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!

Paul

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)

muchan