How I Learned to Stop Worrying and Love the Natto

[@s0l0poly71]

If anyone is interested but a bit afraid, I definitely recommend starting with natto sushi rolls.

[@blakechasteen]

Or dehydrating it!

[@desertforest2221]

Ooo, nice! I didn't know it could be put into sushi. I'd like to try it.

[@amyr3285]

Never haerd of them in my area. (US).

[@surucko5198]

Or "my first natto" brand

[@kathleenking47]

​@@amyr328513:54 I can't stand intestines neither (chitterlings) but I'll eat natto

[@rokzane]

I actually enjoy natto with kimchi, and the combination is a nutrition powerhouse. I also top it with green onions and chili crisp!

[@jae4ze]

That sounds so damn good, breakfast tomorrow for sure

[@CharGC123]

Maybe odd and untraditional, but very healthy... I love using steel cut oats in place of rice.

[@nabuk3]

Two most foul foods I've seen or smelled. Natto literally looks like buggers in snot, and Kimchi smells so foul I can hardly be in the same room with it. A Korean friend of mine used to eat it every day, but I literally could not choke it down.

[@ReflectedMiles]

I really enjoy fermented foods in general but the sodium levels in most kimchi (and natural sauerkraut) are excessive for eating them regularly or much at a time.

[@ReflectedMiles]

@@nabuk3 A friend of mine that I grew up with has always been a picky eater. It mostly comes from psyching himself out combined with his expectations for what the experience of eating should be. His health has suffered for it in later adult years, unfortunately.

[@macairhead5137]

Fun fact: recent studies (BMJ) have found that Natto has excellent anti viral properties and works on the C19 one too.

[@TextBasedRPG]

It has by far the biggest amount of K2 which helps to regulate calcium deposition in blood vessels. Also its crucial for the activation of osteocalcin, a protein that binds calcium to the bone matrix. So just drinking Milk is kinda useless, you have to combine it with other healthy foods like liver and fermented cheese. Natto is not as bioavailable as organ meats and dairy and in my opinion should only be used as treatment for illnesses that correlate to my first two sentences. Do not eat it regullarly. It really has ALOT of Vitamin K2 and will also make you bleed more, in bad cases it can make bleeing hard to stop and with anything that has a big amount of nutrients it can be challenging for you liver.

[@allenemersonn1227]

Been making natto (and eating it a few days a week) for a several years now. Very inexpensive and easy to make. I use a starter I bought on Amazon and use a Miller Chick Incubator to warm the 4, square, shallow, three cup, Rubbermaid containers that I use for the beans. Any bean may be used. Soybeans are small and therefore have more surface area for their volume , more surface area for the bacteria to culture. After fermentation for 24 hours, toss the containers into the fridge for a few days, then put 3 in the freezer for use later. As an westerner, I am not confined to tradition and explore all and any avenue of use.

[@GoNorthJapan]

That sounds ideal! Nice!!

[@ahamay656]

have you noticed any health benefits

[@jandl9417]

Do you mind to do a you tube on that?

[@MrAlan1828]

you really don't need to buy starters, just chop up a small box of natto into 9 section and used each for one batch, also use the water from the soybean when processing it to ferment the each batch.

[@NadyaKing-p7h]

I've been using my seed starting mat with clean tray to heat mine!

[@Franciuk]

Little experiment of this morning. I had in the fridge a couple tablespoon of black bean soup leftover (it was half blended, half chunky) and thought of mixing with the natto. I started by mixing the natto maybe 100 times, after I incorporated 2 tablespoon of the black bean soup, and mixed more, no extra soy sauce or mustard. The soup was very good to start with. I was amazed at the final consistency. Very, very good, I really enjoyed it.

[@amytheorangutan]

This is so good! Thank you! I will definitely try kimchi and the avocado cilantro. I personally learned to love natto by sheer persistence, because there are very few food that I don't like I was unwilling to accept that I don't like something that's so loved and common in Japan haha

[@averykempf9164]

Same here. I needed vitamin K2 so I bought natto and made myself eat it. My sister in law thinks I crazy. I don't mind the flavor now. I just had some on my potatoes for breakfast.

[@happysunshinemedia7092]

Im a regular american. Visited Japan in 2012- had Natto while there and thought it was the grossest thing I've ever had. Fast forward to 2020- lockdowns were starting. I was feeling so nostalgic for travel and freedom that I went to the local Asian market and bought Natto because it was such a distinct memory of travel, even though I hated eating it at the time. I tried about 5 different recipes, and natto brands and ate it for a week straight. eventually i warmed up to it, and still eat it multiple times a week. it does definitely help my GI tract too. its honestly great stuff if you acquire the taste for it

[@GoNorthJapan]

Nice!!

