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Have you tried Hikiwari natto after watching my last video?
If you haven’t watched it, here is the video.
At the end of the video, I said Hikiwari natto wasn’t necessarily better than regular natto.
What do I mean by this?
Please watch today’s video for a detailed comparison between the two. Which qualities make regular natto stand out, and where does Hikiwari shine in comparison?
In my previous video, I discussed the primary distinction – the process of crushing the beans before fermentation when making Hikiwari natto. But I omitted another crucial difference that transforms the narrative.
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