 1.5 hours to make it softer, but there are still some bite to it. Maybe I'll have to add more time to the cooking process. Lastly, I did the fermentation process using a sous vide and it's successful! Thank you so so much!
Hi Natto Dad! I came here to say thank you, by using my interpretation of your double layer method I, for the first time, succeeded in making natto. Thank you you're great!
Pressure steaming is the way. I did this for 74 minutes. Save that steaming water and gently condense it down. Do not burn it. Cook it down until thick. Freeze it and use it to help start your next batch. This is food for the natto bacteria.
I failed at making natto a year or two ago, and while making it some of the goo somehow made it onto a loaf of zucchini bread. The bread was on the counter top for a couple of days and when I finally cut into it, it had the slimy string pull when I separated the pieces. I ate the bread and it had a slight funk, and it didn’t kill me. Strange experience but pretty good, y’all should try natto bread.
My instapot procedure 1 - soak overnight 2 - steam under pressure for an hour; meanwhile boil a knife and spoon 3 - after depressurizing, use the knife to split a store-bought natto package into quarters and use the sterilized spoon to stir in the inoculant 4 - set to yogurt for 32 hours
Thank you maestro, long time no see. It is good to be prompted to make more wonderful K2 rich tasty natto. My chickpeas are soaking right now. Happy Christmas and have a wonderful new year. 🇬🇧
For your consideration for experimentation: some have suggested making Natto using multiple beneficial strains of bacteria actually improves Natto's flavor and health effects. Bifidobacterium animalis subsp. lactis BZ25 was paired with Bacillus Subtilis in "Effect of Fermentation Parameters on Natto and Its Thrombolytic Property", for instance. The same appears to have been investigated in "Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09" (I didn't read it thoroughly, I just ran into it while searching for the former article). Apparently, the two have a synergistic effect (at proper inoculation ratios), assisting one another in producing compounds desirable for health and flavor.
When you use the commercial natto as a starter, it usually contains additional strains of bacteria that have been specifically selected for quality overall product by that manufacturer. That's part of the reason why different brands have slightly different quality products and why using some brands at home does not work out as well as using others. In some cases this was done intentionally and it other cases it was not intentional but simply occurred naturally. There is a paper published on it a few years ago.
If you wish a stronger flavor (and smell), cold fermentation can be used. Natto uses a specific strain of Bacillus Subtilis, unimaginably called "natto" strain. This bacterium is very temperature tolerant and can produce very tasty results if left to ferment in the fridge for 36 to 72 hours.
Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto starter. Moto.
Thanks for this new video. I tried for the first time using brown rice as starter. My main issue was that the nato beans were about 10 years old and quite hard to get them soft enough even after cooking them under steam pressure for about 1 h 30 minutes. Nevertheless after 18hours in the oven at 40 degrees, I obtained a natto with good sticky threads. Not bad for a first experience 😙
Good to hear Denis! Yeah, I have cooked old beans before and it is amazing how hard they stay! Hope you can get some good beans and keep making natto! -Natto Dad
Here is an interesting thing, I had problems with my natto failing, after more experimentation I found the problem, it was adding the tablespoons of water from the pressure cooker, for some reason adding this water caused poor or no natto growth. Without adding the water I get nice thick threads. Note: my starter is not frozen, I use leftovers from the last batch in the fridge.
Very interesting. Natto is very picky with the ferm conditions. There is definitely an optimum moisture level. Sounds like you found it for your setup. Good for you! Stay curious! -Natto Dad
Thank you so much for this awesome video! I was able to produce a nice batch on my very first try. I have the privilege to own a V-Zug steamer that I can set to 38° C which worked like a charm. Thanks again!
I made a very good batch natto today. I used frozen natto from a Japanese store as the starter. inoculant. I soaked one pound soybeans for 24 hours. After the soak I was able to fit them into my old four quart pressure cooker. I pressure steamed the soybeans. I have an old Presto pressure cooker. With these you should take some vegetable oil and rub a good amount into the rubber ring/ I also smeared same oil on the top lip of the cooker. This preserves the rubber ring and makes opening it up easier. >>>>>>>>>>>>> AFTER cooking the beans I poured off the steaming water and left the hot beans sitting in the pressure cooker with the top on. I took the steaming water and boiled it down to get it as thick as possible without burning it. I took this condensed steaming water and added it to beans that were now in a glass Pyrex baking tray. Same as natto dad uses. I added some of the frozen natto and mixed up all three. Tray was placed in a styrofoam box. Similar to the kind Omaha steaks are shipped in. But smaller. I used a ten watt incandescent light bulb to keep the temperatures between 95-110 degrees Fahrenheit. To cover the natto-glass tray I used two layers of cardboard from a cardboard box. No holes were punched into it. ______________ |||| VERDICT ---> A very stringy success!
Soybeans used were standard sized from the local Korean-Japanese store. They have them in a bulk bin for 99 cents per lb. So people must be cooking with them and hopefully some are making natto.
Thanks for sharing! I also tried to boil down the steaming water once as I feel like it has a lot nutrients that’s good for the fermentation. How long did you ferment the natto? Did you use a thermostat with the 10w incandescent light bulb and what did you set it as?
If you want to truly sterilize with heat, you could get a large baking pan and boil the water with the glass container inside from cold. Or just add a bit of chlorox and wash and rinse.