[@mariarahim651]

For thousands of years ppl have been eating fermented foods modern ppl don't eat that many food anymore like anymore while in Asia and Europe fermented foods are stilled enjoyed fermented foods are good for your guts and has benefitsal bacteria thats good for our health.

[@dawnlight348]

for health reasons just buy in pill form.

[@AngelaSmith_1970]

@@dawnlight348thank you 😂because this is a nope for me

[@SoapyCilantro]

😊😊😊

[@juanita8cao]

I saw a small cup of natto when I had my breakfast at a hotel in Osaka. Figured I’d give it a shot. Apparently I love it 🤣 no rice needed. Just that. I also added runny scrambled egg to it the second day. Loved it as well. I dont think it smells or tastes as shocking as most people describe it.

[@kalishnikov27642]

Right, I also loved it, to me it didn't taste at all strong and actually quite mild and slightly bitter!

[@juanita8cao]

@@kalishnikov27642 yasssh. It’s my go-to lunch menu now along with raw egg yolk, and hot rice with seaweed flakes when I dont feel like cooking or eating out. Sooo yummy!

[@n8an811]

​@@juanita8caoI honestly can't do raw eggs. I've tried many times throughout the years, but something about it throws me off. I love natto tho. I've been eating it nearly everyday for over 1/2 a year and I've come to love it. I make my own now using my instapot ($8 a week isn't a lot, but it's a lot cheaper to just make it at home if you already have the equipment.). I eat natto by itself or with kimchi & rice.

[@juanita8cao]

@@n8an811 yeah raw egg yolk is not for everyone and only free-ranging chicken eggs can be used, too. Add a bit of sesame seed oil, too. And wasabi. Yummy 😄

[@chrisblanc663]

Tried it for the first time today. I was shocked how mild it was after seeing several videos about its strong smell and taste. My daughter mentioned it had an almost buttery taste to it. It’s not my favorite thing I have tried. But I can definitely see myself having some several times a week!

[@roadfox808]

Wow! That is a very creative recipe. Looks delicious! I like to mix natto with egg yolk and spicy cod roe (Mentaiko) and put it on white rice and top with chopped green onion!

[@Ravenesque]

What a refreshing and amazing antidote to all those natto reaction videos where you see westerners trying natto straight up and their subsequent reactions. (Those annoy me so much.) Quinlan, you can cook. And you can film yourself cooking as well. Don't compare yourself to other poeple, just keep doing your own thing cause you got your own charm. I love that you're making content around things that you are passionate about - as long as you keep doing that, i dont think you can go wrong. The 'Hey come in, sit down with some green tea and I'll whip something up. hey have you tried this recipe?' style is very engaging and welcoming, and suits your style very well. :) I said I'd watch more cooking videos from you - I really enjoyed this one. Thank you very much ^_^

[@GoNorthJapan]

Thanks! Yeah- I can cook, just not elegantly, LOL And definitely, making videos about things that I am enthusiastic about is a lot of fun!

[@DahliaLegacy]

But what if you like it without rice? ( ˙▿˙ ) I tried it with rice and didn't like it but I like it without rice. lol

[@Nmo6835]

Hmmmm you’ve definitely piqued my curiosity. I like the avocado/ cilantro & grated version ! Great video! ❤

[@塩ちゃん-x7g]

I'm happy to watch the video. You introduced about natto which is one of the most traditional soul food in japan. I love that! And I was surprised that you researched very well about history of natto.

[@HappyBerryCrochet]

Oooh I love coriander so much!! I've never tried natto but I'm definitely going to try this version next time I'm in Japan! Love your food videos! Thank you 😋😋

[@jollylittlefox7449]

Really love this style of video from you. When the weather changes, would love to see you cook up some of your foraging finds. I’m from the US and I’ve never been to Japan (although I very much want to visit) and I love natto. I’m not turned off by slime, I also really enjoy okra and nopales, which are also kind of divisive because of the slime factor, haha. My favorite way to eat natto is with rice, green onion, mushrooms, and a bit of tofu or vegan egg (we have some cool products in the US). It makes a very good breakfast, especially if you’ve got a long day ahead. I’ll have to try it the way you prepared it here :)

[@GoNorthJapan]

Yeah- when spring comes I'll definitely do more foraging/cooking videos! Ooooh, green onions and mushrooms with vegan egg sounds great! Kind of hard to get vegan egg around here so may just try with a normal one.

[@andresmc2996]

Nice tips for natte beginners. Love to see more cuisine videos from you, really chill and cozy vibes

[@john.vandijk]

Dude, I love natto so much. I feel in love with it the first time I tried it. I now pretty much always have at least one pack in my freezer. Unfortunately it isn't readily available where i life.

