TWO WAYS OF MAKING NATTO

IAM GOING TO SHOW YOU HOW TO MAKE NATTO USING A NATTO MAKER AND THE HEAT FROM AN OVEN LIGHT. I WILL USE SOME READY MADE NATTO THAT I BOUGHT FROM THE STORE AS A STARTER.

[@notdisclosed4597]

Thanks, easy to follow instructions.

[@martabenko4105]

Thank you for shearing your knowledge 🌸

[@keikobrown777]

You are so welcome

[@agibsonallan]

great video thanks for posting

[@keikobrown777]

You bet

[@erzsebetnilsson580]

THANK YOU for to show how to make it and greetings from Europe

[@keikobrown777]

You are welcome 😊 How is your natto making lately? I thought I replied to you, but popped up on the list for did not reply... I am sorry it took one year for me to reply. San Antonio is getting cold lately. I used to live in Germany and it was so cold in winter.... Please stay warm in Europe.

[@melissajohnson1036]

Thankyou Keiko, you taught me something new, now looking forward to making my own natto..God bless 😁🙏🕊️

[@keikobrown777]

My pleasure 😊

[@khunkhang6118]

Really clear explanation, thank you.

[@keikobrown777]

You are welcome!

[@agibsonallan]

thanks for explaining the natto maker yes I bought one on eBay, best regards from Scotland

[@keikobrown777]

You are welcome😊

[@jakejoyride]

thank you exactly what I was looking for

[@keikobrown777]

You are welcome. I just made another video on Natto and you will see how to make Natto sauce (2 types) in that video too. I am going to post it this weekend so please look for it. Keiko

[@tamaralemire4087]

Thank you so much, Keiko! You did it again!!! How easy, simple you made the whole process!!! Thousand soft warm thanks & deep bow to you, Sweetheart! Saving both of your videos, love them!! Please, make more!

[@keikobrown777]

Hi Tamara, I heard the person who is making Natto professionally in Japan was talking about the temperature Natto should be fermented. He said 30C which is 86F. The number was quite lower than what I believed. If what he said is correct we should be able to make Natto in oven without the blanket. I don't want to spread any wrong information so I decided to make video for making Natto in oven with just oven light on. Either good or bad you should be able to see it in this month. Happy New Year!

[@tamaralemire4087]

​@@keikobrown777 Dear Keiko! Thank you so much, - for videos, for communication, for sharing, so generously, all your skills, time & knowledge!! Your videos did teach me, how to make natto, &, I am so grateful to YOU! Looking forward to see your new work! Much Love & Light to You, Dear heart!

[@Jamshed.Rehman]

@@keikobrown777 Keiko, what if we dont have Natto culture ? What should be the solution then ?

[@keikobrown777]

I am sorry I missed your comment long time ago. If you can buy frozen natto you can use it to make natto. I buy natto spores from Amazon. You can also buy dried powdered natto too. The last thing I can think is using wheat or rice hays. You must dry them under the sun for few days to kill bad germs and then wrap cooked beans with hays and keep them in warm for 24 hours. Natto fermentation temperature and time are same as you are using natto culture. My grand mother used to make natto using sun dried hays, but I saw her making natto that way, but I never tried myself. Keiko

[@tamaralemire4087]

@@keikobrown777 Thank you, Keiko! I'll try Amazon culture, as cultures from 2 other sources, I ordered before, produced just a spoiled chickpeas :D).... Or, maybe, chickpea natto supposed to have different consistency, then soy based natto :)?.. Does anybody here know?.. I will appreciate any advise :)!!!

[@rekamer92]

Thank you for the video, I'm making my very first natto today ☺ definetely will try the towel wrapping trick

[@keikobrown777]

Did it work?

[@rekamer92]

@@keikobrown777 unfortunately not 😅 even tho I only turned on the lightbulb in the oven it still sneakily turned on to 50 °C and cooked my natto several times 😔 but I ordered a yogurt machine with a thermostat it's on the way here

[@MrBobWareham]

Hi just found your video so thank you, I make my natto in my instant pot as it has a yogurt setting and timer, but I did love your natto maker, I live in England, so it is imposable to purchase Japan made electrical goods, but I know the quality is very good.

[@UnaNeary]

same question here, where to buy this in UK

[@GenerallySmiling]

I can do this!!! 😀

[@QuyNguyen-bv2hm]

Hi Mrs. Brown, thank you for your easy-to-follow instructions to make natto. Would you please tell me where can I buy your natto maker ? I live in Canada. Thank you.

[@sehrgutgeschriebensusanneh4911]

Thank you very much!

