Thank you for lots of ideas for me to explore Japan! I read every single comment. Gave me so much encouragement! Today is my first adventure in natto maker! I hope you will enjoy it! Please visit AMAKUSA NATTO! They are so kind and professionals!
Once I saw Natto only a few months ago, I had to try the strange, slimy, stinky experience for some reason and I absolutely am addicted to it! It's really not that stinky and I kind of feel it's like a cheese type stinky and once you flavor it with salt or shoyu it's so delicious! I'm going to try the cabbage recipe with Natto. I actually make my own now and eat it all the time. I would love to visit if I'm ever in Japan. Great episode and thank you!😊
You make your own?! Wow!! Great job! yes, please give it a try and let us know if you are on the instagram! @miwajapanesecookingclass I would love to see^^thank you so much!
Wonderful video! Many, many thanks, Miwa-sensei! You already announced the topic of this video, but it was even more informative than I thought. These many details that I didn't know before are so interesting. The owner seems very friendly and I also want to thank him for allowing filming and answering all the questions. I can't wait to see the next video. ありがとうございます Miwa-san, and またね!
Hi Miwa! This video was wonderful thank you!! I miss Japan very much and you do a great job of connecting our world with Japan's REAL culture. This is not found on commercial TV or Media. I do think you and your videos are special. Subarashi!!!
I love Natto so much, if I could I will eat it every day 🥰 ! It was very interresting, thank you ! ❤ In France, there are people who learned how to make natto and build a natto production so we can have natto made in France, their business name is "Natto du Dragon". I'm so glad they are here so I can buy it easier.
Hi Miwa-san…..this was such a wonderful video about natto. I enjoyed this very much as I had no idea how natto was processed. I remember my Dad eating natto mixed with small pieces of raw tuna, gohan, green onions, and little shoyu with nori. You did such a wonderful job stepping out of your comfort zone and filming a video on site. I hope you will continue. I will appreciate even more eating natto thinking about the care that goes into making it. Kio tsukete 😊🇨🇦
Yes! I love this video! I eat natto almost every day - I love natto and I love to learn about how it is made. And you are great as the interviewer. Please continue!
Thank you sooo much for this great video. It is so interesting and with a lot of valuable informations. I will definitely visit this store next time I will be in Tokyo. The dried version also sounded very interesting for talking home to Austria. The bamboo leaf wrapping is absolutely amazing. And I loved the ideas of eating natto in different styles such as with avocado and prosciutto or the simple nori leaf version. I will try this first thing tomorrow morning. Yes please let more of these videos follow. It is great!
Love your video and your friend. When I go to Japan, I'll go to all the places you've already mentioned. Thank you for your effort!!! I wish you much success!!!
Such a wonderful video. Very interesting and highly informative! ❤ Thank you for teahcing us about this uniqe japanese product. I love learning about differant cultures and their costums, especially their food and how the uniqe products are created ❤
I don't know so much about how these classic japanese foods are made. I enjoy learning more about how your contry's very tasty food is made. 😁 It is so facinating to learn about for me 😀 I hope that you will make simular videos once in a while in the future, about some of the other amazing and uniqe food products made in japan ❤
Yay, i love natto. I love its slimy texture and i’d eat it when i’m too tired to cook something. It’s 1 of the most convenient food i keep in my freezer.
@@MiwasJapaneseCooking i would love to go visit Amakusa natto shop when i travel to Japan in next spring. I planned a temple tour around Kyoto region and bring my son to taste Kobe beef in Kobe. I think it’s better than have to pay a LOT of money to eat a wee bit of it imported.
Wow this was a super fun and educational video, thank you!! I really wanted to taste the natto too through my computer screen 🤭hopefully I get the chance to visit this place some day. I was delighted to see my questions answered too! I have only found frozen natto in my local Japanese store in London, so I am happy to hear that it retains the health benefits😄Wishing you the best weekend, always look forward to your videos
I came across Japanese food culture (washoku) 2 years ago while searching for a healthy way of eating. That's when I first heard about Nattō and the healthy properties of fermented soybeans and mixed vegetables. Funny was that I was warned about the smell and consistency of Nattō and that there are even Japanese who do not like Nattō. First I had to think of certain cheeses where the smell causes me nausea 😅 But curiosity won out and so I tried it for the first time. Conclusion is that me smell and consistency has not disturbed absolutely (there are really worse) and I found it really delicious. I go 1 times a month to Frankfurt, there is a small Japanese kombini where I like to shop very much, there I always stock up well with food and with a large supply of Nattō.
I want to try this natto so badly! I am definitely planning a trip to Japan in the future! Thank-you for introducing me to it. I have been incorporating natto into my diet and I love it!
This was a great video! Such an interesting process. I'm really interested in how you can make natto that isn't slimy--it's definitely the texture that keeps me away. If I lived closer I'd be visiting that shop for sure. It made me want to sample everything when you two did, it sounds like it was delicious!!
