Sorry to be dense - is there no innoculant needed for natto? -Allan


>
> 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


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