Homemade Natto by Natto Dad

[@SinMiedo071811]

So this is the food everyone tells me I'm named after lol

[@nattodad1620]

Ha! Too cool. Cheers!

[@woknmaki4885]

I would Marry you just to have that last name! XD You should try it out! It's delicious by the way. Well... for me that is. 😅

[@ameraltinawi9546]

im sorry it had to be this way..

[@jaybubblez7468]

I pray you don't smell like natto when you open your legs.

[@sanho1988]

that food is disgusting, what about you Britt?

[@RayMak]

Of all the tutorials. Your natto looks the best

[@nattodad1620]

Thanks Ray! That is why I wanted to share as I finally figured it out. -Natto Dad

[@RayMak]

@@nattodad1620 but I couldn't cook my natto soft enough. And my beans seems quite big

[@frunefarian]

U are EVERYWHERE

[@gardensofthegods]

Yeah it really looks great.. I just hope I can find a way to do this without a pressure cooker and without having to buy a yogurt machine

[@rebeccaspratling2865]

@@RayMak what beans are you using? There's many different types of soy beans you gotta get the ones that are used from reading making soy milk. They're the best for this.

[@oyamat-yw8xe]

I just tried it it tastes like a bit salty and a bit of barbaque flavor it smells like old socks and chese its weird. But i liked it 👍👍

[@hokmeng3882]

We have the same profile! Don’t we?

[@bzibubabbzibubab420]

Lol

[@geyotepilkington2892]

It actually sounds really good when you describe it that way. I like Salt, BBQ, Chese and foot funk so

[@jeoffrygeff886]

@@geyotepilkington2892 yup, yup, yup , hol up what the fuck

[@ginsayn]

@@jeoffrygeff886 LMAO

[@msskimbot]

Thanks for this excellent lesson. I've never had natto before, but am going to make this. As someone who loves to eat fermented foods, natto has been off radar. The older I get, the more I crave fermented foods. It will be great to finally taste this and your recipe will be my first. Thanks so much for sharing. The vitamin K in natto is impressive. Even if it doesn't taste good at first, the health benefits are worth developing a taste for it.

[@nattodad1620]

Yes! Hopefully you will included it in your rotation of foods that you eat! -Natto Dad

[@jeroendonker]

Our recent trip to Japan got us interested in natto again. In my home country natto is more expensive than gold, so in a desperate search wanting to make it myself I found your channel. I followed your method to the letter and made some really great natto, extremely stringy with a taste that is more mellow, softer than the Japanese konbini version. For the fermentation I used what I had, a sous vide stick and a water bath. The container I put it all in was a polystyrene box that's used for fish, that worked well. For my next batch I'll use different beans and maybe soba or something like that. Thank you for all the information!

[@nattodad1620]

Glad I could help Jeroen! Now that you mention gold, the health benefits might be worth its weight in gold haha. Hope you have a healthy 2020! -Natto Dad

[@cora7096]

Hi, did you put the cooked soybeans in the bag, sealed it and put in the water bath?

[@jeroendonker]

I don't quite remember, it's been four years. You can use anything to put the cooked beans in, as long as they don't come in direct contact with the water. it could be a sealbag, or a metal or glass pot. Just make sure the warmth of the water surrounds the beans. @@cora7096

[@mayabahar4849]

This is by far the most helpful natto making video I've seen, when you are making your own fermented foods it can get confusing sometimes but thanks to you I finally had the courage to try and make my own natto! Thank you for sharing this information with us :)

[@nattodad1620]

Glad I could help Maya! The secret us persistence. It is hard to get the right conditions and it took me over 30 tries to make good natto. It is a great accomplishment and a great reward to make tasty natto! Have fun. If you want more detailed info, please visit my Natto Dad blog. I have the written instructions there.

[@nattodad1620]

Ammad: In the US, you can find it in an Asian supermarket/store in the frozen section. I hope you can find it in your area. If not, Mitoku Natto Spore Starter can be found online.

[@nattodad1620]

Sorry, should have clarified it a bit more. The Mitoku Natto Spore Starter is dry in powder form. I believe this can be shipped at room temperature.

[@mayabahar4849]

Ammad Arshad I know it's been along time but I've been making my own natto ever since and another great option (specifically for people who can not get already made natto) is to invest in natto bacteria and make it once according to the instructions, and after that just keep some in the freezer and make it as shown in the video -it makes it so much cheaper! :)

[@nouprajy]

Why am I here? And why am I watching this? I don't know whats going on...

[@nattodad1620]

Haha, I don't know either but you can't unwatch what you have watched already. I guess that is the beauty of youtube. Thanks for stumbling in here. -Natto Dad

[@ketchupboy2002]

Just got done watching some Rainbow Six Siege videos and in my recommended found this video on semen cereal lol

[@j.p.9522]

I thought it was melted cheese at first. Very disturbing.

[@reggie8370]

Always a fucker who comments this. Huh? Where am I? Huh?!

[@xames3725]

same

[@totallyaiden3321]

This man deserves more subs then he has! He’s a great chef and deserves more!