Miwa and Mai, Thank you for sharing your visit. I have already watched it a few times 😍🥰. What was the second ingredient in the glass container that was added to the natto salad made with cabbage? this
Wow great video! I had no idea how natto is made and would've never guessed. :'D Now I wanna try some so badly, fortunately there is a Japanese store 15min away. I hope they have natto!
Interesting video. My wife (who is Japanese) is trying to learn to make it at home. LOL, her first batch smelled really bad. I was afraid she would get sick eating it.
Made my 1st batch of black soybean natto. It looked okay after the 24 hr ferment, but the neba neba didn't form. Tastes and smells okay. Without the neba-neba, will it still contain the nattokinase and K2??? Help! Thank you!
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (1/4)](http://i.ytimg.com/vi/TLBjiHvkKtE/mqdefault.jpg)
Thank you for lots of ideas for me to explore Japan! I read every single comment. Gave me so much encouragement! Today is my first adventure in natto maker! I hope you will enjoy it! Please visit AMAKUSA NATTO! They are so kind and professionals!
Once I saw Natto only a few months ago, I had to try the strange, slimy, stinky experience for some reason and I absolutely am addicted to it! It's really not that stinky and I kind of feel it's like a cheese type stinky and once you flavor it with salt or shoyu it's so delicious! I'm going to try the cabbage recipe with Natto. I actually make my own now and eat it all the time. I would love to visit if I'm ever in Japan. Great episode and thank you!😊
You make your own?! Wow!! Great job! yes, please give it a try and let us know if you are on the instagram! @miwajapanesecookingclass
I would love to see^^thank you so much!
Wonderful video! Many, many thanks, Miwa-sensei! You already announced the topic of this video, but it was even more informative than I thought. These many details that I didn't know before are so interesting. The owner seems very friendly and I also want to thank him for allowing filming and answering all the questions. I can't wait to see the next video. ありがとうございます Miwa-san, and またね!
Thank you so much! Yes, owner and all the stuff were sooooo kind and helpful! I'm happy to hear you enjoyed it! Talk to you very sooon!
Hi Miwa! This video was wonderful thank you!! I miss Japan very much and you do a great job of connecting our world with Japan's REAL culture. This is not found on commercial TV or Media. I do think you and your videos are special. Subarashi!!!
Glad to hear that you liked it ! Thank you!
I love Natto so much, if I could I will eat it every day 🥰 ! It was very interresting, thank you ! ❤
In France, there are people who learned how to make natto and build a natto production so we can have natto made in France, their business name is "Natto du Dragon". I'm so glad they are here so I can buy it easier.
Hi Miwa-san…..this was such a wonderful video about natto. I enjoyed this very much as I had no idea how natto was processed. I remember my Dad eating natto mixed with small pieces of raw tuna, gohan, green onions, and little shoyu with nori. You did such a wonderful job stepping out of your comfort zone and filming a video on site. I hope you will continue. I will appreciate even more eating natto thinking about the care that goes into making it. Kio tsukete 😊🇨🇦
Thank you Janet-san for always being there! It was so much fun filming it too! The way your dad eats natto sounds sooooo good!
Great video! I love natto. Ate a natto donut in Shimokitazawa yesterday 😋
I would love to try natto donuts😍😍
Yes! I love this video! I eat natto almost every day - I love natto and I love to learn about how it is made. And you are great as the interviewer. Please continue!
As much as I love you in the kitchen, this intimate look into how a Japanese food product is made was awesome! I’d really like to see more of these!
❤❤❤❤❤ Thank you for this video! I love natto and there are not enough videos on it. You and your team are the best! Thank you for your hard work 🙏
Thank you !! I'll tell my team!
Thank you sooo much for this great video. It is so interesting and with a lot of valuable informations. I will definitely visit this store next time I will be in Tokyo. The dried version also sounded very interesting for talking home to Austria. The bamboo leaf wrapping is absolutely amazing. And I loved the ideas of eating natto in different styles such as with avocado and prosciutto or the simple nori leaf version. I will try this first thing tomorrow morning.
Yes please let more of these videos follow. It is great!
Thank you Andrea! I'm glad you liked it as you are one of the natto lover in the club!
Talk to you soon!
Love your video and your friend. When I go to Japan, I'll go to all the places you've already mentioned. Thank you for your effort!!! I wish you much success!!!
Nice!! It will be coming more! Please feel free to requst me where to go^^Thank you!
look like nothing has really change since Paolo fromTOKYO did a video on them during covid in 2021/22 glad the place is doing well
Thank you for such a wonderful and informative tour!
I can't wait to go back to Japan! There are so many good things that I want to try!
Love love this video! I just started eating natto and I am sure I would love this natto even more! Please keep making video like this!
