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...

Creative & Random : This nibba eating beans

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 👍👍

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

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

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

Always Watching. : Semen and soy beans

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

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

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 :)

Marty Bronson : emmy brought me here

D at : who else got this is they recommendations 🙋🏽‍♂️

MeRk SHocK : I want creamy nuts from daddy too

Griminem : 9:44 I think someone Nutto'd in your beans.

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

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

Zree : *_U H H_*

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

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

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

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

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

A E S T H E T I C B O Y : Natto,what an irony

KESHIVA : 9:45 "sound gross" Me: yeah because it is

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

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

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

isabela cola : After Emmy I just had to come here

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

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

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

roberta peck : 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.

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?

mxciii 23.36 : I’ve been eating natto and I don’t really like it but it’s healthy and i keep eat it lol

D at : who thought they were beans

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

Argon Behaamorh : Not your dad((

Tony, le Lavallois : I'm going to Japan next year. Is it worth trying natto?

ABC-ZのマスオTV : めちゃくちゃ美味そうやん...

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.

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?

Ephriam Scott : Slime!

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!!

Ghastly Grinner : worlds sharpest knife

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