[@nattodad1620]

Ha thanks aiden. Not a trained chef or anything. I just like to eat, so I cook. Thanks for stopping by. -Natto Dad

[@Shuggies]

Cooked my beans tonight and will start my natto process tomorrow. I love Natto and am sure making fresh beans must be so much better not to mention a BIGGER BOWL Lol. I may also try making some vegan cheese out of my Natto... ive used Wheat Berry Culture before and was good. I can imagine Natto will be tasty as well 👍👍💝💝 thank You for Sharing your process and i read many comments below also so I will boil my vessles a d I will also use my started liquid to dissolve my starter Natto to be sure all beans are innocculated w bacteria. 👍👍👍👍👍👍👍

[@animeaftermidnight2765]

So wholesome. Natto dad is the hero we all need.

[@nattodad1620]

Haha thank you BB. -Natto Dad

[@jif.6821]

Great natto tutorial, domo arigatou! I grew up eating natto from infancy first in Japan then in Hawai'i. I can eat it every day. I was fortunate in finding a girl friend nwho loves natto as much as me. In fact they are so difficult to find I married her. When I lived in rural Maui 10 to 20 years ago natto was sometimes very difficult to find so I started making natto myself. I basically used the same methods as you in bean prep & cooking but for the fermenting process i'd place the container of cooked beans with starter natto into a insulated 48 quart cooler and place a electric heating pad on top of the container. I usually let it ferment for 48 hours. I usually made a large batch and shared it with my natto loving friends. To me natto has a very nostalgic flavor that carries me back to my early childhood in Japan.

[@nattodad1620]

Thanks for sharing Ji! Ha ha, you might be right about finding a significant other that likes natto. My wife likes natto as well so I got lucky too. From all the comments I am getting, looks like natto is becoming more popular around the world, which is very exciting to see. Thanks for stopping by. -Natto Dad

[@kaylowwf.i1946]

Natto served with hot rice is amazing.

[@nattodad1620]

Cheers to that! -Natto Dad

[@kaylowwf.i1946]

Natto Dad yes cheers!!!

[@nattodad1620]

Hi Natto Fans!! Thank you for all the comments. Forgot to mention on the video that after fermentation, I store natto in the fridge for up to 2 weeks. After that, I portion out and freeze. Also, I switched to sanitizing with boiling water instead of using chemical so thank you for the input! -Natto Dad

[@mmmygc]

Hi Natto Dad, Can you make natto with any other kinds of beans, e.g. chickpeas, fava beans? I'm avoiding soy beans thanks.

[@_yuri]

soy beans are nice are you allergic? why would you avoid these dope beans?

[@nattodad1620]

Hi Mark, please check my mung bean natto video. I will post a chickpea natto video very soon! Thanks for the comment and please sub me if you like the content. -Natto Dad

[@mmmygc]

thanks! You should try making natto with fava/broadbeans as well, i reckon it would be pretty good as well.

[@nattodad1620]

Hi Mark, fava sounds like an interesting one. I will include it in my list then. Thanks for the suggestion! Natto Dad

[@RawrTabby]

I love how passionate he is about Natto!! I look forward to trying this someday.

[@nattodad1620]

Thanks Rawr! I wanted to share the method so people can start making good natto right away, as it took me almost 1 year and over 30 batches to arrive here. -Natto Dad

[@axclelxYJ]

I used to eat this every morning while I was on Japan. Missing the feeling on how they always keep me full for the whole day.

[@nattodad1620]

Very True Aurellia. It is part of a complete breakfast, unlike cornflakes. It not only feeds you, but your gut bacteria will also be very happy! -Natto Dad

[@kikonyc68]

It looks way thicker and yummier than store bought ones

[@nattodad1620]

Thank you PR! Took me about a year to get it right. -Natto Dad

[@gardensofthegods]

Thank you for sharing this with us it really means a lot.

[@puto8465]

@@nattodad1620 The thick threads and sticky ingredient of natto disappear a day after they are done. The fermentation doesn't work that well either, could you please help me? Thanks viviane

[@paigeskeldon9974]

I don't know how I found this channel but I subscribed so now your stuck with me forever

[@nattodad1620]

Haha welcome to the my channel, Paige. We shall go on a geeky fun ride. Thanks for the sub. -Natto dad

[@RayMak]

I love natto a lot and this is making me very hungry

[@xiraoit9342]

Okay

[@ilunet]

Ok

[@oxbsidiann]

Ok

[@jessicagreenfield6584]

I see you everywhere lol. I really wanna try it

[@AIKXXVII]

You are a very fucked up individual.

[@Alexis-iq7lz]

Best how-to I've seen on natto. First try and it's developing so well. Thank you! I realise now that once, when I was going to make tempeh, I accidently made a combination of natto and tempeh. More like natto. I recognised the scent. Either way, I'm so grateful for the instructions. Thank you.

[@nattodad1620]

Glad I would help Alexis! -Natto Dad

[@tanabristow]

After 7 times and watching nattodad, finally perfection! Thanks so much for the tutorial. You said it wouldn"t be easy and you weren't kidding. Think i have it down now though.

[@nattodad1620]

Hi T, gosh you are waaay ahead of the game. Congrats on the successful natto! It took me more than 30 times to get it right so I am glad the video helped. -Natto Dad

[@dvdgalutube]

Why is this so hard? What happened to the other unsuccessful batches? How do you know they’re not successful. Thank you

[@aas112mm]

Natto dad: I have a pack of fresh frozen natto here. Gordon Ramsey: it is not fresh if is frozen! .....

