Guest guest Posted January 3, 2008 Report Share Posted January 3, 2008 I read if you stir is over 100 times, it helps, also to age cool down incubation for two days after culturing. Audrey --- <jeffreyiam@...> wrote: > i finally found Natto at our local asian grocery > store and cooked it > last nite with brown rice. Well it is slimy and the > odor when being > cooked went from Dad are cooking popcorn to omg open > the windows and > doors. it has a very very strong aroma. > > with that all said and done the taste in the rice > was fine and my > stomach seemed to digest it well. > > > > I want to know what God thinks. The rest are details.-Albert Einstein. ________________________________________________________________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I ordered mine but haven't used them yet. I hope they last a time, but the package says nothing about it. http://www.goldminenaturalfood.com/ Deanna pocabel55 wrote: > I am interested in making Natto. Does anyone know where I can get the > culture and help guide me in this new venture? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 > > I am interested in making Natto. Does anyone know where I can get the > culture and help guide me in this new venture? http://www.gemcultures.com/soy_cultures.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 At 09:07 AM 4/7/2008, pocabel55 wrote: > >I am interested in making Natto. Does anyone know where I can get the >culture and help guide me in this new venture? http://gemcultures.com/soy_cultures.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Thanks Deanna.. > > I am interested in making Natto. Does anyone know where I can get the > > culture and help guide me in this new venture? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Thanks Dan....Do you make Natto? Jane > > > > I am interested in making Natto. Does anyone know where I can get > the > > culture and help guide me in this new venture? > > > http://www.gemcultures.com/soy_cultures.htm > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Thanks N. Braswell, do you make Natto? > > > >I am interested in making Natto. Does anyone know where I can get the > >culture and help guide me in this new venture? > > > http://gemcultures.com/soy_cultures.htm > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 At 06:58 PM 4/7/2008, pocabel55 wrote: > >Thanks N. Braswell, do you make Natto? No, I'm afraid I never developed a taste for it -- my dogs thought it was wonderful though! I recommended GEM cultures beause I've done business with them for some time and have always had good results using their products. I've been propagating their tempeh culture for almost twenty years, and imagine their natto holds up just as well. Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 : I am interested in tempeh too. How do you eat it? Why do you eat it? Do you eat it every day? Is it easy to make? Twenty years is a long time! I have read some about tempeh. I am always interested in better foods for better health. Thanks for all your information! Jane > > > >Thanks N. Braswell, do you make Natto? > > No, I'm afraid I never developed a taste for it -- my dogs thought it was wonderful though! I recommended GEM cultures beause I've done business with them for some time and have always had good results using their products. I've been propagating their tempeh culture for almost twenty years, and imagine their natto holds up just as well. > > Good luck! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Ofcause for those of you at the town where there are Japanese/Asian foods and natto package products are available, you can make seeds out of natto package. Just stir well and add a tablespoon of luke warm water. Its solution is already natto seed. You will only have to mix it with well soft boiled soy bean. and put them into container. Do not forget that natto is fond of air,so you need to give them air flows by dothole on the package. And keep them at the temp of 45degree centigrade. hope it helps, lazy isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Isao and all, I am even lazier, I just buy it at Japanese market and eat that instead of making my own. It is very cheap at just over 1 USD for two packages. I found how to tell the organic packages, so I even buy organic natto. Is org. store bought natto very much inferior to home made? I already ferment so many things that I didn't want to do one more thing, but I could be persuaded... even lazier Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Not living in or near a city, I do not have access to natto. Wish I could at least try it from the store. This is good to know though, Millie. Thanks, Jane > > Isao and all, > > I am even lazier, I just buy it at Japanese market and eat that > instead of making my own. It is very cheap at just over 1 USD for two > packages. I found how to tell the organic packages, so I even buy > organic natto. > > Is org. store bought natto very much inferior to home made? I already > ferment so many things that I didn't want to do one more thing, but I > could be persuaded... > even lazier Millie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 This is good to know, if I get to a city to