How to make Natto at Home: Japanese Fermented Food Life

Рет қаралды 422

Күн бұрын

Пікірлер: 22

@WhatashameMaryJane 5 ай бұрын

I commend you for being patient and determined, and keep trying making small changes. That’s the spirit I want to emulate. Thanks for inspiring me!

@cookingJapan 5 ай бұрын

Hello! It's been a while! Thank you so much for always watching my videos, and I truly appreciate your kind words. Your comment made my day! Thank you 🙏🏻😊

@fewchr 5 ай бұрын

Its like watching a science experiment!! Have a great week ahead!!

@cookingJapan 5 ай бұрын

Thank you for your comment! Yes, it does feel a bit like a science experiment :) Monday morning in Tokyo started with rain. The sound of rain is soothing. Have a fantastic week ahead!

@WhatashameMaryJane 5 ай бұрын

In Udine we woke up with cooler air that is full of humidity. It will rain in the afternoon. I will enjoy it 😊

@cookingJapan 5 ай бұрын

@@WhatashameMaryJane User Oh, Udine (Italy)! Looks like rain☔ there too. Have a great day✨

@demonfedor3748 5 ай бұрын

I've been making natto for over a year now. I never used nattomotto,since it's not available to buy where I live. I used 2 different chinese-made starters. They have 2 different types of natto bacteria since the result of fermentation is quite different. I am at the point where I consistently make natto that has quality far beyond anything that is sold in stores anywhere. And I have a lot of tips to share. First,you don't need 24 h soak in the fridge, overnight soak at room temperature is more than enough. Second,soybeans should be steamed,not boiled. Pressure steamed is the best way, takes 1-1.5 hours. Second,the starter activation. I found out the best way is to mix starter with some liquid the beans were cooked in and letting it activate at 65 C for 1-1.5 hours. Third, three layers is not the limit,I had perfect natto with 10 layers,but there is a catch.Fourth, you need to add much more liquid to the starter,around 50-100 ml per 300g of dry beans,your beans looked extremely dry. Fifth,use large volume insta pot instead of youghurt maker. Sixth, mix soybeans throroughly with starter liquid before the fermentation,don't mix natto during fermentation. Seven,don't dump all the natto inside the pot,it reduces quality to almost zero. Instead, put natto into small separate containers (that's the catch),like yoghurt cups or short wide glass containers, I use 200 ml glass ones that had hummus in them at one point,also put a plastic ( or metal) lid with small holes punched in it on top,no need for cloth. You can pour some water on the bottom of insta pot but that is not required. Eight, limit your fermentation time to 18 h,that is more than enough and you will habe less ammonia smell. Depending on your pot use either yoghurt setting or 38 C or 40 C . Don't leave the pot open ,it will lower the temperature and dry out the beans,however you can remove the steam membrane on the top of the pot,but leave the diffuser on. I think that's all the tips I have.

@cookingJapan 5 ай бұрын

Thank you for sharing your natto-making tips. I am truly amazed that you are making natto like this outside of Japan. Your experience and advice are very valuable. I will definitely try some of your suggestions in my next attempts. For example, steaming the soybeans and activating the natto bacteria at 65°C, or adding more liquid to the natto bacteria. It’s impressive that you can consistently make natto with higher quality than store-bought! Does your natto have a nice, nutty aroma too? Thank you again for your comment. Have a wonderful day!

@demonfedor3748 5 ай бұрын

@@cookingJapan I would describe it as nutty-fruity almost sweet aroma. After the fermentation soybeans on top are covered with a thin white film of bacteria,and the threads are extra thick,especially after riping overnight in fridge. I actually went far beyond just making natto. I now make my own starter. That required reading a few dozen scientific paper on microbiology and many experiments,but eventually I was successfull. I call it "infinite liquid starter" because just 1 L of it ( and I made 2 L , 1 L with each of 2 starters I had) contains at least as much bacterial spores as 60000 1g packets of commercial natto starter,which is as good as infinite. I actually want to share my results. I think I'll upload some videos on my channel. One tip I forgot to mention, is that I eat natto with soy sauce and dry basil,but that's a personal preference. First short already on my channel.

@cookingJapan 5 ай бұрын

@@demonfedor3748 Your homemade natto has that wonderful nutty aroma too! That’s amazing!! Your description of the aroma is so appealing. I can’t believe you’ve developed your own bacteria strain-that’s incredible! The natto in your videos looks so thick and beautifully sticky (mine doesn’t have that yet, haha). I can almost taste it! I’ll keep experimenting to make natto as good as yours. Thank you so much!

