http://www.gaia21.net/natto/making.htm Does anybody make Natto at home? If in the affirmative, where do you purchase the Natto bacteria, and what is your experience?
http://en.wikipedia.org/wiki/Natto Here is a succinct description of Natto. Comparing Natto to cheese is probably stretching the definition a bit. It is just another way of eating soy beans, the rural people in Japan have been using Natto for centuries, as basically a replacement for meat. In Japan it is sold in small containers, readily available in cafaterias and supermarkets. Many Japanes don't eat Natto, but it has good nutritional benefits, and is easily digested, if one can get it down. The appearaance is like gluey, soft beans, sticking together with strong cob webs or taffy like. I don't suppose one eats Natto for the flavour or taste, but for the nutrient content. I eat soy beans daily boiled and blended, and have some experience eating Natto, while visiting Japan, I would like to attempt making it, simply for another dietary food. My personal view is that the Japanese have the best diet in the world, as long as they can keep the fast food companies at bay, it will remain so. One seldom sees an overweigth person in Japan, and this includes the expatriots.
http://hahngi.notlong.com Natto video showing eating for breakfast and other uses. Possibly a nutritional replacement for some of the junk food products.
