Natto -fermented soybeans- ☆ 天然藁納豆の作り方

[@Yasumi_Hoshikawa]

It makes you wonder who accidentally ended up with natto for the first time, and then actually decided to TASTE it. and then LIKED it. and then decided to make more and sell it. The reaction at the end of the vid said it all lol. and yet I'm so eager to try it.

[@Cookiesinwinter3110]

Yasumi Ⓥ but that question can be asked for many other foods xD

[@r___n___]

Have you seen Balut by the Philippines? I don't like Natto but I am willing to eat it than Balut

[@THEHORSELOVER235]

rionniel viray balut scares me

[@MrBobWareham]

You should try it its very good I make my own in England for good blood and hart it produces K2 that keeps the arteries clean you can purchase the Natto powder from Japan on eBay or Amazon.

[@NakuruKouChannel]

There were stories about soldiers accidentally dumping straw into their cooked soybeans when there was an attack and left it there a few days until it became natto and it was said that the smell was alluring somehow

[@kathrynet3609]

i love the multiculturalism in the comments. people from different cultures all eager to try different foods without any "yuck!" or "ew!" comments. that's beautiful.

[@SulthanRrafi]

+Lunarian eh, I tried it once and I think it's not my taste, natto is too weird for me (the smell, taste) xd

[@qee540]

I did like it, I never dislike any food so far.

[@MultiSanchez14]

Speaking of which, I've never tried it. What would you say it tastes like?

[@thelapislazuliminecart5128]

It’s an acquired taste,like tofu or broccoli and such

[@anoniemmoet8984]

Lunarian natto has 1103 gram of vitamine K2 that's why so many people wanna see what is it !!!

[@yokokers]

こんにちわ。数週間前、Peaceful Cuisineのチャンネルを見つけてから、りょうやさんのレシピにめちゃくちゃはまりました。ちょっと日本語がここ数年で衰えてきたので英語にスウィッチします。I just really wanted to thank you for your beautiful videos and inspirational recipes. I have never left a youtube comment before but I felt compelled to do so since I am obsessed with your videos! I love that the recipes are simple, that you make most things from scratch and suggest ideas for substitution (like umeboshi instead of tamarind, brilliant!), that you try to cook seasonally, and of course, your videos are shot so elegantly that I could watch it over and over. Coincidentally, my husband and I stopped consuming all dairy a few weeks ago, soon after I found your videos. You've made the transition much easier for us. Thank you so much!

[@marystestkitchen]

Thanks for sharing this! This is so interesting. I have only tried natto once and I really did not like it, but I would love to make this for my sister and mother who love it.

[@peacefulcuisine]

wow your sister and mother like natto? most foreigner don't like natto though:)

[@marystestkitchen]

***** yes they really do! 😃 We are Chinese-Canadian and tend to like food of all kinds, especially from Asian countries.

[@DanteVelasquez]

@@peacefulcuisine I absolutely LOVE natto and have started making it myself as well

[@moonshineyogi933]

@@DanteVelasquez I want to like it but it’s so hard to eat. Can you tell me how you eat it? With rice or straight up?

[@DanteVelasquez]

@@moonshineyogi933 You can eat it any way you like really. My favorite is with a raw egg yolk mixed in and some green onions topped with hot mustard, soy sauce and soybean sauce on top of warm white rice. I have it without egg yolk as well and sometimes I add Dijon mustard. I would suggest trying it with things you like or normally eat, just substitute the regular protein with the natto. I also make it with black beans. It’s a love or hate thing though so you may never end up liking it and that’s ok.

[@peacefulcuisine]

crazedanisa if you know people who grow rice, ask them. I think they'll give it to you free.

[@ivoryivory3607]

indonesia :v or thailand

[@onoono1047]

Organic rice stem? Can you make some video how to eat natto please?

[@akbarrmd7714]

Is the straw from specific rice or all kind of rice? Thanks

[@viswarao6385]

@@akbarrmd7714 you can use any type of rice straw..