[@Sakura-zu4rz]

😍っつえ？？I like you very much just as you are. 好き〜っっつ❤❤❤❤❤❤❤

[@n8an811]

Have you tried making it at home? It's far cheaper and all you really need is dried soybeans and natto starter/ some already made natto. I make mines from natto that's already made and it works pretty well. It's also far cheaper than constantly buying the pack. I soak, steam, and ferment the soybeans within my instapot. I've seen people use yogurt makers, ovens, or warm places to ferment theirs tho. My instapot has a yogurt setting and the temp it ferment yogurt at also works for natto. The pro series allows you to control the exact temperature, but my older model works fine.

[@nanasloves]

Yes! Make it! Get small soybeans.

[@kimmykuma]

That first bite you took had me cringing with my past natto traumas!! You are so powerful! My Japanese friends always give me crap about not being able to eat natto even though it’s so healthy. i’ve tried so many times to eat it but I guess I was just trying to eat it in all the wrong ways! I’m gonna try again with some of these nice tips you’ve given!! Thanks!

[@GoNorthJapan]

Good luck! It's worth it I would say!

[@ClayTallStories]

Had to subscribe. Love your work brother.

[@GoNorthJapan]

Thanks so much! Appreciate that!

[@manfredmarschik]

Danke!

[@GoNorthJapan]

Thank you soooooooo much!!

[@bapuyu]

I finally tried natto this year and was prepared to be grossed out after hearing other people's horror reactions to it, but I actually loved it and I love the texture! I tried to eat it with other foods like rice and avocado, but it just felt like "too much" to chew in my mouth, I'm personally not a fan of filling my mouth to the brim with a thousand different kinds of foods, so I prefer to eat it out of it's container with the mustard and sauce packet it comes with. I wish I ate it sooner!

[@chrisblanc663]

Good for you. I just tried it for the first time today. I’m not the biggest fan, but also it seems the reactions to it are overblown. I can easily eat natto almost every day as part of a nutritious breakfast. Enjoy your natto friend!!

[@motionsic]

Natto with rice wrapped in toasted sea weed tastes great! It’s like the poor man’s version of Uni roll.

[@playinglifeoneasy9226]

I really love uni. I’m gonna try this.

[@MontyCats]

If you can get fresh shiso leaves, try adding that too. Was served it that way in Hawaii. So good

[@greghelton4668]

@gohorth, try soaking the genmai (brown rice) in the fridge for six or so hours. Rinse it a couple times after the soaking and then cook it. This process eliminates oxalates as well as bringing out nutrients since the rice partially germinates. Curious to see what you think about the flavor and more so, the flavor.

[@Ravenesque]

Also, I love the more vlog style videos! A lot of the Jvloggers are not based up north, and its very nice to see Not-Tokyo once in a while ^_^ Vid requests - House tour? and 'how I came to japan?' please :)

[@GoNorthJapan]

Hahaha, I'll make a house tour. It's kind of hard. I actually tried filming a house tour a few days ago, but I didn't like the way it turned out so I'm going to try again with a friend holding the camera for me so I can give it a feeling more like you're visiting me.

[@Benshiro47]

Just found your channel! I will say adding an egg (gasp) makes a Natto so much better. Coming from someone that ate Natto daily as a child, I still get around to eating it weekly. Your channel makes me miss Japan thoroughly, in the best way! Thank you for all of these amazing videos and cannot wait to get back to Japan, Fuji, and call upon your amazing guide skills. We will definitely use your team when going on our next adventure through Fuji, as getting to the summit many times has been a life goal!

[@GoNorthJapan]

Welcome to the channel! I do recommend other mountains over Fuji to be honest in terms of the amount of enjoyment you get from the hike itself!

[@Alwayscatlike]

After watching many videos about making Natto I am soaking my first batch of soy beans. I decided to make it in a Insta Pot. I learned to help mellow out the "ammonia" smell is to cover it and leave it in the fridge for 2 to 3 days. Looking forward to LIKING this. My first try will be with the avacado/cilantro/sweet brown rice and a bit of lemon juice with a touch of Wasabi.

[@CharGC123]

LOL, I just posted this..."I.'m on a really tight budget but love natto, which can be pricey and hard to find here. I was gifted with an Instant pot (which I had previously convinced myself I had no need for), so decided to try making some myself using the "yogurt" setting, and wow, so easy and so cheap! (You don't need an IP, but it is so much easier!) I picked up some non gmo soybeans and a 3-pack of frozen natto, which I then cut into 9 sections each to use as starters. I boiled the soaked soybeans under pressure for 20 minutes, (along with a spoon to sterilize), then drained, and dumped them back into the already sterilized liner. Once they cooled to around 100F I added the starter, stirred it in well, and returned the liner to the IP. I covered it (remove the rubber gasket or use an alternate lid because the smell will permeate it permanently!) then set to yogurt for 24 hours. Perfect! Let it sit in the fridge a day or two to mellow, and enjoy as much as you want. I usually freeze some for future use too.

