Thank you for the assistance. I do have questions, and I apologize if you've already addressed this in the previous video. Once we make our own Natto and it is fresh, can we transfer it to another container and freeze it? I would like to be able to cook a large portion and then save it for several weeks or more. Perhaps you could make a video on how to freeze your homemade Natto. I just purchased a yogurt maker from Yogurtia. While I wait for it to arrive, I will still enjoy the packaged Natto that I can purchase. Another question...how would I clean the yogurt maker after making Natto? Do I rinse it out with water and a towel? If the Natto remains in the container for future use...I don't want to contaminate it with chemical soaps. Feel free to answer these questions in another video if you think it would be beneficial for other viewers. Thank you and have a great day.
Hi Joseph, Thank you for your questions. They are good questions. As for transferring natto to another container, yes, you can. For freezing, I have never heard of anyone freezing natto in Japan, but technically you should be able to do it. When the temperature goes below zero, natto kin makes something called spores where it can resist high or low temperatures but once the temperatures come back to above zero, it comes out of that state. I will try it myself and see what happens and let you know. The reason why we don’t freeze natto is that by fermenting the beans, they are already in a state that they can last for a while and you don’t need to freeze them. Yet, it is usually better to eat natto within a week or two(keeping them in the fridge). So if you want to keep them longer than that, freezing may be an option. For washing the container, it would probably be better to use biodegradable detergent or something that doesn’t contain disinfectant. It is great you could get a yogurt maker from Yogurtia. Where did you get it? Anyway, I will make a video on how to keep natto and so on.
@@theikigaidiet3790 That is great. Thank you for the detailed answers and I look forward to seeing the results of when you freeze the natto. The Yogurtia maker was available at Mitsuwa market in New Jersey as well as on Amazon. I ended up purchasing it from Amazon.
Apparently, some Japanese people freeze natto, During the pandemic, people didn’t want to go grocery shopping often, so they stocked up on them. Yes, you can freeze natto and you don’t lose any benefits by doing it. However, when you defrost them you shouldn’t heat them up, because nattokinase, which helps your blood flow, will be weakened when it is heated So to defrost natto, do it naturally by leaving them at room temperatures or in the fridge.
its better to eat regular natto than not eat natto at all, but if you can make it better then you should, well said! I use an old bottle of natto spores that my mom gave to me that is from japan, but maybe I will try to make it from local plants.
Thank you !!!! I was looking for some videos how to make natto from scratch., and never find one till now 👏👏 I I will for sure whatc your videos ..how to make it .
I have been eating NATTO for three years now, thank you very much for your videos, it is most helpful. I have tried to make my own NATTO by following NATTO Dad on RU-vid but without any luck, as I wanted to use organic soy beans. Furthermore, I was very surprised to see you use just mint stalks to make NATTO. Thanks, Bob in the UK
Thank you for your comment. That is great that you have been eating natto for three years. As far as the success rate is concerned, using store-bought natto beans as a starter should work just as well. I have explained the difference among store-bought natto beans, natto starter spores, and wild plants as a starter in this video. How to Make Natto at Home: The Complete Guide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6M1Whm6KNnw.html
I would add this. If you don't have or grow soybeans in your place, to be even more local you can try to make natto with local legumes such as chickpeas and lentils! I live in Italy and traditionally we don't grow soybeans here. Now we do, but it doesn't seem to be as good as Japan's is for making natto. It is acceptable but the one I used to eat in Japan was much better. I think they're growing soybeans specially breeded for making soy milk and tofu, which is very popular now among vegans and vegetarians (it's a big business here), so maybe that's why. Thus I decided to try making natto with local chickpeas, a must food in the Mediterranean diet. It turned out to be very good! 😋 I wonder if natto chickens has the same properties as the real one.
Yes, you can make natto using other beans, too. Chickpeas and black beans seem to be best other than soybeans in my experience. As for the taste, fermented soybeans seem to be the best, but the fact that you are fermenting chickpeas and black beans with Bacillus subtilis, you should be able to gain the benefits of natto kin to your gut microbiome.
Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto Moto starter.
I came back . To say that I didn’t use yogurt maker ; I just used the way I made yogurt before😊Put the container inside a bag ,cover with a blanket and put it in the garage ..😅 and the other day 🎉🎉my natto was ready.
i LOVE your videos man. you seem to care about health very similar as i do. thank you so much for your efforts :) what about using my own natto ive made in a previous batch(used Nattomoto previously) as a starter. just dont use store bought it sounds like. i know in fermenting cabbage its not good to use anything from previous batch.