buy natto. Thanks so much. Jane > > Ofcause for those of you at the town where there are Japanese/Asian > foods and natto package products are available, you can make seeds out > of natto package. > Just stir well and add a tablespoon of luke warm water. > Its solution is already natto seed. > You will only have to mix it with well soft boiled soy bean. > and put them into container. > Do not forget that natto is fond of air,so you need to give them air > flows by dothole on the package. And keep them at the temp of 45degree > centigrade. > > > hope it helps, > lazy isao > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Isao Haraguchi wrote: .... you can make seeds out of natto package. Just stir well and add a tablespoon of luke warm water. Its solution is already natto seed. You will only have to mix it with well soft boiled soy bean... Isao - will this work using frozen natto? That's all I've seen for sale. Thank you, Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 > ... you can make seeds out of natto package. Just stir well and add a > tablespoon of luke warm water. Its solution is already natto seed. You > will only have to mix it with well soft boiled soy bean... > > Isao - will this work using frozen natto? That's all I've seen for sale. > > Thank you, > Nance > Sure, it should work naturally !! But for a better process, defrosting natto well and giving them some resort time maybe more helpful. Give them some moist and heat to revitalize natto-kin from being spoared (sleeping in coats). Giving natto some sugar will vitalize,too. We can even make powdered spoar by drying packaged natto and when dried enough , chopped into small bits or powder. Then put it in a gray bottle. They may not be for professional application, but sufficient for the family use. isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Hello. I read natto is good for preventing osteoporosis; would it also help prevent cartilage degradation? I'd like to try to make it at home, but couldn't find in chinatown. Are there any other names i should look for, or what mail order company do you recommend? I live in Europe. Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Natto is Japanese, not Chinese. Chinese people eat other types of fermented soy. CT > > Hello. > > I read natto is good for preventing osteoporosis; would it also help > prevent cartilage degradation? I'd like to try to make it at home, but > couldn't find in chinatown. Are there any other names i should look > for, or what mail order company do you recommend? I live in Europe. > > Greetings, > Maarten > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Maarten, Yes, it can be made at home. I buy it very cheap at a Japanese market near my house, but I am in the US, not sure about where you live. Gemcultures.com sells the spores. Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 wrote: > Natto is Japanese, not Chinese. Chinese people eat other types of fermented soy. I know it's Japanese, but i'm interested what it is the Chinese make; i think soy sauce and miso are also Japanese. The Chinese supermarket i went to has a Japanese department, but i didn't find anything like natto. Labels are mostly in Japanese... Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 I am Chinese from the southern part of China. The " fermented " foods I am familiar with is " stinky tofu " , that is what it is called in Chinese. Fermented soy squares used for cooking. Bean paste. Fermented veggies, similar to a small cabbage. Salted fish, some of which is actually fermented. And rice wine. Unfortunately, living in the US, I see much of these products have fallen into the " commercial " world and has preservatives added to it. If you want to enjoy these ferments, it would have to be made at home or purchased through individual businesses. I spent 3 months in Japan years ago and was introduced to Natto for the first time at age 22. I am a very adventurous eater and like just about everything. I could not, after multiple tries, swallow natto. It really takes a unique taste bud to eat that! > > Natto is Japanese, not Chinese. Chinese people eat other types of > fermented soy. > > I know it's Japanese, but i'm interested what it is the Chinese make; > i think soy sauce and miso are also Japanese. The Chinese supermarket > i went to has a Japanese department, but i didn't find anything like > natto. Labels are mostly in Japanese... > > Greetings, > Maarten > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2008 Report Share Posted June 10, 2008 wrote: > I am Chinese from the southern part of China. The " fermented " foods I am familiar with is [...] Thanks for sharing the information. The " stinky tofu " i suppose is the su-fu described on dom's site: http://users.chariot.net.au/~dna/koji.html#Su-fu. Do you also know the red fermented rice? > I could not, after multiple tries, swallow natto. It really takes a unique taste bud to eat that! It seems reactions are very different. Some people absolutely don't like it, other have no problem with it. Maybe it's because of a specific receptor present only in part of the population. Or differences in natto's. Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.