Did you know that a simple dish of fermented soybeans can transform your health in incredible ways? Today I'm going to teach you how to make Natto. And we will still discover the secrets of Natokinase and Vitamin K2.
These are two powerful components present in Natto and how they can revolutionize your cardiovascular and bone health. Stay with me and get ready for a fascinating journey into the world of healthy eating. I'm Kayoko Takeda, your guide to the fascinating world of healthy eating and home fermentation.
Here you will learn how to transform common foods into probiotic treasures. And if you're just starting out in the art of fermentation, our Probiotics for Beginners First Steps Course is the perfect kick-start. Find the link in the description and first comment.
And now my digital book Free Intestine in Three Steps is for sale on Amazon. Now I ask you to subscribe to our channel, turn on notifications, like this video and share it with your friends. Want more exclusive content, become a member of our channel club to access special benefits.
Natto is fermented soybeans. A popular dish much appreciated by the Japanese. Fermented soy in this specific case generates three main products that are very interesting for our health.
Natokinase, Vitamin K2 and Probiotic Microorganisms. Natokinase is an enzyme that has the ability to dissolve blood clots and prevent the formation of new plaques in the arteries. Studies show that Natokinase can reduce blood pressure, improve circulation and even support brain health.
Helping to fight diseases such as Alzheimer's and Parkinson's. But the benefits don't stop there. Natto is also an excellent source of Vitamin K2.
This vitamin is crucial for bone health as it helps fix calcium in bones and teeth, preventing osteoporosis. Furthermore, Vitamin K2 prevents calcification in the arteries, further improving cardiovascular health. And there's more.
Natto is rich in Probiotics that help maintain the balance of our Microbiota, improving digestion, intestinal functioning and strengthening the immune system. If you're looking for ways to include more Nattokinase and Vitamin K2 in your diet, starting with a daily serving of Natto is a great idea. Remember to consult a healthcare professional before starting any new supplement, especially if you are already taking blood-thinning medication or taking any ongoing medication.
Daily consumption of 100 g of Natto meets the daily need for Natokinase and Vitamin K2. Now let's get to the recipe. Right here I have the utensils to show you.
We will need a small bowl to dilute the Kody Kim. That's Kody Kim. I have two types of Natto Kim.
Here is one that is sold by Paulo from Natto Brasil. His contact details will be in the video description. And I have one that is Japanese that I bought a long time ago on Ali, but nowadays I find it harder to find.
Today I'm going to use this one from, look at the powder, from what Paulo sells. We are going to dissolve it with the hot water that comes out of cooking the soybeans, at 80º more or less, we are going to dilute the Natto Kim, which is the impact it makes, you know, that thermal shock and at 80º a very high temperature for it to reactivate. Then I can put it at a lower temperature without any problem.
I will do it in three ways. I'm preparing 1 kg of soy because I'm going to make 1 kg in this pot here, specifically for fermentation, I bought it in Canada, on Amazon, it does several things. Make Natto, make yogurt, ferment in general, we can make fermented drinks.
I'm going to use the oven as a greenhouse. I'm not going to use the oven heat. I'm going to use a strap.
This is called a beer warming belt. They normally use it to do this. So it comes like this to put in the gallon to ferment the beer.
And previously I had bought this one and it didn't come with a plug. Then I would have to put it in. He is very useful.
You program the temperature you want and it heats up to more than 100º. So you need a temperature counter, which is this little device, but it has a thermostat, you will place it on the rack under the oven, this strap here and the thermostat sensor that also goes inside the oven. He's the one who's going to accuse you when the belt is heating up here.
Simple, right? We're going to do it on this platter. I have a yogurt maker here that was bought at Ali, from my friend, we are going to try this yogurt maker too.
For a small amount it should work very well. When purchasing, pay attention to whether the plug can be used in Brazil and the voltage as well. Now I'm here with soy.
The soybeans should be the youngest you can buy, from the harvest itself or something. But I know it's difficult here in Brazil for us to be able to buy good soy . Here I have this one, it has been soaked for exactly 12 hours that it has been in the sauce and it is already creating these bubbles which are signs of fermentation that has already started to happen.
This is important because fermentation will remove some of the phytates, also of the agricultural pesticides that were used and also fermentation brings a small acidity, improves the PH a little, a little more acid to avoid unwanted contamination. So we're going to drain this soy. In another video I have, I taught how to steam soybeans, but I'll explain why now I'm not going to steam them anymore.
Because we don't find soybeans very new here in Brazil. And the older the soybeans are, when a year or two years pass after harvest, the skin, the skin, becomes very thick, hard to cook and also becomes dry. And many people have complained that when Natto is ready, it has that normal viscosity, like Nebari, but then it disappears.
I believe this is because soy is not new. Here I'm going to put hot water to make it a little easier because I'm in a big hurry. I'm going to add water until it covers, almost covers it, look.
Here for my electric cooker, it's excellent. Now if you are going to cook in the pressure cooker, on the stove, you will add a little more. After it starts to sizzle, lower the temperature a little and cook for 1 hour and 10, about 1 hour and open it, look and if it's still hard, you can cook it a little longer.
