Another batch of natto, done. We’re going to have some tonight and freeze the rest..
If folks are interested in making natto, I tried various recipes and found Mrs Donabe’s to be the most foolproof. (I use a reptile heating mat instead of a yogurt maker, which works really well.)
Pro tips: Get the smaller natto soy beans if you can. Definitely use a pressure cooker — you’ll have to boil the soybeans for hours and hours without one. And I use utensils I can put in the oven at 225F for 10 minutes, to sterilize them
Tired: This take. 🙄

Wired: Natto temaki sushi, with sake.
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