Thank you for your comment, cookytrix. As long as you are using the natto beans you have made from a wild source, you can use those natto beans as a starter to make the next batch. Natto Kin does the fermentation work whether it is in a rice straw or in a natto bean. It is better to separate a few natto beans when the fermentation was complete, and keep them in another container in the fridge. Otherwise, other germs can get in each time when you take out some natto beans to eat. Anyway, if you repeat this process a few times, you will no longer need to use a starter. Natto kin will stay in the container.
Thank you so much Natto King! 😊I just started making my own Natto today, I’m so excited! You were the only person I found that explains how to do it without Natto starter. I didn’t know a substance in Natto triggers autophagy, I thought only fasting does. I have always been really interested in this topic and I’m going to read your books. Thanks again!
Thank you for your comment. It is fantastic that you started making natto. I am glad to hear you are going to read my books, too. I now have three books, and the third one, which has just come out, might interest you the most since it is about natto. Natto Unleashed: The Secret Japanese Superfood that Will Revolutionize the Western Diet POD Paperback www.amazon.com/dp/4991064899 Kindle www.amazon.com/dp/B0CBDC5H4N
The one problem I see is that Japan is an isolated island on the opposite side of the world from me. I have no idea what kind of bacteria I would end up with locally and fungi and parasites are common here. Also, wheat and rice do not grow here. You can get lots of GMO soybeans and GMO corn that are grown here.
True. I live in France and i tried the mint method. Only got a partial success : the smell of natto, without any threads. Taste was a bit off, too. So i switched to using a starter, and plan on making next batches with the rest of previous ones.
@@ykles24 i just tried with soybean branches i'm growing from the same soybeans i bought to make natto. i split the batch in 1/2, used store bought natto in 1 half and soy branches in the 2nd. checked it after 11 hours, the beans w/ store bought natto was stringy the one w/soy stalks was not. so i mixed them together and put them back to ferment for another 12 hours. i'll update if i messed it all up, if i don't, it worked. i might have put the soybean stalks in the hot water for too long.
i soon will try it (here in germany). my motovation is the reduction of plastic waste. industrial natto is - like most products nowadays - packed to create a maximum of plastic waste.
I have many varieties of mint. Can I use a stalk from each variety? I have chocolate mint, standard mint, peppermint, anise mint, catnip, nepata, apple mint. Or would you suggest just the standard mint? The same variety one from your video.
I successfully made my own batch of Natto with some organic soybeans I bought from the health food store. The first thing I noticed is that the beans are bigger than the ones in the Natto made commercially. I tasted it and the store bought Natto is much tastier. What kind of beans do they use? Mine tastes too “beany”.
Thank you for your comment, Yebo. They usually use smaller soybeans which are grown for natto making. I use big soybeans myself because small soybeans are not available in Western Japan where I live. But it is okay, you get used to the taste, and the most importantly, it is local and organic, and therefore friendlier to your gut microbiome.
I recently made nattō from large soy beans from Japan. The flavour was milder, perhaps more "beany" as you say and also lighter in colour. I found them delicious. I think the reason might be that the natto-kin cannot penetrate large beans deeply during the time available. Fermenting longer would allow deeper penetration but over-fermentation (and ammonia) at the surface. I fermented for 14 hours at 38C/100F in a Brot and Taylor proofer (12g /0.5oz commercial bean starter with 250g dry bean weight).
Hallo Takamiya San. Do you mean even after washing the cotton cloth used during the fermentation and the yoghurt container, the natto kin is still there? so I don't have to use wild plants the next time making natto. Tq
I don't know if natto kin stays on the cloth and in the container just after one try. You may need to ferment the beans several times before ensuring natto kin to remain. But eventually it will and you will no longer need to use other starters.
Sachiaki-san, can you recommend an inexpensive yogurt/natto machine? I don't want to spend a lot now until I know I want to continue. Are you familiar with the brands sold on aliexpress such as DMWD?
You are welcome. I don't know about that. You should speak to your doctor. It is said that natto is good for skin in general, but I don't think there is a curing effect for a specific condition.
I am in Kenya. I am making natto just using banana leaves. My soybeans are organic. My natto is very slimy and sticky. The smell is not too bad, but the sliminess is thick and ugly
Thank you for your comment. Not a specific evidence, but I have heard enough stories citing the dangers of GM products. I know there are claims that GM products are safe, but I don't understand the technical data they present and since I don't understand it it is safer to stay away from it. It is a cautious way when something that might cause danger. Plus, the whole concept of GM is against the principle of Shizenha lifestyle. Why do you even bother to make your own natto if you are welcoming GM products into your life?
In the latter half of the nineties, two studies were done on GMO crops. One in the US and one in the UK. The results were never published. The US said it was safe, while the UK banned it. You do the math. I remember about a decade ago, I saw images of mice with huge tumors. Some guys decided to feed mice GMO food to see what would happen. That was the result. I hate mice, but I felt sorry for them.
