A Day in the Life of a Japanese Natto Maker

TLDRFollow Kazu, a 27-year-old natto maker in Tokyo, as he goes through his daily routine of preparing and producing high-quality natto. Learn about the traditional Japanese breakfast, the fermentation process, and the challenges of running a specialized natto shop. Discover the unique flavors and pairings of their handmade natto products.

Key insights

🍚Despite rice being a common breakfast choice in Japan, many Japanese prefer bread due to convenience.

🥚Raw eggs are commonly added to natto rice, and stringent sanitary regulations ensure their safety.

😋Amakusanato crafts premium natto that is less smelly and gooey, making it more palatable for customers.

🎋Akamatsu wooden paper is used to wrap natto, reducing its strong smell and enhancing customer experience.

🌱Soybeans are a fundamental ingredient in Japanese cuisine, used in tofu, soy sauce, miso, and natto.

Q&A

Why do many Japanese prefer bread for breakfast over rice?

—Due to the busy workday in Japan, bread is more convenient and time-saving to prepare.

Is it safe to eat raw eggs in Japan?

—Yes, strict sanitary regulations ensure the safety of raw eggs, making them a common addition to natto rice.

What makes Amakusanato's natto different from others?

—Amakusanato crafts natto that is less smelly and gooey, making it more enjoyable for customers.

Why is Akamatsu wooden paper used to wrap natto?

—Akamatsu paper helps reduce the strong smell of natto, enhancing the overall customer experience.

What other dishes use soybeans in Japanese cuisine?

—Soybeans are used in various Japanese dishes, including tofu, soy sauce, miso, and natto.

Timestamped Summary

00:00Meet Kazu, a 27-year-old natto maker living in Tokyo.

01:23Despite rice being a common breakfast choice in Japan, many Japanese prefer bread due to convenience.

02:30Amakusanato crafts premium natto that is less smelly and gooey, making it more palatable for customers.

05:59Strict sanitary regulations ensure the safety of raw eggs, making them a common addition to natto rice.

08:48Akamatsu wooden paper is used to wrap natto, reducing its strong smell and enhancing customer experience.

11:55Soybeans are a fundamental ingredient in Japanese cuisine, used in tofu, soy sauce, miso, and natto.

14:44Kazu inspects the soybeans and oversees the fermentation process in the Muro.

15:59Kazu enjoys dinner and drinks at a local izakaya with friends.

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