19:18 I want both Tina and your husband to remember this: mixing the natto first is essential! Add the sauce afterward! By mixing it, the stickiness (umami components and amino acids) is activated. If you add the sauce first, it becomes watery and the stickiness (umami components and amino acids) is reduced by half. Especially for foreigners who are not familiar with natto, adding the sauce first and reducing the umami components is like serving it in a way that decreases its tastiness. [Additional note] Here’s another tip for enjoying natto. Take it out of the refrigerator and leave it at room temperature for about 30 minutes before eating. Cold natto is stiff and doesn’t become very sticky, but when it's closer to room temperature, it will create more threads (umami components).