How to Make Natto from a Wild Plant by Natto King

Homemade natto, the natural way. DIY natto. How to make natto at home. Natto making without a regular starter. For the disinfecting the container part, please watch this video, too. The Right Way to Disinfect Your Natto Container • The Right Way to Disin...
There are videos showing how to make natto from other natto, but natto kin (Bacillus subtillis) contained in regular natto is commercially produced. It is better to use your local natto kin, and you can get one from a local wild plant.
In this video, I am sharing with you how to make natto from a wild plant, mint.
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Natto Unleashed: The Secret Japanese Superfood that Will Revolutionize the Western Diet
This book shares how to make natto using three methods; store-bought natto beans, manufactured natto starter spores, and wild plants, as well as the advantages and disadvantages of each method.
POD Paperback
www.amazon.com/dp/4991064899
Kindle
www.amazon.com/dp/B0CBDC5H4N
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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.
Natto Unleashed: The Secret Japanese Superfood that Will Revolutionize the Western Diet
POD Paperback
www.amazon.com/dp/4991064899
Kindle
www.amazon.com/dp/B0CBDC5H4N
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity
POD Paperback
www.amazon.com/gp/product/499...
Kindle
www.amazon.com/dp/B08JGB45HF
Ikigai Bio-Hacking: Bio-Hacking Based on Japanese Natural Health
POD Paperback
www.amazon.com/dp/4991064872
kindle
www.amazon.com/dp/B09SP7VVB5
ikigaidiet.com/

[@jamescecil3417]

I live in Tulsa, Oklahoma. I followed your recipe with an old mint plant from my garden and it worked out perfectly! Very strong natto culture, stronger than commercial natto Bacillus that I ordered from Japan and stronger than the time I made it from commercial frozen natto as a starter.

[@theikigaidiet3790]

Congratulations on making natto from mint. Yes, it is strange that people seem to have different experiences in using mint. Some people, like yourself, are successful with it and others are not. I suppose, every environment is different and mint in your garden happened to contain potent Bacillus subtilis. You said old mint. Do you mean it was dried mint? If it is dried, dried plants are said to contain more Bacillus subtilis.

[@jamescecil3417]

@@theikigaidiet3790 No it's still alive, but the stems were getting a little woody. Also the beans were completely innoculated with Bacillus subtilis in just 18 hours.

[@marklloyd6433]

I honestly don't know how I would find this information if it wasn't for you putting this vid together... This knowledge is empowering! thanks so much for sharing this in English

[@theikigaidiet3790]

Not at all. I am glad you find the information useful.

[@breannestahlman5953]

6:29 Wash & soak 10:30 Pressure cooking 30 minutes 13:55 Wild plant Mint 14:58 Mint boiling 17:09 Sterilizing 18:41 End of cooking 19:07 Verification if cooked enough 21:05 Add mint when filling in the container 19:45 Put in the final container for fermentation 23:00 Top up with cloth / net 24:14 Set up the Yoghurt maker 45°C 113°F 24H 25:25 Fermentation finished

[@mahadevs5268]

Very helpful

[@charlesm9190]

This is the best video, no gimmicks, but pure natural way and instructions. Thank you

[@theikigaidiet3790]

Thank you.

[@DesertRainSH]

I tried it with mint stalk for the first time today following your instructions and it was a success! Thank you very much!

[@theikigaidiet3790]

Congratulations! I am glad to hear it.

[@renesjardin8023]

私はニュージーランドで、最近自分で納豆を作りはじめました。今まで、買った納豆キンを使いましたけど、Natto King noすばらしいビデオ見てから、私の庭のミントを使ってみるつもりです。ビデオは本当にありがとうございました。

[@punnu2000]

Hi , Im Aloke in North India. For many times, using store bought starters - I failed to get natto. I tried different temperatures and what ever I could. Thank you for your video, I got it right with 6 months old rice straw. Used it exactly like you used mint stalks. God bless you my friend 😊

[@theikigaidiet3790]

Thank you for your comment, punnu2000. Great that you managed to make natto using rice straw. Store bought starters should work, as well. The reason I don't want to use them is not because of its capability, but more about the naturalness of the ingredients. If you are using a wild source, however, there is no human intervention to alter anything.