[@jayzz2451]

I did with out any rice straw, took 48 hours.. There is already bacteria in atmosphere, it automatically attract..

[@akiiwaki8966]

うわ～‼豆がふっくらしていて美味しそう！納豆って自分で作れるんですね。 毎朝食べているので、挑戦してみようかな…

[@andiperrycook7630]

はい！

[@Mariah-qp3rd]

Wow! I never realized how easy it is to make natto at home. If only I knew where to get rice straw...

[@kosherpork3034]

It's not easy to find rice straws in Austin, Texas, but I can find rice husks, which works just fine. I put the rice husks at the bottom, add a coffee filter, then soybeans. I could probably just wash the husks with hot water, then use that water (now with spores) on soybeans.

[@DSmith-ix1xf]

How beautifully simple! Your method suits even the busiest of households. Using the natural Natto spores on rice straw is magic. Thank You 😊

[@selvitr3945]

And the yogurt apparatus

[@anomaliterbawamati6373]

I'm Indonesian and one of my favorite Japanese cuisines is Natto. ❤️

[@reachtrita]

Your pictures are so beautiful, I'm on a mission to watch all of your videos! :D Thanks for all the spectacular vegan recipes.

[@peacefulcuisine]

tritawan ruttivut have you done your mission?;) Thanks for watching anyway!

[@NakuruKouChannel]

Thank you for this video! It's hard and expensive to buy premade natto here as they're all imported goods and only a few retailers have them in stock but it's much easier and cheaper to get rice straw because I live in an agricultural country :) Will definitely try making natto with this tutorial.

[@jayzz2451]

You no need yogurt maker or straw, just put the boiled beans in a cloth covered and sealed in clay pot if not a steel bowl for 2-3 days days in summer and 4-5 days in winter.. Good bacteria present in air and it automatically attract...

[@jackiegarcia7800]

Hi Ryoya :) I just wanted to thank you for your helpful and well put videos! I’ve tried your fermented foods videos and they’re very delicious. Please make more videos on fermented foods :) I truly enjoy eating foods and I now love Natto 😋😋

[@みきひさ-g3p]

なんかおしゃれなお姉さんかおにいさんがやってるのかなー　っておもってたら最後タンクトップのお兄さん出てきてびびった・・・勉強になりました！

[@BitPuffin]

I read that you can make natto by using pre-made natto as a starter. Would you recommend to always make it from scratch with the rice straws or do it once with the rice straws to bootstrap and then basically keep using your own natto to make new natto?

[@lucifelmartell]

won't steaming hot soybeans kill the fungus in the rice straw.. ??? BTW i love you man... I am an Indian, its so hard to get my hands on Japanese ingredients and even if you find them, they are super expensive. SO THANKS DUDE .. ! You are a CHAMP ... T____T In india i have soybeans and rice straws ... :D Now i can make my own Natto.

[@Sai-xi5ln]

Lucifel, did you try this recipe? Did you make some natto? :) I think I read somewhere that the soybeans actually need to be hot.

[@Owlet..]

LucifeL MartelL I'm Indian vegan too and experimented a lot on kidney beans natto cuz I'm allergic to soy and did videos on it too on my channel. I want to know if you live in a city, where can you find rice straw??

[@Owlet..]

LucifeL MartelL because I would love to try it with rice straw too. That bacteria might improve my IBS symptoms.

[@Bob-np9no]

Sherry LeoNerdos try raising stomach acid :) Juice celery alone drink in morning, and juice purple cabbage can be in conjunction with other veggies. You can also try fasting

[@Owlet..]

