Natto is a very familiar food for the Japanese, just like miso or tsukemono (Japanese pickles). Natto has a long history from the Heian Era (since 794) and is said to offer many benefits for your skin, hair, and blood with Soy isoflavone as well as mineral, dietary fiber, vitamin B2. It is made by fermenting soy beans, and is often eaten for breakfast (although is a very divisive food – you love it or hate it!).
In this workshop, you can learn how to make Natto by fermenting soybeans using natural Natto bacteria in the straw, rather than from pure culture.
The instructor is Mr. Shojiro Murakami who runs Hidari Uma (a fermentation and raw ham bar) in Araki-cho, where they use natural straw and natural soybeans. He will be talking about all things organic too.
The ¥4000 lesson includes ingredients. To reserve a spot in the class, send your name, email address, and contact number to email@example.com.