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np 02/12/08 |
Someone mentioned on this site back in 2005 (google search brought me here in 2008) that s/he bought whole yellow soy beans, soaked them, boiled them, and that the leftovers began to smell rotten after a few days, as in sewer rotten. Interestingly, that "rot" smell is the the first step to those soybeans becoming miso paste! As in, miso soup, etc. And, as a byproduct, soy sauce! Of course, there are a couple other basic ingredients and steps along the way, but the stink (it really smells awful) is just the soybeans fermenting/transforming. |
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np 02/12/08 |
Someone mentioned on this site back in 2005 (google search brought me here in 2008) that s/he bought whole yellow soy beans, soaked them, boiled them, and that the leftovers began to smell rotten after a few days, as in sewer rotten. Interestingly, that "rot" smell is the the first step to those soybeans becoming miso paste! As in, miso soup, etc. And, as a byproduct, soy sauce! Of course, there are a couple other basic ingredients and steps along the way, but the stink (it really smells awful) is just the soybeans fermenting/transforming. |
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ellen 02/13/08 |
The thing is, those skilled fermenters are working in a well controlled environment. In the home situation, there is no telling what interesting buggies have taken root in the beans, so I can't recommend eating the unexpected results... |