Homemade Natto by Natto Dad Revamped 2020

[@jbalazer]

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.

[@nattodad1620]

Point taken jbalazer. I will include that on the video remarks. Thanks for the input! -Natto Dad

[@nattodad1620]

I pinned your comment as well. Hope that helps the viewers. -Natto Dad

[@neindochoohh7955]

The glass container should be hot, because you sanitised the spoons before! Don't use chemical stuff, its not good for the environment!

[@dakiro222]

@@neindochoohh7955 What about organic soap, or bleach.

[@neindochoohh7955]

@@dakiro222 chemical stuff, so?

[@RayMak]

Welcome back!

[@nattodad1620]

Thank you Ray! Happy holidays to you! -Natto Dad

[@RayMak]

@@nattodad1620 I learnt how to make natto from you

[@d0remy]

@@RayMak hey there! people from malay

[@PrinceGT]

@@RayMak hi good to see you

[@pauloemmerlacerda]

@@nattodad1620 look my own homemade dried straw natto: kzbin.info/www/bejne/aIC1dHisnZJnd6c

[@BBuchanan3]

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!

[@abhishekthakare1862]

May I know your temperature for fermentation?

[@t-rozbenouameur5304]

​@@abhishekthakare1862100-105F

[@christiehiggins4855]

Do they have to be pressure cooked or can you boil them on the regular stove?

[@t-rozbenouameur5304]

@christiehiggins4855 it's fine to boil them, just takes a lot longer

[@richardcollins9060]

After many hit or miss batches in an instant pot, I switched to the oven/hot plate method described here and achieved very good results. Using a 1kw hot plate at the lowest setting and cracking the oven door slightly the oven temp drifted between 96-105 F using the Hydrofarm thermostat. Got great snotty beans! Thank you Natto Dad!

[@hiumikoshaku4426]

Hell yeah, nice to see another upload after so long! Hope you've been well.

[@nattodad1620]

Oh wow! Congrats on the first comment on this video! No prizes but bro hugs to you. Doing well! Happy holidays and stay safe Hiumi Koshku. -Natto Dad

[@willkadri9683]

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

[@nattodad1620]

Hi Will, 4 months late to comment but hopefully the natto turned out well! -Natto Dad

[@jamesoberg2820]

Thank you so much for sharing this recipe. I've purchased forty pounds of natto soybeans from Laura Soybeans and let Johnathan know how pleased I am with their beans and that your KZbin channel has been so inspiring. My natto turns out just as your video shows. Delicious! I use a Chinese natto maker plus I use my oven with the hotplate method. The oven method makes the best natto with a great amount of neba neba. My Japanese wife and her friends cannot believe that a country boy can make such good natto. Now I'm a natto, Kimchi ( per emmymade) making machine. Thanks Natto Dad!

[@nattodad1620]

Hahaha nice, you go James! More power to you. Glad I could help. -Natto Dad

[@rw42000]

Natto Dad is back! I was sooo excited to see this was uploaded!

[@nattodad1620]

Hahahaha! Thank you William. I will be making more videos. Happy holidays and stay safe. -Natto Dad

[@rw42000]

@@nattodad1620 Very excited for more videos! You have a nice holiday season as well!

[@justinluc2572]

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

[@nattodad1620]

Haha thanks Justin. The biggest complement I can get as a natto maker. -Natto Dad

[@KonohasEdge]

Thank you!!!! Finally! Please do more content.. You have your fans! Greetings from Austria =)

[@nattodad1620]

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

[@reesmarkham2140]

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.

[@klara5268]

Do you know if you can just leave the natto in a room temperature for fermentation time?

[@tetneeley]

My first Natto batch was successfully made, thanks to your recipe! Thank you!!! I used a regular pot to boil beans and only ovens heating around 38-42 C as I do not have a pressure cooker. We just came from the Japan’s trip and it was my first time trying Natto. After several tries I got accustomed to the natto test and actually loved it. So, I was looking for a way to make my own natto at home. Wow, I’m so excited and grateful that my family can add this healthy food to our diet. Thank you again for sharing the recipe with us!

[@brramzi31]

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！！

[@restlesssheep7156]

After so long, finally you came back. I was right when I refused to unsub. Welcome back king.

[@nattodad1620]

Thanks! Stay safe and well. Happy holidays to you. -Natto Dad

[@gardensofthegods]

Natto king .

[@GeomancerFelix]

I love natto! I seriously can't get enough. Thank you for making this channel.

