Local Japan with Justin Potts - Episode 2: Fermentation Village of Nuttari (Niigata)

[@seeksustainablejapan]

This is nice, I am looking forward to talking with Justin Potts in January on the #seekingsustainabilitylive talkshow series- he knows so much about Japan and how to develop a more sustainable future of travel here in Japan that is better for visitors and locals :)

[@TomerValve]

Nice! I wish the western world had more of these community and tradition implanted into it. buying local , hand made foods and non food items. its so rare nowadays...

[@CharGC123]

Thank you so much for sharing this, it is absolutely awesome and inspiring! I love Japanese cuisine and fermentation in many forms. I love the deep respect of tradition and culture you are preserving, keep up the good work!

[@JohnLeonardMusic1]

Please keep doing what you're doing!! I loved these two episodes of your documentary series and I really look forward to seeing more. I hope you still plan on continuing it. :)

[@114dwayne]

Very interesting especially the mention of fermenting with miso.

[@lamebubblesflysohigh]

Everyone can ferment at home from local supplies. You can make your own sauerkraut, all kinds of fermented vegetables, mead (which I highly recommend), apple cider vinegar, apple cider (yes even this and it will cost you next to nothing), fermented oats and list goes on and on. All you need is clean container, filtered water, salt, about half an hour of your time, whatever ingredient you want to ferment and a shelve to store it on. You can make a batch of sauerkraut that will last you an entire year for fraction of what you would pay for it in grocery store.

[@pbhello]

Excellent video; thank you very much!

[@MissBlackMetal]

Wow! Thank you for making these videos, they are excellent. I am a Nissei and even I am learning so much from your videos (and I considered myself a foodie, haha)! I recognize that bridge you were standing in front of... Did you get to enjoy the Niigata Matsuri there, by any chance?