How to Make Natto 

thank you so much for this recipe! I don’t have a slow cooker so I’m so happy to know that you can make natto from scratch like this 😊

Mistake is allowing the plastic to touch the beans! Since plastic breaks down and enters the food, and thus into your body! All plastic breaks down , as specially with heat

Excellent video. Precise instructions

Thank you so much for this great tutorial! You are so cute and knowledgable

I'd use glass baking set w lid ajar not poke silly toothpick holes in plastic

Your tutorial is very clear and you have done a great job! Can I do something else instead of the plastic cling foil, I avoid using plastic as much as possible for environmental reasons.

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Thanks for this recipe!!! I crave Natto so much, but it`s so hard to find where I live. Also it almost always contains Bonito-extract and even Alcohol!!! I cannot have a drop of Alkohol so I`m now considering making my own Natto. I`ve heard you can also make it in a rice cooker?? Have you tried this? My rice cooker can make joghurt as well, so I would just use the programme for joghurt.

Thank you Very clear instructions so will try your method

Thank you for the video 💖 I made my first natto batch yesterday and it was a semi-fail. I will try your method next time and the hot water bag hack

thank you so so much for this video, really easy to follow, I will do it this week ! Because here ( in France ) natto is relly expensive :( I have a question, once the prepared natto is ready to consume, ( after 24hrs in the fridge ), can I freeze it, and reuse a small portion for making another batch of natto ( or do I have to buy another package from store ) ?

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Thanks, very clear instructions

When I ferment using a starter, the beans turn out very sticky. However, if I use the previous frozen batch, they come out weak and not sticky. Does anyone know what the problem might be?

Well done on a fantastic video👏👏👏

the question is whether to add the starter when the bean had cooled down or add it when its very hot. Initially I add it when the bean had cooled down, not successful. then i read that these natto bacterias will spore at high temperature, so now I add it as soon as the bean is cooked.

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. .

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Can I use kombucha as a starter to make natto?

Thank you for your video. This is what I want to learn for making Natto. Could you tell me how many grams of one package of store bought Natto? Thanks.

thank you fir sharing your Natto video.

DOES IT HELP TO CHOP THE BEANS UP IN A BLENDER BEOFRE FERMENTATION.?

Arigatō taisetsunahito ! PLEASE NEXT TIME SHIW YOUR BEAUTIFUL JAPANESE FACE.NIPPON BANZAI!SAYONARA.