[@Alwayscatlike]

@@CharGC123 😂, did yours come out stringy? Mine is slimy but not stringy. I did exactly what you did but cooked 26 hours on the yogurt setting. I wonder if I over fermented it? I make a batch about every 10 days. I eat it for breakfast and sometimes for dinner too. I chop up cucumber, green onions, avocado and add Kimchi and sometimes Tamari soy sauce. I love this Natto.

[@CharGC123]

@@Alwayscatlike Yep, and it clumped when mixing like in the video. BTW, I also let it ferment 26 hours sometimes too. As far as stringiness goes, I've found some starters are just better than others. I tried freezing some natto from a good batch I made to use as starter, but for some reason, though it came out tasty, it wasn't very stringy. A mystery to me. Also, I try to make sure to let the soybeans cool to around 100 F before stirring in the starter so as not to kill the bacteria.

[@renisalamander]

Highly recommend trying natto with avocado, nori flakes, and hibachi-grill style mustard sauce. It's what solidified my love for natto!

[@pappyfightkid]

This was actually really helpful. I tried Natto in Japan about 10 years ago. The memory of its' grossness stayed with me! I found some in my local Asain store and want to give it another go for it's heath benefits... here we go *pinches nose

[@theleastsignificantbit4794]

Great video! Once a person gets over seeing natto, it’s quite tasty and healthy. With kimchi, it’s a great winter dish to keep away colds. Real wasabi and natto is amazing with green onion. I’m going to try the cilantro!

[@bmedve3427]

I use mustard and kurosu to mix into the natto, add the natto to a bowl of rice, add a quartered hard-boiled egg, green onions and the type of aonori (seaweed) that comes in thin stripes. Once mustard and kurosu (dark rice vinegar) are added, the smell is much less pungent and I simply love the taste. I tried a raw egg version early on in my natto evolution and am probably still not ready for that due to texture 😅

[@athustunccd2130]

I am about to try making natto at home and so far have only heard about the normal rice with mustard recipe. Yours sound so much more tempting and since I have just yesterday made some home made Korean kimchi, I will try that of course. Thanks for the tip

[@lettersfromjapannewsletter]

I love it how your every food video starts with a visit to the grocery store! Great video.

[@GoNorthJapan]

Hahaha thanks

[@traviswadezinn]

Very helpful - stayed with a farmer in Japan and for the 1st week it was natto before morning coffee - good solutions

[@BackToTheCuttingBoard]

Great ideas, thanks! I tried it once a few years ago and was so shocked at the flavor, I couldn’t finish it…but due to its health benefits I want to incorporate it in my diet. Kimchi is a great idea, I make that often enough and I will blend it with my guacamole, it never would have thought of that without you! ❤

[@Chrisb8s]

I remember the first time my sushi chef made me some Natto. He put it in a hand roll with ikura. Yum. And to be honest. I loved ordering it and the process that would grab the attention of the rest of the American sushi bar. And eventually ended with “are you going to eat that “. Now I buy it at the market for breakfast

[@s0l0poly71]

Natto sushi is definitely a great gateway to natto. The acidity of the rice cuts the funk and the rolls hide the thing so it’s easier to try. I know some foreigners who don’t like natto in general but like rolls.

[@GoNorthJapan]

That's a great idea! I've also had natto rolls made into tempura, which was incredibly good!

[@d_clarence6174]

@@s0l0poly71 I am a foreigner, and in my opinion, the funkier the better. I am also a little depraved, and I eat a lot of fermented foods, so I'm used to funk.

[@thetypebeast]

Adding the avocado and cilantro got me thinking guacamole, which is delicious. Then you mentioned the izakaya dish you tried, with the green onions and lemon juice, bringing it closer to guacamole. Which, yeah it will have a mexican flavor, but when you put the wasabi in to spice it up, and said the flavor went back to being more Japanese, my wheels started turning: what if, instead of cilantro, use shiso! So shiso, wasabi, maybe yuzu instead of lemon, and medium firm tofu instead of avocado to bring it back to Japanese ingredients. What do you think? I'm gonna try it! Also, is the "fancy" natto in the husks any better than the generic natto?

[@astrikstar]

My Sumi-e teacher introduced me to natto...Now I make my own. And funny, by working with my taste buds I have come to the same preference, or almost. Avocado, natto, wasabi. For the salty taste either tamari, salt or chopped anchovies. Love the cilantro idea. Will try! Thank you for this.

