Japanese Food Writer for Sourced Articles and Short ScriptsJapanese Food Writer for Sourced Articles and Short Scripts
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Not every kind of natto is sticky.
Most people outside Japan know the stringy version: itohiki natto, literally "string-pulling" natto. Japan's agriculture ministry describes it as a salt-free food made by fermenting boiled soybeans with Bacillus subtilis natto.
But the same ministry lists a second type: shiokara natto, also called hama natto or tera natto. It starts as soybean koji made with Aspergillus oryzae, is soaked in salt water, and is then dried. A different microbe, a different method, and a very different result.
So when a video says "natto," it is worth asking which one. Small details like this are what I check before writing a script.
I write English blog articles and short video scripts about Japanese food, with sources listed. If your channel, blog, or brand covers Japan, I'm open to new projects.
https://contra.com/p/UYbOlP2U-natto-english-blog-article-58-second-video-script
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