[@jirajira2872]

you have to make vdo of how you make it 🙏🙏

[@sandyweaver6686]

Wow what a gem. I'm a newby and this is the best video I've watched. So down to earth and natural. I love this Thank You!

[@theikigaidiet3790]

Welcome!

[@seattleareatom]

Great information. Thanks!

[@bahaar2825]

This is amazing!

[@ViktorNova]

That's amazing!

[@sandradarby8853]

This looks great thank you

[@tracythompson5212]

Thank you so much for sharing your knowledge with us. It’s very much appreciated.

[@AkuFruchter]

Is so good and I am impressed with your recipe just using mint stalks. It a great method and very successful! Love it and thank you so much Sachiaki for showing me on your natto making on KZbin. The only different is I made mine in an instant pot with sous vide mode. Set my temperature at 113F. It works. So happy with the result. Have made it this way 3 times now. Since I am the only one eating. I made with 1 cup soybeans. Last me 5 days. Don’t need to spend money on natto starter. ❤

[@theikigaidiet3790]

Thank you for your comment. I am glad to hear that you managed to make natto from mint. Congratulations!

[@ninjaxgaming1319]

​@@theikigaidiet3790😊

[@sylviagan1069]

Thank you for sharing is informative method next batch will try the mint stems

[@mamoyapomegranate]

thank you so much for making this its been immensely helpful! also I like your accent.

[@Ayalatara]

I've been looking for month for this ... thank you 😊 💓!!!!

[@theikigaidiet3790]

You're so welcome!

[@mhpjii]

Excellent! Thank you! Subscribed.

[@gayleneangelos7102]

Great instructions with explanation about whole process!

[@DanteLevinci]

Congratulations! Beautfull video!

[@RajumalagiSpecies]

I have been trying to get natto spores to make natto fir a long time, thanks to you for the simple method

[@ilovej0e]

Thank you so much for this great video! I am looking forward to trying this superfood! Also, you look very healthy! I have to find your book 👍🏽 &subscribed 😊

[@DuyNguyen-lo2mm]

i never knew this is amazing.

[@peaceful9940]

Thank you for sharing. I have been trying to get natto recipe for a long time now. 😊

[@theikigaidiet3790]

You are welcome. I am glad that you have found my channel.

[@supdawgtt94]

Followed instructions and it turned out great! Used mint stalks from local school's garden. Used my Instant Pot to steam the beans. The beans I used took about 45 minutes using the "Steam" mode. It was cooked, but was firmer than on video, most likely due to bean species. Nice texture and flavor.

[@theikigaidiet3790]

Congratulations. Great to hear it. Thank you for sharing, @supdawgtt94.

[@drextrey]

Try to cook it in 2 hours.

[@leannmarshall28]

So interesting! Thank you!

[@theikigaidiet3790]

You are welcome. Thank you for commenting, Leann.

[@MsLestat37]

Thank you so much for sharing!

[@theikigaidiet3790]

You are so welcome!

[@sherodluton92]

Bless & Thank You

[@theikigaidiet3790]

You are so welcome

[@leeannconner]

Love your content thanks!

[@theikigaidiet3790]

You are welcome. I am glad you liked it.

[@NUMSFILMS]

Thank you for this demonstration. It seems much easier than taking some natto beans from a packet. I will try this method soon.

[@theikigaidiet3790]

Thank you for your comment, Joseph. Yes, it isn't so difficult, is it? As I said in the video, you need to use the wild plant just for the first time if you use the same container to make one. And since natto kin stays in the container, you might as well get local and natural one right from the beginning.