[@nattodad1620]

Sure! Glad you like natto! -Natto Dad

[@DSmith-ix1xf]

A very welcome return to an open arms community. Well worth the wait. This is the best video yet!😋

[@rawrkevtar]

love to see you back after such a long time!

[@nattodad1620]

Wow! Thank you! -Natto Dad

[@uttermil]

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!

[@hiroshiseki1964]

Welcome back! I’m always waiting for your clear description. I will try to make Natto myself with double layered wrapping.

[@nattodad1620]

Glad it helped! I also have more info in my Natto Dad blog. -Natto Dad

[@TheMrkelp]

Welcome back. I've had excellent results fermenting Adzuki beans, give it a try.

[@nattodad1620]

Very nice Ken! Please say safe and well. -Natto Dad

[@mariomene2051]

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.

[@darcieclements4880]

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.

[@mariomene2051]

@@darcieclements4880 Thanks!

[@swalkermeere]

Interesting thankyou I'll read. I did come across a good paper showing the blood fibrinolytic value over 48 hrs of consuming showing an increase then gradual decrease in blood levels which I think helps to understand if you need to consume everyday or can have days in between. I'm wondering about the K2 levels with that. Another attribute for health and also a consideration is that Bacillus Subtilis itself (and maybe other bacteria not yet studied) act in the gut on the CLC2 metabolite of macrophages effectively tamping down inflammation, specifically TNF. This is a great thing to think about. Mushrooms also have an effect on both the innate and adaptive immune system to some extent broken down to constituent parts like the beta glucan water extraction or the triterpenes from alcohol extraction. The reason I mention is we may in some instances want to consider the actions like blood thinning. When I recently cut myself I bled alot. I stopped eating Natto for a week to give myself time to reknit the wound - so didn't want TNF tamped down.

[@carynmartin6053]

Thank you for sharing this; its so hard to find natto video using regular pressure cooker!

[@tersta1]

I made my first batch of natto using your advice and it came out perfectly. It tastes like fruit and nuts. YUM! I have plant heating mats and a Growneer temperature controller, so I used that equipment and turned a lasagna pan over the glass pan on a rack sitting on the heating mat, then covered that with a towel to keep the heat in. Thanks for your help, Natto Dad!

[@1Lightdancer]

I just thought of trying my plant mat for heating - thanks for the tip!! I'm just beginning and perfecting my Natto making journey.

[@tersta1]

@@1Lightdancer Yup! It works. If you have one, it's a good option. Use temperature control so you don't overheat it though. Bon voyage on your natto making journey! Hehehehe!

[@LegioXXVV]

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.

[@jintapapetc9840]

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!

[@CharGC123]

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!!!)

[@deborah_chrysoprase]

@@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!

[@CharGC123]

@@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!

[@joepol711]

​@@deborah_chrysoprase How the natto doing with the yogurt setting ion ip?

[@deborah_chrysoprase]

@@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

[@SpecialKapson]

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!

[@dreammeme1658]

so glad you're back!

[@nattodad1620]

Thanks! Happy holidays to you. -Natto Dad

[@jessebes]

I'm happy to see you upload again!!!!

[@nattodad1620]

Thanks Jessebes! Hope you are well. Happy holidays! -Natto Dad

[@NJPAS]

Great vid and thanks natto dad. Keep up the great work. Subbed

[@mhpjii]

Thanks for this. I've been using the natto culture from NATTOMOTTO but I haven't seen the white nebe-nebe strings as strong as yours. Wow!

[@anthonyfischer6444]

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!

[@zenzekezenard4269]

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.

[@nattodad1620]

Yes Anthony! That was a game changer for me. Glad that worked. -Natto Dad

[@winniebantry7053]

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!

[@nattodad1620]

Very nice! Glad it is working well for you! -Natto Dad

[@direwolf9569]

Would you describe how you set up the sous vide and the dish with the inoculated cooked soy beans. I am interested. Thank you.

[@DunkChasby]

Just in time for Christmas, welcome back Natto Dad!

[@nattodad1620]

To you too Dunk. Please stay well and safe! -Natto Dad

[@swirlingabyss]

Awesome! Keep them coming! I'd love it if you started up the soy alternative natto series again.

[@nattodad1620]

Thanks! Yes, that I will do plus some how to eat videos. -Natto Dad

[@kohashiguchi1454]

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

[@nattodad1620]

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

[@CharGC123]

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!

[@kathleenking47]

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

[@chrisblanc663]

@@CharGC123thanks, I will totally try this out!!!

