I loved this video! It is nice to see a real cultural depiction of how a small factory operates to create an award winning product. The instructions for home natto in the USA claims that "ultra sterilization" is absolutely necessary and all implements and prep areas. This video disproves that theory. Normal cleanliness is fine. Thank you and I wish I could try your natto!
@ranjanbiswas3233
3 жыл бұрын
Oh, they clean their shop every single damn day.
@jerryperez5267
3 жыл бұрын
guys it may look like unappealing but the flavor itself is A+++. i had natto that was sent to me by my friend in Japan and he told me to mix it first until that slimy film starts to opaque then add shoyu or soysauce. it's so good with rice too.
@ggboot1
3 жыл бұрын
I agree. The texture is unappealing, but the flavor is amazing. I like to eat my natto with egg, shoyu, green onions, rice and spicy mustard. So incredibly good.
@u.synlig
2 жыл бұрын
@@ggboot1 What makes a Japanese spicy mustard “spicy”? I hope to simulate the experience that I might expect in Japan, using a condiment available to me locally.
@mikek17
Жыл бұрын
@@u.synlig that's just how mustard is normally but western mustards have fillers so it ends up being mild in flavour. If you just mix mustard powder with water it will be hot.
I think they smell wonderful and tastes great. You just need to get over the texture. It goes so well with rice don’t eat it by itself.
@budmeister
4 жыл бұрын
I had a natto filled rice ball once. I enjoyed it.
@Cattychin3870
4 жыл бұрын
Come on dude, u think bacillus bacteria would be tasty🙄. Yukkh just watch more reviews and videos about it
@smileytow1925
4 жыл бұрын
I tried so so hard to like it. I bought it at my local H mart. It came in a three pack in the frozen section. I ate it with rice and a fried egg and I used the little seasoning packets that came inside it. I ate it for almost 2 weeks to try to get used to it. I never could. It’s definitely an acquired taste! I wanted to eat it for the good things it would do for my bones, but it’s hard to get used to it when you have never had it or grown up eating it.
@jyothipandit2755
4 жыл бұрын
Ladyfingers boiled,give slimy texture,add some ground coconut,slightly sour yogurt,salt,chopped green chilly,then heat some oil (or ghee) in a pan ,add little of mustard seeds,asaefoetida, dried red chilly,curry leaves,turn off heat,and pour the ladyfingers,curd,coconut mix into the pan,while seasoning still hot.Eat with hot rice,The slimy texture is unique and should not be broken with limejuice etc.like we do in currys.
@robh_tex
2 жыл бұрын
@@jyothipandit2755 for those unfamiliar, ladyfingers are also known as okra :)
@咪嗚-r1n
3 жыл бұрын
謝謝分享製作好可愛美味的納豆喔!
@happyhappy5597
3 жыл бұрын
納豆は生涯好きなままだろうな。うますぎ
@ranjanbiswas3233
3 жыл бұрын
Japanese bachelor breakfast: Natto with hot rice with either raw egg or cooked egg, pre pack miso soup and coffee/ Natto with Tamago(egg) sandwitch, grilled salmon and coffee. No wonder they stay so fit. Young generation and their parents don't make matcha tea, there are hot tea in vending machine. Only certain families make matcha tea at house.
@celiofirmo
4 жыл бұрын
Almost the people hate NATO... I just LOOOVE IT !!! 😋
@trurocker03
4 жыл бұрын
Good god I don’t think I could get over the texture. 😅
Hi I make natto and the ammonia is dependent on the amount of oxigen the Beans get during fermentation. More oxygen less ammonia. Good luck.
@dolcechanel
4 жыл бұрын
納豆が食べたくなる動画ですね🥰 凄く美味しそうです🤤 納豆また作りたいな…
@요리전공자들의이야기
4 жыл бұрын
나토 만드는 건 처음보는데 되게 신기하네요 그리고 항상 느끼지만 일본분들은 장인정신이나 정성들이 항상 대단한것 같아요 좋은 것들은 배워야겠지요
@ИдиТусуй
4 жыл бұрын
«Как приготовить»??? Вот именно так я сейчас пойду и на кухне приготовлю!!!
