Re: Re: Macro dish? Natto/Amasake

July 25, 2007

Klara, The spores that I bought for natto have "nattomoto" on the box. Only a small bit (less than 1/8 teaspoon) is used when making natto.

Yes, when I make amasake, I use koji, which is a grain that's inoculated with aspergillus oryzae mold (according to Albert Matesz in "The Nourishment For Life Cookbook").

I usually add 1 cup of koji to 2 cups of sweet rice for amasake. Adding more koji will make a sweeter amasake. For a summer amasake, polenta, millet, sweet corn, or fruit could be added with the sweet rice. I like to add chestnuts in winter.

When I get time, I'll do a search to see if "nattomoto" is the same thing as aspergillus oryzae mold.

Next time that you make amasake, how about a tea party for everyone?

Dottie R

Re: Re: Macro dish?

,

with the results I've made so far. Just didn't seem so sweet - and I did follow the instructions as I've been given them. So I just cook up some fruit and add it in, but still feel pretty frustrated. But I won't give up. I remember how my first attempts at seitan totally came apart - and gratefully I found someone who gave me another lesson and since it's always come out great. Anyway, got lots of koji left so I will keep trying.

Dottie,

Koji is the spores -

Klara Cassidy <christinecassidymac> wrote:

That's great Klara, I could definitely put together an order a Simply Natural!

I'm interested in hearing more the amasake, I love it but have never thought about trying to make it. My little parrot is crazy about it!

This also answers one of my questions about barley. I just finished reading The One Straw Revolution and he talks about growing rye and barley as winter grains after the rice crop and I was wondering how the Japanese traditionally used these grains. I know they use them for some types of miso too. Still wondering about the rye though, I haven't come across anything yet.

On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote:

Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php

Save yourself the two hour trip, wear and tear on the car and gas -

I only tasted someone else's homemade natto once and didn't find it that objectionable - maybe it wasn't stinky enough. It says on the koji package that I'd also bought from http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst other things, making natto. I'm still working on making my amasake come out the way I've tasted it from others. Maybe natto will be my next project. Anybody here ever make it??

Klara

Cassidy <christinecassidymac> wrote:

Thanks Dottie and . We don't have much in the way of Asian markets here in New Mexico and what we do have is Korean owned so it is a mix of Asian foods, not just Japanese. Also, they are over an hour away so I don't get there very often. I must try it though so I will keep an eye out for it - or order it sometime.

On Jul 24, 2007, ----- Original Message -----

Yep, Charlie Kendall sells natto. I love it, hubby can't stand it.

Kendall Food Co is in Worthington, MA. Phone (413) 238-5928

Dottie

Yes, you can buy natto in Asian markets - so it would probably be

easier to find in some places compared to others (perhaps easier in

places like Honolulu, Seattle, etc where there are larger Asian

populations). I used to passionately despise natto and then one day I

woke up and fell in love with it! Always have enjoyed miso.

Moody friends. Drama queens. Your life? Nope! - their life, your story.Play Sims Stories at Games.

July 25, 2007

Dottie, I used the same recipe as given by Jeanne van den Heuvel from Belgium which was 1/4 cup koji to one cup of grain - hers came out amazingly sweet - maiybe I will increase the koji and see if that helps. thanks Hey, come anytime!!!!!! otoh, you sound like you're quite the expert on the amasake, so maybe, who knows when, I come back to the States, I'll swing by your place :>) KlaraDottie Roseboom <rosedot@...> wrote: Klara, The spores that I bought for natto have "nattomoto" on the box. Only a small bit (less than 1/8 teaspoon) is used when making natto. Yes, when I make amasake, I use koji, which is a grain that's inoculated with aspergillus oryzae mold (according to Albert Matesz in "The Nourishment For Life Cookbook"). I usually add 1 cup of koji to 2 cups of sweet rice for amasake. Adding more koji will make a sweeter amasake. For a summer amasake, polenta, millet, sweet corn, or fruit could be added with the sweet rice. I like to add chestnuts in winter. When I get time, I'll do a search to see if "nattomoto" is the same thing as aspergillus oryzae

