Quote:
Originally Posted by jawnn
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 |
jawnn,
Many macros love natto and are not turned off by it's smell!
Just click on the Search button at the top of this forum and type in natto if you don't believe it!
Here's something that
Ilanit Tof has said about natto:
"with all the talk of healthy fermented food I thought i would bring up natto - usually made from soybeans
it IS an aquired taste but once you love it you are hooked - think smelly frecnh cheese
in some parts of the world you can buy organic wholefood soyubean natto and also in japanese shops - not organic and maybe GMO soybeans (?) make sure to discard the MSG laden sauce that comes in a separate satchet with those - you CAN use these as a one time starter to make your own
the enzymes in natto have been shown to affect the arteris positively and dissolve clots. It is also being used as a menopause remedy and manyother uses
I like to make it at home from various legumes including adzuki, lentil chickpea (very cheesy), navy bean, mung bean, black bean, black soybean and yesterday I tried split peas for the first time withgreat results!
if you live in the US you can order the starter from
Simply Natural Natural and Macrobiotic Foods and be-nattoed!
--
Ilanit"
Here's something else!
Simply Natural Foods, the sponsor of this discussion forum, sells
natto spores and
natto miso!
Want to make natto, tempeh and other soy fermented products, check out this
site!
A company from
your vicinity that we (at the Los Angeles East West Center for Macrobiotic Studies in the early 1980s) used to buy some of our bulk miso from is S
hinmeido Miso just six hours north (by car) from you!
A local company about two hours west of where I live is
South River Miso.
And
someone much closer to you that makes miso.
Lots of people to learn miso making from!
An incubator.
Have fun making the natto miso!
Thank you, very much.
Bruce Paine