Homemade Natto

Oishiisou!

hi,

i have just found your blog and really liked it. im specially interested on your knoledge of natto making and other soja fermented products.

i am currently trying to make homemade soy sauce and would appreciate your recommendations.
i see that you put the soy beans on the rice straw in order to let the koji grow (i have sustituted it with koji spores i bought through the internet)
I suppose your process is boiling/ steaming the beans until tender, putting them on the rice straw and leaving them at aprox 30º celcius for over 3 days and then its done... am i correct?
do you have any exp with soy sauce or miso making?

thanks a lot. best regards,

íñigo

hi,

i have just found your blog and really liked it. im specially interested on your knoledge of natto making and other soja fermented products.

i am currently trying to make homemade soy sauce and would appreciate your recommendations.
i see that you put the soy beans on the rice straw in order to let the koji grow (i have sustituted it with koji spores i bought through the internet)
I suppose your process is boiling/ steaming the beans until tender, putting them on the rice straw and leaving them at aprox 30º celcius for over 3 days and then its done... am i correct?
do you have any exp with soy sauce or miso making?

thanks a lot. best regards,

íñigo

hi,

i have just found your blog and really liked it. im specially interested on your knoledge of natto making and other soja fermented products.

i am currently trying to make homemade soy sauce and would appreciate your recommendations.
i see that you put the soy beans on the rice straw in order to let the koji grow (i have sustituted it with koji spores i bought through the internet)
I suppose your process is boiling/ steaming the beans until tender, putting them on the rice straw and leaving them at aprox 30º celcius for over 3 days and then its done... am i correct?
do you have any exp with soy sauce or miso making?

thanks a lot. best regards,

íñigo

hi,

i have just found your blog and really liked it. im specially interested on your knoledge of natto making and other soja fermented products.

i am currently trying to make homemade soy sauce and would appreciate your recommendations.
i see that you put the soy beans on the rice straw in order to let the koji grow (i have sustituted it with koji spores i bought through the internet)
I suppose your process is boiling/ steaming the beans until tender, putting them on the rice straw and leaving them at aprox 30º celcius for over 3 days and then its done... am i correct?
do you have any exp with soy sauce or miso making?

thanks a lot. best regards,

íñigo

hi,

i have just found your blog and really liked it. im specially interested on your knoledge of natto making and other soja fermented products.

i am currently trying to make homemade soy sauce and would appreciate your recommendations.
i see that you put the soy beans on the rice straw in order to let the koji grow (i have sustituted it with koji spores i bought through the internet)
I suppose your process is boiling/ steaming the beans until tender, putting them on the rice straw and leaving them at aprox 30º celcius for over 3 days and then its done... am i correct?
do you have any exp with soy sauce or miso making?

thanks a lot. best regards,

íñigo