Gnarly Thanks for a nice concerned comment 🙂 but I'm not able to digest lotta the things, I also have a little bit acidity. I have really just a handful of things that I can tolerate. I don't eat much because I end up tired and get cramps. But certain fermented foods I can tolerate and kidney bean natto is one od them. I also have to be very careful with the amount of oxalates I consume, unfortunately I have a problem with kidney stones. So after all the medication and years of suffering I just stick with what my GUT can really take smoothly. And hopefully fermented foods keep it healthy. I'm after the bacteria and vit K2 🙂 I really appreciate your comment. Thankyou.

[@は私です彼の名前]

I was just in Kagoshima and it's rice harvesting time! There is rice straw everywhere. Cool video.

[@skysthelimit4234]

North east indians eat them too. We call it by different names ronyang, peyak, axone, turumbai, hawaija, kinema, tem chiri etc. And we use canna leaves or banana leaves to wrap them which aids in fermentation. Above the fire hearth😊

[@MarySanchez-qk3hp]

Thank you for this recipe. It never occurred to me that I could make my own, with no idea of how natto is made. Not a single Asian or international store where I live, will sell natto. The only form I've read about is canned, and the local store would only special order it for me if I bought the entire case, so I gave up. It's an acquired taste, and I'd be stuck a whole case if I don't like it. I just wanted to know how it tastes. Nutritionally, it's got elements that are extremely healthy, especially for the heart. They say it's the consistency that Americans won't like.

[@patogden856]

Mary Sanchez . I have recently become interested in Natto and am delighted to find out that chickpeas can be used to replace the soy which do not go well in my gut. See Daddy Natto you tube site. Also excited to hear on this site from comments that you can use rice to replace rice straw . Truly some innovative people around . Cheers Pat nz

[@heechul12295]

Ok finally someone posted how to make natto from scratch instead of stealing the old natto they have and combined it with the current natto like whutt. I love this guy imma make natto now!

[@keeperofthegood]

Any dry straw-like plant will work. Bacillus grows on ANY surface and is very abundant and very hearty, it will easily survive freezing to boiling and drying. The surface does influence flavour, so using field grass straw will give a grassy flavour, using wheat straw will give a 'warm' flavour (I've no other words for that) and Alfalfa straw will give a pleasant sweet green flavour. Same applies to the bean, although soy is the main bean others will work as well. My personal preference is Yellow Peas and Alfalfa. The most important thing is that the straw you do use is clean and free of any mold or contamination. There is a museum dedicated to Natto in Japan (which I would like one day to visit) that has many different grains,straws and beans on demonstration and available to purchase.

[@lifeonearth228]

keeperofthegood wow thanks for the info ;)

[@45greent]

Do you need to clean the straw before using since you mentioned that it has to be clean? But would it wash away the bacillus?

[@frankchen4229]

@@45greent soak in HOT near boiling water to select the natto bacteria, and use the straw+hot water as the starter

[@ruritake5957]

今日は。本格的なわら納豆ではなく、市販の大粒納豆を種にして作ってみました。でも、２４時間しか掛けなかったので（これでも私にとっては長～い時間で次の豆乳ヨーグルトやパン種が待ち状態だったのですけれど）、菌が廻るのが少し不足して粘りはあるものの、茹で大豆を食べている様な気がしました。次は４８時間掛けてみます。Ryoyaさんの紹介でヨーグルティアを買い、（私で無くてヨーグルティアが）大活躍しています。感謝！

[@crazedanisa]

ryoya san, can we get rice straw outside Japan? and does this taste different in comparison to store bought? (I tried natto only 1 time and had a hard time swallowing it because of its slimy texture......)

[@dustyrhodes6798]

Thank you for making this video. Rice straw is the way to go.