[@nurhayatirini7311]

For me..this is the best video on how making natto

[@theikigaidiet3790]

Thank you for your comment, Nurhayati. I am glad you think so.

[@dubHE]

great work & video, well done... thank you

[@theikigaidiet3790]

Glad you liked it!

[@lilypivoine2646]

Thank you so much!!

[@theikigaidiet3790]

You're welcome!

[@lifeofalemon1369]

Excellent. Thank you for the video content to make natto beans.

[@theikigaidiet3790]

Thank you for your comment, Mas. I hope you can make natto from this.

[@toxicavenger7310]

what a great video. my wife and I are in Japan and will be living in the Philippines soon and we love natto and were wondering how we can make it. Now we know how to do it. thanks so much.

[@Schutzmassnahmen]

Thank you

[@theikigaidiet3790]

You are welcome, amma.

[@breannestahlman5953]

Today I try for the first time with local stadard white beans, I just started soaking, tomorrow I'll buy mint at supermarket. I'm sooooo excited ! ! ! I need to heal from cloaging arteries . . .

[@magdatantawi5955]

Thank u, I wanted to have some of this natto after you made it. Looks so yummy.

[@theikigaidiet3790]

You are welcome. Please have it.

[@magdatantawi5955]

@@theikigaidiet3790 Thank u 😄

[@odettemarillier1297]

Excellent video 🎉❤

[@theikigaidiet3790]

Thank you for commenting, odette.

[@TheDiamond909]

sTUNNING VIDEO....THANKYOU SO MUCH ...I WILL TRY IT...GOD BLESS JAPAN

[@theikigaidiet3790]

You are welcome. Good luck on your natto making.

[@filmijudoo]

I will definitely try this ,

[@theikigaidiet3790]

Thank you for commenting, Ahmad. Yes, please try it.

[@eliz1866]

Thank you for your video! That”thing” can be called a trivet or a canning rack, or pressure cooker rack. 😊 I enjoyed your video and looking forward to making natto for 1st time.

[@theikigaidiet3790]

Thank you for your comment, Eliz. Oh, it is called trivet. Thank you for telling me. Good luck on your natto making.

[@sandyweaver6686]

Ok I've got my soybeans ready to ferment and i just picked the mint, im reviewing the video about cooking the mint. I'm ready to go and hopefully I'll have a batch of natto tomorrow. Viola!

[@theikigaidiet3790]

Fantastic. Let us know how it goes.

[@sagarrana7131]

We Nepalese,🇳🇵 also eat similar like a nato we called it Kinema ❣️🙂

[@theikigaidiet3790]

Thank you for your comment, Sagar Rana. You have fermented soybeans in Nepal, too? Kinema. I searched and found a video on it. It looks very much like natto. I know fermented soybeans are widely eaten throughout Asia. Interesting. There is a Nepali restaurant in my town, so I will ask them about it the next time I go there. Thank you for telling me about it.

[@suju766]

good man korean denjayang ,natto and chinese jiya this is similar like kinema

[@sylviagan1069]

Did try rice cooker at keep warm temperature unsure did not turn out well due to this or realise later closed the rice cooker lid without a cloth cover with lid due to not enough of air 😂 Please advise

[@gabrielabanici3835]

0:37

[@carrikartes1403]

Thank you. I am going to try lemonbalm for my natto. Bacillus subtilis has spores that survive the heat.

[@spacelumps]

You can do the pressure steam and yogurt making parts both in an instant Pot style pressure cooker rather than stove top cooker. I’ve done it many times and it’s very easy. Have never tried with wild natto, can’t wait! Thanks!😊

[@anindita_222]

So grateful for this video. I was struggling to find a good starter culture in India . Thank you for this recipe , now i can do it the natural way.😊

[@theikigaidiet3790]

My pleasure 😊

[@jessicalowther56]

Hmm very interesting, I wonder if any straw would work, like from grass, I will watch one of your other videos

[@allthings5358]

Very good video

[@theikigaidiet3790]

Thanks

[@bexraphaela]

Thank for for the clear instructions 🙏🏼 I tried to buy Natto here in Amsterdam and it’s hard. I want to use it for health benefits but one pack with 3 cups of Natto is €3. I already tried making fresh soymilk at home with organic soy beans and I love it a lot! Now I will try this as well. Thanks to you im now confident it will work, greetings from Holland!

