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The Ikigai Diet and Bio-Hacking
I gave my webinar yesterday, and we went through how to make fermented brown rice and natto.
It was good to do it on a webinar so that I could check to see if the tools and ingredients are available in the area and so on. I really enjoyed the interaction. I also learned a lot by finding out what kind of fish is common in the United States, and whether they can get natto and so on.
Apparently, there is a place where they make miso in New England, and you can get Koji and miso from there.
It is good to hear that miso is locally made, not imported.
Although you can make miso, it is rather complicated and it takes a long time to make one( about 10 months), so it is better if you can buy one. The same thing can be said about Shoyu. It takes two years to make Shoyu.
One of the reasons I like making natto at home is it is the easiest fermented food to make and has the biggest health benefits. All you need is soybeans and rice or wheat straw. You don’t need Koji or anything else. You can make one in 48 hours to 72 hours.
It was great sharing how to make natto.
By receiving questions, too, I get to know what kind of concerns people have, and by answering questions, I get to review my knowledge and experience. It is different from writing books, blog posts, or making YouTube videos. I enjoyed the interactive element of the webinar. I want to continue giving webinars.
The next webinar will be on May 19th. I haven’t decided what I’ll do yet. Maybe Q and A like yesterday’s one, or I might set a specific theme. I will let you know when I decide.
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