Oh man... that was an editing error. Yes, the pressure steaming is for 40 minutes as usual. Bummer I have no way to edit the video on UA-cam itself.... Thanks for catching that! -Natto Dad
I too was confused by that. If I wasn't already following the basic soybean Natto recipe, I would have gone by the last thing I heard, which was 2.5 hours pressure steaming!!
@@robertjohnston8690 You can use natto as starter if you can find it at an Asian market in your area. Otherwise, you can buy natto starter culture online.
I live in the USA, I don't have a local asian store near me to purchase Natto, soybeans in my country are GMO. So I ordered the Natto spores from amazon (a package of 10, that you sprinkle over the beans) I rinsed & soaked black beans, I also do not have an instapot nor a pressure cooker. only type of steamer I have is a bamboo steamer. Don't want to stain it with the black beans so I boiled the beans for 1 hour & 20 minutes, sterilised everything, added the spores, put two layers of plastic wrap over the beans both poked with holes for the beans to breathe. kept it warm for 24 hours(in a cooler with hot water bottles same as I do when making yogurt) I then removed the top plastic layer & put lids on it. put it in the fridge. waited 3 days. tried it today, it had lots of slimy strings tasted good. I don't know what sauce commercial natto comes with so besides the mustard, I added soy sauce & sweet chilli sauce on top of rice with some green onion. I liked it!
Hi Natto Dad, I made small red kidney bean natto in the instapot. I just made a video. It tastes very mild compared to store bought natto. I appreciate all the non soy bean videos you made. Thanks
I keep on telling people, it's better to boil the beans, rather then pressure cooking them, boiling the beans for a longer period of time, help to eliminate all the gass from them, and make the Natto much more nutritious. Try this as the man showed.
canned black beans work too; I use an instant pot, sterilize it with a water cycle, then open a can-o-beans, activate the spore starter in 180F sterilized water (or use frozen natto), combine, and put it in the instant pot yogurt mode @ 104F for 20 hours. Since the instant pot keeps it moist, I skip the plastic cover too. I prefer BB natto over SB natto...
I've made black bean natto and it should definitely be cooked under water in the pressure cooker, unlike soybeans that have to be steamed in the pressure cooker. The same goes for chickpeas, which are best cooked under water in a pressure cooker. Only soy results in a great steam-cooked outcome.
I am making the black bean natto for first time (I did the chickpeas earlier, but like black bean taste better ) however, I had to soak beans for two days since I didn’t have time to cook them after the first soaking. So they cooked up more on the mushy side, I still am mixing natto starter with it and will ferment and complete the process. It will just have a different consistency.
The Indians have a lot mixed fermented foods where they combine rice and black dal (mung bean) to ferment. They should have similar but different health features. ...I still wonder if there is a way to ferment rice, bread, potatoes that improves their amount of protein haha.
Do you know or have references of how to find out how many mcg. of MK7 are in say 1/4 C of different non-soy beans? Thank you. Enjoyed watching your demonstration.
Thank you for sharing your experiments! So far you have tested different legumes, I am wondering if it would be possible to make natto out of seeds such as quinoa, corn, wheat or even rice. What do you think ?
Hello there! 👋💚 Thank you for such detailed instructions for making Natto Beans. March 2 2022. I just got Soja Black Beans in Asian Market. Gonna boil beans, as you recommend in your video, till they are soft and fully cooked. Will be making a batch this week - wish me luck
Hi thank you for sharing! I’m going to try this for potassium. But will buy organic black beans and sprout then cook in water (less cooking time). I have some plastic free wrap to use. Now the natto starter I bought awhile ago is powder. So hope it works. Don’t think my oven gets down to 100 deg and dehydrator would probably dry it out. Maybe the toaster oven or oven with just light on? I’m in the PNW so have similar climate to Japan. Very humid here. Thanks again, am excited now!