[@chrises1074]

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.!

[@nattodad1620]

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

[@andi533]

Wow, you were gone for a really long time! Hope you and your family are doing good

[@nattodad1620]

Thank you Andi! Hahaha. Doing well, thanks for asking. Happy holidys and please stay safe. -Natto Dad

[@jacktheripperVII]

Holy shit didn't think this would happen welcome back love your videos

[@nattodad1620]

Hahaha, it only took that long to muster some will power. Planning to make more videos. Thank you sticking by Jack. -Natto Dad

[@brendakauffman2222]

@@nattodad1620 more please

[@dijdave8584]

Very clear and effective description for making and storing natto. Thank you

[@gullfaizan8516]

Great video.. I never tried eating and making Natto ever but I want to , now . What I learnt from video is yes I can try to make it but I couldn’t understand the oven setup .. I don’t have gadgets like these so I get to know about temperatures accurately, more I don’t have such oven too .. if you can tell me the alternative method to ferment this please

[@kennethcope7266]

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.

[@Peppymoke]

Hey Natto Dad, thank you for your videos! I tried my hand at natto for the first time yesterday, having only made tempeh so far. In followed every one of your instructions precisely and the result actually looked the way it should (small halos around the beans), but it smelled sour and unpleasant, a bit stale, as soon as I took it out of the incubator. Nothing like the smell of my beloved store bought natto... What went wrong? Could it be that the thermostat or the sample of the incubator is not calibrated correctly and the temperature has been exceeded or not reached? Please let me know what you think. I would be very grateful!

[@freddyrassinger8198]

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. 🇬🇧

[@nattodad1620]

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

[@K.L.-]

My first batch failed quite miserably, in the instant pot. I boiled the beans and used Natto starter. The ammonia smell was terrifying and nose piercing. I tried to eat a little and could not stomach the taste of the extreme ammonia filling my nose (every time I blew my nose, I can smell ammonia). Second time, instead of boiling, I bought a steam basket for my instant pot and used the pressure cook setting (with about 2.5 cups of water) for 50 mins, to mimick the high pressure steaming in your tutorial. The beans were beautiful this time around (no soggy, broken beans and loss of the skin) and at 19 hours of fermentation on the yogurt setting, I have some halos!!! Also the ammonia smell is next to non existent, compared to the first batch. I want to leave it in for longer because I feel like some of the beans on the bottom didn’t get fermented yet. I’m so excited and happy that I only failed one batch. Can’t wait for some tasty Natto!! Thank you for all your help. 🥹🙏🏻✨

[@K.L.-]

Update: Natto turned out so perfect, it is actually edible right after fermentation (barely any ammonia) 🥹 the strings were so strong, I feel like I am walking around with strings attached to my clothing 😂 thank you again Natto Dad!!! 🙏🏻🙏🏻 (I left it for a total of 22 hours in instant pot on yogurt setting. ☺️)

[@karlint39]

Awesome! So scientific and meticulous. And practical. And easy-to-follow. Fortunately, I can just buy natto in the local stores, but I wonder if homemade natto like this isn't somehow healthier than what you can buy in the store. Really awesome video.

[@nattodad1620]

Hi Karl, I do not know the nutritional differences. Probably very similar as the bacteria strain I use comes from store bought natto. As I like to say, eating natto, any natto, is better than not eating it. Cheers to your health! -Natto Dad

[@karlint39]

@@nattodad1620 Thanks for the reply. That makes sense. I'm definitely addicted to natto (because I know it's good for me more so than the taste), but so far I'm only making yogurt and kefir at home. One of these days I'll have to get up the courage to make natto, too. Thanks for the tips, and keep making natto!

[@MrKoiFish101]

OMG those silks are gorgeous!

[@nattodad1620]

Thanks! That was a good batch! Glad you appreciate it. -Natto Dad

[@leehansen8869]

You're great. Tried one of thise short cut Natto videos. Thought I hated it. Sure glad you I saw you're video!

[@nattodad1620]

Glad you found this! Sometimes, as in life, the long route is the shortest way to get something done right. -Natto Dad

[@aoguchi]

Hi Natto Dad, I have to thank you so much for sharing your very clear instructions on making natto. I have been wanting to make my own for years because I hate buying them and throwing away so much styrofoam packaging. With your instructions I finally did it. I bought the soybeans from Laura's as well and made my first batch earlier this week. I have been enjoying natto for breakfast every morning and feel so blessed 🙌 It tastes delicious and so fresh. I have also had it on shokupan like your other video and it is a great snack and we enjoy it so much. Thank you 🙌🙌💯

[@davidwivagg7393]

I’ve had success putting the pot which I had used for boiling into a reflective heat bag with two water bottles filled with boiling water. It’s important that the soybean and their pot are still hot when you put them in.

