Over the past 2 or 3 years, however, I have been trying and making just about any fermented food I have encountered. This has caused a change in my pallet, tastes and, I suppose, my tolerance for things that might taste strange, strong or rotten to other people. Honest, these things are really good once you get accustomed to them.
A few weeks ago I went to the 3rd annual Eat Real Festival and decided to have a sample of natto. I had a feeling that at this stage in my life, I may very well like it. And I did! It's still a bit weird, but the smokey, bitter, cheesy taste is just great and the nutritional benefits are quite unique.
I brought some home with me that day and decided that I would try and make some. Like many fermented or cultured foods (like yogurt, for example) , you can make it with some of the existing item. I found a great website called Natto King that explains the process and, oddly enough, it is almost exactly like making yogurt. You heat up the main ingredient (milk, beans etc), you add some of the existing ingredient (yogurt, natto), you mix it and keep at around 110 degrees for 24 hours.
I personally like the DIY approach. I had trouble finding any dried soybeans at the stores I usually frequent so instead I am using some local, Prim Manteca beans that were soaked overnight and steamed for an hour or so until soft, but still firm. I gently mixed the existing natto into the warm beans and placed the beans into two, quart jars and covered in foil.
I then put the mixture into a beer cooler, surrounded with hot water bottles. This was a little trick I learned in my yogurt making class and works like a charm. I recommend checking on the bottles a couple of times and refilling them with hot water.
It's still in the cooler "brewing" and I'm hoping it comes out really well. I'll keep you posted!