[@nattodad1620]

Haha, good catch. I guess, freshly opened frozen natto is still not fresh. But ... but it is freshly taken out from the freezer though... Gotta work on my communication skills. -Natto Dad

[@bryliang]

Gordon uses frozen product all the time, especially seafood like Japanese tuna belly where the freshest product is shipped frozen from Tsukiji market. Fresh food can be frozen if it's frozen at the peak of freshness.

[@ULouOW]

@@bryliang Gordon doesent freeze his stuff he just keeps it in fridges my dude, I mean there are rare cases of him getting frozen product but he doesent do it with his restaurants

[@veracossartvera1653]

Bacteries of this type doesnt die from low freezing temperatures

[@jonnymiskatonic]

Thank you Natto Dad! Please do more natto videos. This was very great and informative!

[@nattodad1620]

Thanks for stopping by Jonny. I shall make more natto videos. Stay tuned! -Natto Dad

[@andres3725]

I wish I didn't need equipment to make, but thank you I like your method.

[@RobertaPeck]

Since I really want to like Natto to prevent and reverse osteoporosis and arteriosclerosis, I decided to try little bits of dried natto powder and dried natto snacks first, which have an interestingly savory taste to me. So now I am finally ready to make my own natt o with Laura beans. You have been so helpful.

[@nattodad1620]

Hi Roberta, I do not have either setup so you will have to test it out and see which makes a better natto. Depending on what you have read and what the current research says, I have read about the reversal of osteoporosis and arteriosclerosis as well. Very interesting read, The China Study by Campbell talks about how milk actually promotes osteoporosis and its correlation to north european countries. I will keep eating natto and see how my bones hold up! -Natto Dad

[@hagsmich]

OK, my first batch is complete and your technique worked perfectly. My first batch was a complete success. I didn't initially see the Halo effect through the entire tray but once I started to peel back the saran wrap I could see the huge amount of sticky threads. Even with the fluctuation of 96 to 105 degrees, it still worked. Thanks for your advice and for answering my emails.

[@nattodad1620]

Hi David, As you found out, I am totally comfortable with the temp fluctuations. Other natto makers have amazing rigs that maintain temp within 2 degrees so more power to them. Both work well. On my Natto Dad Blog I recorded the temp during ferm with a data logger as I was curious. You can check it there if you want to geek out further! -Natto Dad

[@thaparware]

-Are you my dad? -I'm Natto dad. liek if u cri evrytiem

[@nattodad1620]

Haha nice. Is that haiku? -Natto Dad

[@Jnigo]

Thank you very much for this beautiful guide! I wanted to get in touch with my culture via food *I'm too poor to travel* and this really immersed me! Thank you natto dad :D

[@nattodad1620]

Sure Jnigo, food culture is definitely wonderful in that way where it transports one to another world without having to physically travel. -Natto Dad

[@dizzymeowth4390]

This is actually very informative. Good job on the video👍🏽

[@Jamesnebula]

Thank you, your videos got me started making natto and are the clearest guide on KZbin . I wanted to share something I discovered which has made a huge difference and lead to excellent natto. after you pressure cook the beans, I noticed there was a tendency for them to dry out . The step of adding several tablespoonsof cooking waterto the beams is very good.But I noticed it was only the bottom layer of the beans that were absorbing the added water. And I had many issues with poor quality strings and poor flavour.. My suggestion is this., As soon as the beans have finished being steamed transfer them into a sterile container with a tight lid.Then add quite a considerable number of teaspoonsof water from the pressure cooker ,to the beans in the container. Personally I used a glass Perspex container with an airtight lid so I could see the absorption of the water. You think you've put too much water in. But give the whole container a good shake.And repeat every five or 10 minutes, turn the container upside down if you like. there should be just enough space in the container for the beans to rattle round.The idea is, is that you're forcing the beans to absorb the access water.It takes a little judgement not to overdo it but when the beams are hot you would be amazed how much water they absorb When they are in contact with it. After about 40 minutes they have absorbed the excess water and the beans are all plump and soft. at this point I add the natto starter to the same container . I am using a Pyrex rectangular container with a snap on lid , I feel it is good to use the same container that you shake the beans in because the nutrients are all spread about . I realise this method doesn't apply so well if you are using very flat containers with no lid . And my beans are about 1 1/2 inch deep which I know is rather deep for making natto , if the depth of the beans is less, the problem of universal hydration, might not be so great . Anyway so far this method has given me super slime natto and beans that are really soft in the mouth , which I've not been able to achieve before. To me this might be the mystery of poor quality strings . Because I use extreme hygiene and the same starters but the one and only variable was the step I suggested of forcing more water into the beans while their hot . I am still learning and this is not definitive but I just wanted to put it out there for anyone else in case it might be helpful . Best wishes

[@nattodad1620]

Thanks for the input James! I am happy that you are building upon the info given and you are improving the technique. Thanks for sharing your findings! -Natto Dad

[@SiniBANG]

I love this! I used to not appreciate natto but this year I started to love it. I love the fermentation technique too.

