INGREDIENTS

INSTRUCTIONS

*Note: Please read the entire recipe first and make a note of the
ingredients and utensils that will be needed. The starter culture  must
be obtained from store-bought natto, unless you have other  sources
such as rice straw.**  Soak two cups of dried soybeans overnight in ten
cups of water. Put  the soybeans in a stainless steel basket (or
colander) and cover it  with a piece of cloth slightly larger than the
basket. Put the above  in a pressure cooker with 3 cups water, and
place it on the stove.  Turn on the stove. After the pressure cooker
starts hissing, turn  down the flame so that the hissing is at its
minimum level. Cook for  15 minutes (measured from the time the hissing
has started). DO NOT  OPEN the pressure cooker yet. Allow the pressure
cooker and its  contents to cool down. If waiting is not your style,
place the  pressure cooker in the sink filled with cold water. (The soy
beans  are considered to have cooled down as long as its temperature is
below 140 degrees F.) Make sure that the kitchen counter and its
surrounding area are absolutely clean. Sterilize a tablespoon with
boiling water. Wash your hands and arms - long-sleeved shirts not
recommended. Have a package of commercial natto ready. Open the lid  of
the pressure cooker, peel back the cloth cover to one end of the
basket, and using the tablespoon, quickly mix in about two spoonfuls
of natto starter with the beans. Replace the cloth cover. Close the
pressure cooker lid with its air relief hole uncovered. Place the
cooker in a picnic ice-chest and place an electric heating pad over
it. Replace the ice-chest cover.  The natto will be ready in between 24
and 48 hours, depending on the  temperature of the heating pad. As an
alternate heat source, a  7.5-watt lightbulb may be used. If you don't
have a pressure cooker,  a regular pot may be used. In this case, the
cooking time will need  to be increased to about two hours, and the
amount of cooking water  to about six cups.  Copyright (c) Ryusuke
Obinata. Address questions or comments to  Ryusuke Obinata at
76040.1565@compuserve.com  Recipe by: Ryusuke Obinata  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 15,
1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1620
Calories From Fat: 731
Total Fat: 87.4g
Cholesterol: 0mg
Sodium: 561.2mg
Potassium: 5056.9mg
Carbohydrates: 115.4g
Fiber: 60.9g
Sugar: 14.4g
Protein: 121.2g