Chris, Mary, and Rachel are joined by Ann Yonetani of <a href="https://www.nyrture.com/">Nyrture</a>, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it!
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Chris, Mary, and Rachel are joined by Ann Yonetani of Nyrture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it! Powered by Simplecast

Chris, Mary, and Rachel are joined by Ann Yonetani of <a href="https://www.nyrture.com/" rel="noopener noreferrer">Nyrture</a>, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it!
Powered by <a href="https://simplecast.com" rel="noopener noreferrer">Simplecast</a>

Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani

Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.

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Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani

Episode 240: Natto in Brooklyn? Fuhmentaboudit! with Ann Yonetani

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