Thank you so much for this wonderfull video. You are really doing your videos... like.. i can say JAPANESE WAY. Everything is like you value them different way. You feeling your job while you doing. You explain every reasons and steps just simple but effective. You are the BEST. I realy proud to have a chance to first comment this awesome video! Thank you!
Wow! Thank you so much for your kind comments!! I'm very happy that you find my explanations helpful. I will do my best to continue to put out helpful and enjoyable videos. Your comments mean so much to me. Thank you so much for taking the time to drop nice comments. You are the best too!!😊❤️
Thank you so much for watching my video and dropping nice comments! I have never thought of making natto myself, but maybe someday I'll get to that. And I am a natto lover!!
Hi. The weight ratio should be rice koji : salt : water = 200g : 60g : 300g This makes the percentage of salt in shio koji 10.7%. Check out the link in the description to my written recipe where you can easily convert servings and units 😊
Have you used or made shio koji? I'd love to hear from you!😊
Thanks for explaining all the process
Especially mixing the contents to prevent molds
You are very welcome😊
Thank you
You are welcome. Thank you for watching!❤️
Thank you so much for this wonderfull video. You are really doing your videos... like.. i can say JAPANESE WAY. Everything is like you value them different way. You feeling your job while you doing. You explain every reasons and steps just simple but effective. You are the BEST. I realy proud to have a chance to first comment this awesome video! Thank you!
Wow! Thank you so much for your kind comments!! I'm very happy that you find my explanations helpful. I will do my best to continue to put out helpful and enjoyable videos. Your comments mean so much to me. Thank you so much for taking the time to drop nice comments. You are the best too!!😊❤️
Very well done tutorial, easy to follow. Have you thought of making a tutorial on making your own Natto? Cheers!
Thank you so much for watching my video and dropping nice comments! I have never thought of making natto myself, but maybe someday I'll get to that. And I am a natto lover!!
What percentage of salt do you use please Gary 🇬🇧 uk
Hi. The weight ratio should be
rice koji : salt : water = 200g : 60g : 300g
This makes the percentage of salt in shio koji 10.7%.
Check out the link in the description to my written recipe where you can easily convert servings and units 😊