[@Jadorecooking]

Thank you for sharing this video 👍🏻👍🏻 I was wondering after you made your own patch of natto. Can you make another NEW patch of natto by using homemade natto? Or, we must use store bought natto in order to make homemade natto?

[@genomedia44]

If you had a healthy outcome, your homemade natto will contain the same bacteria as those from the store. So yes, you can use your own

[@nattodad1620]

Hi J, it is better to make a large amount of gen 1 natto and then keep it in the freezer. This can be used for your following fermentations. -Natto Dad

[@Michael.Moawad]

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.

[@MyManDan]

Thanks to this video, my first batch of natto came out great! Extremely slimy with a great flavor. Thanks for the info.

[@dawg_gee_man]

Thanks Natto Dad! Looking forward to trying it this weekend.

[@hongyin90]

@Natti Dad, I use black beans. Some batches came out with much thicker film. Those were the ones I left in incubator longer than 24 hours. The film has some yellow greenish hue. Are they still edible?

[@tomwiechert]

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!

[@nattodad1620]

Very nice! Glad I could help. -Natto Dad

[@genomedia44]

Holy moly! Your sticky threads are next level!

[@nattodad1620]

Thank you! That is the greatest complement! -Natto Dad

[@pelvabill]

I like your 2 colander / strainers. Do you remember where you purchased them or know their brand name. I've enjoyed your videos and have learned a lot. Thank you for taking the time to put them out.

[@i-changeus]

Natto Dad, Thanks for making this video. Is there a way to heat the beans withOUT putting saran wrap on the beans? The chemicals that may leach of concern me. Thanks!

[@srv-roberts]

At 3:25 he mentions alternatives for the Saran Wrap

[@monisantini-kelly6581]

Thank you so much for sharing! This is really useful! 💗💗💗💗💗 I love natto!

[@nattodad1620]

Sure Moni! -Natto Dad

[@sehrgutgeschriebensusanneh4911]

Thank you very much for this very good video. Can you tell me an alternative to the plastic, so that I can use IT very often? Perhaps an old Tupperware Box?

[@DenisZebod]

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 😙

[@nattodad1620]

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

[@hi_nicetomeetyou-y4w]

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!)

[@jonnymiskatonic]

Happy Holidays and Happy New Year to you Natto Dad!

[@nattodad1620]

To you too Jonny! -Natto Dad

[@tomaszzaremba8005]

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. 😊

[@Hoshino.K]

Hi Natto Dad! I have a question. What if I don't have pressure cooker? How long do I need to cook the bean? Thank you! Love your video. Will try to make natto this weekend.

[@valesth4903]

How did it turn out without the pressure cooker?

[@nattodad1620]

Hi KK, I hope your natto making is going well. With soybean, it takes a long time to cook properly. Cooking by steam without pressure takes 4-6 hours, and it still tastes undercooked compared to the 40 mins of pressure steaming. -Natto Dad

[@scorpfelidae2439]

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?

[@ShazWag]

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?

[@SMNACTUALLY]

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.

[@planetarytapestry8092]

Eeeeewww. Hahaha. As they say, what doesn't kill you makes you stronger. ( I would have just eaten it too).😆

[@abrahamfrear1560]

YES NATTO DAD!!! I missed your videos man

[@nattodad1620]

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

[@DulceRojas-sr4rd]

I love you videos got a question for abound of beans how many grams or milligrams of starter spores not natto beans ? Thanks

[@maximus759]

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?

[@nattodad1620]

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

[@DSmith-ix1xf]

Success! Followed this recipe exactly, the result was wonderful Natto!😊

[@gardensofthegods]

I never even made the original recipe even though i saw it maybe two years ago . Have you ever tried it with any other kind of beans ? Someone said you can use other beans to create not tow but by any chance would you know if it would have the same amount of vitamin K2 , 7 ?

[@nattodad1620]

Yes! I tried with a few other beans and posted to videos on my channel. Check it out! -Natto Dad

[@nattodad1620]

Glad I could help! -Natto Dad

[@jushiyan3036]

Thank you! I was just finding the old video and this new video came up. I'm so happy!