I did not get a good reason not to use a known starter culture from this video., especially for beginners. The justification to use this method seems to be in an effort to sell literature authored by the creator rather than legitimate potential health benefits. I would suggest extreme caution before intriducing potential contaminants to the fermentation process, especially for beginners.
Thank you for your comment. Yes, there are pros and cons in using different starters as I stated in the video. I have discussed the pros and cons more in detail in the following video. How to Make Natto at Home: The Complete Guide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6M1Whm6KNnw.html For beginners, may be it is better to use store-bought natto or manufactured natto starter. Yet, it is really up to your way of thinking. If you are concerned about the sanitation, store-bought natto or manufactured natto starter may be better, but if you are more concerned about the unnaturalness of the modification made during the manufacturing process, maybe wild plants are better.
I have to respectfully disagree here as this is a really harmful practice! Using a pre-selected, clean natto kin is crucial, especially if you are making home made natto! It seems you simply don't understand the best practices of safe home fermentation, and as such, you should refrain from "advising" people in this field - unless you are aiming to mass kill/harm a bunch of followers of yours... When you "grow" your own wild culture, you are most likely would grow a selection of bacilii and fungi that not as that beneficial, even harmful to you. I mean, how can you expect from a novice natto maker to be able to distinguish between the good and bad culture when they've never even seen one? Not everyone has a fully equipped lab at home... Every fermentation expert recommend to use natto kin purchased from a trustworthy company, or to inoculate the beans with a "seed" from a store bought one. People want to eat healthy, not to destroy their lungs, livers or brains with a "wild brood wild but wrong type" of kin, that could be potentially anything! It could be fatal for some. I am making my own tempeh for some time, and I am telling you, that even I sometimes doubting my own judgement when it comes to putting away some culture from my own make. This here is one of the worst "advice" I've ever heard, and you should be ashamed to lead on so many people with wrong practices! It's your own disgrecion if you want to experiment, but do not try to talk people into some dangerous stuff! People not from Japan should use kin or store bought natto to inoculate, and should stay in the safe and SANE side of things!
Thank you for your comment, It'sMyPukapuka. Thank you for pointing out the possible danger of making natto using natto kin from a wild plant. I have not heard of any incidents when someone had a harmful effect from making natto this way. Many people in Japan now make natto from wild plants, mostly rice straws, and in the past, this was our traditional way of making natto. Having said that, just like anything else, there is always a risk when you make fermented foods at home, and I can not guarantee their safety. And I trust my viewers’ intelligence on it. I think a lot of people who watch my channel are health-conscious enough to do things at their own risk. Especially the ones who go the extra mile to make an attempt to make homemade natto. As I stated in the video, commercially produced natto kin can be good because it was produced in a lab. If you are concerned about the safety of using a wild plant, please make one from commercially produced natto, I have nothing against it. On the contrary, if you are concerned about the naturalness of commercially produced natto kin, like many Japanese naturalists are, you can choose this method at your own risk. Please make sure to cleanse the plants with boiling water, though. Some Japanese naturalists are concerned about genetically modified natto kin used in commercial production. I wouldn’t personally worry to that extent, but again, I can’t guarantee. Scientists in their labs may be able to separate more effective bacteria from less effective ones, but what about the diversity that exists in each of the local bacteria? I like a society where we have options to choose a more optimal but unified way or a less optimal but more diverse and natural way. I don’t like a society where the correct way is enforced. I know you don’t mean to do that, you are just concerned about the safety of my viewers and I thank you for that, but what you are saying sounds like you are denying the practice of many Japanese people who make natto, miso, and shoyu at home whose environment isn’t lab controlled.
But isn't this method of fermentation an ancient one in Japan? Surely it started out as a home-grown practice without any modern-day lab interference? I'm genuinely confused with the degree of vitriol of the comment.
I understand your point about food safety but the wild fermentation process works on the basis of naturally occurring microorganisms in the foods we eat everyday. That's how we ended up with wine, vinegar, yoghurt, kefir, cheese, natto, kimchi, and the list goes on.
@@theikigaidiet3790 @It'sMyPukapuka ru-vid.com/show-UCijhJGfpeTQRLLHbyNFiPRA I have been fermenting so many vegetables for decades and generations of my family have been doing the same. God Lord there are some Authoritarian creeps and nutbars out there. Perhaps she was wearing 2 masks in her car while Covid was on and showed her Jab arm and passport on social media. Thank you for your advice I am going to try your recipe and do what millions of people have done for centuries and making BILLIONS of containers of Natto with out scientists. It is NOT just Japanese either you know. Many countries in Africa make it and other Asian countries and they use your method of using plants.