I'm also in the PNW - I saw the suggestion to use a plant mat with thermostat for heating whilst they ferment! I have Portland made Wanpaku for starter - working on getting my technique down!
Thank you Natto Dad! These are like black turtle beans here in Canada so this is amazing as it very hard to get good soy beans here. (that I am aware of)
You can make it with canned beans and especially white beans (they are softer than black beans), you need microwave the beans for say 2 minutes or 3 minutes to kill bacteria that don't like heat, then put it in an incubator like a ice box with bags or bottles of boiling water to keep it hot. They taste best at around 3 days.
It might be interesting to try tarwi for making natto. It's a legume from South America that supposedly has a similar oil content to soy and higher protein content. There's an article written in 1975 I've been unable to find, but the people citing the article say that scientists tested different ratios of koji to natto to produce soy sauce. After a 3 month period, they discovered that the natto mixtures had twice the protease activity of koji alone, and that the 6:4 ratio of koji to natto produced the best tasting soy sauce. I'm inclined to think they were looking for faster ways to produce soy sauce given that 3 months is a pretty short time to ferment soy sauce, but I'm not sure.
That is very possible Hans. Industrial food production will try to make the process more efficient which makes sense for the profit side of things. -Natto Dad
I love natto, but am wary of soy because I was told it can interfere with the thyroid medicine I take. Does black bean natto have the same health benefits as the classic kind?
May share my experience with making natto with black beans and chickpeas (garbanzo). After steaming for 40 mins or longer, it is vital to rehydrate the Beans as when they cool they lose mosture and become hard and dry. Do this by putting beans in a large pan, adding quarter inch of water from pressure cooker and heating while stirring. The water steam plumps and softens the Beans, keep adding a little water till saturation point. Good luck 👍
@@johnpauljeevan5769 I just mean that the skins have taken on as much moisture as they can comfortably hold. Black beans seem to particularly thick skins which are very tasty. But I'm particularly prone to drying out after cooking. If you can get plenty of water into the skin then you get the most fabulous and gooey natto. One thing though hydrating the skins has to be done so carefully because you don't want to add water so it washes off the carbohydrate off the surface of the bean. That's why I add the beans to a pan and then add a little water and stir and steam till it is absorbed, and I do it many times over. I'm wondering about doing some experiments boiling black beans in a very small amount of water in the pressure cooker. I'm learning as I go good luck
Great review. Given the size difference between the amount of black beans in the steamed group vs the boiled group, do you think the beans to starter ratio had anything to do with the development of strings between the two groups?
Is there any way to correct, or to grow more bacteria threads if the result is underwhelming? Maybe leaving the tray a longer time developing more bacteria?
Wow, nice! Finally received the eBay Nattomoto Japanese Traditional Food Powder Natto 3g from kabukicatjapan. Interesting is, I wound up eating the frozen different natto each time I purchased from the Asian store. Then, the last time I went in the only variety available was the one that no one likes, the reddish color print package... and I didn't notice when I tried last time, though this time I'm wondering if I got an allergic reaction related to or not. Hard to tell since I'm allergic to many things and at the time range also was eating some junk processed food that was spicy. Anyways... looking forward to one of these days to make. For now is at least an excellent reference with ASMR. Thanks for sharing Natto Dad!
Hi jafinch, I am curious about your allergic reaction. I hope that was not too bad. I had not heard about any allergic reactions to natto. Yeah, spicy and junky food can do weird things to my digestions although I cannot stop eating potato chips haha. Stay safe and well. -Natto Dad
Hi Natto Dad, Happy New Year! I have a question. What do you think about making natto in a yogurt maker machine? I have one but I'm not sure if I can use it to make natto.
