Hey guys,
So I embarked on the natto mission. Whoa! what an interesting food.
I have read much about the stickiness and stinkiness of this culture
food of asia. Now I have tasted it and understand.
I tried a small serving the first day after it was done and decided
it was the weirdest food I have ever eaten.(Nice,I like weird!)
Nutty with a hint of ammonia...
I ate some with eggs mustard and soy sauce the first time, and it
was just too weird to enjoy, but I got it down. Yesterday I ate some
straight but with soy sauce and mustard mixed in and I sort of
enjoyed it. I'm starting slowly because the experience of eating it
the first time made me a little queasy and I want introduce my
senses gradually so I don't over do it and never want to eat natto
again. I hear that chopped green onions, (hot?)mustard and soy
sauce are the traditional additives.
I read that "aging" in the refrigerator for 3-5 days makes the natto
more stringy, after two days it seems to be.
I got the 104F degree incubation off to a good start for the first
few hours but then the power went out for most of the second half of
the 24 hr incubation period and the temp dropped below 95F. The
natto was not very stringy or darkened only slightly, but the smell
was there so I believe that I got a "milder" version. The directions
I got said that you could incubate for 6-8 hrs for a milder natto or
12-24 hrs for a more traditional natto.
Anyone ever try making it, any tips or suggestions?

Beau B.