How to Make Natto from a Wild Plant by Natto King 

I live in Tulsa, Oklahoma. I followed your recipe with an old mint plant from my garden and it worked out perfectly! Very strong natto culture, stronger than commercial natto Bacillus that I ordered from Japan and stronger than the time I made it from commercial frozen natto as a starter.

I honestly don't know how I would find this information if it wasn't for you putting this vid together... This knowledge is empowering! thanks so much for sharing this in English

6:29 Wash & soak 10:30 Pressure cooking 30 minutes 13:55 Wild plant Mint 14:58 Mint boiling 17:09 Sterilizing 18:41 End of cooking 19:07 Verification if cooked enough 21:05 Add mint when filling in the container 19:45 Put in the final container for fermentation 23:00 Top up with cloth / net 24:14 Set up the Yoghurt maker 45°C 113°F 24H 25:25 Fermentation finished

This is the best video, no gimmicks, but pure natural way and instructions. Thank you

I tried it with mint stalk for the first time today following your instructions and it was a success! Thank you very much!

私はニュージーランドで、最近自分で納豆を作りはじめました。今まで、買った納豆キンを使いましたけど、Natto King noすばらしいビデオ見てから、私の庭のミントを使ってみるつもりです。ビデオは本当にありがとうございました。

Wow what a gem. I'm a newby and this is the best video I've watched. So down to earth and natural. I love this Thank You!

Great information. Thanks!

This is amazing!

This looks great thank you

Excellent! Thank you! Subscribed.

Congratulations! Beautfull video!

So interesting! Thank you!

Thank you so much for sharing your knowledge with us. It’s very much appreciated.

Great instructions with explanation about whole process!

I've been looking for month for this ... thank you 😊 💓!!!!

That's amazing!

thank you so much for making this its been immensely helpful! also I like your accent.

Thank you for sharing is informative method next batch will try the mint stems

i never knew this is amazing.

Thank you so much for this great video! I am looking forward to trying this superfood! Also, you look very healthy! I have to find your book 👍🏽 &subscribed 😊

Thank you for sharing. I have been trying to get natto recipe for a long time now. 😊

Thank you so much for sharing!

Followed instructions and it turned out great! Used mint stalks from local school's garden. Used my Instant Pot to steam the beans. The beans I used took about 45 minutes using the "Steam" mode. It was cooked, but was firmer than on video, most likely due to bean species. Nice texture and flavor.

Excellent. Thank you for the video content to make natto beans.

I have been trying to get natto spores to make natto fir a long time, thanks to you for the simple method

great work & video, well done... thank you

sTUNNING VIDEO....THANKYOU SO MUCH ...I WILL TRY IT...GOD BLESS JAPAN

Thank you for this demonstration. It seems much easier than taking some natto beans from a packet. I will try this method soon.

For me..this is the best video on how making natto

Love your content thanks!

Bless & Thank You

Is so good and I am impressed with your recipe just using mint stalks. It a great method and very successful! Love it and thank you so much Sachiaki for showing me on your natto making on RU-vid. The only different is I made mine in an instant pot with sous vide mode. Set my temperature at 113F. It works. So happy with the result. Have made it this way 3 times now. Since I am the only one eating. I made with 1 cup soybeans. Last me 5 days. Don’t need to spend money on natto starter. ❤

I will definitely try this ,

Excellent video 🎉❤

Thank u, I wanted to have some of this natto after you made it. Looks so yummy.

Thank you so much!!

We Nepalese,🇳🇵 also eat similar like a nato we called it Kinema ❣️🙂

what a great video. my wife and I are in Japan and will be living in the Philippines soon and we love natto and were wondering how we can make it. Now we know how to do it. thanks so much.

Today I try for the first time with local stadard white beans, I just started soaking, tomorrow I'll buy mint at supermarket. I'm sooooo excited ! ! ! I need to heal from cloaging arteries . . .

Thank you

Hi , Im Aloke in North India. For many times, using store bought starters - I failed to get natto. I tried different temperatures and what ever I could. Thank you for your video, I got it right with 6 months old rice straw. Used it exactly like you used mint stalks. God bless you my friend 😊

Very good video

Thank you for your video! That”thing” can be called a trivet or a canning rack, or pressure cooker rack. 😊 I enjoyed your video and looking forward to making natto for 1st time.