[@theikigaidiet3790]

You are welcome. It is good to hear that you will try making natto, as well. Good luck, and let us know how it went.

[@gabrielg.2401]

Love these videos on how to make dishes and especially with local plants! Very calming and peaceful as well. Hi Sachiaki San. I don't know if you saw my comment on the previous video so I will repost it here. I hope this is ok and that it is not too much trouble to read. I am simply interested in sharing this information with you as it is a topic close to my heart being quite relevant to natural/organic farming. It makes me wonder if there are any such places in Japan doing something similar. Here it is :) Greetings Sachiaki San! I am currently reading your book Ikigai Diet which, I must say, is a fantastic read! In chapter ten, you list meat as one of the seven foods to stay away from. I would agree and from what I've seen health-wise, meat should generally be taken less often or maybe not at all, depending on the circumstances i.e. the climate/environment you live in, personal constitution, etc. It is very common these days in mainstream society for people to think that raising livestock: cows, sheep, etc. is bad for the environment, and while I understand their concern, it is not the raising of animals per se that is so destructive. In fact, it can be quite the opposite. I like how you made it a point to elaborate on the health effects that can result from the consumption of meat. Now, without getting into too much detail, I would like to explain why having consciously raised livestock can be profoundly beneficial to the land, whether one eats it or not. There is a technique for moving cattle called rotational/mob grazing. Maybe you've heard of it? It basically involves moving the cows from one area of pasture to another, without keeping them for too long in one place. This method is actually a mimicry of how herbivores behave in the wild; animals in the wild are never stagnant and are constantly moving about the landscape from one location to another and so on. Therefore, there is no erosion of the soils in this system, and in fact, new soil is created quite rapidly as a result of the large quantities of generated biomass. This biomass comes from the fertile dung left behind by healthy animals, as well as from the constantly stimulated plants and grasses whose roots and above-ground parts become layered in the process. All this activity from the herd undoubtedly kicks up many insects which, in turn, feed the local insect-eating birds. In addition, flies that are attracted to the cows don't plague them since they do not remain constantly in one spot. This is certainly the main factor for why conventional livestock raising is so harmful to cows, pigs, sheep, etc., and to the land. Did you know that there were once as many as sixty million bison living throughout North America? That is a fantastic number indeed and it was this incredible force that, in part, preserved and maintained the abundantly fertile soils of the continent. Because of this, many animals and also people greatly benefited. There are so many positive effects of having animals on the land and I couldn't possibly list them all here. Fortunately, there is a great deal of available content on the subject. I believe that animals and humans are interlinked in a significant and spiritual way. What is needed is a holistic understanding of the bigger picture. I'm sure you would agree :) Happy Cows, Happy Earth. Many thanks, Sachiaki San for your excellent book, The Ikigai Diet. It is full of valuable information that I know will remind me to stay within the perimeters of good health. It provides precious insights into the natural food culture of Japan which I think is fascinating and quite far-reaching in its relevance. And, not to forget, the crucial sections on positive thinking, life purpose, and the importance of happiness. In that sense, it is a truly complete work and goes full circle in the realm of health. If you are interested and would like further detail about this system of grazing, I recommend the youtube channel, Greg Judy Regenerative Rancher. Joel Salatin is another prominent farmer and practitioner of this work. I put a couple links below which serve as great visual examples of the method as well as a 12 minute explanatory video by Allan Savory, one of the foremost leading educators in the field, explaining the spectacular process and results of having an adequate cattle system on what was once totally barren, desertified land. Thank you Sachiaki San for taking the time to read this. I wish you a good day :) kzbin.info/www/bejne/hWnRqmNviquBns0 kzbin.info/www/bejne/ipKsk4xtpqqkfdk kzbin.info/www/bejne/rn7NfJZ5m6ennKs

