R Studio
Mr. Sano of R Kobo lives a self-sufficient life with his wife in Misaki-cho, Isumi City.
This is a homemade natto making kit, from the raw materials, Oguro soybeans, woven straw, and packaging made from recycled feed bags.
Sano builds his own houses and sheds, and grows unique crops such as ancient rice, black soybeans, wheat, barley, and outdoor-grown strawberries and saffron, and he has a wealth of ideas for how to use them.
Recently, he has become a senior of ours who lives a natural and interesting life, and has even been providing commentary on YouTube channels.
Steam soybeans, spread the natto bacteria in the straw princess, stuff the beans into the straw princess, heat it up and make natto. If you make it yourself, you will understand how natto is made. You can make 6-8 servings of commercially available natto.
Mr. and Mrs. Sano of R Kobo live a self-sufficient life in Misaki-cho, Isumi City.
Everything from the raw material, small black soybeans, to the woven straw, to the packaging made from discarded feed bags, is a homemade kit for making natto.
Mr. Sano has built a self-built house and hut, and grows unique crops such as ancient rice, black soybeans, wheat, barley, wild strawberries and saffron grown in the open air, and is full of ideas on how to use them.
He is a senior member of our community who lives an interesting life with nature, and has recently started a Youtube channel.
He steams soybeans, spreads the natto bacillus to the straw princess, stuffs the beans into the straw pallets, and heats them up to make natto. If you make your own natto, you can understand how it is made.
You can make six to eight times as much natto as commercially available ones.
