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Today's video has been supporting the dining table in Kyoto with the familiar "Kamogawa Natto"
, It is a video closely featured to how Fujiwara Foods makes "Kyonatto".

According to the story, it is a real "natto" maker who has been awarded the Excellence Award for 5 consecutive years at the Japanese national "natto" fair.

so the judge of awards is blindfolded and judges the taste.

For me, who loves retro machines for food manufacturing, there were many lovely machines.

If you don't like "natto", I would definitely like you to try a large grain of "natto" that doesn't feel the odor of "natto".

You can enjoy the taste of highquality soybeans, so I think it is delicious to eat with salt or olive oil.

If you like fermentation systems, we recommend "KyoNatto" small grains.
I think that the smaller grains probably have more fermentation, or that they are integrated with "natto" bacteria.
It goes perfectly with rice.

The rare organic red soybeans from Shiga Prefecture and blue soybeans from Yamagata Prefecture have a wild taste.

"Kamogawanatto" is sold at supermarkets such as "FRESCO", and this is a must.

Get rid of corona with the strongest "natto" bacteria in the fungus industry! (but this is an Japanese urban legend)

Thanks a lot.

Your friend "DELI BALI"

Video shooting cooperation: "FUJIWARA FOODS"
https://haccomachi.jp/interview/905/
Address: https://goo.gl/maps/3iG67f2FaHdCyK8W8

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