[@smileganchan2718]

えっっ～～納豆って家庭で作れるものなんですか？ 藁は米藁でも麦藁でもどちらでも出来るんですか？ 私は納豆大好きなのでいつか作ってみたいです。 納豆はスーパーで購入できるものがなくて困っていました。 毎回、取り寄せするのも大変なので。 綾也さんって難しい料理をいとも簡単にやってしまい 簡単に作れるよって見る側に錯覚を与えるような技術がありますね。 Peaceful　Cuisineに出会えてよかったです。 私の人生は変わった！！ 素晴らしいレシピをありがとうございます。

[@peacefulcuisine]

smile ganchan 納豆作りはめっちゃ簡単です☆　誰にでもすぐに作れると思いますよ♪

[@pauloemmerlacerda]

***** Hi friend. I am Brazilian and I love natto and soybean products. If you use some sugar sprinkled on the cooked beans the fermentation process will be improved and natto will be with more stickiness. I ever do my own natto using rice straw too, but I use a homemade warm box using a 15W lightbulb and a pot of water to maintenance the humidity! Nice video! Thanks! こんにちは友人。私はブラジル人と私は納豆や大豆製品が大好きです。あなたが調理された豆に振りかけ砂糖を使用する場合は発酵プロセスが改善され、納豆は、より粘着性とされます。私は今まであまりにも稲わらを使って自分の納豆を行うが、私は手作りの温かいボックス15Wの電球とメンテナンスへの水のポット湿度を使用してを使用する！ニースのビデオ！ありがとう！

[@枝野-j1u]

***** スーパーの納豆って何が危険なんですか？

[@NoName-h3y1d]

Peaceful Cuisine 質問に答えてなくね？

[@georgiosladas3106]

This video is so mind blowing!!! Two questions if someone can answer: 1. Could rice be fermented this way as well, with the rice straw? Is there a diy way to ferment rice.

[@JustinCalpito]

Thank you so much for this recipe! I'm a new subscriber. I'm excited to make more Japanese food. I love natto!!

[@peacefulcuisine]

Justin Calpito You love Natto? well, me too;)

[@8787-l9o]

めっちゃかっこいい❤ あたしも納豆になりたい

[@JL_hahaha0303]

I'm going to the supermarket now to buy one instead 😂 there's no way I can find rice straw or equipment to keep it at 40C 😋 thank you for the video tho very nicely made I subscribed!

[@jayzz2451]

You no need yogurt maker or straw, just put the boiled beans in a cloth covered and sealed in clay pot if not a steel bowl for 2-3 days days in summer and 4-5 days in winter.. Good bacteria present in air and it automatically attract...

[@turbonbc]

Highest source of vitamin K2 lacking in most westerners diet. Maybe this why Japanese look so young and live long along with sea vegetables (iodine). Nice video, any tips to do without yoghurt maker?

[@jayzz2451]

You no need yogurt maker or straw, just put the boiled beans in a cloth covered and sealed in clay pot if not a steel bowl for 2-3 days days in summer and 4-5 days in winter.. Good bacteria present in air and it automatically attract...

[@stefanfarier7384]

Soundtrack makes it so cheerful

[@euzasatikouenopereira8751]

Gostaria muito 🌷 que vc traduduzido em português , amo sua receitas vc é um profissional ? Perfeito em tudo o q faz Parabéns

[@blackbeard68]

I love Natto! Great video. Thank you!

[@crazy0woobys]

Oh my, your demo is so clear and easy. can i ask you a question? 1. do we have to wash the straw before using it (because there will be dust and other things we cannot see )? thank you for sharing..

[@peacefulcuisine]

Jane Tan You don't have to wash the rice straw. of course you could wash it if you want.

[@rinrin-hu4vj]

納豆毎日食べてる人なら自分で作るのを推奨したいですね だって豆も選べますし失敗しても美味しいし、すごい量できますので冷凍して毎日食べてほしいです。

[@MissKoney]

Thank you for sharing this! I love natto so much!! May I know why we have to add rice straw during the fermentation process? bcos it's the traditional way? or there is some special purpose?? Looking forward to your reply! Thank you!! ;)

[@peacefulcuisine]

MissKoney You can't make Natto without rice straw. natural natto bacteria live in rice straw.

