Can You Make Natto from Other Beans?

Natto is made from soybeans, but can you make natto from other beans like kidney beans or chickpeas? If you ferment those beans to make natto, will they have the same health benefits as fermented soybeans?
That is what I am sharing with you in this video.
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Natto Unleashed: The Secret Japanese Superfood that Will Revolutionize the Western Diet
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Sachiaki Takamiya is a writer and the creator of Ikigai Diet and Ikigai Bio-Hacking. He has authored a range of books, with one of his better-known works being the spiritual adventure novel, Ten-jo-no-Symphony, published in Japanese by Kodansha in 2006. His contributions in English include The Ikigai Diet, and Ikigai Bio-Hacking.
He embraces a sustainable lifestyle in a serene town in Shiga Prefecture, growing his own vegetables and crafting fermented foods. In 2018, he innovatively translated this lifestyle into a diet, thus birthing the Ikigai Diet. In 2022, he further enriched this diet, transforming it into a holistic health approach called Ikigai Bio-Hacking.
Homemade natto has been a staple of his diet for nearly a decade, holding a central role in the Ikigai Diet. Embracing this passion for natto, he donned the moniker ‘Natto King’ in 2022 and began disseminating natto-related insights via his KZbin channel, the Ikigai Diet.
His health-focused lifestyle has certainly paid dividends. Despite being in his early 60s, he consistently receives clean bills of health.
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[@gbubbasmith9881]

I did try making Natto using organic chickpeas, and it did ferment, but stringiness and slimyness were not as much as with soybeans. One thing I do regularly is add some Natto, and yogurt starter to whole milk when making yogurt. I does seem to change the texture of yogurt, imparting some stringiness to the yogurt, as well as enhancing the flavor. Also, I've heard that bacillus subtilis produces an certain enzyme that protects the microbe on it's journey to the gut, and it's thought that this same protection is extended to other microbes, such as those in yogurt. If that's true, then eating Natto along with yogurt might be a good idea. When using soybeans, I pressure cook the beans for 80 minutes, and ferment for 38 hours. The resulting Natto is super slimy/stringy and tastes great.

[@theikigaidiet3790]

Thank you for your comment. You've tried making chickpea natto, that's great. You put some natto when making yogurt? I suppose the fermentation temperature for yogurt is about 30 degrees centigrade. Was bacillus subtilis in natto activated in that temperature?

[@martins_kreicis]

Brilliant, thank you for the shared knowledge. Love your yoghurt idea. Happy Revelation and Apocalypse! :)))

[@DMT4Dinner]

It’s probably just a traditional thing and based on the availability of beans in Japan, and fermenting chickpeas would taste as good or better than soy. This topic would be great to experiment about to find the truth

[@sudhasrsudhasr414]

Plz let me know about the progress of chickpea natto. Organic soya bean is hard to find

[@t-rozbenouameur5304]

​@@sudhasrsudhasr414where are you?

[@martins_kreicis]

Thank you very much! I make mine from red kidney beans (soaking 24h, pressure cooking for 1h30, fermentation 17h @43.5+/- 1C than 6h without heating, freezing portions - makes a good slime and is good for the gut. I'll try soy now. :) You are so lovely and knowledgeable. All the best.

[@theikigaidiet3790]

Thank you for your comment. You make kidney bean natto. That is fantastic. You pressure cook them for quite a long time. I'll try like that next time.

[@garyde9650]

Thank you Sachiaki for sharing your knowledge and information.

[@theikigaidiet3790]

My pleasure

[@carrikartes1403]

Thank you

[@Marmot689]

I have just recently discovered Natto. Thank you for l the information you have shared. I am making my Natto with local black beans and my Instapot.

[@theikigaidiet3790]

Cool!

[@PeacePham1991]

How did it come out?

[@felixdk8727]

Thank you, I have used chick peas for the process. I live in Denmark and soybeans are hard to get here.. I used the same proces as I would have, if I had soybeans. The chick peas got dlimey, ut not as much in the instructional videos. But I don't think it is due to the chick peas, I suspect the reason being somewhere in the proces. Let's see, I actually found some soy beans at an axsiatic food store here in Denmark the other day.

[@theikigaidiet3790]

Thank you for commenting. You have made chickpea natto, that is wonderful. Yes, please try changing the length of time to see what happens. Oh, you got some soybeans, that is great. You can try making natto with them and compare.

[@dr.abduljabbar2269]

​@@theikigaidiet3790 Today ,I made Natto with black chickpeas of boiled 2 kg quantity, added 2 sachets of 0.3 gram each as starter , kept in incubator @40 C for 22 hours but there are little strings but chickpeas are little whitish and sticky . Could you please tell me ,is it fine or there is any mistake in making. I'm worried about not much strings as I did everything perfect like temperature control, sterilization, mixing of Natto Starter etc I'm waiting for your reply Regards

[@powertreadssupremacy]

​@@dr.abduljabbar2269As detailed in other videos, beans should be covered in viscous sticky white residue.

[@ElGordodeAlemana]

My natto made from chickpeas: kzbin.info/www/bejne/jYKqiYloYsSqhJI

[@theikigaidiet3790]

Wow! That looks very good. It is as slimy as soy natto. Thank you for sharing the video.

[@evaalpaugh2366]

Can you mix this bacteria and put it in quinoa or does it have to be a bean to legit get the benefits

[@theikigaidiet3790]

I don't know about that. I have never heard of people fermenting grains with bacillus subtilis. I will try to see what happens.

[@varunbhasin4971]

Did you try this? ​@@theikigaidiet3790