@yeboscrebo4451
Жыл бұрын
Thanks for sharing!
@danitarosedeguia3997
4 жыл бұрын
My first time in Japan, I couldn’t believe that I was already there. Then I ate their nato... it brought me to my senses...
@xawj4444
3 жыл бұрын
How does it taste? I'm curious.
@user-pu3ke9kw9w
3 жыл бұрын
豆って美味しいよね…感謝…
@Jmon808
Жыл бұрын
Natto doesn’t taste or smell bad to me. Love the taste and texture! So grateful this food exists 🙌🤙
@pauloemmerlacerda
Жыл бұрын
Me too. I think same way.
@diemkhuyennguyenle6479
Жыл бұрын
Dich sang tiếng việt
@HuyLe-oe3ku
4 жыл бұрын
おいしそうですね
@mariaizabelgimenes2014
3 жыл бұрын
Eu faço natto caseiro. Muito bom.🇧🇷
@ElianeSilva-mo4lp
3 жыл бұрын
Me ensina por favor
@pauloemmerlacerda
Жыл бұрын
@@ElianeSilva-mo4lp compra um termostato no mercado livre (baratinho), põe uma lâmpada halógena de 40W e regula a temperatura entre 38-42 graus. Daí você só precisa ter algum capim seco (palha de arroz, capim-de-mato, qualquer palha seca), ferver um pouco dessas palhas para esterilizar e por a soja cozida em contato com a palha num container dentro do isopor com o termostato. É importante cobrir com filme plástico e furá-lo com buraquinhos com palito de dente para a soja respirar. Um pouquinho de açúcar na soja potencializa a fermentação também. A soja deve ser cozida no vapor, nunca na água. Depois de 24h tá pronto, mas pode desligar com 20h e deixar arrefecer nas ultimas 4 horas dentro do isopor desligado.
@LoxyLox_
4 жыл бұрын
it's interesting but VERY loud for asmr
@НадеждаРубис-л9я
Жыл бұрын
Я из России. Я люблю натто и делаю его для себя сама из русской сои. Мне очень нравится!
@anise1125
Жыл бұрын
Я тоже делаю, закваску покупал на АлиЭкспресс, но у меня оно менее жидкое и менее тянущееся получается чем магазинное что на видео. В чём может быть причина? Возможно надо больше жидкости добавлять или сахар добавлять?
@nataliafil2123
Жыл бұрын
@@anise1125а как называется закваска?Спасибо.
@irschn1671
Жыл бұрын
@@nataliafil2123 Natto
@おいしい旅タイランド
4 жыл бұрын
これは凄い動画ですね、映像が綺麗! 私もこんな美しい画が撮れるようになりたいです。
@moegreen24
4 жыл бұрын
これ全部絵で描いてるんやで
@hayatoN
3 жыл бұрын
CGやで
@sboonthae
9 ай бұрын
Wow Excellency
@phuonglechien263
3 жыл бұрын
Quý trình đã đơn giản hóa tối đa,rất hợp lý thao tác các công đoạn, sản phẩm chất lượng cao, bản chất tuyệt vời,có uy tín từ lâu rồi. Cách trình bày,truyền đạt rõ ràng,dễ hiểu. Cảm ơn chương trình.
@marcoantoniomanes5073
3 жыл бұрын
Sou do Brasil, como faço para comprar de vocês este líquido com os Bacillus subtilis ?
@Ayra0731
3 жыл бұрын
Thankyou for this videos
@weloversoftheunitedstates
4 жыл бұрын
This amazing facility brought to you by the ppl who love natto. Natto money 🤑
@kimthuymagic-maker2084
Жыл бұрын
Cảm ơn vì tôi đã được xem quá trình làm và đóng gói Natto. Tôi rất thích ăn Natto❤❤❤
@annevallance4726
3 жыл бұрын
So many questions, liquid natto culture, spraying it straight onto the hot beans, fermenting in what looks like a completely sealed system. I wish I could visit and clarify..
