Pouring boiling hot water into a glass container can thermally shock it and cause it to shatter, violently. This is dangerous. Even heat-resistant tempered glass is vulnerable to breaking from a big enough shock. It would be safer to warm the container first, or sanitize it another way. A hot wash in a dishwasher sanitizes dishes well. In my experience making yogurt, thorough hand washing and rinsing is good enough.

I've watched several of your videos, and tweaked my natto technique accordingly, with great success now. I use spores, and was having a little difficultly getting strong strands. Plus occasionally my beans were slightly hard. Thinking the fix would be to cook the beans longer, and ferment them longer, I was perplexed when that just made things worse. Then after watching your tips, I realized the beans were getting hard because I was fermenting too long, and perhaps too hot, and they were drying out. And the strands got significantly stronger when I started them in 80ºC water. That all came together in my last batch, and the results are perfect. Thank you!

Welcome back!

I’ve watched your videos for 2 years and in one hour my first batch will be done. I can see the halos and signs of fermentation everywhere. Thank you! Looking forward for more content

Hell yeah, nice to see another upload after so long! Hope you've been well.

I made my first batch of natto using your advice and it came out perfectly. It tastes like fruit and nuts. YUM! I have plant heating mats and a Growneer temperature controller, so I used that equipment and turned a lasagna pan over the glass pan on a rack sitting on the heating mat, then covered that with a towel to keep the heat in. Thanks for your help, Natto Dad!

Thank you so much for sharing this recipe. I've purchased forty pounds of natto soybeans from Laura Soybeans and let Johnathan know how pleased I am with their beans and that your KZfaq channel has been so inspiring. My natto turns out just as your video shows. Delicious! I use a Chinese natto maker plus I use my oven with the hotplate method. The oven method makes the best natto with a great amount of neba neba. My Japanese wife and her friends cannot believe that a country boy can make such good natto. Now I'm a natto, Kimchi ( per emmymade) making machine. Thanks Natto Dad!

When I thought your strings couldn't get any more beautiful, they turn out to be even better than your first tutorial. Thank you, natto-daddy

you're an inspiration! Thank you for taking the time to share your skill with us! ありがとうございます！！

Welcome back! I’m always waiting for your clear description. I will try to make Natto myself with double layered wrapping.

Thanks for this. I've been using the natto culture from NATTOMOTTO but I haven't seen the white nebe-nebe strings as strong as yours. Wow!

Best natto recipe ever, I am making my third batch today. May the peace of Christ richly bless you and your family. Thank you so much. You are such a great asset to our society.

Natto Dad is back! I was sooo excited to see this was uploaded!

YES!!! NATTO DAD IS BACK!!!!!!! Looks like the best nato I've seen, thank you so much.

A very welcome return to an open arms community. Well worth the wait. This is the best video yet!😋

I love natto! I seriously can't get enough. Thank you for making this channel.

love to see you back after such a long time!

Very clear and effective description for making and storing natto. Thank you

Thank you!!!! Finally! Please do more content.. You have your fans! Greetings from Austria =)

so glad you're back!

After many hit or miss batches in an instant pot, I switched to the oven/hot plate method described here and achieved very good results. Using a 1kw hot plate at the lowest setting and cracking the oven door slightly the oven temp drifted between 96-105 F using the Hydrofarm thermostat. Got great snotty beans! Thank you Natto Dad!

Thank you maestro, long time no see. It is good to be prompted to make more wonderful K2 rich tasty natto. My chickpeas are soaking right now. Happy Christmas and have a wonderful new year. 🇬🇧

I'm happy to see you upload again!!!!

After so long, finally you came back. I was right when I refused to unsub. Welcome back king.

Hi Natto Dad! I came here to say thank you, by using my interpretation of your double layer method I, for the first time, succeeded in making natto. Thank you you're great!

Hi Natto Dad! Huge thank you for making this detailed video. I managed to make a beautiful box of natto after a few trial and errors, mostly because the first brand of frozen natto I bought in my home country was already inactive, there was barely any strings in it. The last few batches were beautiful and stringy as I changed the brand of another frozen natto. I'm incredibly happy with these babies. The organic soy beans I have are 3 times the size of the beans in the frozen container, so I had to steam pressure it for 1.5 hours to make it softer, but there are still some bite to it. Maybe I'll have to add more time to the cooking process. Lastly, I did the fermentation process using a sous vide and it's successful! Thank you so so much!

Thanks Natto Dad! Looking forward to trying it this weekend.

I have been watching over the years. I have always loved natto since I tried it about 20 years ago, but it is difficult to find in my small mountain town. I have had natto starter (natto kinase?) for a couple of years, but I never had the right growing conditions. I am trying homemade natto with black eyed peas for the first time with natto from the store rather than the starter. I let the black eyed peas get very very soft while cooking to see if I could accelerate and also encourage the fermentation process. I can't wait to see what happens. I'm just doing this in ambient temperature in the oven to try to keep ambient temp more stable. Thank you for the inspiration!

Awesome! Keep them coming! I'd love it if you started up the soy alternative natto series again.

