Eating Nattō in Tokyo Japan

Eating Nattō in Tokyo Japan Check out the Food Review Playlist: https://goo.gl/WPe9Pm Subscribe to KBDProductionsTV: https://goo.gl/WahCaK ------------------------------------------------------------------------- CriticalEatsJapan - https://www.youtube.com/c/criticaleatsjapan ------------------------------------------------------------------------- #Foodporn #Food #kendomik #KBDProductionsTV #Wahlburgers ------------------------------------------------------------------------- Ken Domik - KBDProductionsTV ------------------------------------------------------------------------- Steering Wheel Tray: http://amzn.to/2D7cOfB Patreon - https://ift.tt/2mEMVyZ Vlogging Channel - https://www.youtube.com/c/KenDomiksLife KBD Uncut & Raw: https://www.youtube.com/c/KBDUNCUTRAW Gaming - https://www.youtube.com/kbdgamestv ------------------------------------------------------------------------- Music by: Kevin MacLeod ------------------------------------------------------------------------- Nattō From Wikipedia, the free encyclopedia Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food.[2] It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. History Sources differ about the earliest origin of nattō. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times. There is also the story about Minamoto no Yoshiie who was on a battle campaign in northeastern Japan between 1086 AD and 1088 AD when one day they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. A change in the production of nattō occurred in the Taishō period (1912–1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus subtilis without the need for straw, thereby simplifying the commercial production of natto and enabling more consistent results.