[@Melinmingle]

Seems like alot of electricity for some fermented beans

[@nattodad1620]

Hi Melvin, good question. Please check my Natto Dad blog for the details. I tracked the temperature with a data logger and the heat source connected to a thermostat cycles every 30 minutes for the ceramic heat emitter and about every 90 minutes for the single coil heater. Within that cycle, I would say the heat source is on for 15 mins and 10 mins respectively. So depending on the enclosure, it can be pretty efficient. -Natto Dad

[@Melinmingle]

Natto Dad that would be better than bread maybe!

[@nattodad1620]

Melvin, yeah that is a tough one as I have not data logged bread proofing. One advantage of bread is that it can be proofed at a lower temp. Natto does not ferment well at lower temps unfortunately. You can even make some really good bread with the no knead method with an extended proofing at room temp or refrigerated. That is pretty cool stuff too! -Natto Dad

[@MotorBunnyBDM]

Heh... considering how many hours an average person's PC stays on these days, it comes out as one of the top most efficient space heaters in the general household. I wouldn't worry about a 150W ceramic heater attached to a thermostat.

[@Melinmingle]

Yeah i think my apologies are in order.. i thought the oven itself was also used

[@ryanroberts2598]

This girl from japan at my school eats this. It looks interesting and ive always wanted to try it

[@nattodad1620]

Yeah, Trinity. Try it at least once and experience natto. It is not habit forming and it does not kill you so it is worth a try. -Natto Dad

[@oldsoulx]

OKEY but natto dad is so adorable :(

[@nattodad1620]

Hahaha, thanks! You have a good day. -Natto Dad

[@eduardoayala3204]

The strings remind me of the properties of collagen, gum, gelatine, and such. Naturally, these are found in bony tissue, in the inside of the bone. Products with jelly-like texture often have a huge ammount of this, so the fact that this process produces a similar product... is amazing. I'm definitely going to try it, looks super yummy and nutritious.

[@nattodad1620]

Hi Eduardo, the slimyness in natto is a compound called polyglutamic acid. It has some amazing properties in itself. It is getting a lot of attention in Japan now and there is are lot of research coming out mentioning its great health benefits! -Natto Dad

[@jasonvieira222]

your natto by far looks better than store bought. I just got the last of the supplies today and I will be making a large batch. thanks for everything.

[@nattodad1620]

Hi Jason, good luck with the natto making! Let me know how it goes. If you need more info, please make sure to check out the Troubleshooting guide on the Natto Dad Blog. Just search natto dad and it should come up. -Natto Dad

[@PresidentMateo]

This is the best instructional video I’ve seen on natto. Thank you! I tried making natto a couple years ago (probably 20 batches) but gave up. My process was a bit similar to yours but the natto would always have a strange ammonia taste. From your experience what do you think causes that? Also do you store it in the fridge in large batches? Do you use your natto as future starter? Thanks again!

[@nattodad1620]

Hi EpochI, my first reaction would be to tweak the fermentation conditions. Also, the difference between boiling/pressure boiling to pressure steaming is huge. I made a huge step forward when I switched to pressure steaming. Natto does not like to be too wet. Fermenting for too long or at a low temp can also cause ammonia. Natto is the hardest and most finicky ferm food I make so the parameters do matter. Yes, I just put the large tray in the fridge. It will keep for about 2 weeks in the fridge and then portion out and freeze. I can and have used the first batch as the starter. If you are going to do that, make a big batch and use the first batch as the starter instead of using it in succession. By the third generation, my starter got some sort of contamination and it lost its threads. -Natto Dad

[@jimmiewebster1297]

At 9:00 in the movie, you say, "After 4 days." Is that after 4 days of incubation (98 degrees F), four days at room temperature, or 4 days in the refrigerator? Thanks a lot!!

[@nattodad1620]

Hi Jimmie, Happy holidays! After the ~20hr fermentation, I put the natto in the fridge up to 2 weeks. I then portion out and freeze. Hope that helps. -Natto Dad

[@dwightgordon803]

This is amazing! I love this stuff (unfortunately I'm the only one in the family that eats it), and definitely want to make my own. Question about the starter you are using. Is that store-bought, or is it one of your own batches? Does one have an advantage over the other? Thanks! Also, is the four day storage time at room temp or refrigerated?

[@nattodad1620]

Hi Gordon, Thank you for the comment! The starter I am using is store bought and I keep it frozen. It keeps for many months and it seems to be as viable. A three pack will be good for 27 batches (1 pack cut into 9 cubes x 3 packs). I have also kept my own stater going for 2 generations. On the third generation, the natto starter became weak maybe due to contamination or improper freezing. They are both viable options, but recommend store bought for consistency. Yes, so after the fermentation, you need to keep it in the fridge. It will keep well for about 2 weeks in the fridge. It will start to develop amino acid crystals which are safe to eat but the texture becomes sandy. I would freeze after that. I have more info on my Natto Dad blog and have a troubleshooting guide so please check it if you have not done so already. Natto Dad

[@nattodad1620]

Hi Hans, that should not be a problem. I freeze store bought natto packs and use it as my starter. I dont think the vaccuming will kill the natto in your case. They keep for months frozen and they have always made good batches of natto. After fermentation of a natto batch, I usually keep it in the fridge for up to 2 weeks to enjoy fresh natto as the texture is better than frozen natto.

[@Mark-yl6jn]

freezing is reducing witamine k2 in natto so it looses its potential

[@marjancajemec3506]

Natto Dad can i use store bought natto (not starter) and use it as a starter? in our country we cannot get starter. and also can i use soy natto (from groceries) as a starter and then add chickpeas/lentils/... instead of soy beans?