Ok I've got my soybeans ready to ferment and i just picked the mint, im reviewing the video about cooking the mint. I'm ready to go and hopefully I'll have a batch of natto tomorrow. Viola!

Thank you. I am going to try lemonbalm for my natto. Bacillus subtilis has spores that survive the heat.

So grateful for this video. I was struggling to find a good starter culture in India . Thank you for this recipe , now i can do it the natural way.😊

Thank for for the clear instructions 🙏🏼 I tried to buy Natto here in Amsterdam and it’s hard. I want to use it for health benefits but one pack with 3 cups of Natto is €3. I already tried making fresh soymilk at home with organic soy beans and I love it a lot! Now I will try this as well. Thanks to you im now confident it will work, greetings from Holland!

You can do the pressure steam and yogurt making parts both in an instant Pot style pressure cooker rather than stove top cooker. I’ve done it many times and it’s very easy. Have never tried with wild natto, can’t wait! Thanks!😊

I will try this

Hmm very interesting, I wonder if any straw would work, like from grass, I will watch one of your other videos

Thank you for giving the time explaining , I want to try with rice straw like in other video of yours , with the mint it’s not so clear that the fermentation coming from the mint it looks more from the cotton sheet and plastic jar we could see under the cotton sheet the soya beans more white and fermented .. anyways I will try the traditional way using rice straw , thank you again for your teaching

In India natto starter is very difficult to find.thanks for this useful vide.🙂🙂

🙏thank you🙏🇬🇧🇮🇳

mine is not very strong but it is there. maybe later with experience I'll make good natto . thanks again brother

❤❤i want the book thanks❤

Great video and many thanks from the Netherlands. Would it be possible to make natto with a slow cooker? Any insights?🍀

Love these videos on how to make dishes and especially with local plants! Very calming and peaceful as well. Hi Sachiaki San. I don't know if you saw my comment on the previous video so I will repost it here. I hope this is ok and that it is not too much trouble to read. I am simply interested in sharing this information with you as it is a topic close to my heart being quite relevant to natural/organic farming. It makes me wonder if there are any such places in Japan doing something similar. Here it is :) Greetings Sachiaki San! I am currently reading your book Ikigai Diet which, I must say, is a fantastic read! In chapter ten, you list meat as one of the seven foods to stay away from. I would agree and from what I've seen health-wise, meat should generally be taken less often or maybe not at all, depending on the circumstances i.e. the climate/environment you live in, personal constitution, etc. It is very common these days in mainstream society for people to think that raising livestock: cows, sheep, etc. is bad for the environment, and while I understand their concern, it is not the raising of animals per se that is so destructive. In fact, it can be quite the opposite. I like how you made it a point to elaborate on the health effects that can result from the consumption of meat. Now, without getting into too much detail, I would like to explain why having consciously raised livestock can be profoundly beneficial to the land, whether one eats it or not. There is a technique for moving cattle called rotational/mob grazing. Maybe you've heard of it? It basically involves moving the cows from one area of pasture to another, without keeping them for too long in one place. This method is actually a mimicry of how herbivores behave in the wild; animals in the wild are never stagnant and are constantly moving about the landscape from one location to another and so on. Therefore, there is no erosion of the soils in this system, and in fact, new soil is created quite rapidly as a result of the large quantities of generated biomass. This biomass comes from the fertile dung left behind by healthy animals, as well as from the constantly stimulated plants and grasses whose roots and above-ground parts become layered in the process. All this activity from the herd undoubtedly kicks up many insects which, in turn, feed the local insect-eating birds. In addition, flies that are attracted to the cows don't plague them since they do not remain constantly in one spot. This is certainly the main factor for why conventional livestock raising is so harmful to cows, pigs, sheep, etc., and to the land. Did you know that there were once as many as sixty million bison living throughout North America? That is a fantastic number indeed and it was this incredible force that, in part, preserved and maintained the abundantly fertile soils of the continent. Because of this, many animals and also people greatly benefited. There are so many positive effects of having animals on the land and I couldn't possibly list them all here. Fortunately, there is a great deal of available content on the subject. I believe that animals and humans are interlinked in a significant and spiritual way. What is needed is a holistic understanding of the bigger picture. I'm sure you would agree :) Happy Cows, Happy Earth. Many thanks, Sachiaki San for your excellent book, The Ikigai Diet. It is full of valuable information that I know will remind me to stay within the perimeters of good health. It provides precious insights into the natural food culture of Japan which I think is fascinating and quite far-reaching in its relevance. And, not to forget, the crucial sections on positive thinking, life purpose, and the importance of happiness. In that sense, it is a truly complete work and goes full circle in the realm of health. If you are interested and would like further detail about this system of grazing, I recommend the youtube channel, Greg Judy Regenerative Rancher. Joel Salatin is another prominent farmer and practitioner of this work. I put a couple links below which serve as great visual examples of the method as well as a 12 minute explanatory video by Allan Savory, one of the foremost leading educators in the field, explaining the spectacular process and results of having an adequate cattle system on what was once totally barren, desertified land. Thank you Sachiaki San for taking the time to read this. I wish you a good day :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-O8ny09UFNhk.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TaIbY7qEqGw.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xMjKcCfBtfI.html

