Fermented Foods In JAPAN! 5 probiotics food I take DAILY! No constipation for 10years!

[@MiwasJapaneseCooking]

We created for all of you! Sign up to our mailing list and download it^^ I'm hoping it will encourage you to cook more Japanese food in your kitchen❤www.shinagawa-japanese-cooking.com/

[@1965dje]

Hi I really enjoyed this video. Where do i find the Free Japanese Ingredients List? Thanks

[@3lmodfz]

I take capsule probiotics (20 billion bacteria per one) and sometimes cook with Miso but as my chickpea miso is very expensive I don't want to go through it too fast! Also fun fact from your resident Microbiologist, the gut bacteria produce 90-95% of your serotonin. So if anyone is feeling quite low or depressed try and boost your gut health. It's important to give your gut bacteria the correct fibre as well because this is what they feed on.

[@MiwasJapaneseCooking]

You just shared such a valuable information!!! I value mental health as much as I do physically! of course I have on and off, but most of the time very settled and calm. it could be the virtue of gut health! I wish I could mentioned that in the video! I'm sure it helps someone in this community!

[@garimasingh3244]

Oh wow! I actually did not know that. Thanks for the valuable info.

[@lindsey8231]

I learned something new! Thank you for sharing that with us.

[@eileenie3101]

I knew this fact. What I didn't know is that you need the right fiber. What's the right fiber?

[@mytravls]

Would you know of a liquid probiotics? Gluten and dairy free ? Not water

[@joshcoward437]

I love how Japanese cooking incorporates so many healthy vegetables! It makes eating healthy look tasty.

[@tracyroberts1562]

Yes! Asian cooking in general blows me away with the amount of different food, flavors and creativity! I love it. 🧡

[@MiwasJapaneseCooking]

Do you guys have access to those fermented items I introduced in this video?? I was wondering if you need the recipes of using these items! Is it too maniac to go over? 😅 Let me know in the comment section below! Thank you very much for watching! MIWA♡

[@rosecurtis6459]

The only fermented foods I've eaten is kimchi n sauerkraut. I've also had homemade miso soup I loved it. I would like to have the fermented recipes thank you. Take care of yourself and family n be safe

[@dianateabag]

Id be happy to see receipts for the fermented items!!

[@myplatemyfate3402]

I am fortunate enough to live in a city with a good amount of Asian restaurants, and grocery stores. The Korean market near me makes fresh kimchi, and kimbop. I have not yet tried natto. But I will soon!

[@bookwormbon482]

I'm a beginner to all of this so any videos explaining would be appreciated :)

[@ericaszkody575]

I would love to hear more about how to use these products in some recipes!

[@Schmunzelfee]

I tried the pan baked Natto tiles with the mayonnaise sauce today and it was amazing! Thank you so much I was so afraid of trying Natto. ❤️

[@ivorybow]

It is very intimidating isn't it? I cannot get natto so I made some. It was like a laboratory process. I find it tastes like Limburger cheese. I eat it the traditional way, with soy sauce, mustard, over rice with chopped green onion.

[@tracyroberts1562]

Okay. If you can do it then I can do it!!😄 thanks!

[@baronsworldwide]

We'll take more of these suggestions anyday! We have a Korean grocer in Raleigh that carries all these ingredients. Thank you Miwa!

[@annammazur9712]

I love strong fermented food. I have to try those recipes. Natto patties looks 👍 great. Greetings from Poland. I hope I will visit Japan one day

[@celticlass8573]

For me, I'm very interested in more fermented food videos! I make some ferments myself now--kimchi (I'm totally addicted), fermented Korean radish, fermented salsa, saurkraut, fermented Korean pear, and there's an experiment right now where I have 2 kinds of onions fermenting with lots of salt, because I want to see if I can make something that will taste like vinegar powder (I'll be dehydrating it), for flavouring when I make kale chips and also maybe the liquid I can use like vinegar. The experiment has been fermenting for nearly 3 months, and kale is in season, so I'm going to dehydrate it at 3 months, and see where I'm at. If it's not sour enough I'll try again for maybe 5 months. If the taste is good, it's possible it will be something I make in the fall when onions are still in season, to be ready for the following summer!