[@keikobrown777]

You're welcome!

[@PatrickNaag-uq5yt]

Thank you

[@eletricafuruya6181]

Thanks!

[@keikobrown777]

Welcome!

[@avagrego3195]

Thank you so very much.

[@keikobrown777]

You are so welcome

[@paulrivera5231]

I Natto believe you !!!

[@keikobrown777]

Did you try to make it? How did it come out?

[@ivorybow]

My first natto failed, because my yogurt maker got up to 145F. So I got a little hot plate and a thermostat and tried again inside my oven, which as no light available, and this time I have success, tho the beans were a little too wet. I am just about to take them out of the fridge after 24 hours settling. I pray they are edible! Thank you for this help.

[@keikobrown777]

I am glad to hear that you did better the second time. You said natto was too wet, try to place one or two sheets of paper towel on the bottom of container then add cooked beans and use another sheet of paper towel on the top of the beans to soak up the moisture during the fermentation. Better luck next time!

[@Datwaifu]

I've tried to make natto 3 times and I've failed every attempt. All I get is smelly soy beans, but not the desired stickyness or the natto smell. I used a yogurth maker and followed all the hygienic procedures.

[@keikobrown777]

Hi! I am sorry to hear that. You said you followed all hygienic procedures... I use boiling water to sanitize containers, spoons and utensils, anything you use for making Natto. I also use boiling hot water for adding to store bought Natto to make Natto starter. Next time try to use about 1/3 to 1/2 pack of Natto to make Natto starter. Temperature should be maintained between 98F to 110F. If possible maintain around 104F. While making Natto do not cover top tight because they need some air. I use few sheets of paper towel on the bottom of Natto beans and one sheet of paper towel on the top of Natto beans and cover them loosely. Give 24 hours for fermentation. When finished, the Natto will have some ammonia smell to it, but don't worry it is normal. Next step is very important. Move Natto in air tight container and seal it tight and leave in the refrigerator for at least 24 hours. By doing this you will get rid of smell and the Natto get much stickier and tastier. If you follow my tips and you still have problems, the store bought Natto may had been contaminated with bad germ so my last suggestion is for you to get Natto Spores powder. I bought Natto spores (NATTOMOTO) from Amazon. It is around $14.00 and come with 3g of Natto spores and it takes only 0.1g each time to make Natto for me. I believe you can make 66ponds of Natto using 3g of Natto spores.... Keiko

[@tamaralemire4087]

@@keikobrown777 "I also use boiling hot water for adding to store bought Natto to make Natto starter." Keiko, wouldn't that "boiling" kill the culture itself?... Where do you buy frozen natto?...

[@PlanetHell67]

@@tamaralemire4087 bacteria for natto doesn't die even if you boil it

[@tamaralemire4087]

@@PlanetHell67 Really?? What a surprise!!! I thought, any bacteria would not survive boiling, unless it is GMO or weaponized, - altered from its natural state....

[@PlanetHell67]

@@tamaralemire4087 this one is just naturally more robust than the other, the purpose of boiling is to kill it's competition

[@nosretep1960]

To keep the natto from drying out in the maker perferate plastic wrap with toothpick and place over before starting ferment.

[@paulrivera5231]

Natto, Natto man !!! I want to be a Natto man !!! Isn’t that how the Village People sang it ???

[@keikobrown777]

It sounds like it... Eat Natto and stay healthy! Do you make your own Natto?

[@terryadams2652]

@Keiko Brown, (may i ask two questions, please?): 1) I understand that the oven Natto was more moist compared to the Walmart-machine Natto, *but which one tasted better?* 2) I suppose the Natto bacteria eats mostly the *outside* of the bean, so, if you break up the bean _after_ cooking them in the pressure cooker, but _before_ fermentation, do you think that this will result in Ammonia smell? I am interested in Natto because Natto has a lot of vitamin K2 (MK-7), which is extremely important vitamin. I am thinking that i could make more Vitamin K2 (MK-7) if i break the bean for the bacteria. Thank you for your time, Keiko. -Terry (Manassas, VA)

[@terryadams2652]

@@keikobrown777 Hey, Keiko, guess what, i bought this Natto maker (ebay), and put a small amount of water in in the bowl, covered with both lids, and after 5.5 hours i took the temperature. Result? This Natto machine is set to 108.5. I just thought you'd like to know. Of course, you cannot control the temperature. I'm actually going to return it and buy a temperature-controlled Yogurt maker to make my Natto, since I will be making my Natto with Black Beans (instead of Soy). Best temp for Black-bean Natto is 95 F for 36 Hours, according to "Dr V".

