"Eien's demonstration of natto was very popular at our annual Mochitsuki celebration. Both longtime lovers of natto and foodies exploring a new aspect of fermentation were fascinated by his deep and precise knowledge of natto and its health benefits that he has honed over years of perfecting his natto making. People enjoyed the samples and many commented that they loved learning about a new food." - Valerie Otani, Mochitsuki Portland
Eien will talk about natto, the fascinating, delicious, and nutritious fermented soybeans from Japan. The demo will include samples of fresh natto and offer ideas for traditional and non-traditional preparations. In Japan, natto is highly regarded as a ‘superfood’ with many health benefits including cardiovascular health, brain function, bone and teeth strength, and improved digestive system. Because all natto imported into the United States is frozen, this is a very rare opportunity to taste fresh, organic natto, whether you consider yourself a fan or not yet.
Japanese Knife Sharpening
In this workshop, Eien will teach the basics of Japanese knife sharpening on water stones. Japanese knife culture is distinct in several ways - the blade is sharper and thinner, sharpening is done on stones, and all chefs sharpen their own knives to complement to their individual cutting style. With this introduction of a few techniques, everyone will be able to sharpen their own knives and feel the joy of cooking with a sharp blade. More info about Japanese knives is on my blog:
Links about natto
History of Natto and its Relatives
The most comprehensive English-language book about natto by William Shurtleff and Akiko Aoyagi.