Don't think it works like that. The spores are in dormant form. It would be like eating vegetable seeds to get the benefit of eating vetetables. -Natto Dad
Hi Johanna, steam pressuring is a bit of a drying process so the beans will cook more but they may end up being too dry as I have found they do not get wetter. So adjusting the boiling time may be a better solution for black beans. -Natto Dad
Hi Natto Dad, I’m so happy to come across your channel! I’m just trying to learn more about Natto and it really provoked my interest. I’ve done some research and it generally says that not all the beans would work well with the Natto culture. They might need their own specific culture to ferment. In your experience, do you think that is the case? Or Natto culture actually works with all kinds of beans? Thank you for making such a cool channel 😊
Here in U.S. soy beans are GMO'ed. I love black beans, I've been eating all my live, since my family is originally from Cuba. Ergo, black bean is a no-brainer.
I recently bought organic black soybeans which I believe are not the same as black beans. Do you have any experience making black soybean natto? Thanks.
Hey ND! A question: does "boil the beans for 2 hours" mean "boil for 2 hours" or does it mean "boil then reduce to simmer, and simmer for 2 hours" (similar to rice except longer)?
I read a blog post about non soy natto. They mentioned that the nutrients in soy were optimal for growing natto and that non soy beans would not grow the best natto. Not bad natto, just not optimal. I wonder if some other beans might have a better (or worse) nutrient profile? Also, cooking the beans reduces lectins which make the nutrients less available. I am curious about longer cooking times reducing lectins and supporting natto growth. Maybe adding more starter could overcome the slower growth...
I wonder about the same. I am not saying that the elders have all the answers, but it is curious to me that in the 500 years of natto making in Japan, soybeans is the primary bean used for natto. Yes, soybeans is definitely optimal but I was curious how other beans fared. Chickpea natto was pretty decent. -Natto Dad
I've seen someone who made quinoa natto on Instagram, they said it tasted like natto but it didn't form strands (I know this is an old comment, sorry if you already tried it yourself)
Hi Nathan, To be honest, I still do prefer the soybean natto. Out of non-soybean natto, the top is chickpea followed by black beans. Texture and flavor of the black bean natto was pretty decent. -Natto Dad
Is there a way to compare the cooked bean nutrients in traditional natto soy beans, find another bean with similar cooked nutrients profile and use it instead of soy? I was thinking of 1/2kg cooked lentils with 1/2kg sprouted lentils mixed with natto starter. What do you think?
@@nattodad1620 I have a thought about natto spores growing on different beans and whether the small soy beans are optimal. Two kinds of optimal; one is which bean grows the best subtilis biofilm and which bean or combination of beans will optimize the K2, nattokinase, etc. The nutrient aspect is where my idea of the sprouted lentils and/or cooked lentils. If the small small soy help to grow the subtilis then use it for growth and have sprouts, etc foe nutrient enhancement. Thanks for your videos showing your method, it is what I'm using to experiment. Once I get your process worked out to where I'm getting dependable results I'll make some batches for testing. I'm using a sous vide rig for the fermentation temperature control with your pierced stretch wrap method for the non-aerobic subtilis culture. I thought I had found a way to make the beans less stinky with the sous vide but it turns out my sense of smell has been diminished by my use of fluticasone for allergies. I'll send you notes whenever I get results. Being a retired citizen , paying for nutrition testing may take a while. I'm freezing samples for future testing. I like your channel. Your making non soy natto gave me the idea for trying the lentils, chia, quinoa, etc for nutrient optimizing. The elders may have it already figured out if they had someone like me ask the same questions.
Fun facts : Black bean is also a type of soybean There is also red soybean and green soybean I learn it from a video of a Japanese natto factory making various kinds of natto.
These are black turtle beans the same type of common beans as pinto/white beans and not too far away from kidney beans(although kidney beans are bad because they have hard shells).
Would you recommend 40 minutes of pressure steaming in an instant pot, would that be enough? Or should they be pressure boiled in the instant pot? I see here for the black beans boiling worked better but for soybeans maybe not? Thanks :-)
Have you tried using black soy beans? That's what NYrture uses for their black natto. The company owner talked about it in this talk: ua-cam.com/video/5afkgilKX5U/v-deo.htmlsi=e6DQbRZKLanVNJQ3&t=3000
At 1:07 you said you pressure steamed for 40 minutes, but at 4:09 you said you pressure steamed for 2.5 hours. How long did you pressure steam for?