Perhaps a silly question. But how do you usually thaw frozen natto? Just take it out of the freezer and leave it out on the counter, for how long? Can it be thawed in the microwave? Thanks for all the great content! My first ever batch of home made natto is now fermenting 😊 (I’ve never tasted natto before, but since I wasn’t able to find it in stores where I live, I’ll just need to make it myself in order to try it. All the tips and instructions here are therefore very valuable. Fingers crossed now that everything goes well!)
You mention, on your blog, that the Natto must reach 108°F early on in the fermenting process. Is there a temperature it should drop down to after the first 6 hours? Thanks! PS Keeping the oven light on has helped so much. It's a cinch to dial the temperature in that way.
I got finally excellent results with 1 pound of Laura natto soy beans, Okame natto as you suggested, 150 watts ceramic heater and thermostat set to 40C (37C - 41C) for 24 hours and I got a very slimy and stringy natto...Now I'm going to try with regular soy beans, provably GMO and non organic to see if I get the same slimy/stringy natto...
@@gardensofthegods Got good results...seems like the best temp is 40C. And just 2 spoons of water. Sometimes when I put more than 2 spoons of water, the soy need to stay longer to be fully colonized...
Hi ossy, thanks for sharing the results! With bigger beans, it will take a bit longer to ferment as you mention. The one I made with the regular soybeans tasted nice with more sweet bean flavors. -Natto Dad
Thank you for a great video! I have a question: I never use and don't own a pressure cooker. Can I simply cook the soybeans in water? Also, I'm going to give the fermentation a go in a yogurt making machine (no thermostat), so I can tell you the result. 😊
The electric burner turns off and on with the thermostat, but what temperature do you have the electric burner set to within the oven? I've been trying to make natto with mason jars and a sous vide circulator, but my natto turns out with weak strings so I want to try your method.
Somewhere in one of the threads here in response to somebody there is a person named char covalesky who tells you how they made really good natto with less work .
Hi crimson, my electric burner is set to low. The other way is to use the ceramic heating bulb. I use a data logger to monitor the temp, with my findings in my Natto Dad blog. Temp should be in the 38 - 42C range. -Natto Dad
I’m so excited to have found your tutorials! I purchased some nattō soybeans from Laura Soybeans and am going to give it a go finally! Thanks for all of the information - I’ve been waiting to do this for wayyyy too long!
Precisely, so steaming happens without contact with water and boiling happens in contact with water. Boiling dilutes the flavor and the natto bacteria does not grow as well. -Natto Dad
Where do you find small soy beans? I tried "quick soaking" soy to keep them small (if you cook pinto, not for soy, from a dry bean, there is a lot more flavor, and I noticed they remain a bit smaller), but they needed excessive cooking (having had less moisture), and the result was that the Maillard Reaction "caramelized" them a bit, and I don't reckon they will taste very good.
I tried to eat Natto but sadly my mouth just cannot accept the taste. I tried really hard to like it because it is a very healthy food and I have family history of high cholesterol and heart diseases. I want to consume it on a regular basis but I feel like throwing up just putting Natto+rice+shoyu into my mouth. I don't know what to do. I will continue to try and consume it by just introducing very very little of it mixed with other food. Hope I will be able to enjoy Natto in a few months.
Hi Corey, haha no need to be sorry. I took me 10 months to reply to you. You can use the last batch to make the next as in yogurt making. I was able to continue this for 4 generations and it suddenly lost threads, probably due to contamination. So it is better to make a big gen 1 batch and freeze. Then you can use that for all successive batches. -Natto Dad
Hi GOF, You can use the last batch to make the next as in yogurt making. I was able to continue this for 4 generations and it suddenly lost threads, probably due to contamination. So it is better to make a big gen 1 batch and freeze. Then you can use that for all successive batches. -Natto Dad
When I ferment using a starter, the beans turn out very sticky. However, if I use the previous frozen batch, they come out weak and not sticky. Does anyone know what the problem might be?
Thanks for the great video, that was very interesting and I am really curious about the taste of natto now! Is there any way to make this if you don't have access to the packaged natto starter? It is not available in any of the stores where I live. Also, I assume once you have a completed batch, you can just save a portion of that to cut up for starters for other batches?
Hi Max, finding natto spore starter online might be a possibility. For successive ferms, I would make a large amount of gen 1 natto and using that for the following ferms. This lowers the chance for contamination that happens from using successive batches. -Natto Dad
thank you for this great video. One question - what do you set the burner to? or does the thermostat control the temperature by turning the hot plate on and off?
Thank you for sharing your inavluable experience! Do you think that large yellow soybeans (white/clear hilum) will work for natto? In fact, have you tried making natto with regular soybeans before you discovered Laura Soybeans?
Good question quicksilver4e. I have not made regular soybean natto in years. At the time I made it, my technique was not as good. There is regular soybean natto commercially being sold in Japan so I know it is possible. I will revisit this and make a video to see how it turns out. -Natto Dad
Hi, I’m new here 😊 a couple of questions: my first ever batch is still being fermented started yesterday, but when I checked on it …it did smell like hair product/ I hope the good bacteria, I understand that I need to keep it in the fridge in a couple of hours until tomorrow. now can I heat it before consumption? I like my food warm. If I freeze a portion, how can I use it for my next batch? Do you have a video with instructions? Thank you for your patience and help.
Dear sir , I am fom India , I don't have -> natto starter in first place ,can you pls advice how to make natto without natto starter 2nd question is . .is it neessary to oven it or any other alternative
My natto doesn’t have so much of the “web” could it be because I cooked soy beans for long time instead of pressure cooking or steam cooking? After fermentation can I freeze it straight away or has to stay if the fridge for 2weeks?
