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natto making   Message List  
Reply | Forward Message #20 of 11723 |
Re: [MN] natto making

Fig,

I am the owner of the Kimchi group and I only remember members asking clarifying
questions. No one (to my recollection) was disrespectful towards you

Staci
######################################################################
fig227 <fig227@...> wrote:

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




















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[Non-text portions of this message have been removed]
Mon Oct 18, 2004 4:19 pm

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staci_doctor
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Forward 		Message #20 of 11723 |
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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... 		fig227
zen108gold
Offline Send Email 		Oct 18, 2004
2:22 pm

Sorry to be dense - is there no innoculant needed for natto? -Allan ... [Non-text portions of this message have been removed]...
Allan Balliett
bd_now
Offline Send Email 		Oct 18, 2004
2:32 pm

Hi, I live in a rural area and would have to drive hours to find someplace to buy prepared natto. Does anyone know of a place to mail order natto on-line? ...
John
jbjet2
Offline Send Email 		Oct 18, 2004
4:53 pm

-thanks for the recipe, I have never had, and never made Natto Pam-- In Microbial_Nutrition@yahoogroups.com, John <jbjet2@y...> ... someplace to buy prepared...
Pam Pinto
pampintorealtor
Offline Send Email 		Oct 18, 2004
4:58 pm

Hello, I remember your post, and I don't believe that anyone meant any disrespect. I don't recall if you mentioned using the storebought natto for innoculant...
Beau & Shani
madferment
Offline Send Email 		Oct 18, 2004
4:58 pm

Hi John, If you can buy soybeans anywhere (bulk section of the supermarket) I get mine at Raley's. You can make your own with a starter culture from. ...
Beau & Shani
madferment
Offline Send Email 		Oct 18, 2004
5:23 pm

Hi Beau, I have purchased other starters from gem cultures. I have never tasted natto, and wanted to see if I would like it before going to the trouble of...
John
jbjet2
Offline Send Email 		Oct 19, 2004
2:00 am

I am the owner of the Kimchi group and I only remember members asking clarifying questions. No one (to my recollection) was disrespectful towards you Staci ...
fig227
zen108gold
Offline Send Email 		Oct 18, 2004
5:42 pm

... From: Allan Balliett To: Microbial_Nutrition@yahoogroups.com Sent: Monday, October 18, 2004 10:32 AM Subject: Re: [MN] natto making Sorry to be dense - is...
fig227
zen108gold
Offline Send Email 		Oct 18, 2004
10:16 pm

Hi Allan, well cooked soybeans need to be inoculated to ensure a safe and correct natto product. Deu to the proteiouse nature of soybeans, I'd not recommend ...
Dominic N. Anfiteatro
kefir_papa
Offline Send Email 		Oct 19, 2004
6:13 pm

Fig, I am the owner of the Kimchi group and I only remember members asking clarifying questions. No one (to my recollection) was disrespectful towards you ...
Staci Doctor
staci_doctor
Offline Send Email 		Oct 18, 2004
4:19 pm

... I think Fig was making a sly joke because natto is so... what's the word... "unique".... Most people like or don't mind kimchi, but natto splits the...
Michael Anton Parker
michaelanton...
Offline Send Email 		Oct 18, 2004
4:56 pm

... Ummm ... I had one worse food experience ... fermented tofu! But I agree, natto is rather unique in it's ability to polarize people. It is said to be the...
Heidi Schuppenhauer
heidis13
Offline Send Email 		Oct 19, 2004
1:07 am
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