mold. Next time that you make amasake, how about a tea party for everyone? Dottie R Re: Re: Macro dish? , with the results I've made so far. Just didn't seem so sweet - and I did follow the instructions as I've been given them. So I just cook up some fruit and add it in, but still feel pretty frustrated. But I won't give up. I remember how my first attempts at seitan totally came apart - and gratefully I found someone who gave me another lesson and since it's always come out great. Anyway, got lots of koji left so I will keep trying. Dottie, Koji is the spores - Klara Cassidy <christinecassidymac> wrote: That's great Klara, I could definitely put together an order a Simply Natural! I'm interested in hearing more

the amasake, I love it but have never thought about trying to make it. My little parrot is crazy about it! This also answers one of my questions about barley. I just finished reading The One Straw Revolution and he talks about growing rye and barley as winter grains after the rice crop and I was wondering how the Japanese traditionally used these grains. I know they use them for some types of miso too. Still wondering about the rye though, I haven't come across anything yet. On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote: Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php Save yourself the two hour trip, wear and tear on the car and gas - I only tasted someone else's homemade natto once and didn't find it that objectionable - maybe it wasn't stinky enough. It says on the koji package that I'd also bought from http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst other things, making natto. I'm still working on making my amasake come out the way I've tasted it from others. Maybe natto will be my next project. Anybody here ever make it?? Klara Cassidy <christinecassidymac> wrote: Thanks Dottie and . We don't have much in the way of Asian markets here in New Mexico and what we do have is Korean owned so it is a mix of Asian foods, not just Japanese. Also, they are over an hour away so I don't get there very often. I must try it though so I will keep an eye out for it - or order it sometime. On Jul 24, 2007, ----- Original Message ----- Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 Dottie Yes, you can buy natto in Asian markets - so it would probably be easier to find in some places compared to others (perhaps easier in places like Honolulu, Seattle, etc where there are larger Asian populations). I used to passionately despise natto and then one day I woke up and fell in love with it! Always have enjoyed miso. Moody friends. Drama queens. Your life? Nope! - their life, your story.Play Sims Stories at Games.

Need a vacation? Get great deals to amazing places on Travel.

July 26, 2007

Hey Dottie, I have a question. Do all of the different recipes use

about the same " incubation " time for the amasake?

On 7/26/07, Dottie Roseboom <rosedot@...> wrote:

>

> I don't have any of Jeanne's recipes. Does she have a cookbook?

>

> Warren Wepman's book suggested the 1 - 2 ratio for the koji & rice.

> Albert Matesz mentions that you can even do a 1 - 1 ratio, & using 4 parts

> water to make a more liquid & sweeter amazake. Her basic recipe called for

> only 1/2 - 3/4 cup of koji to 2 cups of rice, which would be closer to

> Jeanne's. Isn't cooking great, where one can experiment & find the best

> recipe for a particular person?

>

> And please do stop by: boy, could we have fun discussing gardening, macro, &

> life! Our hubbies would be laughing for sure.

>

> Dottie R

>

> Re: Re: Macro dish?

>

> ,

>

> with the results I've made so far. Just didn't seem so sweet - and I did

> follow the instructions as I've been given them. So I just cook up some

> fruit and add it in, but still feel pretty frustrated. But I won't give up.

> I remember how my first attempts at seitan totally came apart - and

> gratefully I found someone who gave me another lesson and since it's always

> come out great. Anyway, got lots of koji left so I will keep trying.

>

> Dottie,

>

> Koji is the spores -

>

> Klara

>

> Cassidy <christinecassidy@...> wrote:

>

> That's great Klara, I could definitely put together an order a Simply

> Natural!