Hmm Nariko, hard to say. Natto is super fussy so there may be something that the natto bacteria are not happy about. Please check my Natto Dad blog troubleshooting guide for help. -Natto Dad
I tried to make Natto with Natto in styrofoam box as culture but I think the bacteria was dead. Is it possible that the bacteria is dead after sitting in that styrofoam box for over a month?. You always have success maybe because you use fresh Natto just placed on shelf of store in Japan.
Good questions Patrik. I was curious myself and data logged the fermentation temp. The results are in my Natto Dad Blog. Please check it out. With the heat emitter, I would say is safer and the temp fluctuations are lowered. -Natto Dad
Thank for your video. I have made some time but the result not perfect like you do. Can i ask some questions: 1. After soaking need wash soybean with clean water? 2. After cook with pressure cooker, cooled soybean down to 70-80 degree and add natto starter frozen directly to it? 3. I ferment natto in aluminum cooker, is it effect to ferment natto?
Looks like a great video but for a skint Natto making virgin there's too much kit involved. It's borderline laboratory standard. Either that or i am just of a very lazy nature. I know you know your Natto though , so i'll be back in a few months👍🙏👍
i see that you *pressure steam* the beans. so, how much water do you put for the 40 minutes steaming? (i'm just before my first trial, and i don't want to end up burning it 🤷♀).
yes. a pressure cooker and rice cooker works the same. Only difference is a rice cooker escapes pressure. Just cook for the same time, or until the beans are the right color/texture.
Thanks for the wonderful demonstration. Am from India, correct me if my understanding is wrong. 1. I have to cook the soy for 40 minutes and then mix the natto starter. The next step is I have micro oven only , do I have to keep it for 18 to 22 hours ?? (2) how much gram of natto starter powder should be used per 500 g of Soy ??
I have a question. The natto I made has some white spots. Those spots happened like a week after I made it. Are those spots natural or should I throw my natto away?
My dad just got all instant pot today, and the first thing I thought of was making natto with it - pressure steam it got 40m,, take it out, mix it with the starter, then put it back in and hold it at 100 degrees for 18 hours, could be very convenient way to make it
@@nattodad1620 oh yeah, he's made it a few times since I posted! Comes out pretty good! Thank you for the recipe as buying in little trays at the Asian grocery store is tedious and making it in bulk is so much nicer!
Hi, I was thinking of adding some miso to the fermentation as I think the extra flavour would be nice. Would you suggest this is OK, or will the salt of the miso affect the fermentation? Thanks for your videos!!
Hi Simon, so miso is made with aspergillus oryzae which is a mold. Natto is a bacterie so it may affect the fermentation. Better to add miso when seasoning the natto before eating it. -Natto Dad
Hello, can you tell me how much previous natto batch should I use for making new natto? Do you have some % for example 500g of cooled soybeans need 50g or?
You can use ethyl alchohol, but methyl alchohol is very very toxic and never get anywhere near isopropyl alchohol! I’d use boiling water or peroxide that’s classified as “food grade” peroxide.
You must be joking. Use a light bulb. 40-60 watts incandescent should be good. LED bulb does not put out enough heat. Even a 75 watt incandescent bulb if you keep the oven open a bit and turn the bulb off from time to time. A 75-100 watt rated compact fluorescent might throw off enough heat.
As zenzeke suggests, an incandescent bulb might do the job. The requirement is to reach 40-42 celcius during the fermentation. I tested the 150W ceramic heating bulb and that will get to temp. This can be connected to a regular lamp socket. -Natto Dad
@@nattodad1620 Thanks for the suggestion. i already bought a ceramic heater (100W), thermostat and also bought a mini usb fan to improve circulation also build a diy polystyrene box for fermentation purpose from my experience, having a fan helps to increase the temperature faster and further. this mean you can use lower power heat source if you use a fan all goes well so far. thanks for the tips
@@nattodad1620 Btw I follow your suggestion to use frozen natto as starter. Before that I use powdered starter. I do notice the slimy things is much more using frozen natto Thanks for sharing this tip But I don't understand why this is so
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](http://i.ytimg.com/vi/ExkopWzwGPU/mqdefault.jpg)
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](/img/tr.png)
Pouring boiling hot water into a glass container can thermally shock it and cause it to shatter, violently. This is dangerous. Even heat-resistant tempered glass is vulnerable to breaking from a big enough shock. It would be safer to warm the container first, or sanitize it another way. A hot wash in a dishwasher sanitizes dishes well. In my experience making yogurt, thorough hand washing and rinsing is good enough.
Point taken jbalazer. I will include that on the video remarks. Thanks for the input! -Natto Dad
I pinned your comment as well. Hope that helps the viewers. -Natto Dad
The glass container should be hot, because you sanitised the spoons before! Don't use chemical stuff, its not good for the environment!
@@neindochoohh7955 What about organic soap, or bleach.
@@dakiro222 chemical stuff, so?
I’ve watched your videos for 2 years and in one hour my first batch will be done. I can see the halos and signs of fermentation everywhere. Thank you! Looking forward for more content
Hi Will, 4 months late to comment but hopefully the natto turned out well! -Natto Dad
When I thought your strings couldn't get any more beautiful, they turn out to be even better than your first tutorial. Thank you, natto-daddy
Haha thanks Justin. The biggest complement I can get as a natto maker. -Natto Dad
Best natto recipe ever, I am making my third batch today. May the peace of Christ richly bless you and your family. Thank you so much. You are such a great asset to our society.
