I made natto out of three colors of soybeans from Nepal, known as bhatmas – brown, black, and white. The fermentation process helped to bring out a subtly different taste in each of them. I’ve found a difference in taste among beans based on color that seems to apply across all different types – lentils, tepary beans, common beans, chickpeas. Black is more earthy, brown more nutty, yellow and white are more creamy or mild. This is further brought out in fermentation – definitely in natto and in tempeh, and it may be in miso as well. Someday I will try to sort out this question more methodically.
Natto is easier and quicker to make than miso or tempeh, so I think it’s the best starting point. It’s an acquired taste, but it didn’t take me long. Yes it’s a little stinky and gooey, but it just feels so right. And it’s very healthy.