[@theikigaidiet3790]

Thank you for commenting, Gabriel. Thank you for reading The Ikigai Diet, too. Yes, totally. When I visited Devon, UK in 2019, I stayed with friends who run a biodynamic farm, and they told me about things you have just said. We need to avoid factory farming, but when it comes to the traditional pastoral farming, I think there is a place in our society. Thank you for sharing the videos. I will watch them. As for how I regard meat, I stated in this video. Why isn't the Ikigai Diet a Vegetarian Diet? kzbin.info/www/bejne/e5uuYYyonttsh6c

[@gabrielg.2401]

@@theikigaidiet3790 Wow, that is really neat! I definitely know of biodynamics just not the exact process. Of course, this can be applied to dairy as well. Thank you Sachiaki for your reply. Best

[@isamiano10]

Great video and many thanks from the Netherlands. Would it be possible to make natto with a slow cooker? Any insights?🍀

[@Vicki375]

Can we make natto by steaming the beans in a regular pot if we don’t have pressure cooker? If yes, how long do we steam the beans for? If we squish the bean with our fingers, what consistency are we looking for? Al dente or super soft til they become mush when we squeeze them? Thank you for all your research, time and passion you put into these videos!!

[@yaacovtawil-is6jz]

Thank you for giving the time explaining , I want to try with rice straw like in other video of yours , with the mint it’s not so clear that the fermentation coming from the mint it looks more from the cotton sheet and plastic jar we could see under the cotton sheet the soya beans more white and fermented .. anyways I will try the traditional way using rice straw , thank you again for your teaching

[@theikigaidiet3790]

Yes, you are right. At the time of shooting this video, my container and the cotton cloth already had natto kin, so it is very likely that they did the most work. Usually, I don't put mint or anything. Yet, beans are fermented just the same every time. However, I have made natto from mint before and know other people who have made one, too. So I know it works. Rice straw is a better option, though, since bacillus subtilis is more present in dried plant. Good luck with your natto making.

[@jbbolts]

Hi thanks for sharing!.... Do you think it's possible to make natto using nattokinase from supplement capsules?

[@sadiyuksel3301]

Hi Ikigai.. Would dried mint stems be more effective in natto fermentation?

[@auntielianainyokohamajapan]

I will try this

[@theikigaidiet3790]

Thank you for commenting, Auntie. Please try it.

[@jasmeetsingh3156]

mine is not very strong but it is there. maybe later with experience I'll make good natto . thanks again brother

[@eugeniebreida1583]

You’re terrific, thanks so much for the very detailed steps and your long experience - need to get a yogurt maker. I AM curious, however, why a health champ such as yourself would pour piping hot beans into a PLASTIC container (toxic off - gassing/leakage into food)? Quite surprised not using a glass Mason jar or other glass vessel -?? Thank you - Natto King!😊

[@sampedro9316]

D'oh I just order natto starter :) I'll try this next time.

[@dilnavazsaadat9306]

🙏thank you🙏🇬🇧🇮🇳

[@blahblah3546]

Thank you for your video. Very informative. I’ve tried your recipe but my natto is not stringy. I used my instant pot and fermented at 113F. Do you have to add a little water from steaming the beans? Some said adding a little water will aid fermentation, is this necessary?

[@lumierdusoleil]

Thank you a thousand time..as I left the msg in another of your videos, I looked all in youtube to see if I would find one that did teach how to do natto from scratch .I found none. Maybe that time did not have. I just made my and my friend hated the smells .not problem if it is healthy. I. eat it. 😂

[@theikigaidiet3790]

Thank you for your comment, Joanna. It is fantastic you made your own natto. Congratulations.