Welcome back. I've had excellent results fermenting Adzuki beans, give it a try.

Holy shit didn't think this would happen welcome back love your videos

Just in time for Christmas, welcome back Natto Dad!

Thank you so much for sharing! This is really useful! 💗💗💗💗💗 I love natto!

OMG those silks are gorgeous!

This *IS* a better, more detailed description! I have to get one of those portable heaters, with a thermostat. I like natto so much I could get 30% of my calories, and 80% of my protein from natto alone, and not feel deprived :D

Thanks to this video, my first batch of natto came out great! Extremely slimy with a great flavor. Thanks for the info.

thank you for this great video. One question - what do you set the burner to? or does the thermostat control the temperature by turning the hot plate on and off?

Oh man your pressure steam not pressure boil technique is money! My latest batch was amazing! Just like yours! Very neba neba! Thank you so much!

Holy moly! Your sticky threads are next level!

Mine turned out great! Thank you for the tutorial!

If you wish a stronger flavor (and smell), cold fermentation can be used. Natto uses a specific strain of Bacillus Subtilis, unimaginably called "natto" strain. This bacterium is very temperature tolerant and can produce very tasty results if left to ferment in the fridge for 36 to 72 hours.

You're great. Tried one of thise short cut Natto videos. Thought I hated it. Sure glad you I saw you're video!

Thank you so much for this awesome video! I was able to produce a nice batch on my very first try. I have the privilege to own a V-Zug steamer that I can set to 38° C which worked like a charm. Thanks again!

I m so glad to see you again

Thank you for this great vidéo !! 📹 Well explained ! I did obtain great result in my natto making !! Thank you !

Love this update!

Awesome! So scientific and meticulous. And practical. And easy-to-follow. Fortunately, I can just buy natto in the local stores, but I wonder if homemade natto like this isn't somehow healthier than what you can buy in the store. Really awesome video.

I like your 2 colander / strainers. Do you remember where you purchased them or know their brand name. I've enjoyed your videos and have learned a lot. Thank you for taking the time to put them out.

YOOOOOOO YOU'RE BACK

YES NATTO DAD!!! I missed your videos man

Great video! Can you give me a tip as to the name of the specific type of soybean you use? Thank you!

Thank you! I was just finding the old video and this new video came up. I'm so happy!

Happy Holidays and Happy New Year to you Natto Dad!

Thank you very much for this very good video. Can you tell me an alternative to the plastic, so that I can use IT very often? Perhaps an old Tupperware Box?

Thank's a lot for this instruction. I am so happy to finally being able to eat natto like cereals in the morning. While I was successful with some batches I also got results with weak strings unable to keep beans together, where it seemed that the bacteria didn't develope strong enough. This also happened with my last batch - and there i decided to give it another 24 hrs of "oven-time". It turned out to be the right decision and helped the beans to finally become the sticky mess I enjoy. So i think it's totally advisable to experiment with fermentation time in case your results aren't satisfying after 20-24 hrs.!

Welcome back!!

Thank you for the excellent video instruction.

Thanks for the great video, that was very interesting and I am really curious about the taste of natto now! Is there any way to make this if you don't have access to the packaged natto starter? It is not available in any of the stores where I live. Also, I assume once you have a completed batch, you can just save a portion of that to cut up for starters for other batches?

I failed at making natto a year or two ago, and while making it some of the goo somehow made it onto a loaf of zucchini bread. The bread was on the counter top for a couple of days and when I finally cut into it, it had the slimy string pull when I separated the pieces. I ate the bread and it had a slight funk, and it didn’t kill me. Strange experience but pretty good, y’all should try natto bread.

Thank you for your helpful videos. Do you know of it's also possible to use an Instant Pot to ferment natto? If so, what setting should be used?

Thank you for a great video! I have a question: I never use and don't own a pressure cooker. Can I simply cook the soybeans in water? Also, I'm going to give the fermentation a go in a yogurt making machine (no thermostat), so I can tell you the result. 😊

Thank you for this video 🙏

Thanks for sharing!!!

Your videos are excellent !!I used the previous one to make delicious natto from first time 😊 would yoghurt maker work for making natto?

Wow, you were gone for a really long time! Hope you and your family are doing good

Made my first batch of Natto with great success using my cat's heated bed. Had to kick the cat out and it's winter here in Australia. Placed closed cell thermal foam over the top to maintain the heat. Yum.

It freakin‘ worked. Thank you.

wooo natto dad is back! 💕

Your videos are great! I wanted to clarify something from my own experiments making natto. I have been putting in the frozen natto while the beans are at room temperature. Are you supposed to put the frozen natto into the cooked soybeans when they are at 80 Celcius?

Hi Natto Dad, I have to thank you so much for sharing your very clear instructions on making natto. I have been wanting to make my own for years because I hate buying them and throwing away so much styrofoam packaging. With your instructions I finally did it. I bought the soybeans from Laura's as well and made my first batch earlier this week. I have been enjoying natto for breakfast every morning and feel so blessed 🙌 It tastes delicious and so fresh. I have also had it on shokupan like your other video and it is a great snack and we enjoy it so much. Thank you 🙌🙌💯

Thank you Natto Dad, please make more videos! Would you consider a trial using black beans / turtle beans? Its very hard to get good quality soy beans here in Canada.