Do you know if you can just leave the natto in a room temperature for fermentation time?
Natto Dad is back! I was sooo excited to see this was uploaded!
Hahahaha! Thank you William. I will be making more videos. Happy holidays and stay safe. -Natto Dad
@@nattodad1620 Very excited for more videos! You have a nice holiday season as well!
I've watched several of your videos, and tweaked my natto technique accordingly, with great success now. I use spores, and was having a little difficultly getting strong strands. Plus occasionally my beans were slightly hard. Thinking the fix would be to cook the beans longer, and ferment them longer, I was perplexed when that just made things worse. Then after watching your tips, I realized the beans were getting hard because I was fermenting too long, and perhaps too hot, and they were drying out. And the strands got significantly stronger when I started them in 80ºC water. That all came together in my last batch, and the results are perfect. Thank you!
May I know your temperature for fermentation?
@@abhishekthakare1862100-105F
Do they have to be pressure cooked or can you boil them on the regular stove?
@christiehiggins4855 it's fine to boil them, just takes a lot longer
Thank you!!!! Finally! Please do more content.. You have your fans! Greetings from Austria =)
Greetings to Austria! Wow, I did not expect so many comments right after I uploaded. Yes, more content! Hugs to you and happy holidays. Please stay safe and well. -Natto Dad
This *IS* a better, more detailed description! I have to get one of those portable heaters, with a thermostat. I like natto so much I could get 30% of my calories, and 80% of my protein from natto alone, and not feel deprived :D
Oh thank you! It was worth the effort then. Thanks to all the comments, I was able to improve the video. Hope you have a natto filled 2021 as well. Happy holidys and stay safe! -Natto Dad
If you regularly batch cook bean or grains, and especially if you love natto but are maybe a bit intimidated by all the steps and equipment... nothing makes it easier than an electric pressure cooker with a yogurt setting! You can boil or steam the presoaked beans, (along with any metal utensils you will use for stirring later) drain, cool a bit, then just add the beans right back into the already sterilized stainless steel liner. No coverings are necessary as all the moisture is contained inside the pot. When cool enough, just add your starter, mix well, cover, and set the yogurt program to 20+ hours. The only additional thing you'll need is a covered bowl to store them in, couldn't be easier!
I also seen, why people eat it for breakfast..
It lowers your blood pressure😊
Before natto, its 139/92
After natto 122/80
It lasts for about 3 days
@@CharGC123thanks, I will totally try this out!!!
Welcome back! I’m always waiting for your clear description. I will try to make Natto myself with double layered wrapping.
Glad it helped! I also have more info in my Natto Dad blog. -Natto Dad
I love natto! I seriously can't get enough. Thank you for making this channel.
Sure! Glad you like natto! -Natto Dad
Great vid and thanks natto dad. Keep up the great work. Subbed
I have been watching over the years. I have always loved natto since I tried it about 20 years ago, but it is difficult to find in my small mountain town. I have had natto starter (natto kinase?) for a couple of years, but I never had the right growing conditions. I am trying homemade natto with black eyed peas for the first time with natto from the store rather than the starter. I let the black eyed peas get very very soft while cooking to see if I could accelerate and also encourage the fermentation process. I can't wait to see what happens. I'm just doing this in ambient temperature in the oven to try to keep ambient temp more stable. Thank you for the inspiration!
I just tasted my first homemade batch of natto; it turned out absolutely perfect! I used the Instapot to pressure steam and then I fermented it inside my Excalibur dehydrator. Next time I will try fermenting in the Instapot using the yogurt function. Thanks for sharing this great video!
It works *perfectly* in the IP on the yogurt setting, everything you need to make awesome natto in one appliance with no waste or worries! Just put your beans right back into the stainless liner, no cover needed besides the lid! (BTW, I highly recommend removing the silicone gasket on the lid first, or else putting a piece of foil across the top of the pot to prevent the natto smell from seeping into the gasket... you will never eliminate it!!!)
@@CharGC123 thanks! My dad just got an instant pot and my first idea when seeing the yogurt setting was wondering if it would work well for making natto too. I'm glad to see someone else had the same idea and had good results!
@@deborah_chrysoprase I'm almost considering getting another little IP for making natto, yogurt, proofing dough, etc, so I don't tie up my big one!
@@deborah_chrysoprase How the natto doing with the yogurt setting ion ip?
@@joepol711 fantastic!!! Haven't made it in awhile but when we did it was really really really good!!! I want to make more now that you've reminded me :3
Just in time for Christmas, welcome back Natto Dad!
To you too Dunk. Please stay well and safe! -Natto Dad
Thank's a lot for this instruction. I am so happy to finally being able to eat natto like cereals in the morning.
While I was successful with some batches I also got results with weak strings unable to keep beans together,
where it seemed that the bacteria didn't develope strong enough. This also happened with my last batch -
and there i decided to give it another 24 hrs of "oven-time". It turned out to be the right decision and helped
the beans to finally become the sticky mess I enjoy. So i think it's totally advisable to experiment with
fermentation time in case your results aren't satisfying after 20-24 hrs.!
Good point Chris, I wonder if it was a temperature difference. I have noticed that sometimes my winter ferms will have weaker threads although it is somewhat random so sometimes I cannot pinpoint why the threads are weak. -Natto Dad
love to see you back after such a long time!