@joeadamson5928
3 жыл бұрын
Hi, not many ppl want to know how this began since every recipe uses a mysterious culture to ferment always derived from frozen store bought natto, nobody can sacrifice political correctness even if they actually are aware of the original tribal method which I doubt, I learned the alchemical secret quite accidentally, long story, but let me share that secret,ie. cook beans, while still hot blow on at close range all over beans while steaming Hot, then incubate. No luck involved, takes practice to get incubated, but well worth it, good as gold, holy grail ...
@peterlutz7191
4 жыл бұрын
Natto has 2 strikes against it, the stink (not aroma) and the texture of what you sneeze or cough out when you have a cold.
@sammaheshwari1496
4 жыл бұрын
Pure goo looking stuff .... but I don't know the taste so ....no ides
@alligatormonday6365
4 жыл бұрын
@@sammaheshwari1496 Its a fairly mild soy taste coupled with a sour, alcohol flavor. I do not like it at all.
@tksgtksg
3 жыл бұрын
パッケージから来ました。美味しい!
@farhahrizkiyah2457
3 жыл бұрын
Klo di indo makanan yg bau dan enak yaitu jengkol... Klo fermentasi seperti oncom dan tape
@RedSeaCrossing_81
10 ай бұрын
It's very satisfying to watch.
@CrystalMcNair
4 жыл бұрын
I wonder if you can get the Natto Bacillus normally... it'd be fun to try and make my own someday.
@GlasSaeth
4 жыл бұрын
I've heard that if you can get your hands on a premade package of natto, you can use a small portion of it to "seed" a homemade batch. Then you just keep holding on to a small amount of whatever batch you made and use it to seed the next batch. I guess it's not too dissimilar to being gifted mature sourdough starter.
@Jane-ek2ex
3 жыл бұрын
You can
@joeadamson5928
3 жыл бұрын
Yes it can, if you get to that stage of adding the bacteria just blow on all over, at close range while steaming hot, exhaled breath has the nitrogen fixing element required, procede to incubation, takes practice to get perfect, but worth the effort.
@jasminevictoria9574
3 жыл бұрын
Anything that is made of soybeans I will love ❤️ it . Yum 😋
I eat nattō every morning. Fujiwara brand is more expensive, so I only buy it discounted. The beans are of higher quality than mass-market nattō, and the difference is easily noticeable.
@hsquare5380
8 ай бұрын
Interesting, I always thought natto is fermented then transfer into container not the other way around
@munirahbakar4123
4 жыл бұрын
I'm surprised they inoculate right after steaming. I would have thought it would still be too hot and could kill the bacteria.
@choojunwyng8028
4 жыл бұрын
Was thinking the same thing.
@sammaheshwari1496
4 жыл бұрын
Lol ... bacteria have a tight protective covering over themselves called cell wall which is pretty durable as these bacteria belong to archaebacteria so they r more durable .....
@jbalazer
3 жыл бұрын
Those steaming hot temperatures kill bacteria in a matter of seconds, but not bacterial spores. They inoculate with bacillus subtilis natto spores. Spores are hardy and most of them will survive in the time it takes the hot beans to cool. Inoculating while the beans are still hot and then quickly transferring the beans to their packages is quite deliberate, as it reduces the likelihood that any spoilage or pathogenic organisms could survive and multiply during fermentation.
@岩崎泉-i3d
4 жыл бұрын
オリーブオイルで是非食べてみたいです。
@علاءابوعواد-ف9خ
3 жыл бұрын
私は日本人を愛し、尊敬しています。
@Moonlight-se6mn
3 жыл бұрын
Thank you! ありがとうございます😊
@りか-d4h
3 жыл бұрын
ありがとうございます😊 ずっとそう思って頂ける国であるように、頑張らねばいけませんね。 Thank you very much for your understanding of Japan. May your country and Japan have a good relationship. Many Japanese have to make an effort not to betray your trust.
@cristinevejam2175
3 жыл бұрын
Eu gosto muito de NATO,pena que no Brasil não tem com essa qualidade.
@augustaogfhp
3 жыл бұрын
tem nos armazem de soja fica igualzinho
@eugeniamelo8640
3 жыл бұрын
Tem sim amiga no bairro da Liberdade em SP tem o importado e o nacional
@andreyaalvarezsilver1387
4 жыл бұрын
Eu não comeria essa comida, babenta, pocivelmente com cheiro forte. Parabéns amei o vídeo.