[@lengocanh2101993]

You can make natto without rice straw, buy a pack of natto scoop a tablespoon of natto and add hot water in it. Remove the soybean, keep the liquid and add the liquid into the steamed soybean. And keep it warm for 24hrs. Let's try!^^

[@DragonFiry]

+Ngọc Anh Lê Interesting. Thanks! ^^

[@tokikobopp5668]

素晴らしい👍

[@abcdemmm]

So, I've just finished Banana Fish and KZbin recommended me this. Great.

[@crystallopez9528]

i've always wondered what it tasted like.

[@MyTeenLifeLoLTV]

I unironically love natto. And I'm not even from Japan. You must eat them with kikkoman soy sauce and add a small amount of mustard or wasabi for a bit of heat. Eat them with or without rice it's up to you, even better with chopped scallions

[@Katmon24]

I dont have the fermentation pot you have, is there an alternative way to ferment it? I like eating natto but I cant buy it here in the Philippines. I went to Osaka last year, and I was really delighted to see natto! Thank you Ryoya! :)

[@visuallyaya]

I never thought to use rice straw. I make natto often but what I do after the beans are cooked and soft, I use already available natto bacteria or ready made natto and then mix it with the fresh soybeans and then leave it in a closed space with hot water, to keep the temperature up. It works very well but I think it takes a lot more time (it starts to develop after 2 days and I change the water every few hours to keep it warm).

[@peacefulcuisine]

I believe almost 100% of natto fungus sold as dried powder or, natto fungus used in natto sold at store is GMO. Thant's why I make my own natto with rice straw.

[@danic1378]

Wow! Thanks for sharing!

[@txirinpatera5738]

Great video!! Could you show how to make black garlic??? Thanks!

[@RayMak]

So so so so good

[@fadligsp7396]

You guys in Japan have Natto, we are here in Indonesia have Tempe. The same ingredient from soybean.

[@tvoieee5728]

Adoré Muchas gracias👍👏👏👏👏

[@Darmok_onthe_ocean]

I eat natto every morning. I have for years. I love it so much, I could honestly eat it three times a day. When I buy it from my Asian market, the lady always laughs at me because I’m probably the only white chick to be so obsessed with it. I need to get a natto maker.

[@pohyamone3508]

ヘェ〜納得ってそんなに　簡単に　できるの？やってみるわ

[@immalivingagain3672]

WOW..!! That is soo easy 😊. Im soo glad i watched. I also just bought my first Natto from the Asain Marken and was soo scared to try it afyer seeing MANY Vids on it and Most all were sickened by thw smell. But i LOVED IT. Even the smell. It smelled the same as cheese to me. Next is STINKY TOFU !!P. I cant wait 💝👍💃💯 I Subbed recently. And thanks tooo !!)

[@m.taylor]

This is interesting! Can the same rice straw be used over again to make more natto? About how many times can it be reused?

[@peacefulcuisine]

once you make your natto, you could use a tbs of natto as a starter. You don't need to reuse your rice straw anymore :)

[@m.taylor]

Peaceful Cuisine Thank you! I like this natural approach.

[@hungrysimi]

i love your channel♥

[@下田聡智子]

最近ビーガンに興味を持って始めています♪りょうやさんの料理見てると明るい気持ちになりますよ☆ミこれからも楽しみに見てます！

[@Markooooni]

Can u use ohter straws like wheat straw or some other grain straws?

[@umutko9304]

this is amazing, never expected that to happen :D

[@celiofirmo]

Hi! Just a question: Shall I freeze nato? Or it will be killing the fermented benefits. . . Thanks, Célio

[@Poofychan]

freezing it is perfectly fine :)

[@celiofirmo]

Thank you! Arigatou!

[@veronicaw4485]

Very interesting. Where can I buy rice straw ? Thank you.😊

[@oswinoswald315]

Hello everyone I have heard using dry Brown Rice works, is that Wright ?

