-thanks for the recipe,
I have never had, and never made Natto
Pam-- In Microbial_Nutrition@yahoogroups.com, John <jbjet2@y...>
wrote:
> 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
>
> Allan Balliett <igg@i...> wrote:
> 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
>
>
> [Non-text portions of this message have been removed]
>
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