[@martine2al]

Natto is always on my grocery list, and I would try adding ingredients such as kimchi, peanut/nut crunch, green onion, purple onion, other vegetables, etc. And I can also eat as it is and enjoy the original flavor.

[@CharGC123]

I'm on a really tight budget but love natto, which can be pricey and hard to find here. I was gifted with an Instant pot (which I had previously convinced myself I had no need for), so decided to try making some myself using the "yogurt" setting, and wow, so easy and so cheap! (You don't need an IP, but it is so much easier!) I picked up some non gmo soybeans and a 3-pack of frozen natto, which I then cut into 9 sections each to use as starters. I boiled the soaked soybeans under pressure for 20 minutes, (along with a spoon to sterilize), then drained, and dumped them back into the already sterilized liner. Once they cooled to around 100F I added the starter, stirred it in well, and returned the liner to the IP. I covered it (remove the rubber gasket or use an alternate lid because the smell will permeate it permanently!) then set to yogurt for 24 hours. Perfect! Let it sit in the fridge a day or two to mellow, and enjoy as much as you want. I usually freeze some for future use too.

[@bmedve3427]

​@@CharGC123 I was thinking of getting a yoghurt maker with little glass jars and plastic lids. Would you say, the smell, taste does transfer to those plastic lids? Meaning, I'd need a separate set of jars/lids for proper yoghurt making and another for natto making?

[@CharGC123]

@@bmedve3427Because the natto is so strong I'd guess it would permeate the plastic too, it certainly has an affinity for silicon! Short of using cling wrap or some other alternate covering, you might need a second set of lids... or else learn to enjoy natto yogurt!

[@chrstopherblighton-sande2981]

I've always wanted to eat natto for the health benefits but was put off by what people said about it. Your video has totally inspired me, I'm going to look if my local Japanese grocery store has some and I shall add it to my next order :-) Loved the video.

[@kathleenking47]

Not bad..its like cilantro or kale You love it, or hate it

[@ginduf]

I only ate natto with just the mustard and tamari with chopped green onions... no rice or anything else, it's delicious.it's so good for us!

[@1Lightdancer]

I've watched 'Natto King's' guide to making Natto using starter - or mint stems for a while starter, and have beans soaking. Love your suggestions on different ways to try it - while i like cilantro, and that looks great, I'm drawn to the mint family clinipodium - and have a couple commonly used in cooking - Mediterranian nepetella (C. Nepeta) and the Chilean - C chiense. Both have a savory flavor with hints of oregano ....There's also a Japanese variety - C chinense which is also used in cooking. (I've not had this one) Summer or winter savory and marjoram, plus a sprinkle of chives might be nice!

[@jyo8914]

I love Natto! I'll have to try some of the tweaks to eating natto. I usually eat it with the hot mustard, soy sauce and green onions over rice. I usually have it with other side dishes of kim chi, avocado & soy sauce and gyoza. Never tried it with cilantro, but I'll have to put some aside for it.

[@kan-e7s]

White rice and Natto is probably like having breads and blue cheeses in West😊 Actually, Natto with mayonnaise and soy source on toast, maybe a little bit of scrambled egg added, makes good breakfast. I will try avocado, thank you for your idea.

[@kathrynakasaka]

Kimuchi was 59¥ at the gyusu last week. Made chijimi with the kimuchi, natto and green onion. Highly recommend. My chijimi is basic 1:1 flour and water. (Or the kimuchi liquid)

[@garluns]

I had it yesterday for the first time, the aroma is like coffee beans 🫘 and taste isn’t far off from coffee. It bitter on my taste buds but it is fun preparing it.

[@maxnibler6090]

I've tried natto, didn't love it didn't hate it. I'll be moving to Japan soon and this video definitely inspired me to experiment with natto as a go-to breakfast option. I'll probably be starting with the kimchi and rice version and try things from there

[@fetabrown]

Despite spending some of my growing up years in Japan, I’ve never loved Natto. Trying again lately due to it’s health benefits - kimchee sounds like a hack, and I have loads to use up in the cupboards! Thanks for the tip.

[@ReflectedMiles]

I was taught to eat it the standard way you showed at the beginning with mustard and soy-based sauce, but also with a small garnish of finely chopped green onion mixed in. It probably depends on the region and maybe even down to the neighborhood or family. I have always enjoyed nearly all fermented foods in general and was surprised to learn that quite a few people don't like natto. It doesn't seem that strong to me, and I think it's great--and super healthy. I try to make a point of eating it a few times a week but don't have a quality, convenient source for it nearby. BTW, as tested contaminant levels in rice have increased, I now cook my rice like I cook spaghetti noodles--lots of extra water until saturated and then I use a fine strainer to dump the rest of the water while retaining the rice. This reduces the remaining contaminants significantly.

