Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 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? Allan Balliett <igg@...> 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 > 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) 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 human race into two very clear-cut halves... When I first tried it many years ago at a Japanese restaurant, I wasn't just disgusted; I was ready to become an anti-natto activist with bumper stickers and t-shirts, and lobby congress to rid our country of this menace to all the values we hold dear, etc... Something like that... (just joking of course).... But definitely the most offensive food experience I've ever had.... That was before I got into NT and all this stuff... Now I even eat bugs and raw organs meats... LOL Actually, this reminds me of something I found recently, a site that sells " got natto? " and " I love natto " t-shirts, etc. Some of their other " messages " are a little sketchy (typical soy/vegetarian kind of thing) though. http://www.rotemdesignstudio.com/cgi-bin/store/cpshop.cgi/natto I have to admit it's very tempting to wear a " got natto? " t-shirt! Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 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. 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 -thanks for the recipe, I have never had, and never made Natto Pam-- In nutrition , <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? > > > > 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 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 Hi , 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. www.gemcultures.com There might be an online source to order some prepared natto, I'm not sure. Have you tried it before? Beau B. Re: natto making 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? Allan Balliett <igg@...> 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 Is it possible that the takeout boxes could be made from rice straw paper? Natto spores are extremely hardy and are found on rice straw in the wild. I also would like to hear from anyone who has made natto using ADZUKI beans or other beans. The adzuki beans are supposed to be related to soybeans. I may be thrown off this group but I heard that natto can be made with canned soybeans, bypassing the lengthy cooking process. For what its worth I have put a squirt of dry natto spores in a cup of water and drank it down. Nothing untoward to report in the month afterward. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 >But definitely the most offensive food >experience I've ever had.... That was before I got into NT and all >this stuff... Now I even eat bugs and raw organs meats... >LOL 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 same way in Japan! Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 Re: natto making Sorry to be dense - is there no innoculant needed for natto? -Allan __________________ __________________ This is what the recipe says. By now I have 12 used natto cartons that are all hosts to natto bacteria. If I had four new, fresh, unsullied Chinese takeout cartons I would try it and give you an answer. My practice is to cheat and take a heaping tablespoon of natto and stir well into the pot of hot (not scalding hot) cooked drained soybeans. Then spoon this into the cartons This natto can be from a previous batch of homemade natto or from the little frozen natto packages you can get in an oriental store. They cost about $2.00 I do believe I once made a batch with ZERO inoculation. You can test yourself. Get 4-6 of the Chinese takeout cartons. 6 is a very good number. Cook only enough soy beans to fill 2 of the cartons and give the ZERO-inoculation a test drive. The real secret IMHO is using paper takeout cartons and enclosing them in a heavy brown paper grocery sack. Even use two sacks, one inside the other. Double layer style. Dan ___________________ ___________________ > > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 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 making some. I also wanted to see what it is supposed to taste like first so I would know if I got it right. Beau & Shani <evolvingcreations@...> wrote: Hi , 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. www.gemcultures.com There might be an online source to order some prepared natto, I'm not sure. Have you tried it before? Beau B. Re: natto making 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? Allan Balliett <igg@...> 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 __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2004 Report Share Posted October 19, 2004 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 using a safe or reputable innoculant. Traditional method of Japan includes wrapping the cooked beans in rice straw. In certain parts of Asia, a variety of fern leaf is used. The safest means is to use a pure starter culture of " Bacillus subtilis var. natto " . Here is a web page I recently created with instructions explaining how to prepare natto with a commercial starter: http://users.chariot.net.au/~dna/nattomoto/natto.htm Be-well, Dom Re: natto making > Sorry to be dense - is there no innoculant needed for natto? -Allan Quote Link to comment Share on other sites More sharing options...
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