Trying to Make Natto! After Many Failures, Here’s the Method That Finally Worked

I tried making natto, but at first, it was all failures (lol). The strings wouldn’t form, the smell was off… I ran into all sorts of problems. But after lots of trial and error, I finally nailed it! I’m sharing the process and the tips I learned. Enjoy the delicious, homemade natto!

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[Time Stamps]
0:00 Natto Bacteria
0:57 Step 1: Soak soybeans in water
1:31 Step 2: Boil soybeans
2:23 Step 3: Prepare natto bacteria solution
3:10 Step 4: Mix soybeans with natto bacteria
3:21 Step 5: Ferment soybeans at 40°C for 24 hours
3:54 Step 6: Age fermented soybeans overnight in the refrigerator
4:59 Homemade natto is ready
5:44 Natto Making Q&A

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Itadakimasu Recipe introduces easy everyday cooking, Japanese kitchen tools and lifestyle. My recipes are all about simplicity :) I’d love for you to subscribe to my channel if you enjoy the content :)    / itadakimasurecipe  

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[Ingredients for Easy Natto Making]

Soybeans (dried) 100g
Natto bacteria 1 spoonful (included)
Water, boiled and cooled 1/2 teaspoon

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[Related Videos]

3 Natto Toast: Bread Meets Japanese Food　   • 3 Natto Toast: Bread Meets Japanese Food  

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納豆作りに挑戦！失敗を重ねてやっとうまくいった方法

納豆作りに挑戦してみたけど、最初は失敗ばかり（笑）。糸が引かない、臭いが気になる…いろんな問題にぶつかりました。でも、何度も試行錯誤して、ついに納豆作り成功！その過程と学んだコツをシェアします。自家製納豆の香ばしさ、楽しんでみてください！

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[タイムスタンプ]
納豆菌
工程1:大豆を水で戻す
工程2:大豆を煮る
工程3:納豆菌液を作る
工程4:大豆と納豆菌を混ぜる
工程5:大豆を40度を保てる環境で24時間発酵させる
工程6:発酵させた大豆を一晩冷蔵庫の中で熟成させる
自家製納豆の完成
納豆の作り方Q&A

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[納豆の作りやすい材料]

大豆(乾燥)　100g
納豆菌 付属スプーン1杯
沸騰させて冷ました水 小さじ1/2

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いただきますレシピ（Itadakimasu Recipe Cooking Japan）では、日常の料理や台所道具などを紹介しています。レシピは、シンプルさがすべてです（笑）。よかったら、チャンネル登録お願いします。

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[Music]
relax129
relax093
composer : Masami Tomoshige
作曲者 : トモシゲマサミ

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#natto
#makenatto
#nattojapan
#itadakimasu_recipe