Guest guest Posted August 15, 2008 Report Share Posted August 15, 2008 > For those who have been making your own natto at home -- do you have > tips to share? Well, i have made my first today, and the result looks great, slimy and thready, though i haven't tasted yet. It's really easy. Read the instructions on http://users.chariot.net.au/~dna/nattomoto/natto.htm . Following are some comments on how i did particular things. I boiled the soy beans for half an hour in the morning and left them on the hot electric cooking plate till the evening, and then brought to boiling point again to make sure it's sterile. Dom's instructions say you can pressure cook for one hour, but with my pressure cooker that's quite an adventure. My fermentation container was a flat round stone bowl. After inoculation i laid a cloth over the beans and covered the bowl with a plate (will let air in). Everything was pre-sterilized, of course. Next time i would wrap the inoculated beans in a cloth and put them on a plate, or even better hang them in a cotton pouch. (Traditionally, cooked beans were put in a rice pouch, which seems to have the right bacteria.) Takes some rubbing to get the slime off the cloth, so it may be worth making a pouch destined for natto making alone. Optimal temperature is around 40°C, which i cannot yet control so precisely. It probably went anywhere from 30°C to 45°C. It doesn't seem to be a problem. This evening (after about 21 hours fermentation), i opened the bowl and saw it looked nice. I froze it in smaller plastic containers (indeed, pre-sterilized) in convenient amounts. It should keep well this way. Good luck! Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2008 Report Share Posted August 17, 2008 fermentfun17 wrote: >> For those who have been making your own natto at home -- do you >> have tips to share? i wrote: > Well, i have made my first today, and the result looks great, slimy > and thready, though i haven't tasted yet. .... And (not intending to start a debate ) it tastes good! (In fact, not a strong taste, is this normal? The smell may be a bit stronger.) Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Kathleen wrote: Why should we eat Natto? I want to get some but would like to know benefits. Natto is a type of cultured soybean food. As I understand it, fermented soybeans do not have the negative, estrogen-effects of non-fermented soy. The process partially digests the bean before you eat it. Natto is rich in Vitamin K2, which helps build bones. You can find its essence, nattokinase, in capsules in health food stores (and maybe more health info. there). Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 , Thank you. Ah ha! Vitamin K2. I will definitely start making natto. Is it a condiment, or can it be eaten as a side dish? If it's a condiment, what does it go with? Thank you, and I appreciate all the info contributed here. Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: C <nan4cl@...> nutrition Sent: Thu, May 6, 2010 5:15:31 AM Subject: Re: Natto? Kathleen wrote: Why should we eat Natto? I want to get some but would like to know benefits. Natto is a type of cultured soybean food. As I understand it, fermented soybeans do not have the negative, estrogen-effects of non-fermented soy. The process partially digests the bean before you eat it. Natto is rich in Vitamin K2, which helps build bones. You can find its essence, nattokinase, in capsules in health food stores (and maybe more health info. there). Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2010 Report Share Posted May 7, 2010 Kathleen wrote: >Is it a condiment, or can it be eaten as a side dish? If it's a condiment, what does it go with? Since it may have a smell of ammonia, especially when home-made, I don't think one eats a lot of it. The packages sold in Asian stores have maybe 1/4 to 1/3 cup in each, and come with flavorings. It's good with a splash of vinegar and green onion bits. Others use mustard. Some eat it with eggs in the morning. So more like a side dish? Others may want to chime in here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2010 Report Share Posted May 7, 2010 That is great,! I would add or mix with grated daikon radish when available. Here is an easy recipe you may want to try with natto. Natto Bukkake(throw) Noodles! Boil spagetti,Udon(wheat noodle),Soba(buckwheat noodle) and drain. To rince in cold water is up to you. The tastes differs by temperature. Place boiled noodles on plates. Put grated daikon radish,well stirred natto,and egg yoak on top. Extra condiments are chopped green onion,sprouted daikon,green sprouts,grated ginger,toasted sesame seeds,red chilli powder,katsuobushi flakes,shreded lettuce,cucumber,,, Pour sauce (that are with natto packs). Mix whole and eat. It is like hot-salad-like-boiled-noodle,,well,you judge! This is a quick and fast SLOWFOOD,suitable for lunch. have a fun, isao Quote Link to comment Share on other sites More sharing options...
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