> I'm interested in hearing more the amasake, I love it but have never thought

> about trying to make it. My little parrot is crazy about it!

>

> This also answers one of my questions about barley. I just finished reading

> The One Straw Revolution and he talks about growing rye and barley as winter

> grains after the rice crop and I was wondering how the Japanese

> traditionally used these grains. I know they use them for some types of miso

> too. Still wondering about the rye though, I haven't come across anything

> yet.

>

> On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote:

>

> Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php

>

> Save yourself the two hour trip, wear and tear on the car and gas -

>

> I only tasted someone else's homemade natto once and didn't find it that

> objectionable - maybe it wasn't stinky enough. It says on the koji package

> that I'd also bought from

> http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst

> other things, making natto. I'm still working on making my amasake come out

> the way I've tasted it from others. Maybe natto will be my next project.

> Anybody here ever make it??

>

> Klara

>

> Cassidy <christinecassidy@...> wrote:

>

> Thanks Dottie and . We don't have much in the way of Asian markets

> here in New Mexico and what we do have is Korean owned so it is a mix of

> Asian foods, not just Japanese. Also, they are over an hour away so I don't

> get there very often. I must try it though so I will keep an eye out for it

> - or order it sometime.

>

> On Jul 24, 2007, ----- Original Message -----

>

> Yep, Charlie Kendall sells natto. I love it, hubby can't stand it.

> Kendall Food Co is in Worthington, MA. Phone (413) 238-5928

>

> Dottie

>

> Yes, you can buy natto in Asian markets - so it would probably be

> easier to find in some places compared to others (perhaps easier in

> places like Honolulu, Seattle, etc where there are larger Asian

> populations). I used to passionately despise natto and then one day I

> woke up and fell in love with it! Always have enjoyed miso.

>

> ________________________________

> Moody friends. Drama queens. Your life? Nope! - their life, your story.

> Play Sims Stories at Games.

>

> ________________________________

> Need a vacation? Get great deals to amazing places on Travel.

>

--

Food & Life Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com

310.453.7525

July 26, 2007

Hey Dottie, I have a question. Do all of the different recipes use

about the same " incubation " time for the amasake?

On 7/26/07, Dottie Roseboom <rosedot@...> wrote:

>

> I don't have any of Jeanne's recipes. Does she have a cookbook?

>

> Warren Wepman's book suggested the 1 - 2 ratio for the koji & rice.

> Albert Matesz mentions that you can even do a 1 - 1 ratio, & using 4 parts

> water to make a more liquid & sweeter amazake. Her basic recipe called for

> only 1/2 - 3/4 cup of koji to 2 cups of rice, which would be closer to

> Jeanne's. Isn't cooking great, where one can experiment & find the best

> recipe for a particular person?

>

> And please do stop by: boy, could we have fun discussing gardening, macro, &

> life! Our hubbies would be laughing for sure.

>

> Dottie R

>

> Re: Re: Macro dish?

>

> ,

>

> with the results I've made so far. Just didn't seem so sweet - and I did

> follow the instructions as I've been given them. So I just cook up some

> fruit and add it in, but still feel pretty frustrated. But I won't give up.

> I remember how my first attempts at seitan totally came apart - and

> gratefully I found someone who gave me another lesson and since it's always

> come out great. Anyway, got lots of koji left so I will keep trying.

>

> Dottie,

>

> Koji is the spores -

>

> Klara

>

> Cassidy <christinecassidy@...> wrote:

>

> That's great Klara, I could definitely put together an order a Simply

> Natural!

> I'm interested in hearing more the amasake, I love it but have never thought

> about trying to make it. My little parrot is crazy about it!

>

> This also answers one of my questions about barley. I just finished reading

> The One Straw Revolution and he talks about growing rye and barley as winter

> grains after the rice crop and I was wondering how the Japanese

> traditionally used these grains. I know they use them for some types of miso

> too. Still wondering about the rye though, I haven't come across anything

> yet.