[@josianeoliveira8650]

Obrigado 🙏

[@JEEROFUKU]

I love nutto😋Not sure I can find the rice straw around here, if so I would also make a makiwara for Kyudo ^^

[@Nana-san11]

Hello Ryoya-san ! Your natto looks delicious ! ;) But Natto doesn't need a special bacterium to ferment ? I love your cooking, it's healthy and delicious (one more time)

[@M1i96]

You can make natto using rice straw. Japanese people using rice straw to make natto and other way but rice straw is maybe easiest to make natto.

[@寿さおり]

納豆作るの小・中学生以来なので、わくわくしながら作ってみます(*´∀`)♪

[@zefanyalt5944]

that reaction at the end haha

[@sehrgutgeschriebensusanneh4911]

I love natto!

[@HerbstundSturm]

Can you make Natto with some kind of grains for fermentation too? I don't have access to rice straw here in Germany... I already have a batch of dried soybeans at home and dying to try this recipe :o)

[@dustyrhodes6798]

I wonder if wheat straws would work just as well. Bacillus subtilis isn’t that picky, is it? It’s hard to find rice straws in Austin, but general stores do carry wheat straws.

[@frankchen4229]

in theory it works

[@junnbi6429]

Will natto still be good if frozen?

[@peacefulcuisine]

Junnbi yes, no problem;)

[@ethanj1598]

i love natto , living in hawaii might be hard to find the rice sticks tho , i would love to make my own tho as i only eat natto from the frozen section , even tho its easily available

[@igorsolic6125]

Can I make this using wheat straw? Or it has to be from rice?

[@frankchen4229]

the natto bacteria is found on wheat straw too

[@littleshit2351]

"the soybeans need to breathe" *places towel, lid, and hand on soybeans*

[@jacvg3243]

Thanks for sharing!! Can I just use natto kin instead of rice straw? and..Is there other way to ferment the Natto ? because I don't have a natto maker :(

[@yunhuachaang1350]

Omg I love Natto!

[@thotran11292]

Can u know what equipment you use for fermentation plz? Thanks

[@XX-qi5eu]

There's almost no stringyness in the natto, and that's the kinase, the most healthy part. Forget the straw and use a natto package as a starter. 108F is a better temp.

[@bigmiddle]

Would it still work if i wash the rice straws first? I am a bit worried about left over pesticides on the rice straws.

[@rosaromero326]

Very good Video. Please, Rice straw? i Don't Know where i find it in Germany. help me, thanks Rosa ;-)

[@pauloemmerlacerda]

No expecifically rice straw. You can use barley straw, oat or wheat straw, since it was dried. All straw seems with rice straw works.

[@p1gbbong]

I love natto!!!

[@peacefulcuisine]

me too;)

[@ocd1685]

What the machine that you use to ferment the beans? Can give a link to where to buy the machine? Thanks

[@see5840]

For how long can I keep it in my refrigerator? Is it ok if it's tastes like very heavy ammonia like ...?! I'm asking because I want to make sure if it's ok to eat it! :) Also, I'm wondering is it ok to eat for 2 tablespoon per day because it's too strong and it's hard to eat ! Thanks!

[@sayu122]

干し草はお米じゃなきゃダメなのでしょうか…？　お米作ってる人探さなきゃ🌱🌱🌱

[@sisi3116]

can you make it with other beans? red beans for example..

[@nurfmusiclover88]

i saw this wara/straw method in Little Forest movies :) this one of yours technically modern one, must find wara :)

[@gardensofthegods]

Thank you ever so much for showing us how to do this I just hope I can find rice straw in the Dallas Texas area without having to buy it on the Internet or spend a lot it's some of those ridiculous health food stores that thrive on gouging us financially . Maybe I can find one of those machines that at thrift shop thank you so much for showing us. By the way I'm wondering if you add anything to it to give it more flavor or just eat it as such.

