Homemade Natto by Natto Dad

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Niels Cremer : Anyone want some creamy nutz from daddy?

Succ Papi : Nut dad

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

Natto Dad : 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

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

Marty Bronson : emmy brought me here

oyamat2004 : 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 👍👍

Tobbe Sjöberg : 8:13 looks like someone nutted on some cereal

Creative & Random : This nibba eating beans

Maya Bahar : 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 :)

Melvin Jansen : Seems like alot of electricity for some fermented beans

Ray Mak : Of all the tutorials. Your natto looks the best

Open World Gamer : Looks like spider webs I'd still eat it though

Luptuous Life : I don't know if I can ever try this. It looks like lumpy snot. >.<

Zree : *_U H H_*

swirlingabyss : Wow. That is the most gorgeously stringy natto I have ever seen.

Jenny Chen : "I have a fresh, frozen pack of natto here" what???

P R little B : It looks way thicker and yummier than store bought ones

Kayloww F.I : Natto served with hot rice is amazing.

Aas112mm :]]] : Natto dad: I have a pack of fresh frozen natto here. Gordon Ramsey: it is not fresh if is frozen! .....

Esperanza : It looks like something trapped in a spider web.

MeRk SHocK : I want creamy nuts from daddy too

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

isabela cola : After Emmy I just had to come here

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

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

meat : Natto looks so good but I have no idea where to find it in Canada lol

Andy B : What is that brand of soy sauce? I don't recognize that bottle.

Bob Wareham : I have followed your instructions: Clean and wash soybeans (not organic this time) 1.) Put beans in slow cooker for 24 hours to cook until soft (I only have a slow cooker) 2.) Wash beans and move to small clean container 3.) Add powder from Japan (small bottle with small spoon Natto powder) 4.) Move container to yoghurt maker to ferment for 48 hours at 37c 5.) Problem I end up with beans that look ok they have a white film on them but smell of ammonia my wife said it takes her back to Nappi times 6.) All items were scolded with boiling water to destroy any other bacteria Any help, do you know hat would cause this, please Bob

Safiyaa Ali : Good day, can you kindly let me know if there is any way of.getting around the temperature setting for the oven? I do not have a an electric heating core or temperature setting. why is it important? anyway l can use just my oven?

Jimmie Webster : 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!!

Paige A7X : I don't know how I found this channel but I subscribed so now your stuck with me forever

ABC-ZのマスオTV : めちゃくちゃ美味そうやん...

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

Hai Wu : Can I just set my oven 98 F degree instead of using the single cool electrical burner for fermentation? The other thing is the Natto just stays in room temperature 4 days for the rest of fermentation after 18 -22 hours in the oven.

Etherious Raiden : I thought natto was just beans with cheese...

CurrHam : Is it healthy and does it taste good

Argon Behaamorh : Not your dad((

sou ma : I feel sad the sanitising water was drained why not use it for clothes or house washing or vegetables cleaning?

The guy with the angry faces : I thought this was *NONI* !!

Dwight Gordon : 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?

Oh Dahng boi : No thanks, you can keep your estrogen

Ephriam Scott : Slime!

Laura Bodewig Ro : Yay Laura soyabeans

Jnigo寒意 : 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

Rene Oswald : Thank you so much for the great advice. I just made my first batch and it turned out great! I just have one question....during the 4 days after you took it out of the oven, did you refrigerate it or leave at room temperature during that time? I refrigerated mine and it tastes great, so I'm hoping I did the right thing. Thank you again!

Idk And Idc : Looks kind of like floam slime😂

Celery Stick : After the soybeans have fermented and have become natto it appears that the color darkened and became more dark brown. So does the color change to a dark brown when fermenting natto?

meesteve : never tried it though

CurrHam : What is nato? The thumbnail looks like peanut butter and noodles....