Oh man... that was an editing error. Yes, the pressure steaming is for 40 minutes as usual. Bummer I have no way to edit the video on UA-cam itself.... Thanks for catching that! -Natto Dad
I too was confused by that. If I wasn't already following the basic soybean Natto recipe, I would have gone by the last thing I heard, which was 2.5 hours pressure steaming!!
Where do I get the starter natto juice, I can't make it from scratch?
@@robertjohnston8690 You can use natto as starter if you can find it at an Asian market in your area. Otherwise, you can buy natto starter culture online.
it's a good day when Natto Dad uploads ✨
Wow! Already here! First one in babywidgeon. Thanks for swinging by. -Natto Dad
agreed! lol
I live in the USA, I don't have a local asian store near me to purchase Natto, soybeans in my country are GMO. So I ordered the Natto spores from amazon (a package of 10, that you sprinkle over the beans) I rinsed & soaked black beans, I also do not have an instapot nor a pressure cooker. only type of steamer I have is a bamboo steamer. Don't want to stain it with the black beans so I boiled the beans for 1 hour & 20 minutes, sterilised everything, added the spores, put two layers of plastic wrap over the beans both poked with holes for the beans to breathe. kept it warm for 24 hours(in a cooler with hot water bottles same as I do when making yogurt) I then removed the top plastic layer & put lids on it. put it in the fridge. waited 3 days. tried it today, it had lots of slimy strings tasted good. I don't know what sauce commercial natto comes with so besides the mustard, I added soy sauce & sweet chilli sauce on top of rice with some green onion. I liked it!
That’s quite the dedication. Congrats.
Hi Natto Dad, I made small red kidney bean natto in the instapot. I just made a video. It tastes very mild compared to store bought natto. I appreciate all the non soy bean videos you made. Thanks
Nice! Glad you tried and it turned out well. -Natto Dad
I keep on telling people, it's better to boil the beans, rather then pressure cooking them, boiling the beans for a longer period of time, help to eliminate all the gass from them, and make the Natto much more nutritious. Try this as the man showed.
For black beans, boiling the beans seem to retain the moisture better. For soybeans, I prefer pressure steaming the beans. -Natto Dad
canned black beans work too; I use an instant pot, sterilize it with a water cycle, then open a can-o-beans, activate the spore starter in 180F sterilized water (or use frozen natto), combine, and put it in the instant pot yogurt mode @ 104F for 20 hours. Since the instant pot keeps it moist, I skip the plastic cover too. I prefer BB natto over SB natto...
My insta-pot doesn't have a yogurt function : (. I have to put a plastic bag of boiling water over the beans.
I want to make bnatto. Can i use fermented soybeans as the starter? I dont know how to find fermented black beans
Could you make a video of your method please?
I've made black bean natto and it should definitely be cooked under water in the pressure cooker, unlike soybeans that have to be steamed in the pressure cooker. The same goes for chickpeas, which are best cooked under water in a pressure cooker. Only soy results in a great steam-cooked outcome.
Nice input Paulo! -Natto Dad
Thank you so much, just about to start chicken peas natto...
Best as always
Thanks Ray! Good day to you. -Natto Dad
Excellent video as always!
Thanks swirlingabyss! Have two more in the works. -Natto Dad
I am making the black bean natto for first time (I did the chickpeas earlier, but like black bean taste better ) however, I had to soak beans for two days since I didn’t have time to cook them after the first soaking. So they cooked up more on the mushy side, I still am mixing natto starter with it and will ferment and complete the process. It will just have a different consistency.
Thank you! One question: Do other beans (other than soy) bestow the same health benefits? In terms of nattokinase, K2, etc.