Wow! Thank you! -Natto Dad
Wow, you were gone for a really long time! Hope you and your family are doing good
Thank you Andi! Hahaha. Doing well, thanks for asking. Happy holidys and please stay safe. -Natto Dad
I'm happy to see you upload again!!!!
Thanks Jessebes! Hope you are well. Happy holidays! -Natto Dad
Hi Natto Dad! Huge thank you for making this detailed video. I managed to make a beautiful box of natto after a few trial and errors, mostly because the first brand of frozen natto I bought in my home country was already inactive, there was barely any strings in it. The last few batches were beautiful and stringy as I changed the brand of another frozen natto. I'm incredibly happy with these babies.
The organic soy beans I have are 3 times the size of the beans in the frozen container, so I had to steam pressure it for 1.5 hours to make it softer, but there are still some bite to it. Maybe I'll have to add more time to the cooking process.
Lastly, I did the fermentation process using a sous vide and it's successful!
Thank you so so much!
Very nice! Glad it is working well for you! -Natto Dad
Would you describe how you set up the sous vide and the dish with the inoculated cooked soy beans. I am interested. Thank you.
Awesome! Keep them coming! I'd love it if you started up the soy alternative natto series again.
Thanks! Yes, that I will do plus some how to eat videos. -Natto Dad
so glad you're back!
Thanks! Happy holidays to you. -Natto Dad
Hi Natto Dad! I came here to say thank you, by using my interpretation of your double layer method I, for the first time, succeeded in making natto. Thank you you're great!
you're an inspiration! Thank you for taking the time to share your skill with us! ありがとうございます！！
Oh man your pressure steam not pressure boil technique is money! My latest batch was amazing! Just like yours! Very neba neba! Thank you so much!
Pressure steaming is the way. I did this for 74 minutes. Save that steaming water and gently condense it down. Do not burn it. Cook it down until thick. Freeze it and use it to help start your next batch. This is food for the natto bacteria.
Yes Anthony! That was a game changer for me. Glad that worked. -Natto Dad
Thank you for the Celcius values. We can look it up, but it's soooo much nicer when people provide both C as well as F.
I failed at making natto a year or two ago, and while making it some of the goo somehow made it onto a loaf of zucchini bread. The bread was on the counter top for a couple of days and when I finally cut into it, it had the slimy string pull when I separated the pieces. I ate the bread and it had a slight funk, and it didn’t kill me. Strange experience but pretty good, y’all should try natto bread.
Eeeeewww. Hahaha. As they say, what doesn't kill you makes you stronger. ( I would have just eaten it too).😆
My instapot procedure
1 - soak overnight
2 - steam under pressure for an hour; meanwhile boil a knife and spoon
3 - after depressurizing, use the knife to split a store-bought natto package into quarters and use the sterilized spoon to stir in the inoculant
4 - set to yogurt for 32 hours
Thank you for sharing, Instant Pot friend.
That's brilliant. So do you use a steamer container that is held above the water? Do you ferment the beans in the same container?
@@jeffstrehlow2623 that's exactly it. less fussing around = lower chance of contamination
Very clear and effective description for making and storing natto.
Thank you
Thank you maestro, long time no see. It is good to be prompted to make more wonderful K2 rich tasty natto. My chickpeas are soaking right now. Happy Christmas and have a wonderful new year. 🇬🇧
Hi Freddy! Sounds like you are finishing the year strong with natto and prepping for success in the coming year. Cheers to you! -Natto Dad
For your consideration for experimentation: some have suggested making Natto using multiple beneficial strains of bacteria actually improves Natto's flavor and health effects.
Bifidobacterium animalis subsp. lactis BZ25 was paired with Bacillus Subtilis in "Effect of Fermentation Parameters on Natto and Its Thrombolytic Property", for instance. The same appears to have been investigated in "Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09" (I didn't read it thoroughly, I just ran into it while searching for the former article).
Apparently, the two have a synergistic effect (at proper inoculation ratios), assisting one another in producing compounds desirable for health and flavor.
When you use the commercial natto as a starter, it usually contains additional strains of bacteria that have been specifically selected for quality overall product by that manufacturer. That's part of the reason why different brands have slightly different quality products and why using some brands at home does not work out as well as using others. In some cases this was done intentionally and it other cases it was not intentional but simply occurred naturally. There is a paper published on it a few years ago.
@@darcieclements4880 Thanks!
You're great. Tried one of thise short cut Natto videos. Thought I hated it. Sure glad you I saw you're video!
Glad you found this! Sometimes, as in life, the long route is the shortest way to get something done right. -Natto Dad
If you wish a stronger flavor (and smell), cold fermentation can be used. Natto uses a specific strain of Bacillus Subtilis, unimaginably called "natto" strain. This bacterium is very temperature tolerant and can produce very tasty results if left to ferment in the fridge for 36 to 72 hours.
Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto starter. Moto.
Thanks Natto Dad! Looking forward to trying it this weekend.
Thanks for this new video. I tried for the first time using brown rice as starter. My main issue was that the nato beans were about 10 years old and quite hard to get them soft enough even after cooking them under steam pressure for about 1 h 30 minutes. Nevertheless after 18hours in the oven at 40 degrees, I obtained a natto with good sticky threads. Not bad for a first experience 😙
Good to hear Denis! Yeah, I have cooked old beans before and it is amazing how hard they stay! Hope you can get some good beans and keep making natto! -Natto Dad
Here is an interesting thing, I had problems with my natto failing, after more experimentation I found the problem, it was adding the tablespoons of water from the pressure cooker, for some reason adding this water caused poor or no natto growth. Without adding the water I get nice thick threads.