[@nattodad1620]

Nice! Good timing! I will be making more videos this year. Thanks for stopping by. -Natto Dad

[@mariomene2051]

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.

[@peterbommel8272]

Hello, how long will this Natto stay fresh and edible in the fridge? And if I were to store some in the freezer, would that destroy the vitamin K? Or other benefits? Thanks heaps.

[@frankchen4229]

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

[@gladysma308]

Thank you for sharing, Instant Pot friend.

[@jeffstrehlow2623]

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?

[@frankchen4229]

@@jeffstrehlow2623 that's exactly it. less fussing around = lower chance of contamination

[@mariomene2051]

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.

[@bubbahdahut]

visiting from @emmymade video based on this natto video to give you a thumbs up and sub! :)

[@nattodad1620]

Thanks Bubbah! Much appreciated. -Natto Dad

[@crimsonkatsu5919]

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.

[@gardensofthegods]

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 .

[@nattodad1620]

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

[@اخياللهيجزيكالخيرردعلياشهوالعل]

سمعت عن هذه الوجبة ما هي فوايد هذا الغذاء يوجد عنا في تركيا فول صويا ولكن كيف استعمله ارجو الرد

[@astralreiseburo279]

Great video! Can you give me a tip as to the name of the specific type of soybean you use? Thank you!

[@JohnDoe-fv7ue]

This is amazing, thank you!

[@dvquoccuong]

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?

[@reachDeepNeuron]

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 ??

[@nattodad1620]

All sounds good! The written instruction is in my Natto Dad blog. -Natto Dad

[@heidiattwood3176]

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.

[@dingdong6259]

great but too much plastic and energy for me. is there a simple way of making takehime natto with bamboo-straw?

[@samaryassine]

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.

[@annakrusikiewicz6271]

Your videos are excellent !!I used the previous one to make delicious natto from first time 😊 would yoghurt maker work for making natto?

[@nattodad1620]

Hi Anna, I think it would if the temp output is enough. For natto, the optimum temp is around 40C (~104F). I hope the natto making is going well! -Natto Dad

[@babywigeon]

wooo natto dad is back! 💕

[@nattodad1620]

Thanks for swinging by! Happy holidays to you. -Natto Dad

[@peteristenisons9868]

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?

[@nattodad1620]

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

[@immosmart2252]

I m so glad to see you again

[@nattodad1620]

Thanks immo! Happy holidays to you. -Natto Dad

[@quiksilver4e]

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?

[@nattodad1620]

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

[@analynngraham5713]

Thank you for sharing. Can i ask what brand of small size soybean do you prefer to use?

[@nattodad1620]

I use Laura Soybeans here in USA. They are very fresh and of high quality! -Natto Dad

[@gladysma308]

Thank you again. 7:36 - summary in text. Pressure steam beans, when done, at 80c add in fermentation agent, ferment at 35-45c, average 40c. (IP yoghurt is 110 F, 43.3 C) Please make a video making natto with an Instant Pot. Thank you.

[@mohangurunathan8634]

Hello Natto Dad, thanks for the great video. I want to make "sticky tofu." Can I use your natto recipe with soymilk, then make tofu from the fermented soy milk? Please let me know if this would work. Thank you!

[@payphoneuser1756]

YOOOOOOO YOU'RE BACK

[@nattodad1620]

Ahahaha I am always lurking around. -Natto Dad

[@mrm3981]

Awesome video! One question: how long does homemade natto last in the fridge?

[@yoshtodd]

in my experience, about 2 weeks

[@patrik1684]

Great! Those nattos look tasty! Do you prefer the singel coil burner or the ceramic heat emitter? Have you done tempeh the same way?

[@nattodad1620]

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

[@patrik1684]

@@nattodad1620 Ok, I will check it out. Thanks!

[@the-igloo]

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.

[@nattodad1620]

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

[@pamika102]

Thank you very much for this very informative video! 😊

[@nikolarakic1283]

Hello Natto Dad and thanks for excellent guide. Im wondering about your packaged natto starter, is it the the natto you made and packed yourself or is it bought natto package ? And can I use frozen natto I made as a starter for next batches ? I ask because there is nowhere to buy natto in my country , even spores are hard to obtain.

[@nattodad1620]

Hi Nikola, the natto I use is frozen packaged natto that I bought from an asian super market. I have made successive batches but by the third generation, the natto lost threads probably due to contamination. The best way is to make a large amount of first generation natto, freeze it and use that for all following fermentations. -Natto Dad