That is a good topic for a thesis. My answer is that eating natto of any kind is better than not eating it. -Natto Dad
The Indians have a lot mixed fermented foods where they combine rice and black dal (mung bean) to ferment. They should have similar but different health features. ...I still wonder if there is a way to ferment rice, bread, potatoes that improves their amount of protein haha.
Do you know or have references of how to find out how many mcg. of MK7 are in say 1/4 C of different non-soy beans? Thank you. Enjoyed watching your demonstration.
Thank you for sharing your experiments! So far you have tested different legumes, I am wondering if it would be possible to make natto out of seeds such as quinoa, corn, wheat or even rice. What do you think ?
Hi Bim! I would be curious to see if quinoa will turn into natto. Thanks for stopping by. -Natto Dad
@@nattodad1620 I have made natto out of quinoa and it worked really awesome. I love your videos thank you for this!
@@stephjackson_music Wow! Video, please.
Hello there! 👋💚
Thank you for such detailed instructions for making Natto Beans. March 2 2022. I just got Soja Black Beans in Asian Market. Gonna boil beans,
as you recommend in your video, till they are soft and fully cooked. Will be making a batch this week - wish me luck
Hi thank you for sharing! I’m going to try this for potassium. But will buy organic black beans and sprout then cook in water (less cooking time). I have some plastic free wrap to use. Now the natto starter I bought awhile ago is powder. So hope it works. Don’t think my oven gets down to 100 deg and dehydrator would probably dry it out. Maybe the toaster oven or oven with just light on? I’m in the PNW so have similar climate to Japan. Very humid here. Thanks again, am excited now!
I'm also in the PNW -
I saw the suggestion to use a plant mat with thermostat for heating whilst they ferment!
I have Portland made Wanpaku for starter - working on getting my technique down!
Thank you Natto Dad! These are like black turtle beans here in Canada so this is amazing as it very hard to get good soy beans here. (that I am aware of)
Yes, definitely give it a try if you have a chance! Cheers to Canada! -Natto Dad
You can make it with canned beans and especially white beans (they are softer than black beans), you need microwave the beans for say 2 minutes or 3 minutes to kill bacteria that don't like heat, then put it in an incubator like a ice box with bags or bottles of boiling water to keep it hot. They taste best at around 3 days.
It might be interesting to try tarwi for making natto. It's a legume from South America that supposedly has a similar oil content to soy and higher protein content.
There's an article written in 1975 I've been unable to find, but the people citing the article say that scientists tested different ratios of koji to natto to produce soy sauce. After a 3 month period, they discovered that the natto mixtures had twice the protease activity of koji alone, and that the 6:4 ratio of koji to natto produced the best tasting soy sauce. I'm inclined to think they were looking for faster ways to produce soy sauce given that 3 months is a pretty short time to ferment soy sauce, but I'm not sure.
That is very possible Hans. Industrial food production will try to make the process more efficient which makes sense for the profit side of things. -Natto Dad
Fun video! The boiled black beans certainly seem like they would be pretty nice, would love to try this someday! 頑張って！
Yes William, boiled black beans turned out decently! -Natto Dad
Thanks! Always enjoy your videos
Thanks Randy! Just uploaded the natto toast video. -Natto Dad
Nice video. One question though: when doing BLACK BEAN natto, can I use a soybean starter ?
Yes
I love natto, but am wary of soy because I was told it can interfere with the thyroid medicine I take. Does black bean natto have the same health benefits as the classic kind?
May share my experience with making natto with black beans and chickpeas (garbanzo). After steaming for 40 mins or longer, it is vital to rehydrate the Beans as when they cool they lose mosture and become hard and dry. Do this by putting beans in a large pan, adding quarter inch of water from pressure cooker and heating while stirring. The water steam plumps and softens the Beans, keep adding a little water till saturation point. Good luck 👍
What does "Saturation Point" means?
