Natto soy beans

[Guest guest]

> I made natto from regular soybeans the other day, didn't turn out

> all that well. Did it work for any of you?

It did for me. They need to be cooked very well; that is, an hour in

the pressure cooker or, easier, if you have ceramic plates, boiling

for half an hour and then turn off the plate and leave them for six

hours or so. The plate and the soya will stay warm and cook slowly. I

think i might have brought them to a boil again in the end, to kill

any bacteria. At that point they are soft so be caeful not to make a

mush. Also make sure they have cooled enough before you add natto

starter, and that air can reach the soy during incubation. But, you

probably followed some instruction, so that should be okay.

> Does anyone know how to get a hold of the smaller natto soy beans?

Maybe a specialized Japanese shop would have them, if you could find

that. But it should go with other legumes as well. I tried beans, and

i think it worked out well, except, as one could expect, the bean to

slime ratio was rather low. The good thing is it should go with

smaller legumes as well. Maybe you could try mung or adzuki beans

(small red and green beans), which are called soy in the shops here -

but they definitely aren't, since they are in the genus Vigna. Lentils

or cowpeas or chickpeas (the small ones for example) are also worth

trying. Of course, these should not be cooked as extensively as soy.

Hope that helps,

Maarten

[Guest guest]

Also, maintaining natto beans at 40-42C will help sprout.

And start heat themselves to 45C as they get white-thready.

They also need to tough air flow. So if you are making in a box.

Be sure to have some holes so that they breath.

Try again and take care,

isao

[Guest guest]

Thanks,

I was incubating the natto beans in the oven with just the light on

(only about 75F). I am in need of a better method to incubate the

beans, any sugestions greatly appreciated.

Anni

>

> Also, maintaining natto beans at 40-42C will help sprout.

> And start heat themselves to 45C as they get white-thready.

>

> They also need to tough air flow. So if you are making in a box.

> Be sure to have some holes so that they breath.

>

> Try again and take care,

> isao

>

[Guest guest]

I wonder if natto fermented on soybeans has the same nutritional

qualities as natto from other beans?

Does anyone know how to analyze this? Is it the stickiness or some

other measurable component that gives natto its nutritional

characteristic? What is the visual aspect of nattokinase? How can we

measure this at home?

fermentfun

[Guest guest]

Hello,fermentfun17

You made quite difficult questions. Here are my answers.

#1

Yes. The differences are probably as follows.

Some people value black soybean or black bean.

Those beans have more Polyfenol (like in red wine).

#2,#3,#5

Yes,you can kitchen experience at home.

PGA extraction from soy natto.

PGA is called poly-glutamate acid. particle that consist sticky

thread.

You rinse natto beans surface gently in the distilled water in a

glass. Maybe 50-100 beans.

Put a stick in the glass,stir gently until the stick collects thread

around.

Change water to rinse a few times.

Delute that thread in a distilled water or alcohol solution.

You just have made a finest skin coat water. Tap on your skin and see

how it make on your skin.

MAMA will love it(without knowing what is made from). :-D

#4

Eat natto and see how it changes the color of your vein.

Elder people's leg veins are good objects of observation as well as

health maintenace.

Hope this helps your interest and have fun.

isao

[Guest guest]

How long can natto be stored in the refrigerator? Since it is already

fermented, can it go bad?

[Guest guest]

I don't know, but it it typically kept in the freezer dept. at the Asian

stores, and it keeps well that way.

On Sat, Feb 14, 2009 at 8:04 AM, artistmama <artistmama@...> wrote:

> How long can natto be stored in the refrigerator? Since it is already

> fermented, can it go bad?

>

>

>

> ------------------------------------

>

>

[Guest guest]

My incubator cooler, needs air flow installed and it only gets to enough to make

tempeh in it. Maybe if I try an iron in the oven with the light 940w bulb on? I

still need to buy that heating pad.

Audrey

>snippet

> Thanks,

> I was incubating the natto beans in the oven with just the light on

> (only about 75F). I am in need of a better method to incubate the

> beans, any sugestions greatly appreciated.

> Anni

> > Also, maintaining natto beans at 40-42C will help sprout.

> > And start heat themselves to 45C as they get white-thready.

> >

> > They also need to tough air flow. So if you are making in a box.

> > Be sure to have some holes so that they breath.

> >

> > Try again and take care,

> > isao

> >

>

[Guest guest]

Greeting,Audry.

You have a cooler box.

You have a thermometer.

If you have a light bulb that does not supply enough temperature,

you can wrap the cooler with blanket or newspaper as external insulator.

If you do not have a air fan,that is OK. Just pot something to keep the top lid

so that air can go into the cooler and hand fan to supply circulating air

because natto want oxygen to ferment.

And a dish of water to supply humidity so that surface of bean keep not dried.

I read somebody uses AC/DC transformer like cell phone's as heat source.

If you have electric oven,set at 50C and keep door open a bit and adjust the

temp to be 40C,etc.

You can simulate without soy in it before making.

The main process is about 24 hour attention.

Maintain as is while asleep.

Soy bean layer is 2-3cm thickness.

hope this helps,

isao