Text 34665, 98 rader
Skriven 2010-02-09 12:49:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NATTO  00209
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> In the current Japanese series, they are given the sort of ingredients
 GJ> which would tend to leave foreigners floundering.  Last night's show
 GJ> featured "natto", the slimy fermented soya bean

 JW> Natto is best composted!

Have you tried it?  The appearance is revolting, but the flavour is
mild, and not unpleasant, providing you approach it with an open mind.
I ate it in Naguronatto tuna - sashimi tuna, wasabi and natto - a
couple of years ago in NZ. I don't think it would compost well, as the
natto might sour the rest of the compost.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Santa Cruz Natto (Fermented Soybeans)
 Categories: Japanese, Beans, Info
      Yield: 24 Servings
 
      2 c  Dried soybeans
           Water
      1 pk Commercial natto
 
  Recently I've tried Natto beans. I've been meaning to try it for a
  long time and I finally did it. In Japan this is a breakfast food,
  made of fermented Soy Beans. It becomes stringy and gooey. Most
  people hate it. For me it was love at first bite:) This stuff is
  incredible. I had only one problem. It is kind of expensive. At
  least, as much of it as I use. I have not stopped eating it regularly
  since that first try. Found out - it is also incredibly healthy. Go
  figure:)
  
  I have been using a simple recipe to make Natto at home. The first
  batch tasted incredible! However I used a bit much liquid. It was not
  as dry as the commercial stuff. As I type, I have a new batch on the
  stove. I will try to make it more to the original.
  
  Here is the recipe I have found, in case anyone cares to try making
  it at home. Please let me know any results, and ideas about Natto.
  
  Note: Please read the entire recipe first and make a note of the
  ingredients and utensils that will be needed. The starter culture
  must be obtained from store-bought natto, unless you have other
  sources such as rice straw.
  
  Soak two cups of dried soybeans overnight in ten cups of water. Put
  the soybeans in a stainless steel basket (or colander) and cover it
  with a piece of cloth slightly larger than the basket. Put the above
  in a pressure cooker with 3 cups water, and place it on the stove.
  Turn on the stove. After the pressure cooker starts hissing, turn
  down the flame so that the hissing is at its minimum level. Cook for
  15 minutes (measured from the time the hissing has started). DO NOT
  OPEN the pressure cooker yet. Allow the pressure cooker and its
  contents to cool down. If waiting is not your style, place the
  pressure cooker in the sink filled with cold water. (The soy beans
  are considered to have cooled down as long as its temperature is
  below 140 degrees F.)
  
  Make sure that the kitchen counter and its surrounding area are
  absolutely clean. Sterilize a tablespoon with boiling water. Wash
  your hands and arms - long-sleeved shirts not recommended. Have a
  package of commercial natto ready. Open the lid of the pressure
  cooker, peel back the cloth cover to one end of the basket, and using
  the tablespoon, quickly mix in about two spoonfuls of natto starter
  with the beans. Replace the cloth cover. Close the pressure cooker
  lid with its air relief hole _uncovered_. Place the cooker in a
  picnic ice-chest and place an electric heating pad over it. Replace
  the ice-chest cover.
  
  The natto will be ready in between 24 and 48 hours, depending on the
  temperature of the heating pad. As an alternate heat source, a 7.5
  watt light bulb may be used. If you don't have a pressure cooker, a
  regular pot may be used. In this case, the cooking time will need to
  be increased to about two hours, and the amount of cooking water to
  about six cups.
  
  Copyright (c) Ryusuke Obinata.
  
  Source: Ryusuke Obinata, Tokyo Food Page
  
  My comments: I do not have a pressure cooker. Stove top worked fine.
  About two hours. For fermenting, I leave the beans in the pot to
  cool, and place it in the center of a Food Dehydrator's bottom tray
  covering around the bottom of the pot with aluminum foil so the
  rising heat stays at the bottom of the pot.
  
  In about 30 hours I had Natto. A bit thin, but it was delicious.
  
  IronDad @ Geocities
 
MMMMM
 

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