Finger Lickin' Miso

[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]

would any one like more info about my incubator????

I found an old ice chest with ribs that can hold plexy glass shelfs. got a cheap thermostat and conected a 60 watt light bulb for heat. added vent to the door top and bottom, I plug the top in cold weather untill the koji starts making its own heat.

I think it would be much better to get a SPDT thermostat with a remote sensor (teksupply.com) and use a computer fan to cool it in hot weather.

DuroStat Watertight Thermostat w/Remote Sensor

Also I need stainless steel trays about 9x12, got any idias? #5 plastic is not very safe.

[neon]

Yes, post more info about the incubator please
The picture seems interesting.

[Bruce Paine]

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 Shinmeido 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

[jawnn]

The one time I incubated the Natto I was gaging before it was done. You must dilute it like very strong cheese, yes?

[Bruce Paine]

My guess is jawn that you might be alone at fermenting soyfoods at this discussion site but if you want to question Ilanit about making Natto, you probably need to contact her somewhere else like at her discussion site:

LittleTreeTalk

The reason I put up the links for those various producers of miso is so you can contact them and ask them about the various technical details of miso production.

I would be surprised if you found anyone here who has produced miso or does so now.

This discussion site is more geared towards diet, healing and learning about macrobiotics.

If you can't find people to talk about homemade miso with, why don't you start a group and go around looking for other producers of homemade miso to join your group.

I'm sure that there are other homemade miso producers in the world and you could have a blast regularly communicating with them in a group setting!

Thank you, very much.

Bruce Paine

[jawnn]

how and wheree do I start a group? if you mean a yahoo group, I know about that.

[fulenn]

This is very interesting. I am planning to make my first batch of Miso. I will be ordering the koji rice in the next week or two. The only thing I wonder is if I will be able to tell if it is going bad. I guess I can only tell by trying.

Let me know if you set up a site for this type of discussion, I would love to be a part of it.

fulenn

[Bruce Paine]

It now looks like some interest has generated in this group with neon and fulenn!

But if you want to still start a group devoted to that interest, you could go to Yahoo's group page and click on where it says "Easy as 1-2-3. Start your group today."

Otherwise, you could Google discussion forums and find many others to choose from!

I have many discussion pages at Yahoo including: macroCOOK, macroPETS, thefallandRISEofourDAILYBREAD, and SUVtrikeRECUMBENTricycleWANNABES!

Here is one group that the owner of this group (he provided the front page images and the shopping cart, and I (the one with the initial idea, and am the group's moderator) created for Simon G. Brown, the author of Modern-Day Macrobiotics!

With a little bit of will and gumption, you too can create and build a place that many will flock to!

Thank you, very much.

Bruce Paine