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how to make natto | with the tanica yogurtia yogurt maker

when i was a little kit the first time i ate natto i hated it. then as i got older i tried it again and it's now one of my favorite healthy foods! 😛 here's the simplest way you can make natto fresh at home! ✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday!    / @alldayieatlikeashark   ☝ Natto (納豆) is the japanese word for fermeneted soy beans. Thanks to little bacteria (Bacillus subtilis var. natto) it's got a rich earthy, nutty, fermented flavor unlike anything else. it's pretty smelly and might stink up your kitchen while your making it too (in a good way i hope) In japan, you can eat it for breakfast or even lunch and dinner for example in sushi as a natto maki. Or just as a side with your rice! Common toppings include karashi (japanese mustard), soy sauce, or tare (sweet soy sauce based seasoning) and other ingredients. 😛 when making natto you'll need to keep a few things in mind - 1. the soy beans are best steamed rather than boiled (as you finish watching the video, you'll notice we cheated a bit) 2. you can use natto starter (powder) or a section of a natto packet to seed your soy beans 3. the temperature and duration are extremely important. too hot or cold and the natto won't ferment, too long and the natto will over ferment resulting in an unpleasant ammonia taste and smell. 4.even when the natto is fermented just right, it'll have a bit of ammonia smell and flavor, but it will mellow out after a few days in the refrigerator. taste it on day 0 and day 7 and you'll notice a big difference in the flavor of the natto. 5. i've found 24 hours to be just right with this tanica yogurtia yogurt maker. which i bought specifically for making natto and a few other homemade things like yogurt. 6. the recipe i made above makes a good amount of natto, so if youre not gonna eat it right away, allow it to rest a few days and freeze a portion. 7. for me, the biggest benefit of making your own homemade natto is the texture. it's just like the way it is in japan! 🤔 have you eaten natto before? if so what do you like to put on it? if not, do you think you'd give it a try? LINKS ✅Start Set Yogurutia Blue Ym-1200-nb [Corresponding to Amazake-natto Kefir Yogurt by TANICA) https://geni.us/CbZN6 (Amazon) ✅VCT VT-500J - Japanese Step Up/Down Voltage Transformer Converts Japan 100 Volts To 110V - 500 Watt https://geni.us/3a21V (Amazon) ✅Japanese Natto Starter Spores (Nattomoto) https://geni.us/Hzic (Amazon) ✅essential japanese ingredients and tools https://www.amazon.com/shop/alldayiea... ✅ RECIPE https://www.alldayieat.com/recipe/how... ✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday!    / @alldayieatlikeashark   👨🍳 Tokuyama Training - Formal structured training, to guide you step by step in your Japanese cooking journey and more! https://www.tokuyamatraining.com/store 👭👬👫Daidokoro FB community https://www.alldayieat.com/go/daidokoro 🙏SUPPORT https://shop.alldayieat.com/   / alldayieat   🎥🔪Equipment used in my videos- https://www.amazon.com/shop/alldayieat https://kit.com/alldayieat/videograph... 📞Keep in touch    / @alldayieatlikeashark     / alldayieat     / alldayieatlikeashark   🏡All Day I Eat Like a shark - Home base for all my Japanese recipes and blog posts https://www.alldayieat.com/ DISCLAIMER: As an Amazon Associate I earn from qualifying purchases. This description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support! 🙏