Note: my starter is not frozen, I use leftovers from the last batch in the fridge.
Very interesting. Natto is very picky with the ferm conditions. There is definitely an optimum moisture level. Sounds like you found it for your setup. Good for you! Stay curious! -Natto Dad
Thank you very much for this very informative video! 😊
Thank you so much for sharing! This is really useful! 💗💗💗💗💗 I love natto!
Sure Moni! -Natto Dad
Happy Holidays and Happy New Year to you Natto Dad!
To you too Jonny! -Natto Dad
visiting from @emmymade video based on this natto video to give you a thumbs up and sub! :)
Thanks Bubbah! Much appreciated. -Natto Dad
YES NATTO DAD!!! I missed your videos man
Oh thanks dude! You are my people so I will have to take care of you guys with more videos. Happy holidays and please stay safe. -Natto Dad
Thank you so much for this awesome video! I was able to produce a nice batch on my very first try.
I have the privilege to own a V-Zug steamer that I can set to 38° C which worked like a charm.
Thanks again!
Very nice! Glad I could help. -Natto Dad
I made a very good batch natto today. I used frozen natto from a Japanese store as the starter. inoculant. I soaked one pound soybeans for 24 hours. After the soak I was able to fit them into my old four quart pressure cooker. I pressure steamed the soybeans. I have an old Presto pressure cooker. With these you should take some vegetable oil and rub a good amount into the rubber ring/ I also smeared same oil on the top lip of the cooker. This preserves the rubber ring and makes opening it up easier. >>>>>>>>>>>>> AFTER cooking the beans I poured off the steaming water and left the hot beans sitting in the pressure cooker with the top on. I took the steaming water and boiled it down to get it as thick as possible without burning it. I took this condensed steaming water and added it to beans that were now in a glass Pyrex baking tray. Same as natto dad uses. I added some of the frozen natto and mixed up all three. Tray was placed in a styrofoam box. Similar to the kind Omaha steaks are shipped in. But smaller. I used a ten watt incandescent light bulb to keep the temperatures between 95-110 degrees Fahrenheit. To cover the natto-glass tray I used two layers of cardboard from a cardboard box. No holes were punched into it. ______________ |||| VERDICT ---> A very stringy success!
Soybeans used were standard sized from the local Korean-Japanese store. They have them in a bulk bin for 99 cents per lb. So people must be cooking with them and hopefully some are making natto.
Thanks for sharing! I also tried to boil down the steaming water once as I feel like it has a lot nutrients that’s good for the fermentation. How long did you ferment the natto? Did you use a thermostat with the 10w incandescent light bulb and what did you set it as?
@@l.e.8434 Use a thermometer when you are at home, not out working. Real fermentation is 24 hours, but you can do 36 to be sure.
If you want to truly sterilize with heat, you could get a large baking pan and boil the water with the glass container inside from cold. Or just add a bit of chlorox and wash and rinse.
Perhaps a silly question. But how do you usually thaw frozen natto? Just take it out of the freezer and leave it out on the counter, for how long? Can it be thawed in the microwave?
Thanks for all the great content! My first ever batch of home made natto is now fermenting 😊 (I’ve never tasted natto before, but since I wasn’t able to find it in stores where I live, I’ll just need to make it myself in order to try it. All the tips and instructions here are therefore very valuable. Fingers crossed now that everything goes well!)
You mention, on your blog, that the Natto must reach 108°F early on in the fermenting process. Is there a temperature it should drop down to after the first 6 hours?
Thanks!
PS Keeping the oven light on has helped so much. It's a cinch to dial the temperature in that way.
Thank you for a great video. Can I just put my oven at 100 Fahrenheit instead of the instruments you used to heat and measure
I do everything he did but I've never gotten strings like his.
I got finally excellent results with 1 pound of Laura natto soy beans, Okame natto as you suggested, 150 watts ceramic heater and thermostat set to 40C (37C - 41C) for 24 hours and I got a very slimy and stringy natto...Now I'm going to try with regular soy beans, provably GMO and non organic to see if I get the same slimy/stringy natto...
Did you try it yet and if so what happened ?
@@gardensofthegods Got good results...seems like the best temp is 40C. And just 2 spoons of water. Sometimes when I put more than 2 spoons of water, the soy need to stay longer to be fully colonized...
@@ossy43 okay thanks for explaining that
Hi ossy, thanks for sharing the results! With bigger beans, it will take a bit longer to ferment as you mention. The one I made with the regular soybeans tasted nice with more sweet bean flavors. -Natto Dad
Thank you for a great video! I have a question: I never use and don't own a pressure cooker. Can I simply cook the soybeans in water? Also, I'm going to give the fermentation a go in a yogurt making machine (no thermostat), so I can tell you the result. 😊
The electric burner turns off and on with the thermostat, but what temperature do you have the electric burner set to within the oven? I've been trying to make natto with mason jars and a sous vide circulator, but my natto turns out with weak strings so I want to try your method.
Somewhere in one of the threads here in response to somebody there is a person named char covalesky who tells you how they made really good natto with less work .
