Homemade Natto by Natto Dad 

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

Of all the tutorials. Your natto looks the best

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

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!

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.

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 :)

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.

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

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

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

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

Natto served with hot rice is amazing.

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 👍👍

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.

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. 👍👍👍👍👍👍👍

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.

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

It looks way thicker and yummier than store bought ones

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.

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

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

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

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

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.

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.

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

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

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

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

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.

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

OKEY but natto dad is so adorable :(

Seems like alot of electricity for some fermented beans

Thank you, your videos got me started making natto and are the clearest guide on RU-vid . 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

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.

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.

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!!

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?

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

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

emmy brought me here

who else got this is they recommendations 🙋🏽‍♂️

jeez lot of work

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!

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

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!

After Emmy I just had to come here

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

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

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

Why does it remind me of Rice Krispie treats

Looks like spider webs I'd still eat it though

i want some so bad im scared to make it though

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

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

"ive eaten some of em already"

I came here after I saw this dish in SHINCHAN

It looks like something trapped in a spider web.

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

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

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

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

Just imagine people with OCD seeing natto the first time

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

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.

めちゃくちゃ美味そうやん...

*_U H H_*

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.

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

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

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!

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

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

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

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

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° -

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!

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.

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

why so many dislikes? this is the best natto making vid i’ve seen

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

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!

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

That was excellent! Thank you, I really enjoyed that.. Can't wait to make it myself. :)

Thanks for posting this very useful vid. I live in a state where there is hardly good Japanese food and/or Natto. I can only get frozen Natto. My family loves Natto esp my half Japanese son. Now I can make as much Natto as I can please.

Great video. You explained everything very clearly. Thank you!

Natto is very good for bones and skin (apparently that is why japanese women have less wrinkles and better bone density) because it is the food with the biggest amount of vitamin K2, I read even for vaginal dryness is recommended.. I was looking for remedies for skin and the dryness, as I am in the menopause.. so I will give this a try! Thanks for the video!

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

I see a lot of commentary who say "that's weird" or " that's disgusting", but for me that look delicious! May be because I'm French and we love eat cheeses like Camembert who have a similar fermentation for a dripping, stinking but delicious result ;)

I came here randomly and i'm impressed Your natto looks *gorgeous* and you dedication is inspiring I never tried natto and it always looked disgusting to me but I actually want to try it now lol

Thanks for sharing this! It's hard to find natto where I am from so this video helps me alot.

Thanks, great insights in your process :) Can't wait to try it!

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

Thank you Natto Dad - this was very well explained!

My name is Hitori Bocchi. My favorite food is rice with natto. I prefer my natto finely crushed. I'm the type that who saves the mustard that comes with it, so it's not wasted.

I'd love to try this!! It looks very good to me

I love Natto :) I don't have a pressure cooker nor a special heating device, but gonna try to make it in my oven :) Thanks

Im going to make my own natto for the first time. Bless me Natto Dad senpai

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!

Whaoo! You nailed it 👏 👏 👏 Was waiting for you to eat it 😁 I'll copy your method.