ampguy
Veteran
We've been making it at home, and I'm now doing big batches, reminds me a lot of film development, but smells different, and has more vitamin K2 content as well 
zsas
Established
Who doesn't?! Haa! I tell my kids that it is the third most popular soy food*
Stuffs great! Throw some soy, hot mustard, bonito sauce, jasmine rice, green onion and crumbled bacon - for a heck-ova breakfast!
The Asian food store isn't too close to my house so I've been natto'less for a while.
After a natto haul at the store a while ago:
How hard is it to make? Don't you need some kinda culture? Do you just mix a frozen pack in your beans to make? Seems complicated?
*In Japan
http://www.healthier-you.com/ezines_page.asp?IDTXT=129
Stuffs great! Throw some soy, hot mustard, bonito sauce, jasmine rice, green onion and crumbled bacon - for a heck-ova breakfast!
The Asian food store isn't too close to my house so I've been natto'less for a while.
After a natto haul at the store a while ago:
How hard is it to make? Don't you need some kinda culture? Do you just mix a frozen pack in your beans to make? Seems complicated?
*In Japan
http://www.healthier-you.com/ezines_page.asp?IDTXT=129
ampguy
Veteran
great photos. Our first sample of this weekend's batch is nice and stringy, used a PID controller to maintain <secret> temp for <secret> hours.
Jon, that natto maki looks thick. Does Japan use GMO, non GMO, or both types of soybeans?
zsas: I may put some natto in the classifieds here soon, but for now, there's an online source here: (I have not tried it, no idea how they taste, or how they make theirs):
http://www.meguminatto.com/order.html
I'm eating probably 1/3 lb. a day. Have to free up some containers for today's batch
Jon, that natto maki looks thick. Does Japan use GMO, non GMO, or both types of soybeans?
zsas: I may put some natto in the classifieds here soon
, but for now, there's an online source here: (I have not tried it, no idea how they taste, or how they make theirs):http://www.meguminatto.com/order.html
I'm eating probably 1/3 lb. a day. Have to free up some containers for today's batch
ampguy
Veteran
zsas, it's pretty easy, but time consuming, and like film developing, attention to detail and temps is everything.
The basic recipe is soak beans overnight, then either boil them for 5-6 hours, or pressure steam them for a much shorter time (< 1/2 hr), then sterilize everything from here on.
Drain the beans, you can leave some moisture depending on your local humidity level, mix in either some natto kinase starter per the instructions, or you can use a pre-packaged pack of natto, if you don't have any starter. Layer it about 1-2cm high max on trays, covered with sterilized foil, and maintain it at 30-40 deg. C for 18-36 hours or so depending on preferences.
stir it up, let it get to room temp, refrigerate a few days, then freeze what you won't eat in the next week.
The basic recipe is soak beans overnight, then either boil them for 5-6 hours, or pressure steam them for a much shorter time (< 1/2 hr), then sterilize everything from here on.
Drain the beans, you can leave some moisture depending on your local humidity level, mix in either some natto kinase starter per the instructions, or you can use a pre-packaged pack of natto, if you don't have any starter. Layer it about 1-2cm high max on trays, covered with sterilized foil, and maintain it at 30-40 deg. C for 18-36 hours or so depending on preferences.
stir it up, let it get to room temp, refrigerate a few days, then freeze what you won't eat in the next week.
Roger Hicks
Veteran
Have you tried changing developers? And leaving them to stand afterwards?We've been making it at home, and I'm now doing big batches, reminds me a lot of film development, but smells different, and has more vitamin K2 content as well
Cheers,
R.
ampguy
Veteran
Yes
Yes
I've tried both of those Roger. In fact one "developer" base was the Okami (middle package above) as a source, was OK. Also, am currently using "stand development" which leaves the top layer a little darker, but upon mixing after, it all looks good. It is much lighter in color than frozen store natto, and not shriveled, but is what you would get at a nice sushi shop or restaurant in Japan.
The difference between fresh, organic, non GMO homemade, and store bought, is an even bigger difference than film and digital, or FF and crop.
Yes
I've tried both of those Roger. In fact one "developer" base was the Okami (middle package above) as a source, was OK. Also, am currently using "stand development" which leaves the top layer a little darker, but upon mixing after, it all looks good. It is much lighter in color than frozen store natto, and not shriveled, but is what you would get at a nice sushi shop or restaurant in Japan.
The difference between fresh, organic, non GMO homemade, and store bought, is an even bigger difference than film and digital, or FF and crop.
zsas
Established
Hey thanks for the tips on home making natto, will have to give it some thought! Selling it in the classifieds, well not sure if it will work, as we usually ask if there is no fungus or haze, and I believe natto has a culture of sorts, but I guess it does come with great K2 medium yellow filter....
E__WOK
Well-known
I tried it and hated it. My friend ordered some at a Izakaya spot and I ate some not knowing what it was. I still hate it.