[@ivorybow]

I am learning all you teach about Japanese fermented foods. I have been very ill and I am so thankful for your channel. I just made my first batch of home made natto. It will be ready tomorrow. Today I am eating different flavors of rice porridge, and I feel better.

[@robindonahue7389]

I tried Natto for the first time after watching some of your videos & I absolutely love it!! I’ve had it with my breakfast everyday since! Thank you for your videos!! I’m learning so much 💕

[@eileenie3101]

Miwa! This is one of my favorite videos! The fermented foods are delicious and we should eat them every day so I would love for you to make a video delving deeper. Thank you for your beauty and your knowledge.

[@rpmlkl3399]

Love this fermentation subject. Please continue for more! Thank you for sharing healthy recipes ❤💯

[@mikasuson2329]

Miwa San! The natto pancakes look so crispy and delicious! I wish I could get my girls and husband to eat natto, I am the only one that loves it. Luckily, they love miso soup. Thank you for showing how to make miso and shio Koji...I learn so much from you!

[@MiwasJapaneseCooking]

I understand! I and the rest of my family eat pretty differently so sometimes struggling too! haha great to hear you learned something new!!

[@seaweedeater3104]

I absolutely love fermented foods and I am always wanting to try new ones and also to attempt to make my own. I am interested in more recipes making ferments and using them in dishes👏👏👏👏 yes please Miwa

[@ivorybow]

I made the 2 malted rice mixtures tonight. I will let you know in 8 days how they turn out. I am already eating natto, which I made myself as I cannot get it here. It is not as stringy as what I see you eating, but I think I did well for my first try. Thank you so much for all of this fermented food help. I have been very ill and this is my best hope for recovery. I already feel better with 2 days of eating natto.

[@MiwasJapaneseCooking]

I'm so excited to hear this😆😆please use it as a replacement of salt! thank you🙌

[@elbentzo]

That's great. I sometimes buy shoyu koji but it's quite expensive where I live. I never thought about making it myself because I used to think the koji is added during the sauce making process along the soy and wheat. So happy to learn I can make it myself at home!

[@MiwasJapaneseCooking]

you are absolutely right!! koji is used for making miso and soy sauce! It's kind of wired to combine koji + soysauce but it works perfectly once it's used for dressing or quick stir fry! thank you for your kind comment and support as always!

[@hothamonggirl]

I love the diversity and recipes on fermented foods. I love to make my own and find ways to incorporate them into my family's diet. Thank you.

[@MiwasJapaneseCooking]

Thank you very much for your kind word !!

[@la381]

I love how you add Korean kimchi at the end! ❤ I love kimchi!

[@w.sommen5209]

Thank you for your recipes. I have never tasted natto. To be honest to me it looks slimy and nasty but so do “ escargots” and i love them. Your vid encouraged me to try them. Tnks.

[@MiwasJapaneseCooking]

maybe, try once to see if you might like it?? haha but never preach you to eat though!! Thank you very much for your kind word !

[@eileenie6998]

Hi Miwa! I would love for you to go more in-depth about fermented foods. It's so important for our diet and how great it could be to eat fermented foods instead of swallowing several probiotic pills every day. Thank you!

[@jonih6809]

I made the natto pancakes just now and yum! Other than the fact that I burnt them a little (they got soggy cuz I missed the step to NOT put the lid back on after flipping so I had to cook them longer haha) they were perfect! And only took about 20 min to make even with chopping ingredients. Perfect for breakfast! Thank you for this recipe. Surprisingly creamy on the inside 🤤😍

[@jonih6809]

Also, your fermented recipes are much needed! I live in America and most of us don't get enough fermented foods. I've been incorporating them the last few years in various ways but until recently it was difficult to find non dairy based foods with active probiotics in them. But these recipes are something I can make at home and get that variety we need so THANK YOU SO MUCH!!