@gaijin外人gringo
4 жыл бұрын
Cara dá até aflição,vc come e essa gosma te persegue igual uma teia de aranha.rsrs
@vkmanunubos2577
4 жыл бұрын
i can eat this all day, healthy too
@MISinforms
4 жыл бұрын
If you do eat this all day, you'd lose all your friends due to a flatulence problem
During fermentation, the Natto must be able to "breath". HOWEVER, we can see that the fermentation takes place is CLOSED/sealed plastic containers (which makes "breathing" impossible!!). What gives?
@u.synlig
2 жыл бұрын
The applied plastic film appeared to cling to the surface of the moist beans, and the styrofoam was crimped closed. It was not anaerobically sealed, was it?
@Aoi_Bara
3 жыл бұрын
Watching this while eating natto with hot rice 🍚✨
@diocta28
Жыл бұрын
It's doesn't die The microba when spreading the soybeans in hot temperature?
@anuradha3498
3 жыл бұрын
What is that brown and green beens. Is that belongs to Soya family or green is moung beens and brown is some other beens? Very complicating process
@wユキ-z9r
Жыл бұрын
自分は納豆が大好きです。 だから、どんな作り方してるのかなって気になったんですね
@中村陸-y4k
3 ай бұрын
この動画を見ながら食べる納豆ご飯はいつもの三倍はうまい!
@PaulYoungMinnesota
3 жыл бұрын
can I get the spores from capsules of probiotic products that say they have LIVE bacillius subtilis spores? The spore powder is not for sale in USA.
@geraldfrank1630
3 жыл бұрын
Cultures For Health 👌
@riyastodaily
7 ай бұрын
❤❤すごいかたですね👍
@boonsongie18
3 жыл бұрын
ขอชื้อน้ำเชื้อ Natto. ด้วยครับ. ส่ง Thailand
@桃やま
2 жыл бұрын
美味しそっ🤤
@l.salinidevi8755
3 жыл бұрын
In manipuri it is called HAWAIJAR.umm its looking delicious
@xiaodonglu9425
3 жыл бұрын
我在家都是用纳豆機做很方便。用自家种的黑豆营养更好。
@Moonlight-se6mn
3 жыл бұрын
コメント、色んな言語があって面白い
@Wntr446
Жыл бұрын
Is Natto and tau chio ( also made n seasoned with salt from boiled soybean) have the same properties like K2?
@deborahb.3736
3 жыл бұрын
so much packaging for a little cup of beans.. ???
@irinakuguar5078
Жыл бұрын
Мечтаю попробовать, но в Москве маленькая упаковка замороженного натто стоит больше 1000 руб.😟
@gelalijowobirdfram3125
2 жыл бұрын
Good i like it
@Synch9256
4 жыл бұрын
I would love to try this! The Japanese eat so healthily!
@Daniel07Eleven
4 жыл бұрын
Good luck :S
@x5Slaider
3 жыл бұрын
Получается это приготовленные на пару, и затем покрытые бактериями, которые на них размножились, и оставили продукты своей жизнедеятельности (ферментированные) бобы. Выглядит не очень аппетитно, но мне нравится соевая паста мисо, так что попробовать бы все равно хотел. Снятно хорошо. Аригато.
@choojunwyng8028
4 жыл бұрын
Quite confused as to why they sprayed the fermenting bacteria on the steaming soybeans. From what I know the bacteria would either die or be denatured from the heat. It's probably around 60 degrees Celsius for the beans. Am I missing something?
@akikoomori7559
4 жыл бұрын
Choo Jun Wyng when I first started to make natto, I thought I have to wait till the temperature get down to 120 f or so. Otherwise the bacteria get killed. It turned out that the bacteria thrives in hot temp. Now I mix right after when I steam the beans while it’s hot.
@janwilson9485
Ай бұрын
The bacteria does better with a heat shock. The Natto powder I use needs to be mixed with boiling water to become fully activated
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