Afterthesoybeansfinishedthefermentationinthecharcoalheatedroom, itgoesthroughanotherfermentationprocessintherefrigerator, fermentingsoybeansis a rathersensitiveprocessashealthylivingbacteriaisused.
Unlikethefactoryproducedonesfoundinthestandardjapanesesupermarket, KazakhexplainstocustomersrecommendedwaystoeateachNATOproductsincludingthedifferentfoodsandsauceswhichwouldpairwellkindoflike a not a sommelier.
Theotherworkerspreparethesoybeansthathecheckedearlierthismorningforsteamingthesoakedsoybeanscanbeplacedin a bagsothattheycanberelocatedinto a pressurepotasspecialwoodenpaperisinsertedbetweenthebagstopreventthedifferentcoloredbeansfrombleedingintooneanother.
As 3.5 milliontonsofsoybeansareusedeveryyearandhecanbedoneinthemostcommonjapaneseingredientssuchastofu, soysauce, misochemicalpowderandofcourseNATOincludedeverydayinjapanesemealsanytimeoftheday.