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Thank you for this informative explanation.

Watching from Auckland New Zealand, arigato gozaimasu😀

There's so such thing as "unnatural" Bacillus Subtilis bacteria, the bacteria to make natto.

Thank you for enlightening us with information. You give us good food for thought even in the topic of fasting! As a family, we fast for 36hrs every week, and 4.5 days every month. It took us 3 years to build up to this routine. My body looks forward to fasting... and yes, your mind gets sharper (memory incl) and ideas flow better. Fasting is not only about health and longevity but the planet's own health (less use of resources, less waste, cleaner environment). You are left with more time (and money) to dedicate to other activities, too. It is very spiritual also in the sense that you learn to appreciate food like you never did before. Additionally, the choice of food changes as you become more in tune with your mind, body and soul. Fasting is under-rated and unpopular but it's time to change that in 2025 as the world realizes many ugly truths. Merry Christmas and all the best for a New Year full of ikigai and biohacks! From Texas, USA

how u make nato without the nato starter?

Love the xmas gear! Natto and chocolate, huh... I'm going to try it!

Hello, thank you for your videos! I understand them thanks to the subtitle translator. I would like to know if your book is available in other languages. Thank you very much! 🙏 ( Google traduction )

I make miso soup by hand (stove made dashi, fermented bean paste, and add soba noodle and sometimes dried wakame ) every other day and it feels like medicine. I make sure to wait for the dashi to cool down (but still warm) before whisking in the miso paste so I don't kill the good bacteria.

Looks delicious…are you ever concerned about the sodium content in the package Ramen?

Excellent information!

"Gut microbiome damage" goes rampant esp on holidays 😅... thanks for presenting a way to mitigate it. I really enjoyed your book, "Live Wiser, Not Smarter."

Hello, thank you for your videos! I understand them thanks to the subtitle translator. I would like to know if your book is available in other languages. Thank you very much! 🙏

Great with all the front, side, and back views!

Makes sense! I'll try, too... because you said it works. If someone else said it, i probably wouldn't do it. Great book, btw! I ordered natto spores, soybeans, seaweeds, umeboshi and other stuff from Japan the other day, so waiting their arrival.

Sachiaki-san, where can I buy your book: Life wiser not smarter. I found THE IKIGAI DIET and IKIGAI BIOHACKING in the Amazon. But not the LIFE WISER NOT SMARTER

Thank you. I’ll give this a try.

Are yamaimo and shirataki considered to be washoku? Would you please share some information about the health benefits of these two foods? Thank you once again for sharing so much important information about traditional Japanese food culture. Benkyo ni narimashita 🙇🏼‍♀️

Do you ever include shirataki or yamaimo in your diet?

you are the best ojisan

Great video. 1. Eat to 80% full. Living longer, staying healthy by fast, exercise, diet, sleep, heat and cold exposure, brain optimisation. You need all of these. 3. Ikigai - daily joys or pleasures. 4. Walking and gardening as ikigai - exercise. 5. Learning new things (also part of ikigai).

Since watching this video i experiment using mint sticks . Natto comes out stringy, thank you so much ,i no longer buy natto starter.Plus it doesnt smell awful compare using natto starter.

I am so frustrated, Mr Takamiya! Here I am in rural western Colorado, USA. I have not been able to find frozen natto, or someone who makes natto, anywhere, to even be able to tell what it is supposed to taste like. I have tried to make it at home so many times now, trying backyard grasses and 2 kinds of mail-ordered spores. I always have eaten the ferment I've ended up with, and it does seem to make my belly happy, but I just can't seem to create the white spore covered beans, or any gooey strands whatsoever. I tried joining a nattomaking facebook group. I don't think that anyone really can help me over the internet so I guess I'm probably just venting my complete frustration here. I think it's got to have something to do with temperature, air-flow, lighting, or the amount of liquid I've used. I'll keep trying; I really hope I can get a breakthrough soon. The videos on the internet just make it look too easy & I'm really struggling with it!