Love natto ❤ such a cool video!
I'm glad you enjoyed it ! Thank you!^^
That was a fantastic video! I’d love to see more like this! Great job☺️
Such a wonderful video. Very interesting and highly informative! ❤
Thank you for teahcing us about this uniqe japanese product. I love learning about differant cultures and their costums, especially their food and how the uniqe products are created ❤
I love sharing this with you too! Thank you Anna!
I don't know so much about how these classic japanese foods are made. I enjoy learning more about how your contry's very tasty food is made. 😁
It is so facinating to learn about for me 😀
I hope that you will make simular videos once in a while in the future, about some of the other amazing and uniqe food products made in japan ❤
Thank you so much for another interesting and informative video! I had no idea natto could be used in so many different kinds of dishes!
Natto makes a very good meal. I eat it with steamed rice, raw egg yoke, green onions, dried chilis finely chopped, and some Japanese sauce.
Yay, i love natto. I love its slimy texture and i’d eat it when i’m too tired to cook something. It’s 1 of the most convenient food i keep in my freezer.
haha! Same! We are lucky to have it though! ^^
@@MiwasJapaneseCooking i would love to go visit Amakusa natto shop when i travel to Japan in next spring. I planned a temple tour around Kyoto region and bring my son to taste Kobe beef in Kobe. I think it’s better than have to pay a LOT of money to eat a wee bit of it imported.
so good!! thankyou for another amazing video!! ✨✨
I'm so happy to share this Shivi! Thank you!
Wow this was a super fun and educational video, thank you!! I really wanted to taste the natto too through my computer screen 🤭hopefully I get the chance to visit this place some day. I was delighted to see my questions answered too! I have only found frozen natto in my local Japanese store in London, so I am happy to hear that it retains the health benefits😄Wishing you the best weekend, always look forward to your videos
Thank you for giving me a wonderful question Julia!! I'm glad you liked the video!
I came across Japanese food culture (washoku) 2 years ago while searching for a healthy way of eating. That's when I first heard about Nattō and the healthy properties of fermented soybeans and mixed vegetables. Funny was that I was warned about the smell and consistency of Nattō and that there are even Japanese who do not like Nattō. First I had to think of certain cheeses where the smell causes me nausea 😅
But curiosity won out and so I tried it for the first time. Conclusion is that me smell and consistency has not disturbed absolutely (there are really worse) and I found it really delicious.
I go 1 times a month to Frankfurt, there is a small Japanese kombini where I like to shop very much, there I always stock up well with food and with a large supply of Nattō.
This was very very interesting, Miwa! Thank you!
I want to try this natto so badly! I am definitely planning a trip to Japan in the future! Thank-you for introducing me to it. I have been incorporating natto into my diet and I love it!
This was a great video! Such an interesting process. I'm really interested in how you can make natto that isn't slimy--it's definitely the texture that keeps me away. If I lived closer I'd be visiting that shop for sure. It made me want to sample everything when you two did, it sounds like it was delicious!!
this is so cool!! Really enjoy these kind of videos :^D
Thank you so much Ashley ! I'm happy to hear this!
Very interesting. Thank you.
Oh my gosh this was so amazing to see, thank you!!
NATTO looks good wished I could find some here in the US
I wish I could deliver too! Thank you Yanji!
Go to an Asian market. They sell it in the frozen food section
Amazing! Thank you
Thank you Melissa!
Natto my favorite snack
Miwa and Mai, Thank you for sharing your visit. I have already watched it a few times 😍🥰. What was the second ingredient in the glass container that was added to the natto salad made with cabbage? this
Wow great video! I had no idea how natto is made and would've never guessed. :'D Now I wanna try some so badly, fortunately there is a Japanese store 15min away. I hope they have natto!
Great video!
thank you
私が子供の頃は納豆屋さんに経木に包まれた納豆を買いに行っていました。(60代)
Interesting video. My wife (who is Japanese) is trying to learn to make it at home. LOL, her first batch smelled really bad. I was afraid she would get sick eating it.
what brand of commercialize natto is the most recommended to buy?
12:42 I like this part. I would like to know a way to get rid of stinkyness and smell to make somebody eat it for its health benefits
Where can buy this natto please in nyc?
Made my 1st batch of black soybean natto. It looked okay after the 24 hr ferment, but the neba neba didn't form. Tastes and smells okay. Without the neba-neba, will it still contain the nattokinase and K2??? Help! Thank you!
Amakusa?! 熊本県？
💗
is there natto that can be shipped to the United States ?
Medical Frontiers program on natto said that sliminess is important for medical benefits .
👍♥️😎
Thank you ☺️🙏✨
I made natto and it doesn't have the strings. Did I fail?
Why remove the odor? It is natto. You do not remove the odor of mature cheese neither