On Sun, 24 Jun 2012 16:28:46 -0500
> It seems possible to make "natto" from any bean. The smaller the
> bean is the easier it gets since you need the fermentation through
> the whole bean, as is with soys.
> Have any of you ever eaten natto-style beans from a bean other than
> the soy?
> Thank you!
I have not eaten nattoo of other bean.
I had done nattoo from not-whole bean of soy.
While experimenting, I tried to cut them smaller so that
fermentation would be faster.
(But later changed the way, and would do with whole bean)