[@SarahPerine]

I made the natto pancakes! Sooo good! Tomorrow I’ll be brave and try natto by itself 💚 I’m going to try to make all the other fermented items you explained here next! Thank you so much!! ありがとうございます

[@SarahPerine]

I did it! I’ve eaten natto by itself twice now and am looking forward to eating it regularly!! Thank you for motivating me!!

[@MiwasJapaneseCooking]

wow! Great Sarah!!! Tag me on Instagram @miwajapanesecookingclass! I'm very curiouse of your cooking and eating journy^^

[@deborahh3861]

Miwa I love tis video! Koji was the next thing on my list to try and work out what to do with... and you have helped me on my way! Yes please share more of this!!

[@MiwasJapaneseCooking]

oh thank you Deborah!!! I'm excited to see you trying out something new in the future!!

[@marymac2976]

Thanks from Scotland. Just the content I have been looking for. I live in fairly rural area so hoping to get ingredients on line. Please keep posting-so beneficial🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿🙏

[@msbennet29]

Please make more videos like this. Gut health so important! I love this!

[@Savantskd]

Thank you. I’m very interested in learning different dishes I can make using miso. I ate so much miso soup I grew tired of it. Now, I’m having daily stomach problems.

[@mjulius1795]

Loved this video! Please do more with fermented kimchi and best replacement sugars, thank you!

[@29af]

Hello from USA! Loved this video!! There is a great Japanese market near me, and I love to search for the products and ingredients you mention! Love your videos

[@MiwasJapaneseCooking]

Thank you very much! I'm excited to hear that you are trying out new things Betty!

[@myintsein3549]

Thanks for sharing your cooking telent. You explain it allitems used very well snd clearly. Much appreciated. 😊

[@mtconfer]

Love! I want to try to make all of these! I love making my own kimchi and sauerkraut. The taste is incredible when it's homemade. 😍

[@arizonagreenbee]

Same with homemade mayonnaise! Downside is it ruins store bought for the rest of time, haha

[@iamsfcclee]

Really healthy fermented foods. Thanks for sharing with us! Love you~

[@tracyroberts1562]

I have several Asian markets near me in stlouis. I'm here for everything you are teaching. I am definitely interested in fermenting foods. 👉 I would love to make soy sauce with less salt. 🧡🧡🧡🧡

[@natashareese6854]

I really needed this video. Thank you, Miwa for giving me more options for healthy food options.

[@MiwasJapaneseCooking]

Thank you Natasha! I'm glad to hear that you enjoyed it!!

[@community1854]

Lovely. I’m hooked!

[@annamax762]

Very interesting video. I’ve been trying to incorporate more fermented foods into our diet so it was good timing. I love the background music by the way!

[@MiwasJapaneseCooking]

Great to hear that this video comes in good time!! thank you very much for the feedback on the music!!

[@18meep]

Hi Miwa! I tried the pancakes and they were delicious. I'm also putting the natto on my hot oats in the morning. Very tasty. Thank you for your video. I had been wanting to try this but had no idea how to use it. Peace!

[@imagineitsart4385]

I was enjoying her smille whille she was cooking 🥰🥰

[@MiwasJapaneseCooking]

awww thank you very much! I'm so happy whenever I'm making something I love and my family love! haha

[@MariElle3]

I've made natto but I haven't made the Koji yet. I'll have to do that. Getting ready to make more natto. If you haven't made it before, I highly recommend it. Only takes about 3 days start to finish.

[@christy4355]

I love you!! Thanks for your video!! Thank you for helping our health.

[@elliehill6299]

I love these recipes! What a great way to get more than one type of fermented food in your diet every week 👍🥰

[@MiwasJapaneseCooking]

I literary take these daily!! haha my No1 addiction on food! I hope you will try that sometime!!