[@RachaelLeeful]

Thank you for the video, I am going to buy your book(s)! Do you happen to know if natto can be fermented in a stainless steel container? I can't find an answer anywhere and I know kombucha, for example, shouldn't be fermented in a medal vessel. The Canadaian government is passing laws that are going to make it increasingly difficult to get natural health products such as Nattokinase so I really appreciate these do-it-yourself recipes. Bless you!

[@samaryassine]

Hi and thank you for your expertise. Could I use mint stalk bought from the supermarket and kept in fridge or does it have to be freshly picked ?????thank you in advance 🙏🏻

[@jirajira2872]

if using a ricw straw method you have to boil it to kill off germs too? thank you much ❤

[@Parmeetkaur881]

In India natto starter is very difficult to find.thanks for this useful vide.🙂🙂

[@theikigaidiet3790]

Glad it was helpful!

[@cheririgby6545]

I am thinking about purchasing an Instant Pot for this. Using one appliance for both steaming the soybeans and then fermenting them. Do you think that will work?

[@ShazWag]

Thank you, that's amazing! Can I use an Instant Pot as the pressure cooker and also yoghurt maker?

[@theikigaidiet3790]

Yes, I think so. I have never used an Instant Pot but, some of the viewers here have commented that they had managed to make natto using it.

[@zainabqamar8920]

Hello sachiaki Takamia sir I am very grateful to you for having shared such beneficial information about preparing natto without using the natto kin ,I found it very easy making it your way or else I was so confused once again thanks for your support. However I would like you to share the video on making "Rice Koji" which seems to be too difficult without the starter or the spores . I've done a lot of browsing to get the spores but it's very expensive in India. I am looking forward to your reply.

[@theikigaidiet3790]

Thank you for your comment. I am glad to hear that you have managed to make natto. I am afraid I have never made Koji. Koji is difficult to make. Even people who make miso most people buy koji to make their miso. I know people making miso from Koji but it takes extra few days. So I never attempted to make one. I will look into it but I don't know when I will be able to master it to the level that I can make a video about.

[@user-wy4iu5tg6l]

That’s amazing, will definitely try. I have a yogurt maker which I use with a different glas container. Is it ok just to use different containers or can it still destroy the yogurt? Thanks so much!

[@theikigaidiet3790]

Recently, I have been making yogurt, as well using the same yogurt maker, using a different container, though, and I haven't had any problems. I am sure natto bacteria is in the yogurt maker but when I make yogurt I set the temperature to 30 c. It looks like natto bacteria is not activated with that temperature.

[@anamorphicalan]

can we replace mint with salvia elegance? this is a plant in mint family similar

[@jasmeetsingh3156]

can I make naato with natto made with mint sticks. again and again or with mint sticks.?

[@petexi7929]

Any wild plants stems (you called it straws) will do or it must be mint stems? Arigatoo.

[@pauhmoro]

Hi, can I use spearmint stalk instead of pepper mint stalk?

[@Sari-bh2me]

❤❤i want the book thanks❤

[@littlematchboysg]

Hi I seen people using green chili to make yogurt. Therefore can I ask whether the bacteria used in yogurt and in natto the same type of bacteria?

[@kirilgerenov]

Hello from Bulgaria! Thank you for this great video! As I don't have mint in my garden, nor there is rice straw nearby (I live in a big city), what other plants or stalks are a good enough source of hay bacillus?

[@theikigaidiet3790]

Thank you for your comment, Kiril. Sorry for my late reply. Natto kin is often found in dried plants. The most common one is rice straw, but if you can’t get hold of rice straw, you can try wheat straw, corn straw, or buckwheat straw. Mint is not a common plant to make Natto, but I have used it, and it worked. You may want to try using other herbs similar to mint. Good luck with Natto making.

