Re: Does anyone ferment soybeans?

[Guest guest]

Greeting,

What you desire canbe easily come to table by stirring Natto for 1000 times with

chopsticks.

Taste seems to come closed shrimp or crab paste.

Hope this helps,

isao

[Guest guest]

HI Isao,

can this be done in an electric mixer or with an electric mixer

From: Isao Haraguchi

Sent: Tuesday, June 23, 2009 10:13 AM

nutrition

Subject: Re: Does anyone ferment soybeans?

Greeting,

What you desire canbe easily come to table by stirring Natto for 1000 times with

chopsticks.

Taste seems to come closed shrimp or crab paste.

Hope this helps,

isao

[Guest guest]

Isao, you must have strong arms/wrists 

Re: Does anyone ferment soybeans?

Greeting,

What you desire canbe easily come to table by stirring Natto for 1000 times with

chopsticks.

Taste seems to come closed shrimp or crab paste.

Hope this helps,

isao

[Guest guest]

Konnichiwa Isao,

Thank you for your suggestion. Is there a reason for 1000 times?

I think I might try this. Natto is easy to get here.

Aloha,

Alina Niemi

Find award-winning vegetarian and vegan recipes on my blog:

http://almostveganinparadise.wordpress.com

>

> Greeting,

> What you desire canbe easily come to table by stirring Natto for 1000 times

with chopsticks.

> Taste seems to come closed shrimp or crab paste.

>

> Hope this helps,

> isao

>

[Guest guest]

Yes,dosdodog,

Expecially for one who has osteopolosys,

" To stir,or not to stir,,,,that is a problem! "

,

The process means a lot more than the result,sometimes.

Alina,

There is #4556,Feb27,2006 about natto stirring topic.

I would like to expect something new and munchy from you.

[Guest guest]

On Tue, Jun 23, 2009 at 1:44 AM, cocekqueen<cocekqueen@...> wrote:

> I'd like to ferment soybeans to make a vegetarian version of belacan, which

> is a fermented shrimp paste. I bought some when on vacation in Malaysia last

> month, but I'd like to try to make my own. I know it's made from soybeans.

>

> I'm wondering if anyone has had any experience doing something like this?

Hi Alina,

I've never had belacan, but wouldn't this wind up just being one of

the endless varieties of miso? Including the Chinese, Korean, and

Japanese varieties of miso, I'm wondering if there's any fermented

soybean paste that isn't a kind of miso, although Isao's mashed up

natto recipe would seem to count!

-MIke

[Guest guest]

Google: soy dawadawa

------------------

Hi Alina,

I've never had belacan, but wouldn't this wind up just being one

of

the endless varieties of miso? Including the Chinese, Korean, and

Japanese varieties of miso, I'm wondering if there's any

fermented

soybean paste that isn't a kind of miso, although Isao's mashed

up

natto recipe would seem to count!

-MIke

[Guest guest]

Mike,

Not knowing much about miso other than eating it, this is completely different.

The color, texture, flavor and smell are worlds apart.

> Hi Alina,

> I've never had belacan, but wouldn't this wind up just being one of

> the endless varieties of miso? Including the Chinese, Korean, and

> Japanese varieties of miso, I'm wondering if there's any fermented

> soybean paste that isn't a kind of miso, although Isao's mashed up

> natto recipe would seem to count!

> -MIke

>

[Guest guest]

Thanks...this might be the ticket!

>

> Google: soy dawadawa

>

> ------------------