[@Funghiwoman]

I love your videos. Keep up the good work.

[@MiwasJapaneseCooking]

thank you very much for your kind word!!

[@theonlyonetrue]

I loved learning about more ways to eat to increase gut health but also add flavor. Thank you for sharing this video! Will have to check my local Japanese grocery store to see if they have these ingredients :)

[@MiwasJapaneseCooking]

Thank you very much for your kind word!!

[@pauline5115]

Just got the koji today. Will be making the shouyu koji soon. Haven’t seen it before until your video.

[@MiwasJapaneseCooking]

wooo exciting!!!

[@sunne1954home]

I'm danish.I love miso, kimchi, natto!

[@Ursaminor31]

I would try all of these especially the pancake . Thank you for sharing.

[@MiwasJapaneseCooking]

Thank you very much for your kind word!🙏

[@myplatemyfate3402]

These are awesome ideas I can do at home and experience more of Japan. Thanks Miwa!

[@MiwasJapaneseCooking]

Great!!!! thank you very much for your uplifting word!!

[@Burntsienna99]

Thank you so much for your videos they are so inspiring. You need a cookbook! I would buy one 😉

[@capalfie]

Hello Miwa, greetings from Uruguay. Congrats for your amazing recipes! I am learning a lot here about the incredible Japanese culture. Best wishes and regards! 😀

[@MiwasJapaneseCooking]

Thank you very much for your kind word Cap Alfie😊🙏

[@gemalorette7599]

I love natto! Thank you for your vídeos. I see you from Spain. Love your food.

[@MiwasJapaneseCooking]

you do?!!!! You are my friend!! haha I love natto too! Thank you very much for watching this from beautiful country Spain!!

[@iceblue1457]

I would be happy to learn how to make them or how they look like so I can try taste them.

[@Geemeel1]

I would love to see more on using Natto... I am from Europe and I can't seem to get the taste right... thanks , love from Europe 💞

[@najujan]

Arigato I love these recipes X

[@elliehill6299]

Also Kombucha and Kefir have become popular in the U.K. too 😊

[@MiwasJapaneseCooking]

Kefir?!! I never seen that in japan! I might find one at the specialty store though!! thank you for sharing!

[@ioanascozycorner]

This video ,like all of your videos is amazing.Thank you so much.1 thing though, I'd advise you to not cook with olive oil,instead just use for dressing.Try to use avocado oil or coconut oil.I tried those and actually didn't like it because they have a strong taste,so i found Peanut oil to be the best. These oils are good for high temperature application such as frying and are a bit more on the safe side.

[@bookwormbon482]

Please could you do a video on how to get used to the taste of Japanese foods and gradually introduce them to our diet? Especially sushi rice and fish flavours

[@MiwasJapaneseCooking]

your request is interesting and a bit challenging! 😆Thank you for your request!!!

[@pauline5115]

Dear Bonnie Try ordering a full bento at a restaurant or takeout place. Order ones with items you like and ones with unfamiliar items. Your palette will gradually get used to the different flavors if you eat them on a regular basis. Teriyaki chicken bento with a sushi roll is good for beginners. Cooked fish is milder tasting than raw. Fried foods mask many sharp notes and the sweet dipping sauce makes it pleasant. You can also mask the vinegar note in sushi rice with mayo or avocado. You may be able to substitute steamed/plain rice.

[@evirose3603]

Thank you very much Miwa-San! Oishiiii😘

[@MiwasJapaneseCooking]

arigato Evgenia-san! Yes! it's oishii and good for you!!

[@ShinthoibaK]

It's better when you eat it with king chilli fermented fish fresh onion and chives all mixed. Nato for Chinese but traditional hawaijar here in Manipur,India

[@Sfb396]

10:47 what are the yellow things in the rice? Thank you for sharing your recipes! I definitely want to try them one day.

[@margotgrant3947]

Thank you so much; very helpful. The ingredients are available here in California at Nijiya Markets and also online

[@MiwasJapaneseCooking]

Thank you very much for your kind word!!!

