Natto Toast -How to Eat Natto-

Hi Natto Fans! Natto on toast. An alternative to eating natto with rice. Let me know what you think in the comments. See you there. -Natto Dad

[BasicAttackGames]

I made this, except instead of using rice vinegar and lactofermented pickles, I just topped the toast with homemade sauerkraut. Turned out great.

[Dcsulli]

Hello Natto Dad, thank you for being the premier in everything natto. I hope to see more natto content in the future :)

[tobe]

This recipe is amazing. As a Japanese familiar with natto, I can recommend this to all peaple I know.

[pinkmacarron]

Seguimos esperando mas videos del Daddy favorito de todos ♥️

[stylishranchgirl]

I love the rubbed garlic idea. That looks delicious.

[AnalisaVanDyne]

Great idea ! making better what is already delicious !! Thank You ! From Independence, MO. USA

[janwilson]

Thanks so much for your channel. Im now making Natto and eating it every day. I really enjoy it - its fascinating how the flavour changes every day. Thanks again.

[CharGC]

I just made a huge batch of natto in the Instant pot yesterday and this morning I upped the healthy "slime" factor by mixing it into my steel cut oats because I was out of rice. It was awesome! I made it totally savory and added diced onion, mustard, soy sauce and a dash of toasted sesame oil and sprinkled on some sesame seeds. My friend nearly gagged when I told her, but she has NO sense of culinary adventure! lol

[Mudsville]

Based on what I watch in the anime of the 1st episode of Yakitate Japan, Natto is good with bread that has soy milk, is there any toast bread with soy milk in it that we can buy or do we really need to bake that bread with soy milk on our own?

[philippederome]

Man, you made my day with this video, especially when you bite into it at the end but also when you chop it fine. I have to try it essentially the same (not sure if I have rice vinegar).

[darkwinter]

I hope Natto Dad will upload more videos in the future. And more subscribers soon.
Love your YouTube channel.

[NuLiForm]

Ah Mah Gah!...can not wait to try this!...i need to make the Natto first..cos..our stores do not carry it...but..i already have your video for that..so..it's a matter of finding the beans..looks like i have to use garbanzo or black beans though, so i got a can of each to see which one works best...Thank You So Much!..ya got yourself a Very grateful Subscriber here.

[drijuce]

That CRUNCH! I'm hooked! Glad I found your channel I'm excited to start making my own natto!

[SuedeBeach]

Just made this 😁 thanks for the video!!

[Doomguards]

looks amazing, I will try this weekend

[tanveerhashmi]

Wow, looks tasty! Made chickpea natto yesterday and I will definitely try this. Really looking forward to your next video - its great that you show how to make natto with different kind of beans (since I have gotten just a little bored with the regular soybean natto). :-) Thank you Natto Dad!

[jt.]

Love your channel Natto Dad, hope you will make more videos in the future!

[fitspirit]

Do you think the vinegar kills the bacteria and that's why it's not as smelly? Vinegar is very acidic and kills bacteria in general so I wonder if adding it would eliminate health benefits? Thank you!

[rw]

This is fun I love using natto creatively!
I love making a natto sandwich with natto with extra mustard, a slice of mild cheese (like low-moisture mozzarella or havarti), plenty of green onions, and topped with Kewpie mayonnaise. So good!
I've never tried the hikiwari method before, what are the benefits of that? Looks like maybe more strand development?

Also, once when I was in France I made a crêpe with ham and cheese and natto and that was delicious!

Would love to see more creative natto recipes in the future!

[GG-fgir]

This is such a good idea! I usually buy niowa natto, the less smelly kind and I eat it while it's cold, which also reduces the smell. I don't like the flavor of the hot mustard that comes with it, so I leave it out. I'd definitely try this sometime. Putting it on top of some toasted sourdough sounds great.