D'oh I just order natto starter :) I'll try this next time.

Can we make natto by steaming the beans in a regular pot if we don’t have pressure cooker? If yes, how long do we steam the beans for? If we squish the bean with our fingers, what consistency are we looking for? Al dente or super soft til they become mush when we squeeze them? Thank you for all your research, time and passion you put into these videos!!

Hello sachiaki Takamia sir I am very grateful to you for having shared such beneficial information about preparing natto without using the natto kin ,I found it very easy making it your way or else I was so confused once again thanks for your support. However I would like you to share the video on making "Rice Koji" which seems to be too difficult without the starter or the spores . I've done a lot of browsing to get the spores but it's very expensive in India. I am looking forward to your reply.

You’re terrific, thanks so much for the very detailed steps and your long experience - need to get a yogurt maker. I AM curious, however, why a health champ such as yourself would pour piping hot beans into a PLASTIC container (toxic off - gassing/leakage into food)? Quite surprised not using a glass Mason jar or other glass vessel -?? Thank you - Natto King!😊

Thank you for the video, I am going to buy your book(s)! Do you happen to know if natto can be fermented in a stainless steel container? I can't find an answer anywhere and I know kombucha, for example, shouldn't be fermented in a medal vessel. The Canadaian government is passing laws that are going to make it increasingly difficult to get natural health products such as Nattokinase so I really appreciate these do-it-yourself recipes. Bless you!

Thank you, that's amazing! Can I use an Instant Pot as the pressure cooker and also yoghurt maker?

Hi and thank you for your expertise. Could I use mint stalk bought from the supermarket and kept in fridge or does it have to be freshly picked ?????thank you in advance 🙏🏻

Thank you for your video. Very informative. I’ve tried your recipe but my natto is not stringy. I used my instant pot and fermented at 113F. Do you have to add a little water from steaming the beans? Some said adding a little water will aid fermentation, is this necessary?

That’s amazing, will definitely try. I have a yogurt maker which I use with a different glas container. Is it ok just to use different containers or can it still destroy the yogurt? Thanks so much!

Hello dear Natto King! Hello from Ontario, Canada, and very interested natto. I love your videos. This one has great detail, and easy to follow directions to making natto! Excellent! I realize natto is an amazing food, and I used to eat it some 35 years ago, and I liked it. But now I couldn't handle even the scent of it. So I'm doing my best to love it again. And I believe there is success. My question is; I like to add soy sauce (or tamari), brown rice vinegar and mirin. I was wondering if the acid from the brown rice vinegar is too acidic for the natto, and may possibly destroy any of the friendly bacteria. Thank you so very much for all you do! Very much appreciate all your wisdom.!

