natto.wmv

How to Make Natto. A video record of how my mother-in-law taught me to make fermented soybean natto in Jonan machi, Kumamoto, Japan using traditional methods.

Category:

Education

Tags:

• natto
• Kumamoto
• Japan
• country living
• wood food wrap
• fermented soybeans
• electric blanket
• obachan
• japanese food
• japanese tradition
• Nibe
• cooking soybeans
• japanese cooking
• humor

[nunomia515]

We keep it wrapped in the blankets at very low heat (on the electric blanket setting) for the night, or 10-12 hours. Sometimes we keep it under the heated table because that is also a very low heat environment. An oven on a warm setting would work, a heat lamp or a wrapped bundle near a heater (just be careful so nothing catches fire) seems to work as well. In any case, yes, it needs to incubate about 10 hours in a warm environment.

[nunomia515]

I have never needed to add sugar but it might work. Using either dry natto starter or a spoonful of previously made natto seems to be enough to get the process going. My only concern with sugar is that it might encourage other bacteria to grow as well and that would spoil the natto, so from my cooking experience, I would say make sure everything is very clean if you are adding sugar. Since we are in a less than sterile kitchen, I wouldn't encourage other bacteria to grow!

[nattojam]

check out my made up song/story (joke) about the origins of natto..... which I figured out how to make w/o a gramma....too bad, you are very lucky..........but I do it on a flat cookie sheet in the oven

[nunomia515]

I loved nattojam! A much broader perspective on natto! Thanks for sharing.

[Mirtika]

While I never plan to eat natto --or stinky tofu, either, for that matter--I found watching the making of rather fun. :) I even checked the menu for a nearby Japanese place (that Chefs hang out in during wee hours), and they do feature natto. What I really want to try is okonomiyaki (is that how it's written?), that griddle pancakey/omeletty thing. That looked yummy in Japanese films/dramas i've seen.

Thanks.

[nunomia515]

Hi there - thanks for watching! Okonomiyaki was one of the first foods I ate when I arrived here and it is one of my favorites. There are as many variations of it as there are cooks but I'll try to put one together this week! (I was wondering what I should cook....)Happy New Year!

[nanaverm]

Thank you for making this look so easy! and for the instructions!

[serenekitchen]

I used this method to make natto today! i can't wait to see the results tomorrow :D

[flowersarebeautifful]

thanks for sharing. can i double-check plse? ie. after incubating with the heater on for the first round, then you opened to check it. after that, you say keep in blankets for 10-12 hours... the question is ...with the heater on? or just keep in blanket without the heater on for another 10-12 hours? And this means the beans get incubated for a total of how many hours?? thank you.

[flowersarebeautifful]

thanks for sharing. can i double-check plse. after incubating with the heater on for the first round, then you opened to check it. after that, you say keep in blankets for 10-12 hours... the question is ...with the heater on or not, and does this mean the beans get incubated twice for 10-12 hours or only once?  thank you.

[didanhtennis]

I ran into others that recommend adding 2 tablespoons of sugar and 1 teaspoon of salt. The sugar is to kickstart the fermentation. I notice that you didn't have the sugar in the video. My guess is the sugar is a personal preference from the individuals. Do you suggest using sugar to get the fermentation going?

Thanks,

[sandroyagi]

nihongo de kaitekudasaaaiii, onegaiiii...!!!

thanks!

[mj575]

thanks for uploading(video) how to make natto....