[@soulchristen]

gardensofthegods try the H Mart frozen section for good selection of natto... the ready made packs can be used as starter (source of Bacillus subtilis) for natto using your own soybeans (or other beans for those allergic to soy). Good luck with your natto experiments!

[@Surin109]

Good

[@TetsusaigaDrgn]

nice quality on the GH4. I was planning to buy a new camera. How do you like the GH4 so far?

[@peacefulcuisine]

TetsusaigaDrgn What I like about GH4 are small, 4K and vari-angle LCD. To be honest, I want more Bokeh. I use F0.95 lens but it isn't enough for me.

[@TetsusaigaDrgn]

***** yea, that's true. Im actually deciding between 5D or the gh4.

[@susanl9280]

Can the rice straw be used for more than one batch???

[@jadegorre7674]

Hi where can i get the kit to ferment the nato? Pls share some link thank you

[@alualuna24]

+Jade Gorre If you are in the US can purchase natto spores from here: www.culturesforhealth.com/mitoku-traditional-natto-spores.html I have not ordered through this website, but have tried this particular brand of spores - a Japanese friend picked them up in Japan for me. They have got other neat stuff too -tempeh starter and koji (for amazake).

[@alualuna24]

+Jade Gorre Also, if you are unable to find the spores (or the rice straw that Ryoya uses), another option is to use a bit of already prepared natto (if you can find it in a Japanese or Asian store). The method for this is described here: shizuokagourmet.com/natto-make-it-yourself-recipe/. For the spore-based method: it-takes-time.com/2014/03/how-to-make-natto.html

[@alualuna24]

+Peaceful Cuisine Should add: Ryoya, sorry for linking to natto recipes outside your channel but these are the alternative options for those who can't get hold of rice straw (which will be most of us). Very pleased to have stumbled across your YT channel/blog a couple of days ago. :-)

[@EllaStone]

おいしい！

[@pauloemmerlacerda]

いい納豆は見えません。 私はホームメット納豆を専門とするブラジル人です。 18〜20時間は発酵させるのに十分です。 ビデオ上のこの納豆には粘着性がありません。発酵の前に少量の砂糖を加えて大豆を混ぜる。 結果は成長するでしょう！

[@mamunurrashid5652]

Thank you...

[@이루다-k5x]

私も作ってみたい。 韓国では売らなくて残念。

[@GeorgeKnew]

Hi, is it OK to take 1tsp black seed oil daily while taking Nattokinase, 100mg 2X/day? Thx!!

[@hungrycookingstudio]

しかし、この糸が引く納豆を最初に食べようと思った人って勇気ありますよね 😱 ヨーロッパの青カビチーズとかもですが。貧しい時代で、なんでも食べなきゃ生きていけなかった産物か、はたまた好奇心の産物か‥‥色々想像してると面白いです。

[@veewhy96]

Is the longer you leave the soybean in warm place the better?

[@M1i96]

It will get more sticky

[@kaonashii.]

What does it taste like? Is it sweet or...?

[@lobsangsherpa5060]

Please kindly inform why natto turns bitter sometimes: is it due to over fermenting?

[@zaarkhananal7165]

It likes strange what with the stringy seemingly slimy looking appearance, but what does natto actually taste like, if one were to compare it to something?

[@frankchen4229]

it just tastes like soybeans, and slime. feels like beans with flavorless cheese. that's it. the slime is basically the seasoning base

[@justme9818]

What does this taste like? !

[@ohgoshineedcoffee3263]

would it be alright if fermented beyond 24hr?

[@spidaminida]

What is the appeal in the fermented natto taste please?

[@ginaC53]

+spidaminida (Sorry I'm not Ryoya). None that I personally know of. Some people like it. Natto is really nutritious as you may know, so perhaps it's better to focus on that.

[@JSharpie]

spidaminida once you get used to the taste. It's starts tasting good. Don't drink alcoholic drinks but many people do and they start off thinking why do people like this bitter drink?

[@pauloemmerlacerda]

Taste like a moldy cheese with okra.