[pct-l] at the "edge"

[Betty Wheeler]

Very funny, Diane. There are two types of people in the world -- those who
fear & loathe natto, and those who boast about eating it. (For non-vegans,
there is a similar division as to uni [sea urchin], because of its
snot-like consistency...)  I'd be thrilled to have natto on the trail, but
I've never considered whether there is a version that doesn't need
refrigeration, and can't imagine that the live cultures that are key to its
nutritional value would survive dehydration or freeze-drying. Maybe so?
Miso gets dried for instant soup packets, but I prefer the taste of the
instant soup packets that include the miso in undried form, in a soft pack.


I  have stopped using hijiki because of the inorganic arsenic findings, but
love to add wakame and arame to soups, and love seasoned nori  - Costco
sells a Korean-made version that doesn't have bonito (fish) in the
flavoring, and these can re-pack very easily into small ziplocs.

Betty

On Sat, Sep 14, 2013 at 6:05 AM, Diane Soini <dianesoini at gmail.com> wrote:

> Betty, a vegan version ought to have natto for authenticity. If you
> can stand eating beans that taste like stinky socks.