@@johnpauljeevan5769 I just mean that the skins have taken on as much moisture as they can comfortably hold. Black beans seem to particularly thick skins which are very tasty. But I'm particularly prone to drying out after cooking. If you can get plenty of water into the skin then you get the most fabulous and gooey natto. One thing though hydrating the skins has to be done so carefully because you don't want to add water so it washes off the carbohydrate off the surface of the bean. That's why I add the beans to a pan and then add a little water and stir and steam till it is absorbed, and I do it many times over. I'm wondering about doing some experiments boiling black beans in a very small amount of water in the pressure cooker. I'm learning as I go good luck
Great work, best greatings from Deutschland. Cheers
Thanks! Cheers! -Natto Dad
Great review. Given the size difference between the amount of black beans in the steamed group vs the boiled group, do you think the beans to starter ratio had anything to do with the development of strings between the two groups?
Is there any way to correct, or to grow more bacteria threads if the result is underwhelming? Maybe leaving the tray a longer time developing more bacteria?
How is the difference in strength between boiled and preasure cooked beans? Maybe the the preassure cooked one need more moisture.
Wow, nice! Finally received the eBay Nattomoto Japanese Traditional Food Powder Natto 3g from kabukicatjapan. Interesting is, I wound up eating the frozen different natto each time I purchased from the Asian store. Then, the last time I went in the only variety available was the one that no one likes, the reddish color print package... and I didn't notice when I tried last time, though this time I'm wondering if I got an allergic reaction related to or not. Hard to tell since I'm allergic to many things and at the time range also was eating some junk processed food that was spicy. Anyways... looking forward to one of these days to make. For now is at least an excellent reference with ASMR. Thanks for sharing Natto Dad!
Hi jafinch, I am curious about your allergic reaction. I hope that was not too bad. I had not heard about any allergic reactions to natto. Yeah, spicy and junky food can do weird things to my digestions although I cannot stop eating potato chips haha. Stay safe and well. -Natto Dad
Thank you Natto Dad! Natto is key to blood vessel health!
nice, good show, what are your thoughts about lactose ferment black beans, pasteurize then natty ferment?
Is it possible to make natto from raw or sprouted beans/chickpeas ect..? or is cooking process absolutely required? Nice video, Thanks
Hi Natto Dad, Happy New Year! I have a question. What do you think about making natto in a yogurt maker machine? I have one but I'm not sure if I can use it to make natto.
Happy new year to you as well! People have commneted that this works. I do not have a yogurt maker so I have not tried. Hope it goes well! -Natto Dad
can you just eat the natto starter powder raw without beans I mean for health benefits?)
Don't think it works like that. The spores are in dormant form. It would be like eating vegetable seeds to get the benefit of eating vetetables. -Natto Dad
Hey thanks where do you recommend getting the natto starter
How about pressure cooking for a little bit longer so they are softer?
Hi Johanna, steam pressuring is a bit of a drying process so the beans will cook more but they may end up being too dry as I have found they do not get wetter. So adjusting the boiling time may be a better solution for black beans. -Natto Dad
What happens if your purée the beans before fermenting? Would there be more growth/more Nattokinase, vitamin k.
Hi Natto Dad, I’m so happy to come across your channel! I’m just trying to learn more about Natto and it really provoked my interest. I’ve done some research and it generally says that not all the beans would work well with the Natto culture. They might need their own specific culture to ferment. In your experience, do you think that is the case? Or Natto culture actually works with all kinds of beans? Thank you for making such a cool channel 😊
Great video , Waiting for more videos such as kidney beans natto.
Please tell me where I can buy Natto starter in Tokyo to bring it to America. I’m in Japan now
Hi!
Is it possible to make natto from regular pea?
what about K2 part? will Black bean Natto have the same K2 amount as Soy Natto? Please answer.
Have you ever tried lentils for natto? I thought about orange split peas but I think they would turn to mush.
Where do i get the natto starer powder or frozen starter. Any recommendations on brand and type? Ty !
Thank you for making the videos! Good advice!
