Omelet with Fermented Soybeans (Natto) | Japanese Food Recipes 

I don't know some Japanese hates Natto. I love it despite being a foreigner

I am glad to hear that you like Natto. Many of us eat Natto since we are baby. I gave Natto to my daughters since they are like 8 months old. I have heard that 80% of Japanese people likes Natto!

Doesn’t heating Natto reduce its health benefits?

thanks for your message. Well, Natto is rich in nutritious like natto bacillus, nattokinase, fiber, manganese, iron, copper, vitamin K2, magnesium, calcium, vitamin C, etc. Each of these reacts to HEAT differently, so it is difficult to answer your question though. Natto Bacillus has very high heat resistance (even over boiling point) , but nattokinase has low heat resistance. Nattokinase becomes weak if the temp exceeds 50°C(122°F) and die out over 70°C. Natto Bacillus is especially good for regulating intestinal conditions and strengthening immune system. Nattokinase prevents thrombus. So, my suggestion is to try to eat Natto in different ways!

homemade kimchi? That's amazing. natto and kimchi are good combination! I usually add dried seaweed (nori) on the top of this combination!

Erika ML, thanks for your message. I hope you like it!

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the natto fried rice is another dish that you might want to try if you don't like sticky texture!

The method you described-taking natto out of the freezer and letting it thaw in the refrigerator for a few days-shouldn't negatively impact the natto's smell or taste in a way that makes it substantially milder. Freezing and thawing natto is a common practice and is unlikely to significantly reduce its characteristic smell and taste for most varieties. However, it's possible that the brands or types of natto you purchased are milder than others, or that your personal taste sensitivity to natto's flavors is less acute, leading to your experience of natto as not having a strong smell or taste.

Thanks for your comment. You can put natto into miso soup if you like miso. You make dashi soup and add miso. Then, you simply add natto as it it. A good vegetable to add to this miso soup will be Japanese Leek ( or Scallion). Another dish that I love is natto fried rice. This is also simple to make. You make fried rice and just add natto. You stir-fry the rice until the stickiness of natto disappeared. A good vegetable to add is again Japanese Leek ( or Scallion). You can also add Natto on the top of bread, cover it with cheese, and toast it like pizza. This is also great. You make sure to mix Natto with natto sauce or soy sauce before putting on the bread. Maybe I can make a video of making these dishes someday!

@@bentobox. All of these sound great, I will make sure to try them too. Thank you so much for sharing and I'm looking forward to more videos (maybe with the natto recipes)! Have a nice day!

I have never made natto at home. I think 99% of Japanese people buy natto at stores. Here is HOW from chatgpt4....sounds right. Ingredients: ・2 cups (500 grams) of organic soybeans ・Natto spores (Bacillus subtilis) or a store-bought natto starter ・Water Instructions: Wash and soak the soybeans: Rinse the soybeans in water, then place them in a large bowl and cover them with plenty of water. Soak the beans for 12-24 hours. They will double or triple in size during this time. Cook the soybeans: Drain the soybeans and put them in a large pot. Fill the pot with water, making sure the beans are fully submerged. Bring the water to a boil and then reduce the heat to a simmer. Cook the beans for 4-6 hours or until they are soft but still retain their shape. Alternatively, you can use a pressure cooker to reduce the cooking time. Prepare the natto spores: While the beans are cooking, follow the instructions on the natto spore package or starter to prepare the culture. This typically involves dissolving a small amount of spores in water or using a pre-made natto starter. Sterilize your equipment: Before handling the cooked soybeans, make sure all the containers, utensils, and surfaces you'll use are clean and sterilized to prevent contamination from unwanted bacteria. Boiling water or using a dishwasher's sterilization setting are effective methods. Mix the soybeans and natto spores: Once the soybeans are cooked and have cooled down to around 100°F (38°C), transfer them to a sterilized glass or stainless steel container. Add the prepared natto spores or starter and gently mix them with the beans, ensuring an even distribution of the bacteria. Fermentation: Cover the soybeans with a sterilized cheesecloth or a clean kitchen towel to allow for air circulation. Place the container in a warm environment (between 86°F and 100°F or 30°C and 38°C) for 24-48 hours. This can be done using an oven with the light on, a dehydrator, or a yogurt maker. You can also use a cooler with a heat source like a heating pad or a hot water bottle. Monitor the temperature with a thermometer, making sure it stays within the desired range. Check the natto: After 24-48 hours, the beans should be covered with a sticky, stringy, white film. This indicates that the fermentation process has been successful. If you see any unusual colors or smell a strong, unpleasant odor, discard the batch as it may be contaminated. Age the natto: Transfer the fermented natto to a refrigerator and let it age for another 24 hours. This will help develop the flavors and texture. Serve and enjoy: After aging, your homemade natto is ready to eat. You can serve it with rice, add it to other dishes, or enjoy it on its own with seasonings like soy sauce and mustard.

Camila, thanks for your message. Well, Natto is rich in nutritious like natto bacillus, nattokinase, fiber, manganese, iron, copper, vitamin K2, magnesium, calcium, vitamin C, etc. Each of these reacts to HEAT differently, so it is difficult to answer your question though. Natto Bacillus has very high heat resistance (even over boiling point) , but nattokinase has low heat resistance. Nattokinase becomes weak if the temp exceeds 50°C(122°F) and die out over 70°C. Natto Bacillus is especially good for regulating intestinal conditions and strengthening immune system. Nattokinase prevents thrombus. So, my suggestion is to try to eat Natto in different ways!