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 the
first time and it made some folks ask questions.
I do think that when there is the option of using a pure starter rather than
some of a previous batch or from the store, it is more appealing and can tend to
have better results.But we use what is convenient at the time right?
I'm sure we all trust that your method works. Thanks for getting in on this
natto action.
I make natto in rectangular glass dish. I use bacillus natto spores that I
ordered from www.gemcultures.com
I have reserched all of the natto recipes I could find and the main guidelines
seem to be:
1-Soaked and well cooked beans. Some say to pressure steam them, some say to
simmer them 6 hrs or more. Warnings of soybean hulls clogging the vent of a
pressure cooker, pressure boiling is not recommended.
2-Some form of bacillus natto (rice straw, pure spores, storebought natto
package, previous batch)
3-Covered container (I put foil over my dish and poke holes in it).
3-Incubation @ 104F for 8-24 hrs, depending on how strong you like it, stronger
is healthier.
4-Some say to age it in the refrigerator for 1 week. It seems to become more
stringy and the enzymes break down the protiens further into amino acids.
5- Be as clean as possible when preparing.
I don't have an oven so I have converted my coleman camping cooler into an
incubator.
I used an electric seedling warming mat connected to a dimmer switch. I use a
rack that holds the food above the mat Then I have a digital indoor/outdoor
thermometer that has a remote sensor connected to a wire, I place the sensor at
the level of the food.
It would be nice if there was a thermostat, because I usually have to adjust it
during the cold and hot parts of the day.
NATTO NATTO
Beau B.
----- Original Message -----
From: fig227
To: Microbial_Nutrition@yahoogroups.com
Sent: Monday, October 18, 2004 7:22 AM
Subject: [MN] natto making



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

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