Thank you a thousand time..as I left the msg in another of your videos, I looked all in youtube to see if I would find one that did teach how to do natto from scratch .I found none. Maybe that time did not have. I just made my and my friend hated the smells .not problem if it is healthy. I. eat it. 😂

Hi thanks for sharing!.... Do you think it's possible to make natto using nattokinase from supplement capsules?

Thank you! I’m going to try this today. You said you use the same yogurt container and cloth for future batches as the bacillus subtilus is very strong will continue to stay alive for the next and future uses. May I ask where and how you store the yogurt container and cloth between uses to keep bad bacteria from starting in it?

Hi Ikigai.. Would dried mint stems be more effective in natto fermentation?

Love from Pakistan

Kindly please explain the traditional method you were using in the past where you were unable to succeed in natto making. Thank you.🙏❤

I am thinking about purchasing an Instant Pot for this. Using one appliance for both steaming the soybeans and then fermenting them. Do you think that will work?

Thank you. Before this video I thought that the only way to make Natto was from store bought bacteria 😁

Hello from Bulgaria! Thank you for this great video! As I don't have mint in my garden, nor there is rice straw nearby (I live in a big city), what other plants or stalks are a good enough source of hay bacillus?

if using a ricw straw method you have to boil it to kill off germs too? thank you much ❤

Hi, can I use spearmint stalk instead of pepper mint stalk?

How can we know the bacteria fermented the beans is. "Bacillus subtilis var. natto" and not other strain? What if we grow some other dangerous bacter?

can we replace mint with salvia elegance? this is a plant in mint family similar

Please try using rice strows . 2 or 3 rice strows each box . I'm looking foward.

Hi and thank you for your very detailed videos, just a question, will the end product still contain vitamin K2, and the other healthy nutrients, when you do it with a herb like mint?

Thankyou for a very interesting video🙏 I have attempted to make Natto from frozen store bought but sadly it wasn’t great, only slightly slimy. I will try your method and hopefully it works….I will update🙏

can you use any kind of beans?

can I make naato with natto made with mint sticks. again and again or with mint sticks.?

Hi I seen people using green chili to make yogurt. Therefore can I ask whether the bacteria used in yogurt and in natto the same type of bacteria?

Thank you for this demonstration. Can you make Koji the same way?

Any wild plants stems (you called it straws) will do or it must be mint stems? Arigatoo.

Can I use any soya beans or just organic soya beans

What would bad bacteria look or smell like? I made it it looks like natto ans i think smells like natto but way stronger, i used banana leaf by the way thank you!

❤can i kook with nato?❤❤

Where is everyone getting thier yogurt maker from? Do you use a pressure cooker for national only?😊

Пока он ходил по огороду и собирал мяту, скороварка чуть не разнесла всю кухню! While he was walking around the garden and picking mint, the pressure cooker almost destroyed the entire kitchen!

Hello, woul it work with canned non salted beans? Some say yes, but I didn't have a great result. After 24 h the grains were very soft but poor slimyness and no odour. I consumed some with tamari, safely I dare say. I let it another 24 h and it developed a whitish patina on the surface. No smell but this time I was doubtful and I didn't taste it. A pity, becouse I lately found a video about an indian version wich is supposed to mature for 4 5 days completely wrapped into a ton of cloth and the result looks precisely like mine, except that mine didn't smell. Or could it just be that my mint has a poor strain?

Thank you very much for sharing your method for making the NATTO. My first attempt has been successful! When I empty my jar, do I then make the next batch in the same jar without washing the jar and also without adding new mint stalks? Also, do you wash the cloth used on top of the beans each time? Many thanks from Australia.

❤can i poot probiotik??from stor?❤

How do you fail in making natto? 1) lots of ammonia smell? 2) a little ammonia smell? 3) lots of white covers on beans? I have also seen video on doing natto with any starter on RU-vid but with used natto cloth container. Can it be done too since it had already have the bacteria in it before. Regarding the fermentation process, is it better to have the beans dry or wet before fermentation. If dry, would it be better to use a steaming cloth to wrap the beans before putting into container for 24 hours fermentation?

I would like to make this! But looks like the fuzz on the finished product has a different color; it's going to take some courage to eat that. 😂

I like natto because it is rich in vitamin K2 too. Thanks for the videos.