[@mizaru_kazeno]

I got used to natto by eating it on toast with melty cheese lol went from "EUHHHH" to "YUMMMM" real quick XD

[@playinglifeoneasy9226]

Thank you!

[@maxboutelle1649]

Tried it, liked it so much I make my own in an Instant Pot. Love it with red rice, avo and green onions. I put it over a big salad...heavenly.

[@alexstrolls801]

I tried Natto once and I was surprised that I wasn't repulsed by it, the texture didn't bother me and the smell wasn't that bad but the taste was blend. I can eat it again by adding other ingredients to it to taste nicer, so thank you for the suggestion.

[@BartBVanBockstaele]

I was shown how to prepare it, mixed with egg, katsuobushi and green onions, on top of rice. I loved it so much I gained weight because of it. Delicious.

[@pauldaviesvoiceover]

Good video, thanks. We have been taking Nattokinase supplements but now I’m gonna face up to trying some Natto 😉 Cheers from Australia.

[@alyss8213]

I made natto at home from a starter and thus have a huge amount of it. I was definitely looking for something beyond the usual tare/mustard. Thank you for new flavor combo ideas! I just tried the cilantro, and I'll try lemon tomorrow :)

[@GoNorthJapan]

Wow! I really do intend to try making it myself sometime! Well done!!

[@dwarftomatoproject]

I like natto mixed with olive dip over chopped avocado with a splash of apple cider vinegar and some pepper. I also avoid stirring as much as possible so that there’s less stringy frothy stuff.

[@michaelsmith7193]

Loved the history of Natto you shared!

[@thorleif8872]

During binge-watching Tokyo Lense Videos I saw a comment with you channel as recommandation.....now I have to binge watch your videos aswell, they are so great :)

[@GoNorthJapan]

Hey welcome! Glad that you like my videos!

[@Alwayscatlike]

Greeting from Colorado....Just heard about Natto. The reactions I have viewed of the first time tasters made me not want to try it....HOWEVER its so good for you I want to thank this man for showing how to "change it up". I love cilantro, avocado and wasabi so I will make this with a bit of sweet brown rice, the best rice on earth. And I love Kim Chee too. I have hope now. Thanks!

[@GoNorthJapan]

You CAN learn to like it!

[@Alwayscatlike]

@@GoNorthJapan I believe you....but if it had bugs in it I would NEVER learn to eat it. 🤣

[@Alwayscatlike]

@@GoNorthJapan I just made my first batch of Natto. It came out excellent! Lots of stingy. The ammonia smell was a bit strong but it didn't gross me out. I will let it set in the fridge for a couple days to mellow out. I want to eat it cold with the avocado, green onion, cilantro and wasabi recipe you made. Thanks for your video help learning how to "westernize it". I have hope. 🥰

[@EmmaSinclair-s9v]

thanks, going to try to make my own natto and your recipes will definitely help, hope I can learn to like it

[@GregThomson]

Nice recipe. Negitoro and shiso go nicely with natto too. Ground daikon is also nice to experiment with.

[@Dorothy-i9d]

I’m really learning wow good lecture thanks wow

[@TLH442]

Thanks Quinlan. Great advice. Now I have some for you. Raw shucked oysters are expensive but with a light white wine and the proper Mignonette's they are beyond palatable. Only beef liver is more nutritious. What ever you do tho, please avoid trying a Balut.

[@HeatherHalavais]

Hi Dr. Strangelove! I could do the avocado, cilantro and lime mix. That did look good! How about uni for your next recipe? That’s one I can’t get behind. Anyway, have a fabulous day :-)

[@GoNorthJapan]

Hahaha, thanks for noticing the title! Uni... yeah I can eat it but I really don't like it that much so I may skip that one, sorry... also around here most people seem to just eat it raw anyway.

[@KellieLStimson]

I can’t tolerate legumes but I’ve always wondered whether natto would be okay given it’s fermented. Seems like I could be sick either way! The picture you showed with the onions etc from the izakaya looked pretty good. Yes, you can learn to love things. Years ago I hated coriander but when I had my kids, they loved it so I started adding it in at home more and more. Now I could eat pesto made from coriander every day.

[@GoNorthJapan]

Wow! That's great to hear that you were able to learn to love coriander! I thought it was a genetic thing on whether you like it or not. Nice!

[@elflass5544]

Interesting video! I'm supposed to avoid soy (challenging for someone who likes Japanese food and travels in Japan) so natto is out for me, but it was still fun to learn about these "gateway recipes" for natto. I remember seeing a big advertisement for natto on a train platform in Yokohama!

[@シニアレイコ]

Always with chopped scallions on white rice.