>

> On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote:

>

> Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php

>

> Save yourself the two hour trip, wear and tear on the car and gas -

>

> I only tasted someone else's homemade natto once and didn't find it that

> objectionable - maybe it wasn't stinky enough. It says on the koji package

> that I'd also bought from

> http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst

> other things, making natto. I'm still working on making my amasake come out

> the way I've tasted it from others. Maybe natto will be my next project.

> Anybody here ever make it??

>

> Klara

>

> Cassidy <christinecassidy@...> wrote:

>

> Thanks Dottie and . We don't have much in the way of Asian markets

> here in New Mexico and what we do have is Korean owned so it is a mix of

> Asian foods, not just Japanese. Also, they are over an hour away so I don't

> get there very often. I must try it though so I will keep an eye out for it

> - or order it sometime.

>

> On Jul 24, 2007, ----- Original Message -----

>

> Yep, Charlie Kendall sells natto. I love it, hubby can't stand it.

> Kendall Food Co is in Worthington, MA. Phone (413) 238-5928

>

> Dottie

>

> Yes, you can buy natto in Asian markets - so it would probably be

> easier to find in some places compared to others (perhaps easier in

> places like Honolulu, Seattle, etc where there are larger Asian

> populations). I used to passionately despise natto and then one day I

> woke up and fell in love with it! Always have enjoyed miso.

>

> ________________________________

> Moody friends. Drama queens. Your life? Nope! - their life, your story.

> Play Sims Stories at Games.

>

> ________________________________

> Need a vacation? Get great deals to amazing places on Travel.

>

--

Food & Life Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com

310.453.7525

July 26, 2007

Jeanne is one of those rare teachers, I guess. She doesn't get on the computer, she hasn't written any books, not in any movies or utubes - just teaches, counsels, takes people into her home and helps them help themselves - she opens people up to growth -oh, and she's one of those rare people who can tell Michio, you look like hell!!! and he'll listen!!!! Guess when I'm not familiar with a dish, I don't feel as free to experiment - but experimenting is truly the name of the game in life - in all things. Thanks for all the encouragement. I wonder if your husband would be a good influence on mine - I understand your husband eats what you make - if yes, your light years ahead of me - ours is kind of the reverse, I, in my weak moments, may eat what my husband cooks. But either it bothers me less (good bye guilt) or I'm doing it less (hello sweet rice). Interesting with all the mb cookbooks I possess (around 30) those two I don't have.

But I've got to stop buying and getting to know my books more intimately. KlaraDottie Roseboom <rosedot@...> wrote: I don't have any of Jeanne's recipes. Does she have a cookbook? Warren Wepman's book suggested the 1 - 2 ratio for the koji & rice. Albert Matesz mentions that you can even do a 1 - 1 ratio, & using 4 parts water to make a more liquid &

sweeter amazake. Her basic recipe called for only 1/2 - 3/4 cup of koji to 2 cups of rice, which would be closer to Jeanne's. Isn't cooking great, where one can experiment & find the best recipe for a particular person? And please do stop by: boy, could we have fun discussing gardening, macro, & life! Our hubbies would be laughing for sure. Dottie R Re: Re: Macro dish? , with the results I've made so far. Just didn't seem so sweet - and I did follow the instructions as I've been given them. So I just cook up some fruit and add it in, but still feel pretty frustrated. But I won't give up. I remember how my first attempts at seitan totally came apart - and gratefully I found someone who gave me another lesson and since it's always come out great. Anyway, got lots of koji left so I will keep trying. Dottie, Koji is the spores - Klara Cassidy <christinecassidymac> wrote: That's great Klara, I could definitely put together an order a Simply Natural! I'm