Thanks again Emma. Let me know how it goes. -Natto Dad
Here in U.S. soy beans are GMO'ed. I love black beans, I've been eating all my live, since my family is originally from Cuba. Ergo, black bean is a no-brainer.
What nato starter do you use? can you send me the link please? Thank you!
Hello Natto Dad, what do I do if I don't have a starter? Thank you.
Can you start with canned beans?
Hey Dad, why do we cover with cling wrap twice ?
Hi RW, it creates an air pocket between the two layers and I find that the surface of the natto does not dry during fermentation. -Natto Dad
@@nattodad1620 thanks, have a good one Dad 👍🏻
Is it possible to catch and grow natto bacteria naturally without any starters? If yes, how? Thanks!
where to get natto starter for black beans
I recently bought organic black soybeans which I believe are not the same as black beans. Do you have any experience making black soybean natto? Thanks.
Hey ND! A question: does "boil the beans for 2 hours" mean "boil for 2 hours" or does it mean "boil then reduce to simmer, and simmer for 2 hours" (similar to rice except longer)?
im confused. my oven only goes to 170 F. how are you looking at 100 F in an oven???
Right, so that is why I use a separate heat source and a thermostat. The warm function for the oven is too hot to ferment natto. -Natto Dad
Can you use canned beans
I read a blog post about non soy natto. They mentioned that the nutrients in soy were optimal for growing natto and that non soy beans would not grow the best natto. Not bad natto, just not optimal. I wonder if some other beans might have a better (or worse) nutrient profile? Also, cooking the beans reduces lectins which make the nutrients less available. I am curious about longer cooking times reducing lectins and supporting natto growth. Maybe adding more starter could overcome the slower growth...
I wonder about the same. I am not saying that the elders have all the answers, but it is curious to me that in the 500 years of natto making in Japan, soybeans is the primary bean used for natto. Yes, soybeans is definitely optimal but I was curious how other beans fared. Chickpea natto was pretty decent. -Natto Dad
How was Natto made in the olden times before devices to regulate heating temperature and how was it stored without refrigeration ?
and sterilizing we seem to be doing a lot of that lately
I understand it but think there's to much emphasis on it
Incredible: impossible to find soybeans in my country, or at least very complicated and expensive.
So, your video is more than welcome.
¿ Tienes canal en Español ?
Does thick threads mean more probiotic and k2?
Do you think quinoa could make natto?
That is an interesting one, that would be neat if it works. I will put that on the queue of non bean natto. -Natto Dad
I've seen someone who made quinoa natto on Instagram, they said it tasted like natto but it didn't form strands (I know this is an old comment, sorry if you already tried it yourself)
Great video! Thank you! ...how do they taste? How does the flavor and texture compare to soy beans or black soy beans?
Hi Nathan, To be honest, I still do prefer the soybean natto. Out of non-soybean natto, the top is chickpea followed by black beans. Texture and flavor of the black bean natto was pretty decent. -Natto Dad
How's the taste?
does this taste better than soybean?
Hi, is it possible to make natto from barley? & if so is it possible to make a sticky barley itself or maybe a mixture of barley & beans?
I had a comment that barley/bean natto is a thing. -Natto Dad
Is there a way to compare the cooked bean nutrients in traditional natto soy beans, find another bean with similar cooked nutrients profile and use it instead of soy? I was thinking of 1/2kg cooked lentils with 1/2kg sprouted lentils mixed with natto starter. What do you think?
