Another batch of natto, done. We’re going to have some tonight and freeze the rest..

I was tickled to see natto feature in this new short story by Bryan Washington in @NewYorker https://www.newyorker.com/magazine/2020/08/03/heirlooms

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.) https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODk5MzYwNDkyNDc3ODk0

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.

https://twitter.com/laffngeconomist/status/1289956776821919744?s=21 https://twitter.com/laffngeconomist/status/1289956776821919744