[@jocelynhamilton7624]

@@theikigaidiet3790Thank you for this detailed reply. Please pardon what might qualify as extreme ignorance, but are corn straw and corn silk (the filaments found between the corn kernels and its husk) the same thing?

[@debbiewhite1615]

Thank you! I’m going to try this today. You said you use the same yogurt container and cloth for future batches as the bacillus subtilus is very strong will continue to stay alive for the next and future uses. May I ask where and how you store the yogurt container and cloth between uses to keep bad bacteria from starting in it?

[@theikigaidiet3790]

Thank you for your comment. Yes, after making natto several times, Bacillus subtilis will stay in the container and the cloth, and you will no longer need to add plants as a source of Bacillus subtilis. For the cloth, I hang it somewhere in the kitchen and the container in the cupboard. At this point, Bacillus subtilis is dominant and it will hardly let other germs thrive, as long as you keep the temperature between 40 and 45 degrees centigrade during fermentation. That temperature range is the most comfortable for Bacillus subtilis, and it helps it thrive. If you are worried about it, you can disinfect the cloth and the container in boiling water before fermenting the beans in the same way as the first time. Where you keep them doesn't make much difference since germs are everywhere even in the air. Wherever you keep them, if you disinfect them right before fermenting soybeans, you can eliminate most germs.

[@mimi01949]

❤❤❤

[@androidetube]

Hi and thank you for your very detailed videos, just a question, will the end product still contain vitamin K2, and the other healthy nutrients, when you do it with a herb like mint?

[@theikigaidiet3790]

Thank you for your comment, Carlos Andres. Yes, I think so. Those nutrient are produced when soybeans are fermented with Natto kin regardless of its source.

[@androidetube]

@@theikigaidiet3790 thank you

[@piratoraman]

How can we know the bacteria fermented the beans is. "Bacillus subtilis var. natto" and not other strain? What if we grow some other dangerous bacter?

[@jennymallin9404]

can you use any kind of beans?

[@Willie3]

Where is everyone getting thier yogurt maker from? Do you use a pressure cooker for national only?😊

[@kar-inhansen6067]

Hello dear Natto King! Hello from Ontario, Canada, and very interested natto. I love your videos. This one has great detail, and easy to follow directions to making natto! Excellent! I realize natto is an amazing food, and I used to eat it some 35 years ago, and I liked it. But now I couldn't handle even the scent of it. So I'm doing my best to love it again. And I believe there is success. My question is; I like to add soy sauce (or tamari), brown rice vinegar and mirin. I was wondering if the acid from the brown rice vinegar is too acidic for the natto, and may possibly destroy any of the friendly bacteria. Thank you so very much for all you do! Very much appreciate all your wisdom.!

[@theikigaidiet3790]

Thank you for your comment. Yes, absolutely, you can add soy sauce or tamari and brown rice vinegar. As for the brown rice vinegar or any type of vinegar, it is a popular way of eating natto in Japan now. Some people add vinegar instead of soy sauce. It is a new natto hack, so I don't think it will destroy natto kin. When I make natto salad, I use brown rice vinegar, flaxseed oil or olive oil, hemp seed, and soy sauce for the dressing.

[@kar-inhansen6067]

@@theikigaidiet3790 , Thank you so much. This is very helpful.

[@bahaar2825]

Kindly please explain the traditional method you were using in the past where you were unable to succeed in natto making. Thank you.🙏❤

[@SegunOlowodasa]

Can I use any soya beans or just organic soya beans

[@jmvanwezel3439]

Hi, do you think that a wild herb Natto starter also work with other kinds of beans?

[@theikigaidiet3790]

Thank you for commenting, JM. I think so. I have not done that, but I think it should work since soybeans are not the only beans to be fermented with Bacillus subtilis.

[@djojoreeves]

What would bad bacteria look or smell like? I made it it looks like natto ans i think smells like natto but way stronger, i used banana leaf by the way thank you!

