How do you make "natto" out of soy beans? Do you like it? And where can I buy the culture to ferment it with?

Before making a full batch of natto at home, I suggest you try it at first. I personally do not like natto because it leaves an aftertaste a bit too strong for my liking. It does not remind me of cheese except for the fact that it ferments. You could purchase them at Asian supermarkets at pretty decent price.

Here's a recipe found on the net if you like natto after all:

http://www.gaia21.net/natto/making.htm

Have fun!

First of all, no, it doesn't taste like blue cheese! It tastes .... it definitely tastes like fermented food, with that sort of vinegary bite you'll find in sharp cheese or yoghurt or sauerkraut, but I wouldnt' say it is reminiscent of blue cheese.

I'm sorry to say that I dont' know how to make it, but I'm not that sorry, because it's pretty gross. It's not the taste of natto that is so unpleasant, but the texture.

When made properly, natto looks not fermented, but rotten. The beans are still in their recognizeable form, but very slimy, and in between every bean as you move or lift them are long, spiderweb-like strings. These mysterious tendrils are the grossest part of natto. It definitely looks like a bug colony.

That being said, it's very good for you. It's said in Japan that eating it helps to prevent or cure yeast infections.

Again, sorry I can't help you, but I will let you know that if the whole thing looks shiny and slimy, and you have wispy hairs of rottenness drifting in between every bean -- hey, you've got it right! :)

they taste terrible. We called 'em snot beans. I agree they look, smell and taste rotten. Japanese women eat nato in the belief it will make their breasts bigger. If you like cultured soy products stick with tempeh.