Nattoh miso is a variation of barley miso and has nothing to do with Natto that smells worse than dirty diapers (but dogs love it).
I made barley miso and added 10% Dulce seaweed and Ginger and malt made from sprouted barley for the enzymes (dried at 200 degrees and ground). I later added dried orange peel (to give it a sweet effect). Sweet hot peppers would good also.
This should ferment only one month.
Simi sweet not too salty very good on rice…I think it could use malted barley syrup, but very little. I think that making the koji out of sushi rice may help it be sweeter, but also could ferment too much faster?
This is realy good on noodles.
I would love to hear from others that have made something like this.
My koji incubator:
http://funnyfarmart.com/graphics/incubator.jpg