[@Ashley-cr4ow]

I’ve tried Natto about 5 times. Each time I eat it, I end up liking it more and more. Trying to get over slimy dislike. I feel like that’s most westerners problem with it. We are not used to unique foods.

[@MiwasJapaneseCooking]

you are such a hard worker! (it might not be correct in English but hopw you understand what I mean! haha)

[@kimasymone737]

Do you live in the states? Where do you get your natto from?

[@Ashley-cr4ow]

@@kimasymone737 no in Canada. I get it from the Japanese store near me. I’m sure you could find at any Asian supermarket

[@valjean2036]

I can't even find natto in the states....ive looked many places for it

[@jagdeepratajczak7671]

@@valjean2036 go online

[@erikaml2944]

Hi Miwa! In love with your recipes 😅and doing them ! Btw, the video tomato pasta it’s no longer available. Could you please help me with the ingredients?. I recently discovered Shikoji ( thanks to you 😊) and I loved it. Many thanks

[@bosha9035]

Fabulous, Love

[@Jaimegarcia-pc3uy]

Just what i need ,thank you:)

[@MarcosFlores-z1y]

Wow ❤

[@chabelichat]

Miwa, thank you for such detailed videos. Could you show us how to make amazake with rice koji- the non alcoholic version?

[@MiwasJapaneseCooking]

Thank you very much for your request🙏🎵

[@Jane-ms9ky]

Love it 💗thank you for sharing 🙏🙏🙏

[@MiwasJapaneseCooking]

Thank you very much for your kind comment Jane!!!

[@joaquinwaxmagbanua6826]

Is it also OK to blend the Shoyu Koji? Does blending the Shio/Shoyu Koji affect the end product? Love your channel Miwa san!!!!

[@msbennet29]

Thanks for this video! So helpful! When you cook natto doesn’t that kill some or a lot of good bacteria?

[@UmaiSeries]

A healthy gut makes you happy! Thanks Miwa san, this is so interesting and seems easy to prepare. 👍🏼

[@MiwasJapaneseCooking]

Thank you very much for your request! Ill make sure to film next time I make it!!

[@mysweetpea1616]

love natto so healthy thank u

[@MiwasJapaneseCooking]

Great!!! I love that toooo!!!

[@Beingsoniawilliams]

Very informative!

[@MiwasJapaneseCooking]

aww Thank you 🙏✨✨✨I was worried it could be a little too narrow topic to go over😅very relieved to hear!!

[@tanyamatthew6592]

I am inspired to look for some of these ingredients now. Do you also make your own natto? I am interested in trying that out since it's not that easy to get in Germany.

[@eu5563]

My 5 children (half Japanese-), have Japanese gut weakness to being cold. I wish I had bought haramaki for my whole family before moving back to the US.

[@janispope4295]

Is the lid always off a little bit, or does it go fully on after a few hours. Love you videos.

[@celestec1789]

I am also trying to cut my refined sugar intake. What did you use as sugar substitute?

[@scorpfelidae2439]

are these probiotics affected by heat? just wondering if you add them during or after cooking?

[@TheHashCam]

Definitely going to try some natto and miso now. I have often had gut issues which can ruin my whole day, so hopefully these will help. Thank you for the content and information Miwa-san. 😊

[@MiwasJapaneseCooking]

Thank you very much for your kind word!! Resting your stomach is a great way to ease the gut issue! It works so well for me! Nurturing your healthy gut is a long time process but definitely worth trying! I hope you will feel better!!

[@thegirlwithbrighteyes2453]

This great, thank you so much for sharing! I think I can actually get hold of all the ingredients, which is really great. I am going to try all of your tips, I really need to make my gut healthy because it is so sad right now. I've also come across liquid shoji, but I have no idea how to use it. The bottle said to use as marinade? Also...what do you think about freeze dried natto?