[@jean-louisbiekmann2173]

I have made three huge batches so far and it tastes lovely! Thank you for sharing the method!

[@nattodad1620]

Hi Jean-Louis, I am glad it turned out well! Natto is hard to make so you should give yourself a big pat on the back. Well done! Glad I could help. -Natto Dad

[@Natejoel334]

Never had natto but the care and dedication you show in making it as well as the passion makes me want to try it, i really like the way you describe the process so ya got my sub

[@nattodad1620]

Thanks Nate! In the process of making the next video. A bit behind on the editing. -Natto Dad

[@hongkongfever8017]

You have the best natt..amazing..what if not in oven? Takes 4 days right?

[@nattodad1620]

Fermentation at 108F takes about 18 hours. After that, it goes in the fridge. -Natto Dad

[@HauoliDad]

@@nattodad1620 Thank you, I had the same question. This looks great.

[@MABGaming01]

Looks like spider webs I'd still eat it though

[@martinbremner5848]

emmy brought me here

[@nattodad1620]

Huh, another Emmy reference. I must know now Marty. Is that like an internet meme or something? -Natto Dad

[@martinbremner5848]

@@nattodad1620 emmymadeinjapan is her KZbin channel, she just made a nato video based on your recipe, and she referenced you. Im really glad she did, because a watched all your videos and they are amazing!

[@mollyram2997]

I know, me toooo!:) I must find me some natto stat!

[@zabelconnor]

This is so cool! Looks delicious! So much more stringy than i've ever seen from a packet.

[@nattodad1620]

Thanks Zabel! That is the greatest complement I can receive. It took more than a year and more than 30 tries to get it right but it was worth it for me. Thanks for stopping by! -Natto Dad

[@tiuclaudio]

I love natto and finally made my own, thanks to this video. Took me 2 attempts to make a perfectly stringy natto. Thank you very much for sharing your knowledge. Cheers from Brazil!

[@nattodad1620]

Nice Tio! 2 tries is awesome compared to my 36 failed attempts. Cheers! -Natto Dad

[@lalakuma9]

I'm going through Natto Dad's replies in the comment, and he gives such dad comments. But of course, because he's Natto Dad.

[@nattodad1620]

Haha, yes I am a dad Lala. And being mean to others does not gain me or others anything productive. Hope things are good with you Lala. -Natto Dad

[@prestonr5502]

who else got this is they recommendations 🙋🏽‍♂️

[@nattodad1620]

Yeah, I am curious too. Is the youtube recommendation running amok? -Natto Dad

[@purepk3rz4]

@@nattodad1620 yes you are everywhere

[@purepk3rz4]

@@nattodad1620 they played you on British TV

[@nani-jc9vo]

Why does it remind me of Rice Krispie treats

[@nattodad1620]

Some people think so. I find that very curious. Thanks for stopping by! -Natto Dad

[@telecomladyj]

It likely reminds of that dessert because watching him stir it, I would agree it looks the same consistency as the melted marshmallow creme when you stir it into the rice krispies. I hadn't thought of that before...

[@randomguy2447]

Whenever I ferment Foods it always attracts fruit flies into my house, but I’ll definitely try this! Thanks Natto dad

[@nattodad1620]

I noticed that this summer. The fruit flies were attracted so I had to put the natto in the fridge right away. -Natto Dad

[@raiserandom5708]

Natto Dad! Thanks a lot for showing us that natto could be make WITHOUT natto starter powder! Logical and simple.

[@nattodad1620]

Glad I could help. You still need the frozen starter but I like the taste better than spore starter natto. -Natto Dad

[@BuddhaBlurbs]

jeez lot of work

[@brunobucciarati834]

I've never had Natto, what does it taste like?

[@nattodad1620]

Hi Shiori, it doesn't taste like anything else. Tastes like soft beans with a slight bitterness. It smells of stinky socks/and or wet dog. Definitely try it with green onions and soy sauce over rice. Thanks for stopping by. -Natto Dad

[@brunobucciarati834]

It's also adorable how you continuously say "Uhh..."

[@nattodad1620]

Ha ha, you are too kind. I am a terrible public speaker and I am an introvertso I am using these videos to hopefully get better at it. It does not help that English is the third language I learned so my brain takes a split second to process information. -Natto Dad

[@brunobucciarati834]

Exactly the same here! I struggle with Japanese, so.😅

[@nattodad1620]

Good for you to be learning Japanese! Keep it up and best wishes to you. -Natt Dad

[@esperanza4434]

It looks like something trapped in a spider web.

[@nattodad1620]

Very true Esperanza. Maybe it could be used in Halloween for a reverse trick or treat! -Natto Dad

[@aen9321]

Wow! This is the best looking natto I've ever seen. And very informative video. Amazing recipe!

