A day in the life of a Japanese Natto Fermented Soybeans Maker in Tokyo Japan. This is what a typical day working in a Japan shop and Japanese kitchen is like for a Japanese worker in this field. Japanese work culture can not only be viewed in large Japanese companies, but also smaller Japanese business with a few staff. This Day in the Life features a Japanese natto shop called Amakusa Natto, a specialized natto store established in 2019 and how to make natto, fermented soybeans. They craft a premium high-quality natto all 100%....by hand. A relatively young company with, with only a few staff, producing some of the best handmade natto possible. Natto, aka fermented soybeans, is probably most known worldwide for its powerful smell, distinctive flavor, and gooey texture but the shop uniquely crafts their natto with less smell and gooeyness making it more palatable for customers while still maintaining its super food and extremely nutritious qualities. Regardless, 85% of the Japanese population have come to enjoy natto’s ultra unique taste and texture. Interestingly though, many may think that rice is the go-to breakfast carb choice for Japanese, but when questioned, 56% of Japanese today answered that they tend to choose bread over rice. Given the typical work day in Japan, it seems only natural for people who are in a morning rush to save time on preparing a bowl of rice. In fact, soybeans are one of the most important ingredients in Japanese cuisine, as 3.5 Million tons of soybeans are used every year and it can be found in the most common Japanese ingredients such as Tofu, soy sauce, miso, kinako powder and of course natto, included everyday in Japanese meals anytime of the day.

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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.

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