I'm going to put 1 hour and 10 straight on this one. Then, when it has cooked, we will remove and drain the cooking water and then we will take two or three spoons, I will take three spoons of this, because I will do all three of these, three ways of fermenting. So when we drain the water right after cooking, I will take this hot water and dilute the Natto Kim.
I'm going to dilute about three full tablespoons of this water to mix with the Natto Kim, because I'm fermenting it in three different ways. After the soybean cooking time is complete , it is super soft, okay? I'm going to drain.
There is little liquid because it leaked there when opening. So I'm going to take it, I'm going to put it here while it's dripping here, I'm going to put the Natto Kim here. I say it's Natto Kim and it's Bacillus subtiles spores.
It's a Bacillus, it's its spores here, right? So measurement is very minimal. I'm going to put two of these for the larger part with greater volume, you don't even need all of that.
So three. So a little package like this goes a long way. Now I'm going to go halfway there.
These dishes and containers need to be very well sanitized, right? That we are dealing with pure culture and they are not as resistant to cross-contamination as in the case of Lactofermentation. I'll put a little more here, it's gone too far.
Be careful not to crush the grains with the spoon. So here I'm going to add. .
. And here, as the quantity is larger, I'm going to add a little more. I'm going to put this one straight in the pan and close it.
Then just plug it in. It normally has two cycles of 6 hours, because it is in the yogurt function that I will also make the Natto, and it has 6 continuous hours, it turns off, then I have to reset it for another 6 hours and then the Natto will be ready. In this yogurt maker, it works for 18 hours straight to make Natto.
And after 18 hours it was ready. It was excellent! Let's see.
On the stove, when I use the stove as a stove, it takes a little longer. It took a while, right? So it also depends on the ambient temperature and it will be ready in around 20 hours or 24 hours.
Let's see if I can do it faster. This one has a tip here. Let's drill and now I'm going to lower this plastic film, very close to the grains.
This way of doing it has a Japanese YouTuber, he teaches how to do it. His name is Natto Daddy. Daddy Natto.
Natto Daddy. He who teaches like this, I think this is excellent shape. This goes in the oven, then I'll show you.
Now let's do this one. Just one is enough because then the evaporation will fall on the sides. The one there is to avoid condensation on itself.
So we put both, right? This one just needs to be plugged in. Now let's show you how I do it in the oven.
So look at my electric oven here. It's completely off, I'm not going to turn on the oven, I'm just going to use the oven as a greenhouse, an environment where I'm going to ferment. The heating is being done here by this, I'll show you, below is the heating belt here is the sensor and I'm going to put it, it's better for it to be higher up, right, than lower this sensor.
Now I close. The temperature will start at 39º and will fluctuate between 39 and 40º. When it reaches 40º, the little device will make it go down to 39.
When it reaches 39, it will make it go up to 40. So it stays at that right temperature. I'm heading back now with all three ready.
I'll show you this one in the pan, it took 12 hours. It was ready in the middle of the night and I left it until the morning. I went to unplug it early this morning, but the temperature had already turned off in the morning and it can continue like this, there's no problem, it continues fermenting.
Look, it looks beautiful! It was excellent! This one is the one that was here in the oven on the stove with heating done by the heating belt.
He's excellent too. Come on, take that plastic off. Look at Nebari, his viscosity, right?
It doesn't appear in the middle, it wasn't very white. Let's see. Ah, here in the middle where it's not all white either, but it's already excellent.
Look at the viscosity here, Nebari. The one with the stove stayed on all night and I went to turn it off at 9 am . So it was 24 hours.
The one with the yogurt maker took 18 hours. Here we will carefully remove this condensation so that it does not fall on the grains. I believe I didn't drill any more, so the condensation dripped onto the grains.
So what's going to happen is it's going to be wetter, right? But no problem. Look, it was really good too.
Let's put it here. . .
The average fermentation temperature is 39 to 42°, so here I added a little Natto, let's add a little soy sauce. Look, this is proof that Natto is well done. Shelf life of one week in the refrigerator for consumption and two months frozen.
We should leave it in the fridge for a day so that smell can go away, but it doesn't have a very strong smell. The one we make using Starter, using the spores, it doesn't have a strong smell. But we leave it for a day and then consume it.
It can be consumed just like I did. You can add mustard or wasabi and eat it with white Gohan and poached eggs. Now there are people who eat it with raw eggs.
I prefer to use poached eggs or boiled eggs, right? And it can also be served mixed with miso soup. Misochiru not too hot to maintain the probiotics and maintain the nutritional properties of Natto.
It can be consumed, the best and most delicious I think, is as Temaki, with seasoned rice for Sushi and I add Natto and Nori. It matches very well. And it can also be used as a topping for sushi, small sushi wrapped in Nori and Natto in the topping.
It’s very tasty and healthy, right? Very nutritious. So this was the video on how to make Natto.
So how about trying Natto and feeling the benefits on your health. Tell me in the comments how you consume it and what your experience has been like. Don't forget to subscribe to the channel, turn on notifications, like this video and share with your friends.
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