What is NATTO & How to Make It? | FERMENTATION | Takoshiho Cooks Japan

[@фаяфаина-и1б]

Благодарю Вас что делитесь своими рецептами. Благодарю за Ваш труд

[@uliseki8794]

I love Natto ! I really want to try to make my own when going to Japan again.

[@TakoshihoCooksJapan]

Nice! Natto is my absolute favorite food too! Hop e you can eat it more often in your country.

[@ziggybuckets8952]

What a nicely produced video, that was also informative! Thank you.

[@TakoshihoCooksJapan]

Thank you!!

[@AndroidSon]

I did natto using water from boiled whole oatmel seeds! Nice natto I got soon.

[@jessicalowther56]

That is so lovely. I live in the UK and would like to try this or something similar.

[@TakoshihoCooksJapan]

I hope you can make it in your kitchen;)

[@i-changeus]

This is amazing in that you don't use saran wrap! But, using the newspaper has other chemicals I would not want to introduce. What are your thoughts, are there newspaper alternatives? Thanks!

[@TakoshihoCooksJapan]

I totally understand what you mean. I used the newspaper becauce the natto themselves are folded by the straws, not the paper directly. However, as you said, idealy the paper should have no ink.

[@grassgeese3916]

i am excited to try this! I have soybeans in my pantry for a few things, but i don't know many recipes that use the soybeans.... thank you for the video! I loved the facts you shared through the video

[@TakoshihoCooksJapan]

Thank you!!! Hope you can try this!

[@phoiaikonyak8672]

I read somewhere Natto is the reason why Japanese skin is so good. Youthful.. It's has K2 vitamin in high percentage. Can Fermented soya bean we get in my village replace Natto? M from northeastern part of India called Nagaland. We ferment it banana leaf for week and it smell so bad 🤣

[@TakoshihoCooksJapan]

Thank you for your comment! Wow! I wanna try fermented banana leaf! How do you use it?? Actually you need specific bacteria for making natto, so it is not the same if you ferment soy beans without it and it might be harmful to eat if it's not fermented in a right way.:( Hope you can buy natto bacteria somewhere around you!

[@phoiaikonyak8672]

@@TakoshihoCooksJapan Ours is called Akhuni in our Dialect. Its kinda Korean Kongjorim except we make them wrap in banana leaf.. I will try to make Notta like u did in traditional way. Since i dont think i will find Natto starter in India

[@TakoshihoCooksJapan]

@@phoiaikonyak8672 That’s interesting! Yeah, you can try making natto like me! Hope it will be good!

[@abhimanyunamita4779]

Someone: What is Natto ? Me: one of the famous songs of RRR

[@TakoshihoCooksJapan]

omg....! I watched it😂😂😂! So true. Thanks for sharing.

[@nandasonawane9251]

It's really easy but let me first try this method , if it works for me then I will continue making natto .

[@frankchen4229]

can you wrap it in a rice straw package and steam it for a few minutes before setting to yogurt to shift the competition in favor of the thermophilic natto bacteria population prior to the fermentation process?

[@TakoshihoCooksJapan]

I'm not a pro natto producer, so I don't know how it would happen.

[@Habibie-vi4fv]

Thank you for sharing such a beautiful traditional way to make Natto. Now, I have some questions to ask if you don't mind. (1) After you wrapped the rice straws (with cooked soy beans inside) using newspapers and added some sort of heating pad to the rice straws bag, do you know the temperature inside the bag? (2) Since you already made Natto using rice straws and tasted the results, do you taste any different between this Natto and the Natto you bought from a store?

[@TakoshihoCooksJapan]

Thanks for asking! （1）40〜45℃（2）The taste is different. Store bought natto is milder than homemade. And homemade natto made with rice straw didn't have much stickiness. You can try to make it with a yogurt maker if you have it!

[@Habibie-vi4fv]

@@TakoshihoCooksJapan Thank you for your quick response. Three days ago, I did make my own Natto from just Soybeans and it did not have much stickiness and less stinky, too. I believe my problem was my soybeans were not cooked completely and it was a bit more than al dente. Right now, I am just trying to make the 2nd batch using the 1st batch Natto as my starter to see if that will improve the stickiness. This time, I will make sure my soybeans are completely cooked and soft. Cheers.

[@TakoshihoCooksJapan]

@@Habibie-vi4fv Hope your 2nd one would be successful!!

[@Habibie-vi4fv]

@@TakoshihoCooksJapan Thank you.

[@landiemarie4721]

Hello! 😊 Can natto be made using different beans? Like black beans instead of soy?

[@sarahxchan]

Hi, any advice on how I can purchase rice straw!

[@Simba.Luna.]

I would like to know that too.

[@markm.r.9471]

Simply beautiful.

[@valenciamarcjustine5211]

How does it taste like

[@aravelliprakashrao3985]

Great superb thanks a lot

[@TakoshihoCooksJapan]

Thank you too!

[@PamanTempura]

Is any other rice straw can make that bacteria? Or only japanese Rice straw? I'm so curious,

[@TakoshihoCooksJapan]

Sorry for the late late reply!!!! I think any rice straw can make the bacteria, but I've never tried so.... ;(

[@jemimasuffolk7691]

How long are you able to leave them in the rice straws?

[@TakoshihoCooksJapan]

It depends on the temp, so I can't tell the exact time. You can check how it goes several times.

[@PamanTempura]

Love natto so much, ❤

[@TakoshihoCooksJapan]

Nice! Natto is so good for our body🌷

[@PSWUtopia4MomoMocha]

So beautiful!

[@TakoshihoCooksJapan]

Thank you!!

[@stan_Jesus_for_live_longer]

Can we use rice straw sticks from our country and it's the same as Japanese rice straw sticks and every rice straw sticks makes Natto sticky? Pls answer me tnx ✌️

[@TakoshihoCooksJapan]

I think so! Sorry for the late reply.