[@MiwasJapaneseCooking]

liquid shiokoji can be used as a salt replacement. just remember it's not as salty as real salt. so you might wanna add more! ^^ freeze dried natto.... I've never tried that... Sorry>

[@janettanaka2894]

Hello Miwa-san....this was all so very interesting. Gut health is so important. I love kimchi so much too. It’s so good for health. I always remember when we were kids, my Dad would always insist we drank the vinegar after eating our sunomono salad. I would ask why because I thought it was weird and he said it is very good for your stomach. And I told my kids the same lol. Thank you so much for all this information. You are so knowledgeable and I learn so much from you. 😊🇨🇦

[@MiwasJapaneseCooking]

wow! Drinking vinegar of sunomono! I remember my dad was drinking it too! I always find your parents are so interesting! They can publish the life style book! it inspires me so much! Thank you Janet-san!

[@noramedic1570]

Kimtchi healed my gut...I didn't get exactly what were the ingredients...please can you be more detailed?thank you

[@wilbursanchez4903]

Hello do you have any fermented sushi rice recipes

[@MelDormoy]

Do you ferment the rice mold with the red beans or just eat it without fermenting?

[@texasrose2315]

Is rice malt the same as sweet rice? It looks like the same rice I bought at the Japanese grocery stores. Yes, I was able to find everything at the Japanese Grocery store. Thank you again, for sharing your Japanese cuisine with us. 😇😊

[@MiwasJapaneseCooking]

Sweet rice and rice malt looks very similar but have a totally different usage! Sweet rice is used for making mochi, no fermentation booster. we call sweet rice as a mochigome in Japanese. I hope we are talking about the same thing. rice malt is the rice grain covered with the malt! so confusing! haha

[@texasrose2315]

@@MiwasJapaneseCooking Thank you for clarifying the difference.

[@eilydiaz710]

Mies can koji be made with lentils or chickpeas

[@sharonkhor7433]

Nice video. By the way, what type of grains you use for the rice?

[@lext.8813]

Please post about more fermented foods!

[@MiwasJapaneseCooking]

Thank you very much for your request! I'll show you more in the future!

[@tamara4557]

We don't have much brobiotic products here. only yogurt and some yakult like drinks. And sauerkraut. I never eat natto on rice since it is too slimey texture for me, have a hard time swallowing it but the pancakes look delicious. Is it like chijimi? I recently found a recipe video for natto that had natto donuts hahaha I thought that would make an interesting breakfast item sometimes, but haven't tried it yet. And a friend gave me a recipe for natto soup. I can only order natto frozen online here so I really have to make sure to have room in the freezer (I just need an extra one I think). I can get some koji rice here but it is so expensive; 1 kg is about 2000 yen + shipping so I don't buy it often. If I do I always make shio koji. It's so easy to make and versatile to use. I still want to try making shoyu koji one day and ama zake. My husband loves kimchi and I can get that here, but it is too spicy for my daughter so I always have to make something else if I make anything with kimchi.

[@MiwasJapaneseCooking]

natto donuts!!!?? That caught my eye!! haha It could be since some people do eat with toast! It's like a chijimi but a lot lighter since I didn't use much starch and egg. koji there is super expensive!! I understand you don't buy often!

[@tamara4557]

@@MiwasJapaneseCooking most interesting thing about the donuts is that you mash them with a mixer and add flour so it becomes a natto batter. I'm still looking for a donut baking tray and then I think I'll try it out. And when I have natto I'll try your pancakes. we're eating your wonton soup this week (though my attempt to make hanpen failed).

[@stevejones7196]

went to an asian store in ft wayne IN...actually a few...they didnt have koji rice...a japanese guy i met in there said it was a rare thing to see..i asked the owner to order...she tried and her distributor said they dont have it...your amazon link was out? for the american version...what do you guys suggest?

[@haarikaarekapudi9678]

Hi Miwa - Lovely videos thank you! Wondering if the good bacteria from fermented items will be active after hearing? Like in your first example using Nato, after the shallow fry, does the good Bacteria exist in the final dish?

