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151118 3245

[Natto]

Natto is an affordable, nutritious, and delightful food amidst the rising prices of everything, not just foodstuffs. Natto is a fermented food made by fermenting steamed soybeans with bacteria. It is rich in high-quality protein, iron, and dietary fiber, and fermentation makes it more efficient in digestion and absorption of protein and other nutrients than soybeans. A characteristic ingredient is Nattokinase. Nattokinase reduces bad bacteria in the intestines and regulates the intestinal environment, improves immunity, prevents blood clots, prevents bone fractures (vitamin K function), improves menopausal disorders (soy isoflavone), and suppresses elevated blood sugar levels.

It also has a thromboprophylaxis effect and is said to help prevent cerebral and myocardial infarctions (however, those already taking medication for treatment should consult their doctor as it may counteract the effects of the medication). Bacillus natto is a spore bacterium. It is characterized by the production of a shell called a spore, and in an environment where it is difficult to inhabit, it tries to protect itself and survive by hiding in this shell. The human stomach contains stomach acid, which is a very strong acid environment. When Bacillus natto passes through the stomach acid, it is said that it creates spores to pass through and reach the intestines.

One of the types of natto is "hikiwari," but do you know how it differs from the common grain string natto? It is often thought that it is just a finer version of regular natto, but this is not the case. In contrast to "itohiki natto," in which steamed soybeans are fermented with natto bacillus, "hikiwari natto" is made by crushing the soybeans, removing the skin, and then fermenting it with natto bacillus. This allows for a larger surface area for the natto bacillus to adhere to. Although the same soybeans are fermented, hikiwari natto is said to have more nutrients and umami components due to the fermentation process. Also, since the skin is removed, the texture is softer and easier to eat, and it is easier to digest, making it easier for the elderly and children to incorporate into their diets.

Although natto is known for its many health benefits, excessive consumption is not recommended. As mentioned earlier, the bacillus natto has a high vitality, and eating too much can lead to an overabundance of bacillus natto in the intestinal environment, which can cause abdominal pain and nausea. Excessive intake of soy isoflavones is also said to bring about gynecological disorders. Every healthy food has its pros and cons. It is important to take the right amount in a well-balanced manner without bias. Natto seems to be effective if you continue to take an appropriate amount of one pack of natto per day (up to two packs at most).

Yamatada Katoen's natto bowls are made from "aoto" (blue clay) mined in Tajimi City, Gifu Prefecture. Aoto refers to the original clay from Takata, and is so called because the color of the clay, which is literally dug out of the ground, is a slightly ratty blue. Natto pots make natto fluffy and delicious. The warm shape is also very beautiful and fits in well with everyday dining. Why not have a natto bowl of your favorite color on hand?

Yamatada Katoen's Natto Bowl
https://www.shokunin.com/en/yamatada/natto.html
Sasayaka's Never Never Pack
https://www.shokunin.com/en/sasayaka/neverneverpack.html

References
https://www.hakko-blend.com/study/b_05.html
https://macaro-ni.jp/33230
https://faq.mizkan.co.jp/faq/show/42

151118 1952

[Miso Soup Is the Star of the Show]

It has suddenly become colder and colder since the beginning of December. Snow has arrived from Hokkaido and the Tohoku region, and winter is finally in full swing. As I prepare for winter one by one, facing the cold, I can feel the change of seasons and the passage of time.

On such a winter day, miso soup is a very welcome addition that warms the body from the inside out. If you make it hearty, miso soup will become the star of the dining table by itself. The "miso soup with grilled bacon and cabbage" was a delight with its thickly sliced bacon, the fragrant aroma of cabbage fried in its oil, and the butter topping that gave it a rich, flavorful, and satisfying richness.

For miso soup with lots of ingredients, we recommend the L size Meibokuwan from Sonobe Sangyo. If you want an even larger serving size, there are also 2L-size and 3L-size bowls in zelkova. Every time you use the Meibokuwan, you will feel the gentle roundness and warmth of the wood. We hope you will welcome these reliable bowls to your dining table for use in everyday life and on special occasions such as New Year's Day.

Sonobe Sangyo's Meibokuwan Zelkova L
https://www.shokunin.com/en/sonobe/wan.html
Recipe
https://macaro-ni.jp/42579

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[Kyushu's Soy Sauce Is Sweet]

Soy sauce is indispensable for Japanese food. How many kinds of soy sauce do you have at home? In Fukuoka Prefecture, there are always two types of soy sauce: dark and sashimi, and many households seem to use both types. The sweetness of the sashimi soy sauce adds umami flavor to fresh fish, so it has become a habit to douse the sashimi with soy sauce.

Soy sauce has regional characteristics and is deeply related to the local climate and food culture. It is often said that soy sauce in Kyushu is sweet, and the reason for this is due to the temperature and ingredients. In Kyushu, sweet flavors are generally favored, and even one simmered dish is sweeter than in other parts of the country. The sweetness of soy sauce becomes stronger and darker in warmer regions, such as Miyazaki and Kagoshima prefectures, and the higher the temperature, the sweeter the taste. Another reason is that Dejima in Nagasaki was a window for trade during the Edo period (1603-1867), making it relatively easy to obtain sugar. However, sugar was a luxury commodity and could not be used in large quantities for cooking or soy sauce on a daily basis. Sweetened dishes were considered expensive and were served as hospitality food to guests, and sweetened meals took root as a regional flavor.

And it has a great relationship with fish. In Kyushu, which is surrounded by the sea, people prefer to eat fresh fish as sashimi. Fresh meat is plump and crunchy and pops off soy sauce, so sweet, thickened soy sauce is a good match for sashimi. Even within Fukuoka Prefecture, soy sauce is made according to the fish caught in the suburbs: in Itoshima City and Munakata City, where the fishing industry is thriving, soy sauce is sweeter and goes well with sea bream and squid; in Kitakyushu City, Chikuho area and other industrial areas, soy sauce has a moderate flavor that is not too sweet but still has a good umami taste. In fact, Fukuoka Prefecture has the largest number of soy sauce makers in Japan, with about 14 soy sauce breweries in Kitakyushu City alone, producing soy sauce with their own unique flavor.

We carry four brands of soy sauce jugs. All of them are made with skill and attention to detail in their materials, design, and spouts. They can be used not only for soy sauce, but also for vinegar and oil. How about a soy sauce jug that you will want to display on your dining table?

THE's Soy Sauce Cruet
https://www.shokunin.com/en/the/
Hakusan Porcelain's Soy Sauce Dispenser
https://www.shokunin.com/en/hakusan/g_gata.html
Hirota Glass's Original Soy Sauce Cruet
https://www.shokunin.com/en/hirota/
Azmaya's Soy Sauce Cruet
https://www.shokunin.com/en/azmaya/shouyu.html

Reference
https://www.alic.go.jp/joho-s/joho07_002775.html