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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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Mon Oct 18, 2004 4:19 pm

staci_doctor
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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...
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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
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Oct 19, 2004
1:07 am
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