[@nattodad1620]

Thanks! It took me over thirty tries and almost a year to get it right. The results were worth it and that is why I wanted to share the recipe. -Natto Dad

[@DBoy00]

I suggest putting natto dad blog link in the video description. Your work is very detailed and amazing

[@nattodad1620]

Oh man, that is some high tech stuff. I tried and failed. Will have to figure out how to do that and post at the end of the video. -Natto Dad

[@weasllyedmund6318]

"ive eaten some of em already"

[@bella.r16]

After Emmy I just had to come here

[@nattodad1620]

Haha, who or what is Emmy? Do I know her? -Natto Dad

[@tiffany2900]

EmmyMadeinJapan is a KZbin channel and she made her own natto based off of your process and she added your recipe link on her description. You should take a look some time if you have not already. :-)

[@ms.woodard8714]

i want some so bad im scared to make it though

[@nattodad1620]

Hi Ms Woodard, I say go for it! I failed more than 30 times before I made a good batch so do not be discouraged. Please visit my Natto Dad blog to get extra tips.

[@Brooke52528]

Ms. Woodard I would be scared to make it too! Fascinating stuff though, I would try it. It's second on my list after Boba tea!!

[@KyleTO7]

Awesome Video. I can't wait to make my own natto! Just a tip to avoid all the burners and heaters: use a 100 watt lightbulb for your oven light and keep the door open a crack to keep it on while it ferments your natto

[@nattodad1620]

Hi Kyle, I have not tried it. Hopefully it outputs enough heat specially in this cooling weather. Let me know if you try it with the lightbulb. -Natto Dad

[@beetlejuus]

Sir, your video is both informative and interesting. I love Japanese food and culture and I thank you for bringing them both into my home.

[@nattodad1620]

Oh sure. Thank you for letting me enter your home. -Natto Dad

[@treyondaren3542]

while that looks amazing, i dont believe i can eat that without gag reflex

[@nattodad1620]

Point taken Treyon. Somebody had commented that natto was on Fear Factor. That gives it true gag credibility. -Natto Dad

[@wenjus]

@@nattodad1620 I would have crushed that test, I love natto it's like soybean cheese, I had no idea it would take so much to make it, and definitely want to try it, would you say your homemade natto is tasting better than the one you could buy in a japanese store?

[@kyaanmaaa2723]

I came here after I saw this dish in SHINCHAN

[@nattodad1620]

Very nice Zenitsu. Maybe we will see a natto cameo on a future episode of Kimetsu no Yaiba. Now that I think about it, Japanese anime has a lot of scenes of food and eating in general. I think I have never seen batman or superman eating food. -Natto Dad

[@norpriest521]

Just imagine people with OCD seeing natto the first time

[@dmand2353]

Why?

[@sekiro_the_one-armed_wolf]

What does ocd have to do with this?

[@avimehenwal]

Whats about it?

[@norpriest521]

@@avimehenwal They gonna mind blown

[@TReXcuRRy]

Looks delicious. I wonder if that would work with other beans ? Red beans ? Lentils ? Would they ferment properly too ?

[@Shuggies]

I've heard that it does.. not sure where I heard it tho.. maybe Google can tell you..

[@nattodad1620]

Hi Trex, check out my other videos as well! I made natto with chickpeas and mung beans. Chickpea natto was pretty tasty. -Natto Dad

[@TReXcuRRy]

@@nattodad1620 Thank you very much I will check it out.

[@dizzymeowth4390]

I like how you said the temperature in degrees and Celsius. Helpful indeed!

[@nattodad1620]

Thanks Dizzy! -Natto Dad

[@zree7038]

*_U H H_*

[@nattodad1620]

Haha that is a normal reaction to natto. Thanks for stopping by. -Natto Dad

[@02INTHEZONE]

めちゃくちゃ美味そうやん...

[@nattodad1620]

Thank you! -Natto Dad

[@purplegirl1340]

Very cool, thanks for sharing this. My recent research regarding foods that naturally lower blood pressure and/or improve cardiovascular health led me here. I've always been a fan of legumes and rice. Tried natto for the very first time last week after buying frozen from the Asian grocery store. Purchased your recommended heating setup with cord, digital control, and heat lamp which worked very well when placed in the oven. Made a pinto bean version, which finished this morning after ~21 hours. Stinky stuff and made the kitchen and house smell while fermenting. My first try and seems pretty good. Probably could have steamed the beans a little longer and/or added a tablespoon or two of extra liquid. Will try adzuki and/or black soy next. Thanks again.

[@nattodad1620]

Hi Pruple Girl, glad the video helped. Please check out my mung bean and chickpea natto vide if you have not done so already. Different beans have different results. The one big difference that I have found is that non-soybean natto has a propensity to dry out. I do not know how to remedy that fully but as you mention, adding extra liquid from the pot helped out a little. Beans that are grainy/mealy and beans that end up cracking or opening seem to dry out and turn hard. Keep esperimenting and let me know how it goes! -Natto Dad

[@DSmith-ix1xf]

Wonderful repurposing of every day items to make a Natto nest. Your results are amazing! Thank you 😋

[@nattodad1620]

Yes, I started with limited tools and I added things as I went along. -Natto Dad

[@LiiiHemma]

Use this process today and made my best Natto so far! Thanks Natto Dad!

[@Cathipotati]

I never ate Natto and discovered it just a few weeks ago. I have no idea if I would like it. This slimy stuff scares me a bit. But I will definitely try to make it myself and find out. Great video, thank you!

