One thought on “See Natto King in action

  1. wanted to share this, I sent this out to lots of blogs – you natto info rocks.

    just made natto with adzuki beans. noticed that the sticky strands were much shorter and did not know why. I have started shocking my natto for the first 2-3 hours at 110 degrees. I have to turn the oven on every few hours because my heating pad does not keep temp at 100 degrees. I did this once at about 2 hours and forgot to turn it off after 15- 20 seconds. Temp got to 120. Went back to links and found this;

    “Temperature – This is the most critical factor in making Natto and any fermenter will probably agree. During the fermentation cycle, the temperature of Natto should be kept in the range between 38 – 45 C (100-113 degrees F). While many “How To” documents says around 40 (104 F), it is OK to keep it higher. Important is not to get below 38 degrees. However, if you keep it too high (more than 45 C), your Natto will be less sticky.”


    I am noticing that the smell is less intense with adzuki beans.

    Also I am not boiling my utensils – beans are cooked in crock pot – then starting with the large bowl they cool in I wipe any surface that will contact the beans with a clean paper towel after I spay the area with 90% alcohol. I repeat this with the spoon I am using and the glass baking dishes I use for incubation. I do cover the beans while the are cooling in the bowl because I find that most contaminants are floating in the air. I also just use aluminum foil only to cover the glass dishes while in the warm oven.

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