[@tamaralemire4087]

@@terryadams2652 Terry, not necessarily the pot, full of beans inside, will reach the same temperature, as that pot with only little water alone... The density is different, the temperatures will be different too... And, 100* F is good for making cheek pea natto... What do YOU think, Keiko?..

[@susanlbk]

I just found out that if you get an ammonia smell the natto is over fermented.

[@keikobrown777]

The range is somewhere between 98 to 110F so it is a little high side. I think it still worked but it is better if you can maintain the temperature around 104.... When use yogurt maker you should not used inner cover. Use 2 paper towels or sanitized cloth on the bottom of the soy beans and 1 sheet on the top or use plastic wrap with some holes on the top and cover the lid loosely. It is better to do it because oxygen is needed to ferment Natto. After natto is done, move it to air tight container and keep in the refrigerator for 24 hours to finish up. If you skip this step Natto may have strong ammonia smell and not sticky enough. This process will make Natto more tasty... thank you for writing.

[@keikobrown777]

I think you are right. The temperature should be between 98-110F.

[@mayumilee1690]

ビデオ有難うございます。使われてる圧力鍋は３Lですか？それとも５L?

[@keikobrown777]

どういたしまして！　　私の圧力釜は、アメリカで買ったもので、サイズは４Quartsで、リッターに直すと、3.7854118 litersで、４リッター弱です。この大きさで、大豆５００ｇまでくらいなら、蒸す事も、煮る事も出来ます。倍の大きさの８Quartsの圧力釜も、持っていますが、使うことは、ほとんどありません。固めの納豆がお好きなら、蒸して、そして柔らかい納豆が良ければ、圧力釜で３０分位煮ると美味しい納豆が出来ます。私は大豆を煮て作る納豆の方が好きです。

[@stonetoolcompany3649]

I soak my beans 24 hrs, and pressure cook an hour in the instant pot. Beans are mixed with natto, and placed in an air tight container with a cup of water in the middle to maintain humidity. It then goes into my dehydrator (5 tray LEM) set at 100F for 24 hrs to maintain a constant temp. I get good results. I've tried a number of methods and this seems to work best for me. I'm more recently experimenting with using this microbe in making cheese. I've not had any great results adding it to the milk like a regular cheese culture so far. My next two experiments will be to take a cheese cloth bag full of natto, and work it up and down in the milk to get the slime & flavor. After that I will crumble the cheese (feta style cheese), and innoculate it just as I would the beans. This will probably mean that I cannot salt the cheese prior to this process............ anybody else tried natto cheese making?

[@keikobrown777]

Thank you for sharing!

[@fablicc]

Keiko what’s the temperature of soy beans and water to inoculate spores? Thank U

[@keikobrown777]

I use boiling water to inoculate spores when I use store bought Natto to kill germs, and use boiled and cooled water to inoculate Natto spores in powder form. You should hot soy beans. Immediately after cooking discard boiling water and then mix in Natto starter.

[@fablicc]

@@keikobrown777 Thank U 😁👍

[@justjenkinaround5116]

Do you not add starter to the Natto in the machine?

[@keikobrown777]

I add starter to cooked beans.　　If you do not have starter, you can add some already made natto to cooked beans. You can use already made natto as natto starter...

[@Dashdecent]

Off to see how warm my oven gets with the oven light on.

[@Dashdecent]

Thanks. The oven went from 18C to 30C in an hour. That will help to a point. Probably will need a blanket round the tray to keep it a bit warmer.

[@keikobrown777]

I heard the person who is making Natto professionally in Japan was talking about the temperature Natto should be fermented and he said 30C (86F). The number was quite lower than what I believed. If what he said is correct we should be able to make Natto in the oven without wrapping a blanket around it. I decided to try it if works or not and post the result on youtube. I will do it sometime this month so please check it out.

[@jmblessiepineda9884]

What if i do not have a pressure cooker? Can i just boil them in any kind of saucepan?

[@keikobrown777]

Yes you can. Try to use thick saucepan. If you are not using a pressure cooker you need to cook more than 4 hours until you can smash soy bean between your thumb and ring finger. The soy bean should be smashed without too much force. If you are planning to make natto in future often it will save time getting a pressure cooker. I bought my stove top pressure cooker from Walmart for less than $35 few years ago. I like to use old fashion stove top pressure cooker. Happy natto making and stay healthy!

[@jmblessiepineda9884]

@@keikobrown777 thank you so much for the great tip!!!!! 🥰

[@keikobrown777]

You are welcome. I hope you made great natto!