interested in hearing more the amasake, I love it but have never thought about trying to make it. My little parrot is crazy about it! This also answers one of my questions about barley. I just finished reading The One Straw Revolution and he talks about growing rye and barley as winter grains after the rice crop and I was wondering how the Japanese traditionally used these grains. I know they use them for some types of miso too. Still wondering about the rye though, I haven't come across anything yet. On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote: Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php Save yourself the two hour trip, wear and tear on the car and gas - I only tasted someone else's homemade natto once and didn't find it that objectionable - maybe it wasn't stinky enough. It says on the koji package that I'd also bought from http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst other things, making natto. I'm still working on making my amasake come out the way I've tasted it from others. Maybe natto will be my next project. Anybody here ever make it?? Klara Cassidy <christinecassidymac> wrote: Thanks Dottie and . We don't have much in the way of Asian markets here in New Mexico and what we do have is Korean owned so it is a mix of Asian foods, not just Japanese. Also, they are over an hour away so I don't get there very often. I must try it though so I will keep an eye out for it - or order it sometime. On Jul 24, 2007, ----- Original Message ----- Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 Dottie Yes, you can buy natto in Asian markets - so it would probably be easier to find in some places compared to others (perhaps easier in places like Honolulu, Seattle, etc where there are larger Asian populations). I used to passionately despise natto and then one day I woke up and fell in love with it! Always have enjoyed miso. Moody friends. Drama queens. Your life? Nope! - their life, your story.Play Sims Stories at Games. Need a vacation? Get great deals to amazing places on Travel.

Luggage? GPS? Comic books?

Check out fitting gifts for grads at Search.

July 26, 2007

Jeanne is one of those rare teachers, I guess. She doesn't get on the computer, she hasn't written any books, not in any movies or utubes - just teaches, counsels, takes people into her home and helps them help themselves - she opens people up to growth -oh, and she's one of those rare people who can tell Michio, you look like hell!!! and he'll listen!!!! Guess when I'm not familiar with a dish, I don't feel as free to experiment - but experimenting is truly the name of the game in life - in all things. Thanks for all the encouragement. I wonder if your husband would be a good influence on mine - I understand your husband eats what you make - if yes, your light years ahead of me - ours is kind of the reverse, I, in my weak moments, may eat what my husband cooks. But either it bothers me less (good bye guilt) or I'm doing it less (hello sweet rice). Interesting with all the mb cookbooks I possess (around 30) those two I don't have.

But I've got to stop buying and getting to know my books more intimately. KlaraDottie Roseboom <rosedot@...> wrote: I don't have any of Jeanne's recipes. Does she have a cookbook? Warren Wepman's book suggested the 1 - 2 ratio for the koji & rice. Albert Matesz mentions that you can even do a 1 - 1 ratio, & using 4 parts water to make a more liquid &

sweeter amazake. Her basic recipe called for only 1/2 - 3/4 cup of koji to 2 cups of rice, which would be closer to Jeanne's. Isn't cooking great, where one can experiment & find the best recipe for a particular person? And please do stop by: boy, could we have fun discussing gardening, macro, & life! Our hubbies would be laughing for sure. Dottie R Re: Re: Macro dish? , with the results I've made so far. Just didn't seem so sweet - and I did follow the instructions as I've been given them. So I just cook up some fruit and add it in, but still feel pretty frustrated. But I won't give up. I remember how my first attempts at seitan totally came apart - and gratefully I found someone who gave me another lesson and since it's always come out great. Anyway, got lots of koji left so I will keep trying. Dottie, Koji is the spores - Klara Cassidy <christinecassidymac> wrote: That's great Klara, I could definitely put together an order a Simply Natural! I'm

