I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke. Nukazuke 101: Making Your Own Rice Bran Pickling Bed ua-cam.com/video/lYZLFCztTaQ/v-deo.html
Thank you, that's really interesting, I love fermented foods and fermenting and will surely try to make it. There is a video on here, where she says, you can use other kinds of bran than rice bran, for example wheat and maybe it might be even better to use a lokal variation, or maybe both 😅
Thank you for your comment. In Japan, we usually use rice bran because it is readily available here, but if you can't get hold of rice bran, sure, you should be able to use wheat bran or oat bran since whole grain contains fermentable fiber which becomes food for butyrate-producing bacteria. I made a video on how to make Nukadoko, rice bran pickling bed. Nukazuke 101: Making Your Own Rice Bran Pickling Bed ua-cam.com/video/lYZLFCztTaQ/v-deo.html
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke. Nukazuke 101: Making Your Own Rice Bran Pickling Bed ua-cam.com/video/lYZLFCztTaQ/v-deo.html
I don't understand some of the boosts of nutritional value: vitamins and fiber are understandable because bacteria can produce them from other substances but, magnesium calcium and potassium? Those are minerals, where they come from?
Sorry, the channel is called 下川先生の菌ケア大学 in Japanese. And the video title is 【ぬか漬け】スーパー善玉菌"酪酸菌"が摂れる｢ぬか漬け｣の最強効果を菌の専門家が解説します。Here is the link. ua-cam.com/video/i6Le-YPNuP0/v-deo.html
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke. Nukazuke 101: Making Your Own Rice Bran Pickling Bed ua-cam.com/video/lYZLFCztTaQ/v-deo.html
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke. Nukazuke 101: Making Your Own Rice Bran Pickling Bed ua-cam.com/video/lYZLFCztTaQ/v-deo.html
I like to combine natto with flaxseeds because they have many synergistic benefits, here are some facts about flaxseeds: - 20% omega 3 fatty acids (mainly ALA) which also increases the resorption of Vitamin K2 from Natto - omega 6:3 ratio of 0.3:1 - Contains more lignans than any other food, which have antioxidant properties - 10% water soluble fibers (polysaccarides, wich are slimy, good for digestion, gut protection, simmilar to natto, probably also helps the bacillus subtilis to spread more evenly and fermenting legumes more effectively) - 20% water insoluble fibers (cellulose, lignin) - also 100g Flaxseeds contain 236mg calcium, 431mg magnesium and 830mg potassium - they can also be sprouted to further increase their nutritional value and decreasing antinutrients. Also flax grows locally here. In general I like to germinate seeds and eating them on sourdough bread or with natto And the best fermented milk product is kefir, which is ideally made at home using kefir grains. I've never heard of nukazuke before but it sounds interesting and I'd like to try it or make it myself. 😊
@@Aiki0005 - Flaxseeds are easily oxidized. Moreover, The conversion of alpha-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is inefficient in humans: Conversion rate Estimates suggest that only 1-10% of ALA is converted to EPA, and 0.5-5% is converted to DHA.
@Bhatmann I know that the conversion rate is fairly low, but ALA has other healthy benefits besides EPA, DHA and DPA. I'd still get those other omega-3 fatty acids from certain algae and fish oil supplements, where oxidation can also be a problem. When you're buying whole fresh flaxseeds I don't see any problem with oxidation, on the other side you probably won't chew every flaxseeds and you're not getting the ALA from them. Crushed flaxseeds will oxidize much quicker, it's a bit comparable to ground vs whole coffee beans I'd say. In the natto they also don't feel that hard, they remind me a bit of sesame seeds and also don't change the flavor that much. I just used them with Natto the first time, adding soaked flaxseeds to soy beans and bacillus subtilis and letting it ferment for 24h at 40°C, which turned out very well. But that could also be because I used different soy beans and twice the amount of Natto kin. 😅
@sascha6176 I mix 10g flaxseeds with 100g pressure steamed soy beans before fermenting them. Flaxseeds also builds hydrogen cyanide when you're eating them, but the protein which builds those can get denatured at around 30°C, so letting them ferment at 40°C should remove most of it. But you'd rather die from a intestinal obstruction if you ate too many flaxseeds, so it's recommended to drink enough when you're eating more of them. I'd recommend 10-30g per day but you can eat more if you want. If you wanna let them sprout they should have reached their highest nutritional value after 2-3 days, when the sprout is as big as the seed, after that the sprout will use the nutrients like vitamins and minerals in the seed for it's development. Alternatively you can use chia seeds and psyllium, but I flaxseeds have the highest amount of omega 3 in ALA. I also like to sprout brocoli seeds and and daikon radish seeds.
Regarding butter is known that butyrate supplementation increases the population of butyrate producing bacteria
He aprendido a hacer natto todas las semanas gracias a tus vídeos. ¿Podrías enseñarnos a hacer nukazuke en casa? Muchas gracias
Would be great if you show in a video how to make nukazuke😊
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke.
Nukazuke 101: Making Your Own Rice Bran Pickling Bed
ua-cam.com/video/lYZLFCztTaQ/v-deo.html
Thanks so much! I have heard of this,but did not have as much information as you gave.
i've seen fermented hokkaido butter in japan. wouldnt this butter contain the type of butyrate producing bacteria you speak about?
