If you use "Rosan natto bowl" which can easily realize natto at the level of gourmets by stirring natto 424 times, usual natto is completely different dimension

All-you-can-eat Natto "Sendai ya"When I went to the interview in the editorial department, the controversy occurred in the "putting sauce before mixing natto" faction and the "putting sauce after mixing natto" faction, asking the people of the store "As you like Well, I was told that, "How is it the best to eat?" As I was wondering, Takara Tomy Arts to reproduce how to eat natto of Kitaoji Rojama guitarist "Rosanji natto bowlSince it was to be released, we borrowed a real machine and asked, "What is the way to make delicious natto?" "I will change the taste of natto depending on how to eat?"

Rosan people Natto bowl | Special site | Takara Tomy Arts
http://www.takaratomy-arts.co.jp/specials/rosanjin_nattou/

This is the package of Rosan natto pot.


By saying that "Natto gets better the more you put out the thread, it gets better," Rodoyama natto bowl is stirred 424 times at double speed, bringing natto to the best condition.


An artist'sKitaoji RojimanteHe is also known as a gourmet, and the Rosan people Natto bowls have verified the number of times to stir natto based on the teachings of Rosan people and said that they are leading "424 stirrings".


The teachings of the Rosan people "How to pick up natto" is "(1) take natto out into a vessel, add nothing and knead well (2) thoroughly remove many yarns and thoroughly stir until stirring (3) Add more soy sauce and further knead (4) Finally add more mustard and condiments and further knead. "


When mixed 424 times according to the above, the survey result that the richness of the soybean is up by 109% has come out.


As I opened the box, there was a paper containing the body and parts and usage instructions.


The usage method is illustrated so it is easy to understand.


First wash the main body ......


I will assemble it.


Furthermore, since how to disassemble is included behind the method of use, we will assemble it while checking the mechanism.


Completion The size is 120 × 175 × 90 mm.


At the top of the main unit there is a mode setting switch button, which allows you to select the Rosanman mode and the wake mode. That's why I challenged in the Rosanman mode.


So, remove the upper part of the body, in a transparent container in natto.


The state of actually stirring natto can be confirmed from the following movie.

I tried stirring natto 424 times with "Rosan natto pot" to make the ultimate natto - YouTube


Put your fingers in the two recesses on the top of the main unit and turn the steering wheel and the window set to "start" in Rosanman mode starts to move.


Mix me all the way around ....


The stirring bar in the middle has 2 rotations large each time the handle turns 1 turn, and the bar itself is also turning slowly. You can check how the stirring rod is turning from the following movie.

Mechanism that "Rosan people natto pot" stirs natto - YouTube


Here is how the natto inside is being stirred.


When continuing to mix, a message was displayed on the window saying "Do not pull out your hand."


Because the body must be fixed firmly with the arm opposite to the person turning the handle, the arm to turn is not very tired, but the arm of the person who fixes it is quite power work.


As soon as you put in soy sauce, the soy sauce input doors will be opened automatically.


Put soy sauce and attached sauce ......


Mix it further. At this time, when holding the lid and turning the handle about 10 times, the lid is completely closed.


A message saying "Miyoshi" is displayed ......


Once completed, the soy sauce input doors opened again.


Natto inside the container looks like this.


On the other hand, natto mixed about 50 times by hand is like this.


I will transfer it to a dish and try to compare. The following is the natto made by the Rosan natto pot.


And this is mixed natto by hand.


Natto made with Rosanji natto pot cuts thread.


As I tried manually turning it up, I pulled the thread looser than the Rosan natto pot.


Natto made with Rosan people natto bowl has very fine bubbles and the thread is solid, so it seems like soybeans are wrapped in threads and liquids at first glance and I feel a firm response when mixing. On the other hand, natto mixed with hand was feeling that soybeans were wrapped in loose mucus, resistance when stirring was small, appearance and response were totally different. Eating, the difference in taste and texture is clear, and the natto made in the Rosan people natto bowl has firm stickiness even when put in the mouth, the beans 'feeling of being carved' is strong against the appearance, It tastes better than Natto mixed by hand, mellow. Natto mixed with hands has slight bitterness as a aftertaste, but the rosan natto bowls have continued mildness and hardly felt bitterness.

After adding mustard and green onion, add it as you like.


Although the peculiar smell of natto does not disappear, since the mouthfeel and taste change obviously, it is quite ant to try experiencing "Even the commercial selling low-priced natto changes so much" compared to eating. Some people said, "The taste changes, but what you mixed with hands is enough", but some people like "Natto that agitated 424 times tastes premium", and some people like it, depending on who you are It looks likely.


In addition, the price is 1934 yen including tax with Amazon.

Amazon.co.jp: Rosan people Natto pots: toys
http://www.amazon.co.jp/dp/B00G4UXA6G/