Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Isao, I do not feel pushed by the recent discussions of soy ferments and cultures, I find them very interesting particularly since I have never tried to make any. You have made some fine contributions and I look forward to you posting the natto protocol. The only one I have is in the old " Book of Tofu " . -------------- Original message -------------- From: " Isao Haraguchi " <dw1@...> Well,,, I do not mean to push so called " hellish pungent " natto to everyone. I am not a TV program producer to make funny experiment on first timer with the challenge on stinky natto. Of coarse I am not making any living from natto. I would only hope that you can receive some good benefit from natto,which I and my family and friends around me benefit. Since this is the results from microbial reaction on food,we may miss something in the process. So,,,it maybe benefitial for all of us to review making natto protocol. I hope in a few days,I would upload natto making protocol that each of member here can try on. I do not know if I can upload fool proof method but this should be something to restart with. So bless me ,god. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Hi everyone, I don't see what the big hubbub is over natto... it's a little odd, but for anyone willing to down a stinky cheese or an aged kefir I don't think it'd be a problem. I ate a lot of natto in Japan (in omelettes, etc) and can't see what's so repulsive about it. It's pretty tame, really, next to a nice ripe French cheese or a stinky batch of kimchi. I haven't posted much, but as a long time lurker I have to say that your input has been enjoyable, Isao. It's nice to have a Japanese voice who can educate us westerners about the rich tradition of fermentation in Japan. I'm looking forward to your natto protocol. Thanks! On 3/9/06, Isao Haraguchi <dw1@...> wrote: > Well,,, > I do not mean to push so called " hellish pungent " natto to everyone. > I am not a TV program producer to make funny experiment on first timer > with the challenge on stinky natto. > Of coarse I am not making any living from natto. > > I would only hope that you can receive some good benefit from > natto,which I and my family and friends around me benefit. > Since this is the results from microbial reaction on food,we may miss > something in the process. > > So,,,it maybe benefitial for all of us to review making natto protocol. > I hope in a few days,I would upload natto making protocol that each of > member here can try on. I do not know if I can upload fool proof method > but this should be something to restart with. > > So bless me ,god. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > I haven't posted much, but as a long time lurker I have to say that > your input has been enjoyable, Isao. It's nice to have a Japanese > voice who can educate us westerners about the rich tradition of > fermentation in Japan. I'm looking forward to your natto protocol. > Thanks! > > Ditto here! I haven't said much because I don't have any natto currently to try out. But I DO like the idea, esp. as it encourages Vit K (which I need!). I didn't like the texture when I tried it last (they carry it at a store near here), but your ideas have got me encouraged! So I'm going to buy some and experiment! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Response below: On 3/9/06, Heidi <heidis@...> wrote: > > > > I haven't posted much, but as a long time lurker I have to say that > > your input has been enjoyable, Isao. It's nice to have a Japanese > > voice who can educate us westerners about the rich tradition of > > fermentation in Japan. I'm looking forward to your natto protocol. > > Thanks! > > > > > > Ditto here! I haven't said much because I don't have > any natto currently to try out. But I DO like the idea, > esp. as it encourages Vit K (which I need!). I didn't > like the texture when I tried it last (they carry it > at a store near here), but your ideas have got me > encouraged! So I'm going to buy some and experiment! > > -- Heidi Hi, As odd as it sounds at first, I felt that natto in an omelette made perfect sense. The taste of the natto went well with the eggs. It may also have subdued the texture a bit... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 That's funny you should mention this today , because I was just pondering this morning if natto would work well in scrambled eggs because it seems to me that I scrambled okra with eggs one time and a lot of the " slime " went away. -------------- Original message -------------- From: " Furbish " <efurbish@...> Response below: On 3/9/06, Heidi <heidis@...> wrote: > > > > I haven't posted much, but as a long time lurker I have to say that > > your input has been enjoyable, Isao. It's nice to have a Japanese > > voice who can educate us westerners about the rich tradition of > > fermentation in Japan. I'm looking forward to your natto protocol. > > Thanks! > > > > > > Ditto here! I haven't said much because I don't have > any natto currently to try out. But I DO like the idea, > esp. as it encourages Vit K (which I need!). I didn't > like the texture when I tried it last (they carry it > at a store near here), but your ideas have got me > encouraged! So I'm going to buy some and experiment! > > -- Heidi Hi, As odd as it sounds at first, I felt that natto in an omelette made perfect sense. The taste of the natto went well with the eggs. It may also have subdued the texture a bit... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 seaorca@... wrote: > That's funny you should mention this today , because I was just > pondering this morning if natto would work well in scrambled eggs > because it seems to me that I scrambled okra with eggs one time and a > lot of the " slime " went away. > > Adding something pungent to eggs has a long and honorable precedent .. people add onions and melted cheese to eggs, eat horseradish on boiled eggs. Eggs NEED something pungent! Sliminess is pretty easy to get rid of. My kefiili has these long strings. But if you run it thru the blender, it turns into milk-consistency again. Anything that breaks up the long polysaccharide chains. -- Heidi Quote Link to comment Share on other sites More sharing options...
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