Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, homemade natto using a yogurt maker - japanese food anywhere you go. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go is something that I have loved my entire life. They are fine and they look fantastic.

Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go I want to be able to eat Japanese food whether I'm living in Japan or not. Even if Japanese food is available, it is too expensive, and since the only solution is to make my own, I experimented with several methods and came up with this one. Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go I want to be able to eat Japanese food whether I'm living in Japan or not.

To begin with this particular recipe, we have to first prepare a few components. You can have homemade natto using a yogurt maker - japanese food anywhere you go using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go:

1. Get to 400 grams Soy Beans
2. Get spoonful Powdered natto bacteria (Bacillus subtilis)
3. Get pack If powdered natto bacteria is unavailable, use a pack of natto

If you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto. The natto starter/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. Hi Allessia, you should be able to eat the fermented part.

Steps to make Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go:

1. Rinse the soy beans and reconstitute overnight for 12 hours in water 3 to 4 times times the amount of soy beans.
2. Steam the reconstituted soy beans in a pressure cooker for 30 minutes.
3. Put soy beans into the yogurt maker while still warm, and a mixture of powdered natto bacteria and 1/2 to 1 tablespoon of cooled boiled water, then mix.
4. Without covering with the inner lid, cover with cheese cloth or a paper towel, and close the lid, leaving a slight gap for air to escape.
5. Set the yogurt maker to 105F/40C for 24 hours.
6. When a whitish film forms on the surface and the soy beans are stringy when pulled apart, it's done.
7. This is how it looks before storing in the refrigerator. Store in a container with a drainboard, if available, and let sit in refrigerator for 1 to 2 days.

It sounds like to bottom did not get enough oxygen to get. Next time you can use a shallower container and see how it goes. As for using your natto as starter, it might get contaminated after successive generations. I was able to make Natto by using yogurt makers. I used to make Natto by using the spores from Natto.

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