The country of fermentation, Japan. The art of "bacteria" woven by soybeans and milk.

Natto, indispensable to Japan's morning scenery. Its market scale exceeds 250 billion yen, said to be consumed at over 4 billion packs annually across the nation (!), truly a "national food."
Steamed soybeans sprinkled with natto bacillus and fermented—this simple food is packed with health powers surprising the world and the history of its producing areas.

・The Brand of the Holy Land "Ibaraki/Mito"
Speaking of natto, it's Mito City, Ibaraki Prefecture. Why did this land become a famous producing area? Because the soybeans harvested in the Mito region were small-grained and of high quality.
Originally a natto farmers made for home use, when sold as "Mito Natto" on train platforms in the Meiji era, its deliciousness spread nationwide.
Even today, numerous established manufacturers protecting traditional methods exist in Ibaraki, continuously producing the "authentic taste" where the aroma of straw remains rich.

・Natural Supplements (Deep Dive into Nutrition)
The health benefits of natto are scientifically proven.
1. Nattokinase: An enzyme contained in natto's stickiness. Expected to dissolve blood clots formed in blood vessels, providing a blood-thinning effect.
2. Vitamin K2: A vitamin assisting calcium to become bones. Natto's content ranks among the highest of all foods, a strong ally in preventing osteoporosis.
3. Polyamines: Ingredients drawing attention recently. They assist in cell renewal, carrying expectations for anti-aging and beautiful skin effects.
4. Soy Isoflavones: Acts similarly to female hormones, arranging balance.

・The Romance of "Wara-zuto" (Straw Wrappers)
Styrofoam containers sold in supermarkets are convenient, but please try ordering an authentic "Wara-zuto Natto" at least once.
Beans fermented through the power of natural natto bacillus inhabiting the straw become a tightly packed, rich flavor, as excess moisture is absorbed into the straw. That is an experience somewhat equivalent to "Japan's primal experience," transcending a mere food.

Soy sauce, miso, mirin, sake, vinegar. The fundamental condiments indispensable for Japanese cuisine are all born from a type of mold called "Koji-kin (Koji mold)."
Specified as Japan's "national fungus," this microorganism is a great chef, breaking down raw material starches into "sugar (sweetness)" and proteins into "amino acids (umami)."

・Types and Characteristics of Koji
In fact, there are several types of koji.
1. Rice Koji (Kome-Koji): Most common. Rice with koji mold attached. Holds strong sweetness and becomes the raw material for miso, amazake, and sake.
2. Barley Koji (Mugi-Koji): Has a unique barley savoriness, used in Kyushu region's barley miso and shochu.
3. Soybean Koji (Mame-Koji): Soybeans themselves with koji mold attached. The raw material for Hatcho miso (Aichi), characterized by rich depth and astringency.

・Magic Seasonings "Shio-Koji (Salt Koji)" and "Shoyu-Koji (Soy Sauce Koji)"
"Fermented seasonings" getting established in home cooking recently. Their culinary effects are scientifically proven.
・Shio-Koji:
Rice koji, salt, and water mixed and fermented. Its greatest feature is the work of "enzymes (protease)." Marinating meat or fish makes these enzymes break down proteins, finishing surprisingly soft and juicy. Chicken breasts finish moist too.
・Shoyu-Koji:
Rice koji pickled in soy sauce. Said to have over 10 times the umami components (glutamic acid) of Shio-Koji; simply putting it on chilled tofu or egg over rice throws off a profoundness reminiscent of high-end traditional restaurants.

・Choosing a Living "Miso"
Much of the cheap miso lining supermarkets has undergone heat sterilization to stall fermentation.
However, "Nama Miso (Raw Miso)" ordered from breweries has living, active koji molds and yeast.
Its aroma and flavor alter daily, holding expectations for "Kin-katsu (fungus activities)" adjusting the intestinal environment. To taste the regional "terroir (climate/soil)," by all means try choosing additive-free raw miso.

Right now, Japan's natural cheeses are hot. Japanese workshops are landing continuous gold medals at international competitions like the "World Cheese Awards."

・Cheeses Unique to Japan:
Cheeses aged wrapped in cherry blossom leaves, washed-rind cheeses soaked in sake lees (sakekasu), miso-pickled mozzarella. Cheeses fused with Japan's fermentation culture match well not solely with wine but also with sake.

・Ranch Direct Sweets:
There is a taste that can only be made precisely because freshly milked raw milk is processed on the spot.
・Soft Serve Ice Cream: Rich yet possessing a refreshing aftertaste. This is proof of fresh milk.
・Ranch Pudding: Just eggs, milk, and sugar. Because there are no vibrations from transportation, it enjoys a melting texture solidified at the borderline of softness.

Do you think "all milk is the same"? Order-level milks utilize entirely different processing methods.

1. Non-Homogenized (Non-Homo)
Usually, milk enters a process breaking fat globules finely (homogenize), but this intentionally skips it. Letting it sit still produces a cream layer at the top, and shaking it before drinking makes you feel a butter-like richness. It's also said to be less likely to upset your stomach.

2. Low-Temperature Pasteurization (Pasteurize)
A method pasteurizing slowly for 30 minutes at 63~65℃. Since proteins don't thermally denature, a "smooth sweetness" close to raw milk remains. Due to the labor and costs involved, it's a precious milk hitting only a few percent of the market.

Check the ingredients list for tofu and soy milk. It's ideal if only "Soybeans (domestic)" is written.
Among mass-produced items, some use powdered soy proteins, or utilize defoamers (glycerin fatty acid esters) to eliminate bubbles.
Tofu made 100% from domestic soybeans and 100% natural nigari holds a soybean sweetness so rich you don't even need soy sauce. The "No Defoamers Used" label is proof of sincere work where an artisan spent labor to remove bubbles.

Q. My natto's expiration date is approaching.
A. Natto can be frozen. Putting it into the freezer in its pack makes it last about a month. Displacing it to the fridge to thaw naturally the day before eating keeps the flavor and stickiness practically unchanged.

Q. How do I store natural cheese?
A. Cheese is "alive." Drying is a great enemy, so wrap the cut edge tightly in cling film, place it further into a sealed container or ziplock bag, and put it in the refrigerator's crisper (a not-too-cold place). Bringing it back to room temperature 30 minutes before eating enhances the aroma and melt-in-the-mouth texture.

Q. What is the water gathering on top of yogurt?
A. It's an ingredient called "Whey." Please do not throw it away! It is richly packed with water-soluble proteins, minerals, and vitamins. Mixing it in to eat, or putting it into miso soup or smoothies is recommended.