[@stan_Jesus_for_live_longer]

@@TakoshihoCooksJapan thank you, but someone said we can use rice stick straw in another countries whether it's from long grain rice,medium grain rice or short grain rice and we can also use mints as substitute for rice straw sticks or Natto starter/powder

[@TakoshihoCooksJapan]

@@stan_Jesus_for_live_longer I've never tried other kinds of rice straw, so I can not say you can. Sorry about that. I've never heard about the mints. It sounds interesting.

[@stan_Jesus_for_live_longer]

@TakoshihoCooksJapan Yeah, i think bc you're born and grew up abroad not in Japan right? i mean maybe bc the another channel who tell me that we can use another rice straw sticks and mint for Natto was native Japanese and maybe only native Japanese people knew about this ✌ (sorry for asking if you're born/grow up in abroad bc you don't know yet that we can use another rice straw sticks or mint✌)

[@TakoshihoCooksJapan]

​@@stan_Jesus_for_live_longer I'm Japanese who was born and raised in Japan and live in Japan. haha I'm sorry for not being able to help you.

[@valenciamarcjustine5211]

What is the proper temp for incubation

[@danieldanielson2650]

25-37°C

[@rizqii5203]

what is the best sauce for natto?

[@TakoshihoCooksJapan]

"Mentsuyu" which is "soup base for noodles" would be perfect for natto. If you don't have it, you can make it with soy sauce, mirin, sake and dashi powder. Heat them up and chill it. Easier version would be a mixture of soy sauce and mirin!

[@rizqii5203]

@@TakoshihoCooksJapan arigato🤤

[@ngana3trinh392]

Can you tell me how to store Natto after fermented it for about a day?

[@TakoshihoCooksJapan]

Thank you! That's the perfect answer!!!

[@TakoshihoCooksJapan]

Sorry for the late reply! Francis answered correct;)

[@elymiguel1216]

Takoshiho san, arigatogozaimasu! Gambarimasu! Yoroshiku Brasil kara! Natto daisukidesu!

[@TakoshihoCooksJapan]

Wow! You speak good Japanese!!! Hope you can try this natto!

[@aggiziajka6479]

I made Natto but is not that sticky, it doesn't have this "hairy" beauty on it. What went wrong?

[@TakoshihoCooksJapan]

Oh, too bad...😥The temperature might be too low、I guess.

[@PaulYoungMinnesota]

Famoue Tik Tok song about Natto! Yeah, we fancy like Applebee's on a date night Got that Bourbon Street steak with the Oreo shake Get some whipped cream on the top too Two straws, one check, girl, I got you Bougie like Natto in the styrofoam

[@TakoshihoCooksJapan]

How sweet the song is🌷

[@jorgemeza5031]

WHERE WOULD ONE BUY THE RICE STRAW

[@TakoshihoCooksJapan]

That's the problem. It's kinda difficult to find it even in Japan. Hope you can find a way🙏

[@hans-peterkausche5543]

​@@TakoshihoCooksJapan, someone said common dry grass can be used??

[@TakoshihoCooksJapan]

@@hans-peterkausche5543 Yeah, I just looked up the internet, and you are right, we can make natto with some other dry grasses. The reason why Japanese ancestors used rice straw is because it was the most widely available grass at the time. Some grasses have distinct smell, so if you think the smell is not pleasant, you can boil them twice not once. Thank you.

[@tglenn3121]

Hmmm. I'd be a little concerned about using newspaper to wrap that all in for fear of ink or paper chemicals leeching into the product.

[@TakoshihoCooksJapan]

You are right. Actually I didn't care much about it. I'll replace something else next time. thanks.

[@sreejithvk8478]

Is the quality of soybean important, most soybeans available is GMO

[@TakoshihoCooksJapan]

So true. Yeah that’s the matter in Japan too.

[@memorytastechannel234]

Natto is expensive in US. Now I can make by myself . Thank you for sharing 👍

[@TakoshihoCooksJapan]

That's too bad...😂 It was hard for me to live in the US. Hope you can find rice straw to make it by yourself!

[@memorytastechannel234]

@@TakoshihoCooksJapan I will make for my husband and share feedback. He’s a Japanese

[@tglenn3121]

I'm not sure where you live, but where I live (in California), I can get a 3-pack of natto for just maybe $3.50

[@Mr.Scootini]

手づくりナットうまそう！

[@TakoshihoCooksJapan]

ありがとう〜!

[@mintardinagarabani343]

I make natto every week with yogurt incubator

[@TakoshihoCooksJapan]

Wow! That is impressive!!

[@mintardinagarabani343]

@@TakoshihoCooksJapan common yogurt incubator in market place can only heat (25 watt power) 300gram wet soy, not too efficient. Need to make custom incubator 90watt with reptile ceramic heater to efficiently produce more Natto.

[@spicyguava9333]

okay so what if the straws are cut into pieces?

[@TakoshihoCooksJapan]

Sorry for the late reply! I don’t think it doesn’t work unfortunately😢

[@spicyguava9333]

@@TakoshihoCooksJapan aww that's too bad. thanx anyway 🪐

[@WordupknowJesus7]

Information , directions not clear, pictures and music not enough, need talking or clear directions typed on screen that we can see, not white matching screen background. We don't have little heat pads...so what is another way to keep warm and for how long? What was the brown liquid you poured on it before eating with rice? soysauce?

[@TakoshihoCooksJapan]

Sorry for lacking information. I didn't make this as a "recipe video". You can put a bottle of warm water instead or keep this in warm room until natto gets sticky. The brown liquid is soy sauce.

[@SethuMadhavan-v4l]

waste👎

[@TakoshihoCooksJapan]

🥲