[@nattodad1620]

Sure Catha! It is a very challenging food the first time time you try it. Does not help that it smells a bit like wet dog/stinky socks. My rule is to try something at least once although you may not like it. So give it a try! -Natto Dad

[@yupengzhao219]

This is really clear and thorough, very easy to follow. Thank you so much! 🙏🏻

[@nattodad1620]

Thanks Kitty Kat. Hoopefully even clearer is my "Revamped 2020" video. Please check it out! -Natto Dad

[@crgaillee]

Well done, thank you for taking the time to make this video, you are a very good teacher.

[@ripysripys7923]

Answer to those who fail to make natto from starter. I fail 10 times until i change this in my steps: 1) After you pressure steam beans, put them in clean tray and cover them by wrap without holes and let them sit until they cool down to 40-50° and only after that add an starter wich you dissolve in 70-80° hot water. 2) After i put them in fermentator i get my clock on 6hours, then i small down my heat emmiter on 1° because natto start to create it's own heat (dispassionate >39.0° - 38.0° -

[@Shuggies]

Nice tips. Thank you !))

[@nattodad1620]

All good advice Ripys! Thanks for posting that! -Natto Dad

[@Boodlums]

@@nattodad1620 Breathable/microporous/micro-perforated film can also be made from polyethylene. I was googling and found this: kzbin.info/www/bejne/r3bEnWWwqa9papo

[@jacknjill3000]

Wow and you’re like a scientist and very detailed. Thanks!

[@kaykay4632]

Very nice, where did you leave for the 4 days, in the fridge or outside, please mention it

[@MetabolicBrain]

Amazing! Looks like a healthy rice Krispy square with melted marshmallows all over it!! I'm going to try it!

[@nattodad1620]

Oh boy, I can assure you the rice crispy treats are much more approachable. -Natto Dad

[@barbgauthier7285]

Hello Natto Dad. I struggled with making natto with only limited success until I watched your videos. Your method is so well presented that I am now able to make very stringy natto! My natto strings are not as dense as yours and I wonder if this is because I am using regular-sized soybeans and not the small natto beans? Thank you so much for taking the time to share your method! P.S. I ferment my natto in the oven with the light on and the door fully closed. I have a thermometer and the temperature stays just a touch below 100 degrees F. Very easy. From Barb in Ottawa, Canada

[@1992420256152118]

thank you natto dad. i'm going to try making natto using your tutorial. yours looks great -- so much better than store bought! i only recently tried natto for the first time - i'm not completely sold on the taste yet - but natto is one of the healthiest foods EVER, so i've added it to my diet :) it's pretty good with soy sauce though!

[@nattodad1620]

Hi H, glad you are trying out natto! I will be making natto videos on how to make it more appetizing so hopefuuly that will help! Stay tuned! -Natto Dad

[@kosherpork3034]

That looked like a great success. I should try your method.

[@nattodad1620]

Please do KP, let me know if you have any questions. I also go in detail in my Natto Dad Blog for extra help. -Natto Dad

[@gbsk12]

Good info. However, I do not have a pressure gauge on my pressure cooker. How do you do it without a gauge?

[@nattodad1620]

Hi gbsk, you can rely on the 'whistle' of your pressure cooker. One it starts whistling/hissing, you know it has reached pressure. At that point you can lower the temop to maintain the pressure. -Natto Dad

[@CapitanFantasma1776]

I am following all your directions! Should be in business soon! Thanks so much Natto Dad!

[@nattodad1620]

Hope it goes well! It is the hardest fermented food I make so do not be discouraged if it does not come out right the first time. -Natto Dad

[@CapitanFantasma1776]

Thanks! I have everything now, including the Soy Beans! Hope to get started soon!

[@jonn7291]

Thanks for this video Natto Dad! Very informative. I bought my first Natto today from Japanese Centre in East London. I'm using some of it to try and make black bean Natto.

[@nattodad1620]

Hi Jon! Good luck with the black bean natto. I also bought some black bean to make natto. I have to get around making it soon... Let me know how it turns out! -Natto Dad

[@iainbrathwaite1846]

coming from a person that loves natto ...thank you! Now I'll never run out of natto.

[@DW-wj6ud]

Like your video. One thing I’m confused when you used running water from the faucet to rinse out the chlorine from your glass container and spoons. Because there are a lots of bacterias in the faucet water. Can you please explain?

[@stylishranchgirl]

Im making it in an egg incubator and my first 2 times it's come out good, but not as cheesy tasting as I'd like, and not as stringy. One thing I didn't do was put plastic wrap on top. I used foil over the dish with holes poked in. Would humidity make it stringier? How do I get the cheesy flavor? I fermented at 101.5 for 20 hours. Thank you so much. I'm using NY Natto for starter.

[@nattodad1620]

Hi stylish, definitely check my Natto Dad blog as I have a troubleshooting guide. Natto is very finicky so hard to say. Pressure steaming is the way to go as boiling will result in less strings. Temp is good, but I had one comment say that at one point in the ferm, it has to reach 108F and I agree. Hotter than cooler is better at least on the first half of the ferm. -Natto Dad

[@stylishranchgirl]

@@nattodad1620 Thank you so much for the tip!!!

[@stylishranchgirl]

@@nattodad1620 It's been fermenting 8.5 hours at 101, but I just brought it up to 108 for a few hours

[@tellmamma]

I just had natto for the first time recently and absolutely love it!! Now I want to try making it!