[@Barjo4]

@@keikobrown777 Can I use my Insta pot instead of a regular pressure cooker?

[@nosretep1960]

I use TVP or soymeal in an instant pot. Going to try soy hulls soon. Very different, @15¢/lb, same funky taste. Just put hot water in, natto is robust survives at least 140°f. O smell. Nattokinase is 3x+ more FU when consumed w/polyunsaturated oil, soybean oil. I'm trying to find a lab to test all the different recipes, that isn't EXORBITANT fees. I use 1/9 pack natto for 1st generation, 2x more generations, renew, always fails by 4th generation. IF the hulls work, it'll be @7¢/lb. vs $5/lb for the store bought $1.49 3pack... Natto is PROVEN to suppress the COVID spike protein mechanism. Looks like we'll be eating natto forever...

[@jodijustice4140]

I made Natto recently, I was a little concerned when I smelled the ammonia , after stirring and it set out a bit, the smell subsided. Could someone elaborate further on the presents of ammonia and whether or not the ammonia may become unhealthy. Thank you.

[@keikobrown777]

Natto will produce ammonia during fermentation and it is natural. You must place natto in cool place like in refrigerator after natto is fermented or keep them frozen until you are ready to eat them. This will reduce the smell significantly.

[@mahakjiwnani]

can you please tell me how can i make natto powder at home

[@keikobrown777]

You will need to take 2 steps. First, you have to dry/dehydrate natto really well. you can set your dehydrator for 60C or 140F and run about 20 hours until natto gets really dried, then you have to grind it. If you don't have a dehydrator, you may use your open, but it is hard to control the temperature. The professionals use mill machine to make them really fine powder, and without mill machine it is hard to do. I have old fashioned grinding equipment, called Surikogi and Surikogi bou and I made powdered natto once before using it, but never tried again... it was hard. You can see the picture of Surikogi and Surikobibou if you open the link below. You should highlight the entire link and right click, then select go to t3.ftcdn.net/xxxxxxxxxxx you should be able to open it. You may find something similar near you. t3.ftcdn.net/jpg/05/23/98/88/240_F_523988860_I9XGVj7OyaWcbjdcTveU2VjALDnJWKyj.jpg

[@mahakjiwnani]

@@keikobrown777 Well I can get them grinded through a local shop in India called chakki but I dont have dehydrator can I keep them in freezer open to dry as I have heard they freeze dry it

[@keikobrown777]

I am sorry I did not reply to you sooner. I missed your comment . I hope you found the way to make dried natto in home. Incase you are still looking for a way to dry them at home here is an old fashion way you can dry natto without using a dehydrator. Ingredients: Natto (yes, you will use natto, sticky natto...) 250g Salt 10 grams Rice Powder (Fine) 1. Mix salt and natto in a bat (flat tray) and spread them and dry them indoor for 24 hours. 2. Coat the natto all around natto with rice powder and mix. 3. Move the natto in a strainer or colander to allow for more air flow around the natto. 4. Dry in the sun for 3-7 days. Turn the natto 2-3 times a day. 5. When natto is dried, keep it in a jar, close a lid and put it the refrigerator. You can keep it refrigerated for up to one year. Note: It is better if you use rice powder, but if you can not get it, you can substitute with flour or corn starch. Tip: You can eat this dried natto as a snack or mill it and use as a natto powder. You can add soy sauce to natto powder and mix it well to put on hot rice and eat as you would regular natto...

[@paulaogi2246]

Where can I get natto machine? Thank you!

[@keikobrown777]

I bought mine from Walmart. They don't carry it in the store so you must order it online.　My natto machine did not come with any instructions in English (Just in Chinese）so I made another video on how to use the Natto machine and posted it on youtube. Here is the link for it: kzbin.info/www/bejne/pGWamHd_lNV1rJI

[@paulaogi2246]

Thank you! Could you please tell me brand name if the machine? I enjoyed your natto video. 😉

[@keikobrown777]

I am sorry I missed your comment. I checked the machine but name of company and address are all written in Chinese. You can look at the picture of the Natto machine and try to find it. They don't have too many kinds so you should be able to find it. I am going to attach the link again. kzbin.info/www/bejne/pGWamHd_lNV1rJI

[@mistergorio]

Do you haveto sterize the container of your machine every time you have to use it?

[@keikobrown777]

Yes.

[@jamirimmer2761]

I am just processing soybeans in a pressure pot under your recipe

[@keikobrown777]

Did it work?

[@jamirimmer2761]

@@keikobrown777 it did great. In 3 days I will make another Natto. Do you add salt or sugar onto soybeans?