I posted this to the kimchi group but all I got was disrespect (grin)

1-The frozen natto in oriental stores is a good enough starter. You can add some
to the recipe below. 50% of the packet will do the trick.

2- Here is a great natto recipe from Cornelia Aihara who has been making natto
for at least 40 years. I ate her natto many times and have made it this way. I
have seen her make it this way. Use a 15-25 watt light bulb in an electric oven
(no pilot light) Crack open the door if too warm in oven

_______________



NATTO BY CORNELIA AIHARA


FROM THE BOOK "DO OF COOKING" BY CORNELIA AIHARA



INGREDIENTS:

6 ONE PINT PAPER CONTAINERS

(USED FOR CHINESE TAKE OUT)

3 CUPS SOYBEANS

10 CUPS WATER

_______________________________________________



Wash mature dry soybeans, soak overnight in 10 cups water

Drain and discard water. In a deep pot (not pressure cooker) add beans and water
to cover by 1.5". Bring to boil on medium flame and half cover. Turn to low
flame and cook about 30 minutes. When foam reduces, cover and simmer 4-5 hours,
until beans are tender. Crush one bean between thumb and fingers to check for
tenderness. Do not stir or beans will break. Broken beans reduce the
fermentation.

Strain liquid and save for use in clear or miso soup. Place one cup of the hot
soybeans in each one pint Chinese take out container. Fold in the covers and
place all the filled containers in a large double paper bag (supermarket). Close
up the bag. Tie with string. Place in the oven. Oven should be around 98° -104°
Fahrenheit or the heat of the pilot light only. Do not turn the oven any higher.
(Do not use oven for any other purpose while making natto) Leave the soybeans in
oven for 3 nights. Remove after the 3rd night ... should be ready.

If you cook a larger quantity of beans, it is necessary to stack the containers
on top of one another. After second night switch the bottom to the top and vice
versa. Let them stay another full day.

Open the container covers and let natto cool. Depending on your oven and the
season, your natto may over ferment. If there is ammonia in the smell, remove
all natto from containers and spread out for half a day in a cool place. The
smell will evaporate and the good smell will return.

Finished product has a dark tan color and the beans retain shape but are covered
by stringy substance. Natto can be kept frozen for 1 or 2 months and
refrigerated for about one week







----- Original Message -----
From: Jim Cunningham
To: Microbial_Nutrition@yahoogroups.com
Sent: Monday, October 18, 2004 9:22 AM
Subject: [MN] Re: New to group- I made my first batch of Tempeh any experts?



Hey - where did you get your tempeh starter? Where are you getting your NATTO
starter?
Man, I was at a SUSHI bar in SONOMA last night and asked for natto rolls and
they told me
GO TO TOKYO FOR THAT! I couldn't believe it! I can get Natto in my home town
in WV!!
-Allan




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