How I Learned to Stop Worrying and Love the Natto

If anyone is interested but a bit afraid, I definitely recommend starting with natto sushi rolls.

Im a regular american. Visited Japan in 2012- had Natto while there and thought it was the grossest thing I've ever had. Fast forward to 2020- lockdowns were starting. I was feeling so nostalgic for travel and freedom that I went to the local Asian market and bought Natto because it was such a distinct memory of travel, even though I hated eating it at the time. I tried about 5 different recipes, and natto brands and ate it for a week straight. eventually i warmed up to it, and still eat it multiple times a week. it does definitely help my GI tract too. its honestly great stuff if you acquire the taste for it

I actually enjoy natto with kimchi, and the combination is a nutrition powerhouse. I also top it with green onions and chili crisp!

Fun fact: recent studies (BMJ) have found that Natto has excellent anti viral properties and works on the C19 one too.

Been making natto (and eating it a few days a week) for a several years now. Very inexpensive and easy to make. I use a starter I bought on Amazon and use a Miller Chick Incubator to warm the 4, square, shallow, three cup, Rubbermaid containers that I use for the beans. Any bean may be used. Soybeans are small and therefore have more surface area for their volume , more surface area for the bacteria to culture. After fermentation for 24 hours, toss the containers into the fridge for a few days, then put 3 in the freezer for use later. As an westerner, I am not confined to tradition and explore all and any avenue of use.

I finally tried natto this year and was prepared to be grossed out after hearing other people's horror reactions to it, but I actually loved it and I love the texture! I tried to eat it with other foods like rice and avocado, but it just felt like "too much" to chew in my mouth, I'm personally not a fan of filling my mouth to the brim with a thousand different kinds of foods, so I prefer to eat it out of it's container with the mustard and sauce packet it comes with. I wish I ate it sooner!

I saw a small cup of natto when I had my breakfast at a hotel in Osaka. Figured I’d give it a shot. Apparently I love it 🤣 no rice needed. Just that. I also added runny scrambled egg to it the second day. Loved it as well. I dont think it smells or tastes as shocking as most people describe it.

This is so good! Thank you! I will definitely try kimchi and the avocado cilantro. I personally learned to love natto by sheer persistence, because there are very few food that I don't like I was unwilling to accept that I don't like something that's so loved and common in Japan haha

This was actually really helpful. I tried Natto in Japan about 10 years ago. The memory of its' grossness stayed with me! I found some in my local Asain store and want to give it another go for it's heath benefits... here we go *pinches nose

What a refreshing and amazing antidote to all those natto reaction videos where you see westerners trying natto straight up and their subsequent reactions. (Those annoy me so much.) Quinlan, you can cook. And you can film yourself cooking as well. Don't compare yourself to other poeple, just keep doing your own thing cause you got your own charm. I love that you're making content around things that you are passionate about - as long as you keep doing that, i dont think you can go wrong. The 'Hey come in, sit down with some green tea and I'll whip something up. hey have you tried this recipe?' style is very engaging and welcoming, and suits your style very well. :) I said I'd watch more cooking videos from you - I really enjoyed this one. Thank you very much ^_^

I remember the first time my sushi chef made me some Natto. He put it in a hand roll with ikura. Yum. And to be honest. I loved ordering it and the process that would grab the attention of the rest of the American sushi bar. And eventually ended with “are you going to eat that “. Now I buy it at the market for breakfast

Dude, I love natto so much. I feel in love with it the first time I tried it. I now pretty much always have at least one pack in my freezer. Unfortunately it isn't readily available where i life.

Wow! That is a very creative recipe. Looks delicious! I like to mix natto with egg yolk and spicy cod roe (Mentaiko) and put it on white rice and top with chopped green onion!

Natto is so rich in Vitamin K2, it's definitely worth eating on a regular basis. If you don't like cilantro (AKA fresh coriander, AKA Chinese parsley), try chopping up some parsley!

Little experiment of this morning. I had in the fridge a couple tablespoon of black bean soup leftover (it was half blended, half chunky) and thought of mixing with the natto. I started by mixing the natto maybe 100 times, after I incorporated 2 tablespoon of the black bean soup, and mixed more, no extra soy sauce or mustard. The soup was very good to start with. I was amazed at the final consistency. Very, very good, I really enjoyed it.

Thank you for the tips, I found them so helpful 👏👏😀

Loved the history of Natto you shared!

Had to subscribe. Love your work brother.

Highly recommend trying natto with avocado, nori flakes, and hibachi-grill style mustard sauce. It's what solidified my love for natto!

Nice tips for natte beginners. Love to see more cuisine videos from you, really chill and cozy vibes