Mung Bean Natto -Non-Soybean Natto Series-

A trial with Mung Bean Natto (moyashi bean) for those interested in non-soybean natto. I will try other beans as well to see how they turn out.

[stonetoolcompany]

I'm making my first batch of natto right just learned about natto last week. I'm not sure I can learn to eat and enjoy it, but the value of the K2 is what attracted me to natto. I've had a love affair with microbes for most of my life, and always have several cultures of various types growing... At the moment, natto, kefir, and kombucha. I expect I'll probably dehydrate much of it, as well as looking at other variations such as a soybean paste, or making a hummus variant using natto.

[DSmith-ixxf]

Wonderful content, so empowering and relevant in these times where self sufficiency and health are vital.

[rohandissanayake]

Thank you for your research video Natto king. I will also try making Natto with mung beans on my Tanica Yogurtia maker. I have been successful with Soybean and with chickpeas. I enjoy watching your videos. great stuff

[auroranuridonbem]

thankyou i will be making natto with mung beans, so very interested in your informative experiments - especially the last segment re the boiling method

[madisondiehl]

This is incredible! I love this channel! I've never tried natto before and I have really wanted to try it in the past, but your two videos make me want to try it even more!! I am excited to see what you do next!! :)

[chaam]

I tried your method with mung beans. Mixed feelings. I found your method very easy to follow. Long, very long, soaking of the mung beans was followed by steaming foe 15 minutes and that seemed to deliver the right consistency. This was followed by 60 hours of fermentation. The fermentation did not seem to be exosthermic and the temparature was more or less stable between 95 and 104 F. The resulting natto tased very nice indeed on the palate but it did not produce a very stringy result. However I think I should have stopped slightly sooner as very soon after the fermentation the natto developed that horri ble ammoniacal overtone, so I will try again.

[roycesann]

I love how you experiment so we're not the only ones who's doesn't know what's going to happen.

[ramongisbert]

Hi Natto Dad, I'm Ramon from Valencia, Spain. Thank you for your greetings and for this video. It is a very interesting experiment you have done. You have gotten better threads than I have ever seen on mung beans, I will try your method. So... the conclusion I get from this video is that probably mung beans and moisture are a good combination. What do you think about putting more tablespoons of liquid to give more moisture? or maybe could be a good idea to steam beans with pressure for 30 minutes and then boiling them without pressure for little time, 1 or 2 minutes, maybe that could make them watery without losing flavour. What do you think about it? I will try to make it when I come back to Valencia. Thank you for sharing your experiences.

Ramon

[Emma_]

Thanks for trying. I will make this tomorrow.

[gkmckillop]

Thanks for a great video. I have watched all of your natto videos and and ready to try making it myself.

[nightchildzr]

Awesome!!! 😎🍻 Makes me wonder if it's possible to ferment something unusual like either jasmine rice, hominy, black rice, corn, fava beans, peas, sesame seeds maybe(not too sure about this one) potato slices, lentils, seaweed, or various types of mushrooms using natto as a starter

[tanabristow]

I made black bean natto. Turned out perfect!

[lindamorgan]

I really like your channel Thank you ! BTW I do not know if it is true but I read that soybeans actually have the special bacteria on them and that is why they were used and invented with soybeans.

[vipashaHB]

nice work! very interesting. keep it up!

[gumihou]

I have so much mung beans at home this is useful! We also have husked mung beans, the ones used for Indian curry? Might try to make natto with those.

[machs-schonfabianhahn]

Hallo, ich Fabian aus Deutschland wollte es nun auch einmal ausprobieren und habe mir Natto Bakterien gekauft. Ich habe die Bohnen 20 Stunden eingeweicht und dann 20 Minuten unter Druck gegart, da mir 30 Minuten schon lang vor kamen. Meine waren danach komplett matschig und Brei. Ich werde es jetzt noch einmal mit 10 Minuten probieren. In einem anderen Video habe ich schon gelesen das 1 Minute auch ausreicht. Ist anscheinend sehr unterschiedlich.

[samanodun]

I think you stopped making videos after 4 videos.. Why, ur videos are fun to watch >.<

[sandeepsiddappa]

How do prepare a nato starter at home if I don't have access to ready made nato or nato starter?😊

[jackjersey]

i like black bean natto. i found really small black beans. i find it taste much better then soy natto. soy natto usually develope this amonia smell and can get bitter because of high protein content. black beans have 1/2 callories from soy beans. so after fermenting they have (200callories ---> fermentation --> 100callories per 100g.)

[natnat]

Thank you for the video. When I take the beans out of my pressure cooker I used a thermometer and it's was 100 degrees Celsius. After about 50 minutes it was the desired temperature of 40 degrees Celsius. I wonder if you defrosted the natto in the fridge overnight and then let the beans cool for one hour if your starter would have more strength and give you better strings?