Guest guest Posted July 4, 2008 Report Share Posted July 4, 2008 Hi all I recently picked up an interesting product at the health food store called Hama-Natto Savory Miso Beans. The ingredients are listed as: naturally fermented soybeans, ginger and sea salt. These are nothing like natto, there is no stickiness or threads to the product. The beans are brown and soft and look like they are dusted with cocoa (they are not). They are very salty and have a flavor vaguely like that of cheese. They are good as a topping for rice or as a salty beer snack Anyone know anything about the production of this product? At the same store (I was into buying weird things that day) I bought a very tasty product called Marukura Natto Miso. Again, nothing to do with natto, the ingredients are barley malt, barley, water, soybeans, sea salt, ginger, shoyu, and kombu. The product is salty and lightly sweet with lots of barley and, again, is a great mix-in for rice. Anyone with knowledge of this product? Very tasty! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 Hi,, HamaNatto is Koji-kin fermented soybean laied long for well over a year, while Natto is fermented with Natto-kin. It is said to be brought by Buddist monks to Japan around 800AD. And one Chinese cooking miso is TO-CHI ,a black bean miso taste similarly with it. Natto 's histories are uniquely related with wartime stories. Samurais and clansmen liked those nattos. I think they knew and used them as untibacterial and infection protections. I had heard that soldiers brought homemade nattos sneaked in their chests to survive. Natto is a first aid kit in a sense. I saw a photo of pre WW2 that German and Japanese military officer met to exchange informations. At that time,British and Americans had untibiotics developed. I wonder if they discussed about natto and saurcraut ??? In the WW2, these difference may have contributed to the results of war. Nowadays when you go to hospitals, these nattos maybe indispesable because many bacterias have untibodies to untibiotics. As an emergency provision like big earthquakes, keeping dried natto is a survival wisdom of the past. , try Koji Natto. > I recently picked up an interesting product at the health food store called Hama-Natto Savory Miso Beans. The ingredients are listed as: naturally fermented soybeans, ginger and sea salt. These are nothing like natto, there is no stickiness or threads to the product. The beans are brown and soft and look like they are dusted with cocoa (they are not). They are very salty and have a flavor vaguely like that of cheese. They are good as a topping for rice or as a salty beer snack Anyone know anything about the production of this product? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2008 Report Share Posted July 6, 2008 Thanks Isao, I knew you would know about this! What an interesting story! Re: Hama-Natto Miso Beans > Hi,, > HamaNatto is Koji-kin fermented soybean laied long for well over a > year, while Natto is fermented with Natto-kin. > It is said to be brought by Buddist monks to Japan around 800AD. > And one Chinese cooking miso is TO-CHI ,a black bean miso taste > similarly with it. > > Natto 's histories are uniquely related with wartime stories. > Samurais and clansmen liked those nattos. > I think they knew and used them as untibacterial and infection > protections. > I had heard that soldiers brought homemade nattos sneaked in their > chests to survive. > Natto is a first aid kit in a sense. > I saw a photo of pre WW2 that German and Japanese military officer > met to exchange informations. > At that time,British and Americans had untibiotics developed. > I wonder if they discussed about natto and saurcraut ??? > In the WW2, these difference may have contributed to the results of > war. > > Nowadays when you go to hospitals, these nattos maybe indispesable > because many bacterias have untibodies to untibiotics. > As an emergency provision like big earthquakes, keeping dried natto > is a survival wisdom of the past. > > , try Koji Natto. > > >> I recently picked up an interesting product at the health food > store called Hama-Natto Savory Miso Beans. The ingredients are listed > as: naturally fermented soybeans, ginger and sea salt. These are > nothing like natto, there is no stickiness or threads to the product. > The beans are brown and soft and look like they are dusted with cocoa > (they are not). They are very salty and have a flavor vaguely like > that of cheese. They are good as a topping for rice or as a salty > beer snack Anyone know anything about the production of this product? >> > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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