@demonfedor3748 5 ай бұрын

@@cookingJapan To be honest it's not my bacteria strain. It's the same bacteria as was in the starter,I just made it multiply and form spores so I can save up my dry starter. Added another video with stickyness spoon test. Wish you lots of luck with your natto. Also I noticed soy beans that have a black line on the side of the bean make worse natto than beans with no black line. And they soak better.

@cookingJapan 5 ай бұрын

@@demonfedor3748 Thank you for the additional tips and for sharing your process. I watched the stickiness test video too! I'm envious of that amazing natto stickiness 😊

@MaryinWilm 5 ай бұрын

Thanks for trying this! I always have something on the counter fermenting because fermented foods are so good for gut health, but this may be out of reach lol. What is that cute warmer pot you are using? The whole process seems quite delicate! I hope in the future you will consider adding an email address or post Office box to your bio 😊 Thanks for the interesting video and have a great week!

@cookingJapan 5 ай бұрын

Thank you for watching the video. Thanks to you, I had a really enjoyable week 😊 I was pleasantly surprised by how tasty the natto turned out when it was successful. It was so much better than store-bought, and the aroma was really different. I couldn't imagine natto any other way than homemade ✨ Trying this outside of Japan might be challenging, especially finding the natto bacteria. The warmer pot I'm using is actually a yogurt maker from Japan. I use it to make miso, amazake, soy milk yogurt, and more. Yes, I'll definitely consider adding my email address in the future. I'm still catching up with posting content 😅, and there are some things I need to review in the settings. Thanks to you, I've discovered a new world of natto. Really appreciate it🙏🏻 Have a great week too 🥰

@tomoayubali1 4 ай бұрын

バリ島で納豆を作っています。かれこれ10年以上。私も最初は失敗ばかり。いろいろと調べて作ってきました。大豆は蒸した方が美味しくなります。ただ、圧力鍋で45分から50分かかりますが、柔らかくていいのができます。納豆菌は生きてるので食べ物がいるんです。天然塩か糖蜜を納豆菌液に混ぜてあげてください。アンモニア臭は腐っているってことではないですか？アンモニア臭がしたら食べないのが一番です。私は発泡スチロールの箱に温かい60℃くらいのお湯を入れたペットボトルを入れて、そこに納豆菌を混ぜた大豆を入れ、一日置いておきます。箱の周囲は毛布などでくるんで保温に努めます。ただ暑すぎても菌が死んでしまうので、調整が難しいですが。今でも気温が高すぎる時は失敗したりしますが、自分で作る納豆は安全安心で美味しいですね。がんばりましょう。

@cookingJapan 4 ай бұрын

コメントありがとうございます！バリ島で納豆を作っているなんて素晴らしいですね！大豆を蒸す方法や納豆菌へのケア、発泡スチロールの箱と温かいペットボトルを使った方法など、とても参考になりました🙏🏻 アンモニア臭についてですが、冷蔵庫に一日置くと消えるので、そして納豆菌の説明書にもアンモニア臭がすることがあると書かれていたので、普通のことだと思っていました。でも、最近上手く作れるようになってきたら、アンモニア臭がしなくなりました🙌 自家製納豆、がんばります😊 動画を見てくれてありがとうございます！

@demonfedor3748 5 ай бұрын

I don't just make natto , I also made tofu a couple of times, but it wasn't as exciting as making natto. Anyway,the short with my most recent natto result is on my channel if anyone is interested. It took a few weeks to obtain the starter when I was just beginning my natto journey,but it was worth it. I eat my natto with soy sauce and dry basil. How do you eat your natto?

@cookingJapan 5 ай бұрын

I like to eat it with soy sauce, and sometimes I add a raw egg too. But I'm so impressed with the taste of homemade natto that for now, I'm enjoying it as is without adding anything 😋

@demonfedor3748 5 ай бұрын

@@cookingJapan I saw people eating natto with a raw egg yolk somewhere on KZbin,but never tried it myself. Too bad premium quality eggs that have their yolk almost red in colour aren't common outside Japan.

@cookingJapan 5 ай бұрын

@@demonfedor3748 Adding a raw egg yolk to natto is quite common in Japan and it adds a rich flavor. If you get the chance, try it with a fresh egg! I know raw eggs aren't as commonly eaten outside of Japan, but it's definitely a unique experience.