[@MontyCats]

Grew up eating “stinky beans” and “stinky cabbage”. Love them, craved them when I couldn’t find them. They are everywhere now and I’m learning how to make natto. Been making kimchee for decades, learned from mum. :)

[@tomithot261]

My first time watching your video. Am a sansei ... did learn to eat natto on one of my trips to Japan. Will try your special adds.

[@openwoc]

Natto is definitely an aquired taste. I've had it with cold soba before which also had all these other slimy elements to it such as grated yam, raw okura and a raw egg.

[@jayphillips4942]

As someone who puts cilantro in everything, I’m glad to see this!!! Also would love your take on gyudon. Another awesome video

[@GoNorthJapan]

Gyudon! I've actually never cooked that, but I would imagine it's fairly easy. I'd have to get creative with it to make it interesting. (Without googling it I would assume I just stir-fry some thinly sliced meat, chop some green onions, etc. and put it on a bowl of rice, but I guess it must be more complicated than that...)

[@joedusel]

LOL, you praised the cilantro recipe before you tried it? Thanks for the video! I have been trying to bring myself to eat natto, and I think the idea of adding it to a dish with other things might work best for me, but that was definitely not enough cilantro for my taste. My wife told me that adding some lemon juice made it better for her when she had some in Okinawa. I might try it in miso soup first, and then mixed in a salad with thinly sliced onions, tomatoes, cilantro, wakame, lemon juice and soy sauce.

[@michellerutten4412]

I got so excited when you were about to reveal how you came over your revulsion with natto! And then you showed the exact package of finely chopped natto that I tried once and didn't like 😅For me it's mostly the texture, the smell and taste I could bear. I haven't given it another go since - but I will do my best and try it with some homemade kimchi next time, hopefully that'll mask the sliminess a bit..

[@GoNorthJapan]

Oh, sorry to hear that. The chopped variety really made it easier for me to eat.. but I guess it still might not be enough for everyone. Ah well

[@weeyee60]

My mom & Gramma taught me to mix the nation with shoyu. 😋 Never tried it with avocado…Will definitely give it a try.

[@bdmvy]

I love natto straight out of the box. I also love Cilantro and always have a few bunches in the fridge. I have been using your recipe with avocado, cilantro, finely sliced green onion and the Mexican Tajin chile / lime spice. I am on a strict keto diet so no rice for me. But I make Nattomole a few times a week, a healthy and satisfying meal. I have been eating Uni since the age of 8 and it's still my favorite. Next time I'll ask for uni natto. Thanks! Bob

[@konradvonmarburg7733]

You should mix it counterclockwise to really mix it up. I like to garnish with chives or diced green onions.

[@jvndlst]

Great title for the video 😉was hoping to see you in different costume and characters, great video Quinlan!! Always a pleasure to watch your vids! 🔥

[@GoNorthJapan]

Reenactments! That would be a fun experiment to try!

[@michaelperrigo]

Picked up my first natto today from the store here in Florida. Thanks for this! Will eat it in the morning :)

Amen I'm a fan. ❤️

[@Questioner365]

Sounds great! Reminds me of Misawa Japan.

[@carpediem.9]

I am French and I love natto, never tried it with cilantro and wasabi good idea ^^ I love it with rice, I add some more French mustard to the natto and a bit of soy sauce and chives :) sometimes even a bit of chilly powder. But have to try it with avocados, wasabi and cilantro :)

[@vickieterry888]

Thank you for your video. I'm just learning about natto, I haven't tried it yet. I really want to like it, because it is so healthy. I do plan on getting some soon.

[@GodofVengence]

How I eat natto: I add nutritional yeast, sushi roe, tamari, dijon mustard, my own homemade fermented hot sauce, a finely diced mini cucumber, stir it all together, and eat it with kimchi on the side.

[@rocsocom3166]

I make mine my mother way traditional Japanese. 9 pack Natto,1 egg yolk, 1 cup chopped green onion, 1 tbs mustard, 1 tbs soy sauce, 1/4 cup bonti fish scales, 1 tsp sesame oil. over steam rice. delicious. that make 3 serving for me.

[@nanasloves]

I will try it, thanks!

[@joannebrame3662]

I have just started my natto journey after buying and trying some a couple of months ago. Just found your you tube channel, thankyou, loved the alternative recipes for eating natto. I made my first batch of natto yesterday and am so excited because it worked out all stringy and slimy as it should be. I am eating it for health reasons and because I find fermented food fascinating but want to enjoy it at the same time. I have been going ok but as you said not wowed by it but I cant wait to try your suggestions.Thanks again.

[@GoNorthJapan]

Glad you found this video and welcome! I'll be doing more cooking videos soon!