Hi crimson, my electric burner is set to low. The other way is to use the ceramic heating bulb. I use a data logger to monitor the temp, with my findings in my Natto Dad blog. Temp should be in the 38 - 42C range. -Natto Dad
I’m so excited to have found your tutorials! I purchased some nattō soybeans from Laura Soybeans and am going to give it a go finally! Thanks for all of the information - I’ve been waiting to do this for wayyyy too long!
That is great helena! You have a great journey ahead! Cheers to your health! -Natto Dad
Thanks to you, I finally made perfect natto.
So are you basically steaming the beans because they are not immersed in the water?
Precisely, so steaming happens without contact with water and boiling happens in contact with water. Boiling dilutes the flavor and the natto bacteria does not grow as well. -Natto Dad
Does the starter have to be frozen?
YOOOOOOO YOU'RE BACK
Ahahaha I am always lurking around. -Natto Dad
When I have used store bought natto to make my own, I have used the entire pack! Is this too much, as I notice you use only a small portion? Thanks.
Where do you find small soy beans?
I tried "quick soaking" soy to keep them small (if you cook pinto, not for soy, from a dry bean, there is a lot more flavor, and I noticed they remain a bit smaller), but they needed excessive cooking (having had less moisture), and the result was that the Maillard Reaction "caramelized" them a bit, and I don't reckon they will taste very good.
How can you make the natto without the cubes of another natto?
سمعت عن هذه الوجبة ما هي فوايد هذا الغذاء يوجد عنا في تركيا فول صويا ولكن كيف استعمله ارجو الرد
I tried to eat Natto but sadly my mouth just cannot accept the taste. I tried really hard to like it because it is a very healthy food and I have family history of high cholesterol and heart diseases. I want to consume it on a regular basis but I feel like throwing up just putting Natto+rice+shoyu into my mouth. I don't know what to do. I will continue to try and consume it by just introducing very very little of it mixed with other food. Hope I will be able to enjoy Natto in a few months.
Mine turned out great! Thank you for the tutorial!
Could you explain why the soybeans should not be touching the water please?
Sorry for making a late comment. Can you use the natto from the batch you made in this video as a starter for future batches?
I was wondering the same thing ; maybe he had to use the frozen stuff because he didn't have any left for the starter ? That's my guess .
Hi Corey, haha no need to be sorry. I took me 10 months to reply to you. You can use the last batch to make the next as in yogurt making. I was able to continue this for 4 generations and it suddenly lost threads, probably due to contamination. So it is better to make a big gen 1 batch and freeze. Then you can use that for all successive batches. -Natto Dad
Hi GOF, You can use the last batch to make the next as in yogurt making. I was able to continue this for 4 generations and it suddenly lost threads, probably due to contamination. So it is better to make a big gen 1 batch and freeze. Then you can use that for all successive batches. -Natto Dad
When I ferment using a starter, the beans turn out very sticky. However, if I use the previous frozen batch, they come out weak and not sticky. Does anyone know what the problem might be?
Thanks for the great video, that was very interesting and I am really curious about the taste of natto now! Is there any way to make this if you don't have access to the packaged natto starter? It is not available in any of the stores where I live. Also, I assume once you have a completed batch, you can just save a portion of that to cut up for starters for other batches?
Hi Max, finding natto spore starter online might be a possibility. For successive ferms, I would make a large amount of gen 1 natto and using that for the following ferms. This lowers the chance for contamination that happens from using successive batches. -Natto Dad
Does electric coil burner consume lots of electricity??
Drool. 🤤 your natto looks awesomeeeeeeeeee
Thanks! -Natto Dad
thank you for this great video. One question - what do you set the burner to? or does the thermostat control the temperature by turning the hot plate on and off?
Thank you for your helpful videos. Do you know of it's also possible to use an Instant Pot to ferment natto? If so, what setting should be used?
Thank you for sharing your inavluable experience!
Do you think that large yellow soybeans (white/clear hilum) will work for natto? In fact, have you tried making natto with regular soybeans before you discovered Laura Soybeans?
Good question quicksilver4e. I have not made regular soybean natto in years. At the time I made it, my technique was not as good. There is regular soybean natto commercially being sold in Japan so I know it is possible. I will revisit this and make a video to see how it turns out. -Natto Dad
During soaking and washing i noticed the skin of the bean do come off. Should we removed all of it?
Hi, I’m new here 😊 a couple of questions: my first ever batch is still being fermented started yesterday, but when I checked on it …it did smell like hair product/ I hope the good bacteria, I understand that I need to keep it in the fridge in a couple of hours until tomorrow. now can I heat it before consumption? I like my food warm. If I freeze a portion, how can I use it for my next batch? Do you have a video with instructions? Thank you for your patience and help.
What about people that dont have pressure cookers?
Dear sir , I am fom India , I don't have -> natto starter in first place ,can you pls advice how to make natto without natto starter
2nd question is . .is it neessary to oven it or any other alternative
Great video! Can you give me a tip as to the name of the specific type of soybean you use? Thank you!
Hello. Would you tell me any links where I can buy strainer for steaming like yours? Thanks
My natto doesn’t have so much of the “web” could it be because I cooked soy beans for long time instead of pressure cooking or steam cooking? After fermentation can I freeze it straight away or has to stay if the fridge for 2weeks?
I pretty much followed your instruction but my nattoh didn't have any thread. How come? Let me know if you have an answer.
Hmm Nariko, hard to say. Natto is super fussy so there may be something that the natto bacteria are not happy about. Please check my Natto Dad blog troubleshooting guide for help. -Natto Dad
I tried to make Natto with Natto in styrofoam box as culture but I think the bacteria was dead. Is it possible that the bacteria is dead after sitting in that styrofoam box for over a month?.
