The music makes it hard to hear your voice. Thank you for the video.

茗荷に紫蘇、おそうめんにピッタリですね！日本の薬味が恋しいです💓

Thank you for sharing about the buttons on the machine! Otherwise I would have had to send it back. I LOVE natto and I am so excited about making it myself 😍

i really liked your video! your voice is very calm and the clock in the back reminded me of my grandmas place haha

盛り上がってますね！ダチョウのレース見たかったです。そのようなイベント情報はどこで入手できるのでしょうか？

What are the buttons description on the machine? What temperature does the machine run at? I thought natto should be fermented at 40C degrees.

Thank you Keikosan.

I use water after boiling some whole oatmell seeds too start my natto.

Hi Keiko, Congratulations on your great results! I have two questions. 1. At 2:53 you said, “If you add hot water to the natto starter, it will jump start the natto spores.” Could you tell me if you were talking about adding hot water to (1) already prepared store-bought natto, (2) natto starter mix, or (3) both? 2. I’d like to buy the type of towel you used to put over the beans, but I haven’t seen it before. Could you tell me what type of towel that is (maybe food grade #10 cheesecloth?) and where to find it? Thank you!

初めまして。　動画見させてもらいました。　こんな美味しそうな納豆を私も作りたいので、保温に使っている機械の名前を教えてください。お願いします。

I don’t have most of those material…. Only natto and mustard

Thanks for showing us how to make natto. So simple and great explaining. God bless you Keiko Brown!

So how many of the plastic spoon that came with the nattomoto do we use for 500 g of cooked soybeans?

Hi Mrs. Brown, thank you for your easy-to-follow instructions to make natto. Would you please tell me where can I buy your natto maker ? I live in Canada. Thank you.

Hello! I tried your natto recipe and method (but steamed my beans) and it worked perfectly well! Thank you very much!!!! ⸜(*ˊᗜˋ*)⸝

I can do this!!! 😀

Using same unit, I folded a piece of small bubble wrap in 3 layers so the temperature is 98.8°, optimal reportedly is 98.6... which is rather curious 🤔 I use 67% water, 30% TVP, 1%salt and 2%sugar, much greater biofilm, slime, at least 3x more, only barely a hint of the horrible taste, virtually zero bad smell😊 Texture essentially the same as ground beef. Pressure steam 17 minutes, natural release. Ferment 36 hour setting turn off after 24 hours.

Thank you

@13:20 Should add hot water in the machine, first. Without the hot water bath sourounding the metal container, it got to 120F that is too warm for natto fermentation(99 to 113°F).

@3:39 Should add hot water in the machine, first. Without the hot water bath sourounding the metal container, it got to 120F that is too warm for natto fermentation(99 to 113°F).

Thank you so much for these instructions in English!🙏

Hi Keiko, I just watched Your video on the toilet seat cover and I really liked it so much. I will give it a try since my son has been spending one year at the university of Sendai and since then he is always complaining about the cold toilet seats here in Germany. I already bought a toilet seat with water to clean but the seats with a heating are so expensive here in Germany. They are hard to afford. Then I watched your cooking video on cup noodles and I am looking forward to try them tomorrow. So, thank You so much for putting all this effort in Your videos. I like them and I subscribed already. I am looking forward to see more. Is it possible for You to show more on Japanese sewing? I like the art so much and i am always wanting to learn more. Have a nice time. Greetings from northern Germany. Kirsten

Thank you 🙏🏽

Why does ammonia appear in some of the batches I produce at home?Note that I use natto moto starter

This video ended up in my recommended xD Gosh the crawfish looks soooo good!

Muy buen video che

thank you so much!!🎉 I was wondering how does it works..

Keiko, thank you again ! I have learned everything about Natto from you even about the yougurt maker, and this new variation sounds delicious ! I will get my ingredients and make it , please don't stop bringing more info. about Natto and send it to me . I love you dear lady and thank you.. Lisa Van Dyne

Do you not add starter to the Natto in the machine?

楽しいスピンゲームを見せてくれてありがとう！👍

Muy buen video chiki

いろいろなフードのインフォメーションありがとうございます！😊

初めて楽しく拝見させていただきました。　私は夫のスティーブと愛犬の”Taku”とSaint Louisでのんびり過ごす毎日です。 日本で生まれて育った年月より、アメリカで過ごしている年月の方が長いのに、この歳になっても、なぜか食事の嗜好が日本食です。 私は全然上手に出来ませんのでけいこさんの動画で色々参考にさせて頂きますね。　ありがとうございました。❤

It looks Like sweat-fabric. Thats not to cook

食べ物とおみやげも見たかったなー！😊

Thank you... Arigatou..❤️

I think it is good if you use this method to keep the cloth inside the ocntainer so water from the waterbath doesn't wick up the cloth and into your natto.

EXCELLENT VIDEO, KEIKO.

Thank you for the video, I'm making my very first natto today ☺ definetely will try the towel wrapping trick

Thanks for the tour, fascinating!

I never use the little spoon and just sprinkle some over the cooked beans and then mix with a stainless steel chopstick. No big deal, my Natto always comes out great.

Super appreciate this video ❤🎉 My first batch with the same maker is minutes away. I wouldn't buy one until I saw this, no idea how to read instructions. Only 15w... I've been making natto with an instant pot, no idea how much power, constantly cycling on/off. I use defatted soymeal. MUCH stronger natto flavor, and @7¢/lb. As soon as I'm near a feed store that carries soybean hulls I'm going to get some and mix with the soymeal to increase nattokinase as that's obviously what the bascillus is fermenting. Really appreciate the stirring natto into water to disperse the spores, genius!😎

Hello , will it ferment at 75 degrees , thank you

Thank you so much, I appreciate you greatly for this!! arigatou gozaimashita!!

you can cook the beans from dry in a pressure cooker in 40 minutes - no need to soak. if you soak first, maybe only 20 mins.

My natto turned out great. I soaked 3 cups of organic soy beans which made 7 and 3/4 cups of natto using two of these natto makers. I bought the Cultures for Life brand that has four packages that each makes six cups for up to 24 cups of natto that can be made from it. I ended up using about 1 and a 1/3 packages of it. I used the hot soy bean liquid from the steamed soy beans which I cooked in a steam backet made for a Duo Instant pot. I soak the beans for 20 hours. I undercooked the beans, but I will evenually have a better idea how much I want them cooked. I failed many times trying to use our instant pots with a spore starter and also some more with rosemary, but I didn't know that drying the rosemary first would have helped make the bacillus subtilus stronger. However the Natto King said that rice straw, wheat straw and some other straw(I think barely is best used to make natto as bacillus subtilus is stronger in them then most other plants. My understanding is that soil has a lot of of bacillus subtilis, so I do not know. I will be trying make black bean natto very soon from the natto I just made.

9:41 beans, wrap with some holes, in box with lid loosely covered, put the box into lighted oven (which is about 100F), away from light anout 5 inch, for v24 hours.

I'm anxious to try natto your way. Normally... we just add karashi, shoyu and negi.

I made Natto recently, I was a little concerned when I smelled the ammonia , after stirring and it set out a bit, the smell subsided. Could someone elaborate further on the presents of ammonia and whether or not the ammonia may become unhealthy. Thank you.

4:35 KZbin link