[@MarcMallary]

Thankyou. I have the same aluminum pressure canner as yours, but I'm concerned about consuming aluminum, so I won't add the liquid from it back into the beans.

[@joung-minkim2574]

It's absolutely gorgeous! I love natto and thank you how to make it.

[@nattodad1620]

Hi Joung, thank you! Thanks for stopping by. -Natto Dad

[@mustangmax2621]

I don't know why I watch this but is was a good video and you make it easier to understand

[@nattodad1620]

Well thank you mustang. Another trivial source to the universal pool of knowledge. -Natto Dad

[@judithbrennan1859]

Thanks for the clear instructions. I notice that you use a small amount of ready made natto to start your batch. Have you ever tried using a koji starter instead?

[@nattodad1620]

Hi Judith, actually koji is a fungi and natto is a bacteria so they are very different organisms. You can use a natto spore starter that is available online. -Natto Dad

[@TC-fq7cy]

Yours looks great! Where did you put them during 4 days? Warm place? Thank you.

[@nattodad1620]

Right Tine, that was an editing error. Please check my Revamped 2020 video as I updated the info and make it more concise. So right after fermentation, put in the fridge up to 2 weeks and then you can portion out and freeze for longer storage. -Natto Dad

[@samuelmuldoon4839]

Instead of using a pressure cooker, we could use a metal pot with two or three large rock on top of the lid. The heavy rock will prevent the lid from moving and steam escaping

[@benfaust]

I really miss having natto. I can't get it anywhere around here and it's too expensive to order by mail. Will definitely give this a try!

[@nattodad1620]

Yeah, give it a try Ben. I do not have any stores near by that have it so that is why I make it. -Natto Dad

[@grandolphmayes]

Thank you very much for making this video. I'm sorry if you've already answered this question, but when you say "after 4 days" at 9:02, do you mean 4 more days in the oven?

[@TribalCashAA]

4 days in refrigerator

[@alexanderschneeberger356]

Great tutorial and I got good results with your method. However until now I didn't get the natto to be as sticky as in your video. Mine seems to be ok tastewise, but when eating it with chopsticks, I always end up with a lot of single beans that fell off. Overall the slime seems to be more liquid. Still I would like to know a bit more in detail and have a lot of questions. 1: Is there any effect of the temperature of the beans, when you mix it with the frozen natto? Is it better to mix it at around 80°C, or cool it down to 40°C. Does the high teperature kill some bacteria, or activate spores? Or is that only relevant with natto starter? 2: Do you always use frozen natto from the store as starter, or do you re-use the natto you made yourself(frozen or non-frozen)? 3: Can you share you experience on the different factors(time, temperature) on the effect on the natto? How do I know if it is overfermented, or not fermented enough? Is it more about stickyness, or is there a difference in the smell? Do I even have to worry about the natto being edible if it is not as sticky as yours? 4: Is the stickiness of the beans also dependent on the amount of water? So maybe I add to much water and that why it is not as sticky, but more liquid?

[@nattodad1620]

Hi Alexander, glad you tried making natty and good question. I let it cool so it is not super hot. Maybe cool to below 80 Celsius or even less. There are other important parameters to increase strings so please check my Natto Dad blog. I have a troubleshooting guide there. I also have a new video with updated info so check it out there too! Happy holidays. Please stay well and safe. -Natto Dad

[@coffeewired]

Natto Dad I have a flat shaped yogurt maker with plastic lid that I use to make natto (slowly getting better, but my natto threads still to thin/I use natto starter kit). I can control temperature and ferment time with my yogurt machine. However, I hear that air is important with the fermentation process. Your stove range that you use has normal air vents like any other stove. Should I crack the plastic lid and cover with towel (but sacrifice losing temperature) during the fermentation process? Almost to perfection 🤞🏽Thank you 😊

[@nattodad1620]

Hi coffeewired, I have found that natto does not need as much air as people mention. Also, I have a video using spore starter as well a a blog with a troubleshooting guide. You can experiment with the lid closed and then slightly ajar to see if there is a difference. If the yogurt maker will allow, please try to hit 108F at least on the first half of the ferm to maximize threads. Hope you keep trying and get good threads! -Natto Dad

[@GeorgeT370]

That was some very precious advice....thanks a lot!

[@marcusmello69]

I have to be honest, I never had the nerve to try it, but I love this kind of content, it brings so much value to the internet! Kudos!

[@nattodad1620]

Thanks for your honest comment! It is definitely a challenging food. I just found out about Jumil (stinky bug) that is eaten alive as a snack and ground up into a paste. That, I may not be able to try. -Natto Dad

[@김이-f8i]

Hi, I actually tried this! thank you for posting this video :) However, I have a question. It obviously tastes little different due to many things, but one noticable difference is that I can taste a bit of bitterness in my batch. I don't know if this is normal because it just finished fermentation, or the most worrisome case is that, if this taste is from another bacteria multiplying in the process of fermentation. I make sure everything is clean, but didn't use the chloride(?) that you said. overall it looks and smell as it should be though!

[@nattodad1620]

Hi Tim Tam, the bitterness might be due to the fermentation setup. It should not be overly bitter though. So it might be due to contamination, but it might also be related temp and how long you ferment it. If have noticed that boiled beans taste more bitter to me, which is why I always pressure steam the beans. -Natto Dad