Alyce, I'm sorry to hear that you were ill. I hope all is better now.
As for natto recipes...I found out that there is a special, "natto soy bean," that is supposed to make superior natto. It's a small, golden bean. I looked for it all over the internet and found someone that ships it by the pound, so I ordered some. I'll make my next batch with those and see if there is any difference. Also, natto can also be made with other beans. I'm not sure all of the various kinds, but I do know that you can use Tepary beans, or black-eyed peas. (Both are easy to grow too!)
My DH really likes the natto. He says that it tastes like pinto beans, but with a more earthy flavor and with a slightly, more slippery texture. We had about a 1/3 cup on our ww toast today, with a T of almond spread, a piece of smoked tomato deli slice, along with a dash tamari, a few drops of pickled ginger juice and a little horseradish for garnish. That and a big bowl of fresh fruit made a satisfying breakfast.
~ C
Last edited by tropit; 06-06-2020 at 10:17 AM.