How to Make Natto

[@lelemaduful]

thank you so much for this recipe! I don’t have a slow cooker so I’m so happy to know that you can make natto from scratch like this 😊

[@_Garlic_Queen]

Thank you so much for this great tutorial! You are so cute and knowledgable

[@1Lightdancer]

Lovely tutorial! I am in Oregon, and last weekend found prepared Natto whilst traveling, and am excited to have a batch in a baking dish, fermenting on top of a pot holder, over a heated seed starting mat! It's holding at an even 110°F. I will use parchment paper for the first layer next time! I'll store in glass containers in the fridge ❤

[@rekamer92]

Thank you for the video 💖 I made my first natto batch yesterday and it was a semi-fail. I will try your method next time and the hot water bag hack

[@yes-yogaearthstories1404]

Your tutorial is very clear and you have done a great job! Can I do something else instead of the plastic cling foil, I avoid using plastic as much as possible for environmental reasons.

[@marikovegan]

Hi! Thanks for your comment. I have been using wax paper for the first layer, and it's been successful. I'm sure you can use it for the second layer as well.

[@pdunn1871]

Thank you Very clear instructions so will try your method

[@marikovegan]

Glad you liked the video!

[@rejiture907]

thank you so so much for this video, really easy to follow, I will do it this week ! Because here ( in France ) natto is relly expensive :( I have a question, once the prepared natto is ready to consume, ( after 24hrs in the fridge ), can I freeze it, and reuse a small portion for making another batch of natto ( or do I have to buy another package from store ) ?

[@marikovegan]

Hello! I have never used my homemade natto as a starter to make another batch. I always use store-bought frozen natto. I have succeeded making natto with natto spores. If you are interested, please see this video. Thank you for your comment! kzbin.info/www/bejne/lXqVkneEpLmWr5Isi=_9ZBRwez_0FE879C

[@gayleK5680]

Excellent video. Precise instructions

[@androidetube]

Thanks, very clear instructions

[@khaledsmatte7379]

I tried to prepare it at home and it did not work. I did not have fermentative bacteria, nor did I have a yogurt maker. So I used mint stems, then put it in a clay pot after cooking. Then I put the pot in warm water and covered it with perforated plastic in a dark place. I used to replace The water was cooled with hot water several times throughout the fermentation period, but in the end it did not work. I used thin soybeans. I did not find fermented bacteria in the markets here in Algeria.

[@himawari4166]

Thanks for this recipe!!! I crave Natto so much, but it`s so hard to find where I live. Also it almost always contains Bonito-extract and even Alcohol!!! I cannot have a drop of Alkohol so I`m now considering making my own Natto. I`ve heard you can also make it in a rice cooker?? Have you tried this? My rice cooker can make joghurt as well, so I would just use the programme for joghurt.

[@minnoux]

Well done on a fantastic video👏👏👏

[@marikovegan]

Thank you! Glad you liked it.

[@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 Moto starter. .

[@marikovegan]

Hello. If you leave freshly made natto in the fridge for 24 hours, ammonia smell should go away.

[@Michael.Moawad]

@@marikoveganRefrigerator, freezer, or which one works? Because I tried the freezer and it didn't work

[@KyPuJl]

When I ferment using a starter, the beans turn out very sticky. However, if I use the previous frozen batch, they come out weak and not sticky. Does anyone know what the problem might be?

[@ulysseamer2942]

thank you very much for your video iwant to use your method but without ferented natto as a starter as here in Algeria , japanese restaurants do not make nattoLOL Do you have a video in which we use mint leaves as starter? THANKS

[@marikovegan]

Hello. Unfortunately I have never used mint leaves as a natto starter. Good luck and thank you for your comment!

[@spaideman7850]

the question is whether to add the starter when the bean had cooled down or add it when its very hot. Initially I add it when the bean had cooled down, not successful. then i read that these natto bacterias will spore at high temperature, so now I add it as soon as the bean is cooked.

[@marikovegan]

I would cool down the steamed beans to body temperature before adding the starter. Good luck with your next attempt!

[@spaideman7850]

@@marikovegan Natto Dad youtube recommended add starter at 80 degree celcius.

[@sarahbasto6520]

Can I use kombucha as a starter to make natto?

[@marikovegan]

Unfortunately, I have never tired kombucha as a natto starter.

[@androidetube]

No

[@Bingoye]

Thank you for your video. This is what I want to learn for making Natto. Could you tell me how many grams of one package of store bought Natto? Thanks.

[@marikovegan]

I believe it is 50 grams.

[@Bingoye]

@@marikovegan thank you

[@Bingoye]

Made Natto following your video. Succeeded! Thank you so much.

[@AIRMANBEAR]

DOES IT HELP TO CHOP THE BEANS UP IN A BLENDER BEOFRE FERMENTATION.?

[@marikovegan]

I'm wondering if you find the beans too big. If so, it may be worth trying. I have never chopped my soy beans before.

[@keto-rl2ce]

This form of natto chopped (& usually de hulled) before fermentation is called Hikiwari. It is known to have a higher proportion of vit K!

[@WetSealTV-eo7bv]

@@marikovegan also sometimes you get better results boiling the beans in the pressure cooker instead of steaming.

[@tndessert]

thank you fir sharing your Natto video.

[@marikovegan]

You're very welcome! Thank you for watching the video.