Thanks for the inspiration 😎

Yes yes yes!!! Brilliantly said my friend. Unfortunately the RUclips longevity expert's are looking at us as robots eg.. 20yr old starts weight training big compound lifts, he will probably be injured and unable to train in that manner until 40 and again unfortunately we don't see the 95,%of people that crashed and burned we only see the 5,% that kept going. I live in an area that has a lot of 65 year old people and believe me moderation is key, pretty much what we are told by actual longevity experts "train so you can lift your shopping upstairs in your 90's not to be a Roman soldier going to war!!!

i tried about 6 times tomake natto BUT I FAILED. I do not have a starter at my disposal except the french leaves and sticks of MINT. I tried 2 tmes with minth but also failed. Can you please tell me the RIGHT WAY TO USE MINTH AS A STARTER? THANKS

yes, i just tried garlic infused extra virgin olive oil with natto, rice, soy sauce, sesamie oil and mustard. Delicious!

I eat natto every morning few month along now. My age is 66. Miracle, but hair appeared on my legs after thirty years of disapper. I become younge!

If you don’t mind me asking what is your BMI? Height to weight? I walk 40-60 minutes every day, only shorter if it’s raining. Having worked for a Japanese company in the U.K. and Japan I picked up some life style habits, recipes and art.

Or can I try other wild plant

Can you tell what brand of soy bean you use

No way it does not work I followed your instructions step by steps

This incredible for the gut microbiome.

at this time of the year my peppermint is gone but i found spearmint in the front yard so going to try that! my beans are cooling...

Thank you for all your Natto videos. I managed to followed your methods with great success! I do have one question, not sure if you check the comments. I love adding a little apple cider vinegar to my natto to lighten the heavy fermentation flavor. Does the vinegar kill the natto bateria? I tried google and the search result says vinegar kills bateria such as Bacillus subtilis

I can never get the heat right for the donburi in the winter, so I got one of those black garlic makers (stainless steel bowl and rack) from Aliexpress ... I'm going to try it for the first time today. Wish me luck!

Greetings from Greece! Do you have a good recipe for kimchi ?

Yoghurt machine is less good. They use lower Temperature than Natto machine. Also glass is breakable. Best is metal.

Dried Corn leaves and Stalks are Nattokin Magnet.

Making Natto similar to Sauer Kraut only there you add 2% Salt to separate and get other Bacteria. Lacto Bacillus.

Why cooling in Refrigerator ? This will stop the process. And was not done in ancient times.

Separating Bacillus Subtilis from other Bacteria. 40-50° Celsius will be sufficient. As most Bacteria will die but only Bacillus survive the Heat. Higher Temperatures could destroy also the starter. For desinfecting dishes , spoon 100° C is o.k.😢

I bet the healthiest beans would be Carob= Locust Tree seeds or Lupine seeds. Both available in the Middle East Mediterranean Region, Also I would not separate Bacillus Subtilis in boiling water but in 40-50°Celsius. As most pathogens die in 40°C only Nattokin survive but might die in 100°C........only spoons and glas container can be desinfected in 100°C.

Use Lupine seeds or Carob Locust Tree seeds for the healthiest Natto, or if you want to live to 1000 years.

You can not crush and take off skin before soaking, only after soaking & boiling. But before fermenting. You can save the skin/hull and have all advantages of smooth with minerals.

Hello Takemiya-san, thank you for sharing such wonderful information in this video! Do you think it would be possible to ferment black rice? Recently I've been using a type of rice from Thailand called riceberry and I wonder if I can use the method you've described here to ferment this type of rice too?

For womannin menopauze dr rins suctjects 20 sec hitt and 4 min rest because of the cirtisol that kicks up

An instant pot which goes from low 40° Celsius till 130° pressure pot temperature is very expensive. Either option low heat pot or high heat pot are cheaper.

Finger millet seeds and Teff seeds might also have Bacillus subtilis.

I would use electric Natto/ Yoghurt maker with metal inside pot, as to avoid microplastic 2)Commercial Natto starter or dried Corn leaves and wheat stalks not in boiling water but 45°Celsius.

Can your rice cooker keep the rice longer than 24 hours on 70 °C? I checked the cookers on German amzon and they have only a 24 hour function. Can you make a video about rice cookers and how to choose the right device?