You always have success maybe because you use fresh Natto just placed on shelf of store in Japan.
My batch just completed a 18hr ferment. It seems sooo yummy like natto, but no spores. What should I do? Is it still edible?
Great! Those nattos look tasty! Do you prefer the singel coil burner or the ceramic heat emitter? Have you done tempeh the same way?
Good questions Patrik. I was curious myself and data logged the fermentation temp. The results are in my Natto Dad Blog. Please check it out. With the heat emitter, I would say is safer and the temp fluctuations are lowered. -Natto Dad
@@nattodad1620 Ok, I will check it out. Thanks!
Thank for your video. I have made some time but the result not perfect like you do. Can i ask some questions: 1. After soaking need wash soybean with clean water? 2. After cook with pressure cooker, cooled soybean down to 70-80 degree and add natto starter frozen directly to it? 3. I ferment natto in aluminum cooker, is it effect to ferment natto?
Looks like a great video but for a skint Natto making virgin there's too much kit involved. It's borderline laboratory standard. Either that or i am just of a very lazy nature. I know you know your Natto though , so i'll be back in a few months👍🙏👍
We can cook the beans on rice cooker? Pls answer me tnx
i see that you *pressure steam* the beans.
so, how much water do you put for the 40 minutes steaming?
(i'm just before my first trial, and i don't want to end up burning it 🤷♀).
If I dont have a pressure, can I just use a rice cooker / garlic fermenter or something similar and just cook them that way, albeit a bit longer?
yes. a pressure cooker and rice cooker works the same. Only difference is a rice cooker escapes pressure. Just cook for the same time, or until the beans are the right color/texture.
Can we get this in market in dubai?
What setting do you put your hot plate on? I purchased the exact same hot plate you have. I am going with 2-3 and see if that works. Thank you.
Thanks for the wonderful demonstration. Am from India, correct me if my understanding is wrong. 1. I have to cook the soy for 40 minutes and then mix the natto starter. The next step is I have micro oven only , do I have to keep it for 18 to 22 hours ?? (2) how much gram of natto starter powder should be used per 500 g of Soy ??
All sounds good! The written instruction is in my Natto Dad blog. -Natto Dad
I have a question. The natto I made has some white spots. Those spots happened like a week after I made it. Are those spots natural or should I throw my natto away?
Love this update!
Thanks! It was worth it then. -Natto Dad
My dad just got all instant pot today, and the first thing I thought of was making natto with it - pressure steam it got 40m,, take it out, mix it with the starter, then put it back in and hold it at 100 degrees for 18 hours, could be very convenient way to make it
Yes, I think that is a thing Deborah. You can make test bvatches until you lock in the optimum method. Hope it went well! -Natto Dad
@@nattodad1620 oh yeah, he's made it a few times since I posted! Comes out pretty good! Thank you for the recipe as buying in little trays at the Asian grocery store is tedious and making it in bulk is so much nicer!
Hi, I was thinking of adding some miso to the fermentation as I think the extra flavour would be nice. Would you suggest this is OK, or will the salt of the miso affect the fermentation? Thanks for your videos!!
Hi Simon, so miso is made with aspergillus oryzae which is a mold. Natto is a bacterie so it may affect the fermentation. Better to add miso when seasoning the natto before eating it. -Natto Dad
Everything sticks to natto , including spike proteins
hey! I wanted to make natto that'd last a long time... (months, or many weeks). Is that possible?
how long in the fridge until it goes bad?
Thank you for your great video! What are your thoughts on adding a 1/4 tsp salt and 1/2 brown sugar with the starter?
Hi Peteris, I have heard of this. I have not used this and it works so I left it at that. Let me know if you try it. -Natto Dad
Hello, can you tell me how much previous natto batch should I use for making new natto? Do you have some % for example 500g of cooled soybeans need 50g or?
You can use ethyl alchohol, but methyl alchohol is very very toxic and never get anywhere near isopropyl alchohol! I’d use boiling water or peroxide that’s classified as “food grade” peroxide.
I have an oven and external thermometer with probe. But I don't have single source heating element
Any suggestions?
You must be joking. Use a light bulb. 40-60 watts incandescent should be good. LED bulb does not put out enough heat. Even a 75 watt incandescent bulb if you keep the oven open a bit and turn the bulb off from time to time. A 75-100 watt rated compact fluorescent might throw off enough heat.
As zenzeke suggests, an incandescent bulb might do the job. The requirement is to reach 40-42 celcius during the fermentation. I tested the 150W ceramic heating bulb and that will get to temp. This can be connected to a regular lamp socket. -Natto Dad
@@nattodad1620 Thanks for the suggestion. i already bought a ceramic heater (100W), thermostat and also bought a mini usb fan to improve circulation
also build a diy polystyrene box for fermentation purpose
from my experience, having a fan helps to increase the temperature faster and further. this mean you can use lower power heat source if you use a fan
all goes well so far. thanks for the tips
@@nattodad1620 Btw I follow your suggestion to use frozen natto as starter. Before that I use powdered starter. I do notice the slimy things is much more using frozen natto
Thanks for sharing this tip
But I don't understand why this is so
Any idea where I can find vitamin levels for soy, garbanzo, black bean natto?
I personally do not know. Good topic for a graduate thesis. -Natto Dad