Thank you, that's really interesting, I love fermented foods and fermenting and will surely try to make it. There is a video on here, where she says, you can use other kinds of bran than rice bran, for example wheat and maybe it might be even better to use a lokal variation, or maybe both 😅
Thank you for your comment. In Japan, we usually use rice bran because it is readily available here, but if you can't get hold of rice bran, sure, you should be able to use wheat bran or oat bran since whole grain contains fermentable fiber which becomes food for butyrate-producing bacteria. I made a video on how to make Nukadoko, rice bran pickling bed.
Nukazuke 101: Making Your Own Rice Bran Pickling Bed
ua-cam.com/video/lYZLFCztTaQ/v-deo.html
❤I want to see how you make it at home in widio thanks❤
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke.
Nukazuke 101: Making Your Own Rice Bran Pickling Bed
ua-cam.com/video/lYZLFCztTaQ/v-deo.html
I don't understand some of the boosts of nutritional value: vitamins and fiber are understandable because bacteria can produce them from other substances but, magnesium calcium and potassium? Those are minerals, where they come from?
they are not produced, but rather become more bioavaliable
Homemade kefir has extremely powerful delivery of beneficial bacteria.
Store bought yogurt is weak in comparison.
Could you please load the recepie? I can't find the kefir starter in Sweden. Do you know how to maximize the fermentation?
@@sascha6176 -
Sometimes, I use store bought kefir as a started to make more kefir. This works very well.
nothing comes up on youtube search for Dr. Yutaka Shimokawa’s Microbiome Academy. can you link it if there is a channel please?
Sorry, the channel is called 下川先生の菌ケア大学 in Japanese. And the video title is 【ぬか漬け】スーパー善玉菌"酪酸菌"が摂れる｢ぬか漬け｣の最強効果を菌の専門家が解説します。Here is the link. ua-cam.com/video/i6Le-YPNuP0/v-deo.html
❤❤❤hou to make it??❤❤
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke.
Nukazuke 101: Making Your Own Rice Bran Pickling Bed
ua-cam.com/video/lYZLFCztTaQ/v-deo.html
cant really find good videos on how to make it :S
and it also contains so much salt ;S ;S
I made a video on how to make Nukadoko, rice bran pickling bed. Then, next, I will make one on how to make nukazuke.
Nukazuke 101: Making Your Own Rice Bran Pickling Bed
ua-cam.com/video/lYZLFCztTaQ/v-deo.html
@@theikigaidiet3790 yes thanks, ive watched it already 😁
pretty wholesome of u to notify me personally regardless 😊
I like to combine natto with flaxseeds because they have many synergistic benefits, here are some facts about flaxseeds:
- 20% omega 3 fatty acids (mainly ALA) which also increases the resorption of Vitamin K2 from Natto
- omega 6:3 ratio of 0.3:1
- Contains more lignans than any other food, which have antioxidant properties
- 10% water soluble fibers (polysaccarides, wich are slimy, good for digestion, gut protection, simmilar to natto, probably also helps the bacillus subtilis to spread more evenly and fermenting legumes more effectively)
- 20% water insoluble fibers (cellulose, lignin)
- also 100g Flaxseeds contain 236mg calcium, 431mg magnesium and 830mg potassium
- they can also be sprouted to further increase their nutritional value and decreasing antinutrients.
Also flax grows locally here.
In general I like to germinate seeds and eating them on sourdough bread or with natto
And the best fermented milk product is kefir, which is ideally made at home using kefir grains.
I've never heard of nukazuke before but it sounds interesting and I'd like to try it or make it myself. 😊
@@Aiki0005 -
Flaxseeds are easily oxidized.
Moreover, The conversion of alpha-linolenic acid (ALA) to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is inefficient in humans:
Conversion rate
Estimates suggest that only 1-10% of ALA is converted to EPA, and 0.5-5% is converted to DHA.
@Bhatmann I know that the conversion rate is fairly low, but ALA has other healthy benefits besides EPA, DHA and DPA.
I'd still get those other omega-3 fatty acids from certain algae and fish oil supplements, where oxidation can also be a problem.
When you're buying whole fresh flaxseeds I don't see any problem with oxidation, on the other side you probably won't chew every flaxseeds and you're not getting the ALA from them. Crushed flaxseeds will oxidize much quicker, it's a bit comparable to ground vs whole coffee beans I'd say.
In the natto they also don't feel that hard, they remind me a bit of sesame seeds and also don't change the flavor that much.
I just used them with Natto the first time, adding soaked flaxseeds to soy beans and bacillus subtilis and letting it ferment for 24h at 40°C, which turned out very well.
But that could also be because I used different soy beans and twice the amount of Natto kin. 😅
Thank you for sharing. How much flax seed you use daily? What's the best way to intake?
@sascha6176 I mix 10g flaxseeds with 100g pressure steamed soy beans before fermenting them.
Flaxseeds also builds hydrogen cyanide when you're eating them, but the protein which builds those can get denatured at around 30°C, so letting them ferment at 40°C should remove most of it.
But you'd rather die from a intestinal obstruction if you ate too many flaxseeds, so it's recommended to drink enough when you're eating more of them.
I'd recommend 10-30g per day but you can eat more if you want.
If you wanna let them sprout they should have reached their highest nutritional value after 2-3 days, when the sprout is as big as the seed, after that the sprout will use the nutrients like vitamins and minerals in the seed for it's development.
Alternatively you can use chia seeds and psyllium, but I flaxseeds have the highest amount of omega 3 in ALA.
I also like to sprout brocoli seeds and and daikon radish seeds.
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