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From
Mark in Brisbane, Australia. Natto using home grown Lima beans with
"Yuki Sodachi Cho-kotsubu Natto" as a starter. Fermented using a Kuchef
Aldi Sous Vide Slowcooker. Very cool stuff!
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Another photo from a Natto Fan! The natto turned out with white fluff. Made with natto starter spore using a light bulb as the heat source in an oven. My guess is that the fermentation temperature was too low.
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This one from comes from Ramon in Valencia, Spain. Very cool that he is making mung bean natto as well as soybean natto. Nice threads and a look into his rig. He even made natto the old school way with hay. Thank you sharing Ramon!
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Glorious threads from Thomas P. Good job on the effort! Now time to enjoy some tasty natto.
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Hi! I am a new natto maker in Alaska, USA. I lo ve seeing all of the different beans used succesfully! I have a question..can natto be made using any beans?
ReplyDeleteGenerally, yes; with various degrees of success.
DeleteHi Natto Dad! I am a second Alaskan about to try making natto according to your method. Here in Fairbanks Alaska I was only able to find soy beans at a Korean grocery store. They also have frozen natto that I will use to inoculate the pressure cooked soy beans. I will be using a Johnson Control A419 temperature controller to provide just the right amount of heat.
ReplyDeleteMy wife spent two years in Japan where she learned to dislike natto. So I think I’ll have all the natto to myself. I’m making it for the Vitamin K2. I tried natto last week for the first time after I learned about Vitamin K2 and did not find it distasteful. Maybe I’ll become a natto fan too after having it every day. Last month I started making my own kimchi. I’m hoping to become Natto Kimchi Dad.