Hi that's great! My pressure cooker does not have a steam function, would I be OK cooking them normally for 30 mins?

Thanks for the video.

Thank you for sharing your inavluable experience! Do you think that large yellow soybeans (white/clear hilum) will work for natto? In fact, have you tried making natto with regular soybeans before you discovered Laura Soybeans?

It looks so gooooood!!!! うまそう！

I just tasted my first homemade batch of natto; it turned out absolutely perfect! I used the Instapot to pressure steam and then I fermented it inside my Excalibur dehydrator. Next time I will try fermenting in the Instapot using the yogurt function. Thanks for sharing this great video!

Thank you for the Celcius values. We can look it up, but it's soooo much nicer when people provide both C as well as F.

Thank you for your great video! What are your thoughts on adding a 1/4 tsp salt and 1/2 brown sugar with the starter?

I use a seed starter heating mat and it is PERFECT!!!!!

I’ve had success putting the pot which I had used for boiling into a reflective heat bag with two water bottles filled with boiling water. It’s important that the soybean and their pot are still hot when you put them in.

VERY well done! thank you so much :) ive heard about making okara natto but have never been able to find a method. maybe its the exact same? never even tried it... YET.

Wow! Look amazing

I love your videos Natto Dad!

Thank for your video. I have made some time but the result not perfect like you do. Can i ask some questions: 1. After soaking need wash soybean with clean water? 2. After cook with pressure cooker, cooled soybean down to 70-80 degree and add natto starter frozen directly to it? 3. I ferment natto in aluminum cooker, is it effect to ferment natto?

Dear Sir, I have greatly benefited from the valuable information you provide and your lack of hesitation in responding to me previously in many comments. I wanted to know new information, which is why when I produce natto at home, some batches contain ammonia, and how to avoid that and how to treat it if it happens, knowing that I now use natto starter. Moto.

Great channel, please more natto versions!

When I have used store bought natto to make my own, I have used the entire pack! Is this too much, as I notice you use only a small portion? Thanks.

My first batch failed quite miserably, in the instant pot. I boiled the beans and used Natto starter. The ammonia smell was terrifying and nose piercing. I tried to eat a little and could not stomach the taste of the extreme ammonia filling my nose (every time I blew my nose, I can smell ammonia). Second time, instead of boiling, I bought a steam basket for my instant pot and used the pressure cook setting (with about 2.5 cups of water) for 50 mins, to mimick the high pressure steaming in your tutorial. The beans were beautiful this time around (no soggy, broken beans and loss of the skin) and at 19 hours of fermentation on the yogurt setting, I have some halos!!! Also the ammonia smell is next to non existent, compared to the first batch. I want to leave it in for longer because I feel like some of the beans on the bottom didn’t get fermented yet. I’m so excited and happy that I only failed one batch. Can’t wait for some tasty Natto!! Thank you for all your help. 🥹🙏🏻✨

Success! Followed this recipe exactly, the result was wonderful Natto!😊

This was so cool!!

Thanks for this new video. I tried for the first time using brown rice as starter. My main issue was that the nato beans were about 10 years old and quite hard to get them soft enough even after cooking them under steam pressure for about 1 h 30 minutes. Nevertheless after 18hours in the oven at 40 degrees, I obtained a natto with good sticky threads. Not bad for a first experience 😙

Hi, I’m new here 😊 a couple of questions: my first ever batch is still being fermented started yesterday, but when I checked on it …it did smell like hair product/ I hope the good bacteria, I understand that I need to keep it in the fridge in a couple of hours until tomorrow. now can I heat it before consumption? I like my food warm. If I freeze a portion, how can I use it for my next batch? Do you have a video with instructions? Thank you for your patience and help.

Fantastic.

Hi Natto Dad, can I always use a portion from the previous batch of homemade natto as a starter infinitely? Or do I always have to buy a starter or a packaged natto. Thanks.

Hello Natto Dad, thanks for the great video. I want to make "sticky tofu." Can I use your natto recipe with soymilk, then make tofu from the fermented soy milk? Please let me know if this would work. Thank you!

What setting do you put your hot plate on? I purchased the exact same hot plate you have. I am going with 2-3 and see if that works. Thank you.

Hi, I was thinking of adding some miso to the fermentation as I think the extra flavour would be nice. Would you suggest this is OK, or will the salt of the miso affect the fermentation? Thanks for your videos!!

Do you recommend a good pressure cooker?

Hello, how long will this Natto stay fresh and edible in the fridge? And if I were to store some in the freezer, would that destroy the vitamin K? Or other benefits? Thanks heaps.

Thank you for sharing this video 👍🏻👍🏻 I was wondering after you made your own patch of natto. Can you make another NEW patch of natto by using homemade natto? Or, we must use store bought natto in order to make homemade natto?