Man, you are onto the road of a master thesis. That is very interesting! -Natto Dad
@@nattodad1620 I have a thought about natto spores growing on different beans and whether the small soy beans are optimal. Two kinds of optimal; one is which bean grows the best subtilis biofilm and which bean or combination of beans will optimize the K2, nattokinase, etc. The nutrient aspect is where my idea of the sprouted lentils and/or cooked lentils. If the small small soy help to grow the subtilis then use it for growth and have sprouts, etc foe nutrient enhancement. Thanks for your videos showing your method, it is what I'm using to experiment. Once I get your process worked out to where I'm getting dependable results I'll make some batches for testing. I'm using a sous vide rig for the fermentation temperature control with your pierced stretch wrap method for the non-aerobic subtilis culture. I thought I had found a way to make the beans less stinky with the sous vide but it turns out my sense of smell has been diminished by my use of fluticasone for allergies. I'll send you notes whenever I get results. Being a retired citizen , paying for nutrition testing may take a while. I'm freezing samples for future testing. I like your channel. Your making non soy natto gave me the idea for trying the lentils, chia, quinoa, etc for nutrient optimizing. The elders may have it already figured out if they had someone like me ask the same questions.
Well explained ❤
The frozen natto starter. Is "frozen soybean natto". Is that your starter?
I wonder what does it smell like?
I love your videos, Natto Dad! Have you ever tried making natto with adzuki beans?
Thanks! Adzuki, I reserve to make anko! My favorite dessert. -Natto Dad
❤can i poot the nato in blender with banana,fig, kokou, water,???❤❤❤❤❤❤❤❤
Fun facts : Black bean is also a type of soybean
There is also red soybean and green soybean
I learn it from a video of a Japanese natto factory making various kinds of natto.
These are black turtle beans the same type of common beans as pinto/white beans and not too far away from kidney beans(although kidney beans are bad because they have hard shells).
If I cannot find natto culture, can I buy vitamin like nattokinase to make natto?
You will need Spore Natto Starter. Hopefully you can find it online. -Natto Dad
Please test out fava / broadbeans as well!
Good idea! -Natto Dad
Do you know if it's possible to get them started without a ready natto?
Hi Kinga, Spore natto starter would be the way to go. You might find some luck looking for it online. -Natto Dad
Parabéns por mais esta receita deliciosa!!!...
Thanks! And god bless for Google translate. -Natto Dad
Would you recommend 40 minutes of pressure steaming in an instant pot, would that be enough? Or should they be pressure boiled in the instant pot? I see here for the black beans boiling worked better but for soybeans maybe not? Thanks :-)
I’ve found that steaming is better than boiling. I like to cook mine in the instapot on high pressure for 2 hours.
Hi Dante, I should try the intapot method that Emmy used as well. Sounds like Julius knows the instapot method well. -Natto Dad
@@nattodad1620 I just made black bean natto using this method and it came out great :-)
@@juliusnewman2094 I'm curious to try that to see. I just did it by boiling on high pressure and it came out very good.
I pressure steam in the instapot for 2 hours and immediately inoculate it because it's already set up perfectly for the yogurt function
If the pressure steamed ones are a bit hard. Why not cook them for 1 hour?
Interesting about pressure steam is that it has a drying effect on beans. So they may cook more but do not get wetter if that makes sense. -Natto Dad
can the results mean that the bacillus requires more moisture?
It may have to do with the texture of the bean itself, as black bean retains less moisture. -Natto Dad
Is it ok to use a dehydrator?
I have read in the comments that people have been successful. Ideal temp is around 40-42C. -Natto Dad
awesome
Hello sir, can you please try making potato natto? I've read a comment of someone stating they made natto with cubed potatoes and it turned out good.
That is wild! First time I heard about this. -Natto Dad
cool video try natto with lentils next
So um, I soaked for 4 hours and boiled for 30 minutes and used .75 starter
Did it make good natto? Curious as I have not found the optimum for black beans. -Natto Dad
Have you tried using black soy beans? That's what NYrture uses for their black natto. The company owner talked about it in this talk: ua-cam.com/video/5afkgilKX5U/v-deo.htmlsi=e6DQbRZKLanVNJQ3&t=3000
Would love to see a Lentil Natto !
there's another girl that does the same but with tofu lol
Still praying for peanut nattou 🙏.
The boiled black beans look delicious.
That is a thought. Will go under the 'Will it natto series?'. -Natto Dad