Quote:
Originally Posted by redpoint5
Well, some health inspector should force Natto to sanitize their facilities.
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There are some commercially-available fermentation starters for natto, usually imported from Japan where they're grown specifically for that, and there are some specific varieties of each fermentation agent just like there are different varieties of soybeans native from Japan. AFAIK natto is also used in the making of shoyu sauce. Well, maybe replacing it with tucupi pixuna as some Japanese immigrantes used to do in Amazon as it was more readily available is not a bad idea at all...