interested in hearing more the amasake, I love it but have never thought about trying to make it. My little parrot is crazy about it! This also answers one of my questions about barley. I just finished reading The One Straw Revolution and he talks about growing rye and barley as winter grains after the rice crop and I was wondering how the Japanese traditionally used these grains. I know they use them for some types of miso too. Still wondering about the rye though, I haven't come across anything yet. On Jul 25, 2007, at 12:25 PM, Klara LeVine wrote: Here's one on 's site: http://www.simply-natural.biz/Hamma_Natto.php Save yourself the two hour trip, wear and tear on the car and gas - I only tasted someone else's homemade natto once and didn't find it that objectionable - maybe it wasn't stinky enough. It says on the koji package that I'd also bought from http://www.simply-natural.biz/Barley-Koji.php that koji is for, amongst other things, making natto. I'm still working on making my amasake come out the way I've tasted it from others. Maybe natto will be my next project. Anybody here ever make it?? Klara Cassidy <christinecassidymac> wrote: Thanks Dottie and . We don't have much in the way of Asian markets here in New Mexico and what we do have is Korean owned so it is a mix of Asian foods, not just Japanese. Also, they are over an hour away so I don't get there very often. I must try it though so I will keep an eye out for it - or order it sometime. On Jul 24, 2007, ----- Original Message ----- Yep, Charlie Kendall sells natto. I love it, hubby can't stand it. Kendall Food Co is in Worthington, MA. Phone (413) 238-5928 Dottie Yes, you can buy natto in Asian markets - so it would probably be easier to find in some places compared to others (perhaps easier in places like Honolulu, Seattle, etc where there are larger Asian populations). I used to passionately despise natto and then one day I woke up and fell in love with it! Always have enjoyed miso. Moody friends. Drama queens. Your life? Nope! - their life, your story.Play Sims Stories at Games. Need a vacation? Get great deals to amazing places on Travel.

Luggage? GPS? Comic books?

Check out fitting gifts for grads at Search.

July 26, 2007

Jeanne sounds like my kind of woman....maybe bring her along on your trip!

And some of my best dishes have been by accident - I call them "experiments gone right". We don't talk about the other ones.

Klara, I'm so glad that you're a member of these groups. Have a great weekend.

Dottie R

Re: Re: Macro dish? Natto/Amasake

Jeanne is one of those rare teachers, I guess. She doesn't get on the computer, she hasn't written any books, not in any movies or utubes - just teaches, counsels, takes people into her home and helps them help themselves - she opens people up to growth -oh, and she's one of those rare people who can tell Michio, you look like hell!!! and he'll listen!!!!

Guess when I'm not familiar with a dish, I don't feel as free to experiment - but experimenting is truly the name of the game in life - in all things. Thanks for all the encouragement.

I wonder if your husband would be a good influence on mine - I understand your husband eats what you make - if yes, your light years ahead of me - ours is kind of the reverse, I, in my weak moments, may eat what my husband cooks. But either it bothers me less (good bye guilt) or I'm doing it less (hello sweet rice).

Interesting with all the mb cookbooks I possess (around 30) those two I don't

July 26, 2007

Jeanne sounds like my kind of woman....maybe bring her along on your trip!

And some of my best dishes have been by accident - I call them "experiments gone right". We don't talk about the other ones.

Klara, I'm so glad that you're a member of these groups. Have a great weekend.

Dottie R

Re: Re: Macro dish? Natto/Amasake

Jeanne is one of those rare teachers, I guess. She doesn't get on the computer, she hasn't written any books, not in any movies or utubes - just teaches, counsels, takes people into her home and helps them help themselves - she opens people up to growth -oh, and she's one of those rare people who can tell Michio, you look like hell!!! and he'll listen!!!!

Guess when I'm not familiar with a dish, I don't feel as free to experiment - but experimenting is truly the name of the game in life - in all things. Thanks for all the encouragement.

I wonder if your husband would be a good influence on mine - I understand your husband eats what you make - if yes, your light years ahead of me - ours is kind of the reverse, I, in my weak moments, may eat what my husband cooks. But either it bothers me less (good bye guilt) or I'm doing it less (hello sweet rice).

Interesting with all the mb cookbooks I possess (around 30) those two I don't

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