[@johnfrommelt8853]

Was just thinking about stocking back up with some natto, thanks for the additional recipe ideas! Typically i just eat it with the mustard and tare and a couple hard boiled eggs on the side but this sounds like a fuller meal (probably still keep the eggs :)).

[@GoNorthJapan]

Eggs sounds like a great idea

[@robert111k]

I make my own natto using various legumes such as soybeans, oc, chickpeas, black beans, and even lentils. I enjoy it mixed with a teaspoon of cream cheese and a few drops of soy sauce. Its flavor reminds me of some Spanish and Italian cured sheep milk cheeses.

[@ayaitallanao7516]

Fermented soyabean is almost a daily diet in Naga's food. We have been eating this since our ancestors time. Maybe ours was more pungent with the smells. We called it akhuni

[@QueenToken]

Love the lil text inserts 😂 I definitely tried it wrong when I was there 😅

[@labiredkite7780]

I have enjoyed your video. I am glad to see you enjoy eating natto. For me, I love adding some sesame oil, this is MUST. I also use normal soy sauce instead of the sachet sauce which comes with natto. But I do use those mustard sachet. If I can find some Japanese pickles (leafy vegetable ones are the best for this purpose), I chop them up and add them into my natto as well. Natto is also nice in salad. Yum!

[@GoNorthJapan]

Oh! Sesame oil!! I'll give that a try, thanks!

[@labiredkite7780]

@@GoNorthJapan, You are welcome! I also sprinkle roasted sesame on my natto. They can add extra texture and flavour.😊

[@idlehouse]

thanks for the kimchi trick. The kimchi really helped take away the kind of bitter taste of the beans i dislike, and the texture does a great job masking the slimy texture of natto. Natto really reminds me of steamed okra, which is something i hate. I skipped the mustard and just mixed natto with the tare and wash everything down with kimchi.

[@drleo6409]

Hi in vitamin (K2). Vitamin D3 also needed together.

[@antonboludo8886]

I did not like it much the first time, but since then I love it. It only took one try to win me over.

[@missoaks2995]

Thank you for the tips, I found them so helpful 👏👏😀

[@Curly3373]

So much fun, looking forward to the next one! Yet no suggestion, sorry 😅

[@mamihashimoto1429]

Good natto with chopped spring onions, Japanese mustard and soy sauce is great. I love natto.

[@ivanxxx9607]

I just had it with rice and kimchi and it was delicious. thanks for the advise

[@Quikii76]

I tired natto for the first time today and I tried it with just rice. I actually loved the texture but I think it was really boring and a little too bitter. Thanks for the ideas I'll definitely try it again!

[@amyr3285]

I tried some with green onion, mustard, bonito flakes, soy sauce and boiled egg on top 0f rice. It was good. I wanted to try some to get used to it, being I would like to travel to Japan.

[@homesteader4331]

wow, thank you for sharing! Maybe i'll try something like this some time and try to like natto

[@satanmitdengeilenbarthaaren]

I wonder if I can get it here near my home in Germany. I always wanted to try it, let me have a look.... wish me luck 😊

[@pete6479]

I don't love or hate natto, I've always just been indifferent to it, only really eating it for the health benefits. However I'm definitely going to try it with avocado and coriander, sounds really tasty!

[@kittykat3268]

I've always been a bit curious about this food... but was never able to get over the slime factor Haha Maybe I'll see if the Japanese market near me sells it the next time I'm there and give it a try with and without some modifications... Thanks for the recipes!

[@kriseaf]

If you're feeling daring, I'd love to see you attempt a Japanese cheesecake or those soufflé pancakes! :D

[@GoNorthJapan]

Oh interesting! I've never tried baking a cheesecake! I'll see if I can find some Japanese KZbinr doing a recipe that I might copy!

[@Ravenesque]

@@GoNorthJapan Cooking with Dog would be my firs recommendation for easy Japenese cooking videos! Also Kimono Mom, Papadesuyo777 and Juns kitchen are other cooking channels I watch frequently and worth checking out :) (Note all English based, I do not speak Japanese lol)

[@Slewenski]

how is this daring that's amazingly good :o (well the cheesecakes. Never had souffle pancakes, whatever that is. ^^')

[@kriseaf]

​@@Slewenski Both desserts are a bit more difficult than they sounds but very delicious! You should definitely google the pancakes, though, they're so pretty!

[@Slewenski]

@@kriseaf oooh you mean as in you dare him to bake some and not to try eating them. Ok that makes so much more sense I don't know why I didn't get that 😅 sorry for the fail lol But oh god yes ...I once looked up a receipt for japanese cheese cake considering it as desert for a menugiftthing and closed it with a nopenopenopedinope. No way in the world would i manage that ...