[@MiwasJapaneseCooking]

it will be deactivated at some point. but the dead bacteria will be feed as a fuel for the good bacteria in your gut. so it's still a good thing! that's what I heard!! sorry if I'm wrong though!!

[@haarikaarekapudi9678]

@@MiwasJapaneseCooking You are probably right! I haven't heard of this before. :)

[@rosecurtis6459]

I would like to try everything that you made to bad I'm not there

[@MiwasJapaneseCooking]

Thank you very much for your kind word Rose!! I wish I could deliver some! Please try one of my recipe! I've been trying to make it simple!

[@sammys1010]

Excellent video Miwa... Learnt a lot... Just have a couple of questions... Does soy sauce act as a preservative.... And do you prepare soy sauce in home or you use store bought one... I was observing when you allowed the rice malt to ferment in soy sauce I had these questions in my mind... As always I loved your recipes and your smile... Lots of love Miwa

[@sammys1010]

Very true about taking care of a food process similar to our children... I even felt that how beautifully I take care of this process like a child... I feel it when I grow micro greens at home...

[@MiwasJapaneseCooking]

yes! just like you said,I learned that the certain amount of sodium will help to avoid the unnecessary bacteria which is harmful to our body. I just use a store bought soy sauce!! haha Thank you Sammy!!

[@elisonlau2076]

Very good contents ! Is there a sweet fruit Koji?

[@miriamirei8540]

Miwa san, when I have to check the Shouyu koji the seven days,do I need to close the lid every day after this or not?…a thanks for sharing your videos.

[@MiwasJapaneseCooking]

for seven days while being fermented, you can partially close the lid since koji need the air to breath. but after that you can close the lid and keep it in the fridge!^^

[@yamine3061]

Does anyone by any chance know what she may be eating at 0:13 ?

[@sylvia7000]

it was so discousting - natoo i got it in Mitsuwa store in USA omg........It looks so delicious I will buy again when i am in Japan maybe over there is better

[@Mizukichan801]

super interesting! thank you

[@MiwasJapaneseCooking]

Thank you very much for your kind word Miranda!

[@TheAngeltinks]

I’d like to see recipe red bean paste please. I make my own Nat to so what mustard can I use please?

[@MiwasJapaneseCooking]

wow!! make own Natto?! Impressive! I use Japanese mustard which is called KARASHI. I hope you will find one in asian supermarket!

[@morningdew3354]

How to ferment without storing it in the fridge and the temperature here is up to 34C?

[@MarySanchez-qk3hp]

You can’t find natto anywhere in Albuquerque, I’ve tried for years. All they’ve got is a tiny little kit with a little packet of dried stuff that’s mostly salt and dried soy sauce, for flavoring, high in sodium and no live beneficial cultures.

[@ivorybow]

Today, day 8, when I checked my salted Koji, there is a fine white fuzz covering the surface. Is this okay? I am afraid to eat it as I have not seen this fuzzy growth in your video. Thank you.

[@MiwasJapaneseCooking]

I don't exactely know what is the white fuzz cover..... sorry... but I do see some milky white cover on top before I mix it. If you smell something unacceptable like something is spoilled, then you should not take it, but mIne smells pretty sweet and aromatic scent just like sake without alcohol. Please do not force yourself to try it if you don't feel comfortable. OR maybe you can cook it as opposed to raw? I use it as a replacement of salt. It makes a very flavorful veggie soup! the fermentation process go faster in the condition of high temprature and moisture. so it might be better to put it in the fridge at this point.

[@ivorybow]

@@MiwasJapaneseCooking My shoyu koji looks very good. I put it in the refrigerator and I will eat some today. I threw out the fuzzy shio koji and made a new batch. I used 10% salt to the koji rice, and started a new jar. Fortunately I only made a very small amount, in case there were a problem. Thank you so much for your help.