natto success

 See those stinky strands? That's what I was going for. I took it out after about 16 hours fermenting. Probably could have kept it in a bit longer but it was fine. Stirred up with some soy sauce, wasabi, sesame seeds, and scallion over rice it was a pretty good breakfast.

The white stuff is the natto bacteria.

I was a little worried last night when Midori was walking around the big room looking for where the dog pooped. But it was just the natto.