[@Sari-bh2me]

❤can i poot probiotik??from stor?❤

[@gerardocamachoacosta6413]

Thank you. Before this video I thought that the only way to make Natto was from store bought bacteria 😁

[@minnoux]

Thankyou for a very interesting video🙏 I have attempted to make Natto from frozen store bought but sadly it wasn’t great, only slightly slimy. I will try your method and hopefully it works….I will update🙏

[@theikigaidiet3790]

Thank you for your comment, minnoux. Yes, try it. I hope it will work this time.

[@AndroidSon]

Пока он ходил по огороду и собирал мяту, скороварка чуть не разнесла всю кухню! While he was walking around the garden and picking mint, the pressure cooker almost destroyed the entire kitchen!

[@donato_donato]

Hello, woul it work with canned non salted beans? Some say yes, but I didn't have a great result. After 24 h the grains were very soft but poor slimyness and no odour. I consumed some with tamari, safely I dare say. I let it another 24 h and it developed a whitish patina on the surface. No smell but this time I was doubtful and I didn't taste it. A pity, becouse I lately found a video about an indian version wich is supposed to mature for 4 5 days completely wrapped into a ton of cloth and the result looks precisely like mine, except that mine didn't smell. Or could it just be that my mint has a poor strain?

[@johannagoanna8623]

Thank you very much for sharing your method for making the NATTO. My first attempt has been successful! When I empty my jar, do I then make the next batch in the same jar without washing the jar and also without adding new mint stalks? Also, do you wash the cloth used on top of the beans each time? Many thanks from Australia.

[@theikigaidiet3790]

Thank you for your comment. Congratulations! You managed to make natto. For the container and the cloth, I usually keep them in the fridge until I consume all of the natto beans. When the container becomes empty, I wash it with the cloth. Then the next time, I use the same container and the cloth to ferment beans. I would add mint stalks for the first few batches, then, after that you won't need to add them since Bacillus subtilis remain in the container and the cloth.

[@johannagoanna8623]

That is good to know. Thank you for your response.

[@kathleennorton7913]

Do you taste the mint in the finished product? Might it be good with enough of some kind of vegetable stem in it to give it extra flavor?

[@theikigaidiet3790]

Thank you for your comment, kathleen. No, if I only use the stalks. If you put mint leaves, they scatter all over the beans and they do taste like mint. If you are worried about the flavor, it might be a good idea to put other plants as well.

[@Sari-bh2me]

❤can i kook with nato?❤❤

[@littlematchboysg]

How do you fail in making natto? 1) lots of ammonia smell? 2) a little ammonia smell? 3) lots of white covers on beans? I have also seen video on doing natto with any starter on KZbin but with used natto cloth container. Can it be done too since it had already have the bacteria in it before. Regarding the fermentation process, is it better to have the beans dry or wet before fermentation. If dry, would it be better to use a steaming cloth to wrap the beans before putting into container for 24 hours fermentation?

[@anneliesemodeker2104]

Hi! I am from germany. If natto germ is everywhere, could I alsow use (1 min boiled) brown rice as a starter?

[@theikigaidiet3790]

Thank you for your comment, Anneliese. I don't know if natto kin exists in brown rice. It is usually found in soil, and it can be found in air, too, but the best source would be dried plants. You might want to try it to see if it works. Soybeans themselves contain natto kin, and a friend of mine has tried making natto without putting anything. Having said that, I recommend that you use common methods, such as using rice straw or wheat straw, to make sure that you succeed. For the first time, there are many causes of failure, the temperature of fermentation, the length of soaking time, the length of pressure steaming time, and so on. If you use an uncertain starter, you wouldn’t know if it works or not depending on how you do other procedures.

[@professionalprojects6082]

Hello sir my father and mother feel gastric or stomach pain after eating natto i dont know why, is there any solution??