"Monroe, of course..." > wrote in message
...
> In article > , "Peter Dy"
> > wrote:
>
> > "hahabogus" > wrote in message
> > ...
> > > "Hal Laurent" > wrote in
> > > :
> > >
> > > >
> > > > "Julian Vrieslander" > wrote
in
> > > > message >
> > > >
> > > >> I've never actually tried to make Chinese black bean sauce - just
> > looked
> > > >> at recipes. Some of these called for fermented beans, but (if I
recall
> > > >> correctly) some just called for dried or canned black beans.
> > > >
> > > > Fermented black beans and salted black beans are the same
> > > > thing. Sometimes you'll see them labeled one way, sometimes
> > > > the other. Around here (Baltimore) they seem to be most
> > > > often labeled salted black beans.
> > > >
> > > > Hal Laurent
> > > > Baltimore
> > > >
> > > >
> > > >
> > >
> > > With all these differing names...We are talking about Black fermented
Soy
> > > Beans aren't we?
> >
> >
> > Yes; "chi3" in Chinese.
> >
>
> Izzat 'natto' in Japanese?


I don't know what the Japanese call Chinese black fermented beans, but
"natto" is a different word using different characters. The second
character is "bean"; the first character, "nat," means in Chinese, among
other things, "to sew close stitches (over a patch, etc)", which maybe
refers to how natto has those thin strings?


> monroe(fluent in 0 languages)


Peter (has no Japanese dictionary)