Mm hmm.

彼の名前はカズ

Mm hmm.

東京に住む27歳

Mm hmm.

仕事のために起きたとこだ

This is cousin.

カズは今、アパート探しの最中

27 years old.

次の引越し先を探してる数ヶ月間だけ 実家に住んでんだ

Living in Tokyo?

こういう時、両親が都心に住んでるのって助かるよな

And he's just waking up for work?

朝の準備にはどんくらい掛けんだ？

Okay.

お、母ちゃん登場

At the moment he's between apartments.

今朝のカズの朝めしは、めっちゃ和風だな

So he's been living with his parents for the last several months just until he's able to find his new apartment.

白めし、野菜と豆腐の入った味噌汁、海苔、そしてお馴染みの納豆だ

Luckily his family lives in Central Tokyo which makes his transition a bit more comfortable.

栄養バランス良し！起き抜けの胃袋にも優しいぜ

How long does it take for you to get ready?

日本人の多くが朝の主食に米を 食ってると思われがちだけど

Mm hmm.

意外にも、日本人の56％は 朝めしに米じゃなくてパンを食うって言ってんだ

Oh and that's his mom.

仕事がある日は パパッと朝めしはすましてぇよな

So cassie's having a very traditional japanese breakfast, rice miso soup with veggies and tofu nori seaweed and NATO fermented soybeans.

手軽なパンに手が伸びるのも納得だ

Well balanced, nutritious and perfect for starting the day on a light stomach.

そうそう、朝のラッシュといえばだけど

Interestingly though many may think rices that go to breakfast carb choice for japanese.

不動産業に携わる父ちゃんは既に出勤してんぞ

But when questioned, 56% of japanese today answered that they tend to choose bread over rice given the typical work day in japan, it seems only natural for people who are in the morning rush to save on time preparing a bowl of rice.

主婦の母ちゃんが、カズと過ごすんだ

And speaking of morning rush, cousins, dad who's in real estate has already left for work today while his mom who takes care of the home keeps him company for breakfast.

実はさ、日本では専業主婦は減少傾向にあるんだ

Apparently though these days in japan stay at home, mothers are becoming less common as 70% return to work after childbirth.

出産を終えた日本の女性のうち、 70％が仕事に復帰してっかんな

Do you eat breakfast every day?

めしは毎日食べんのか？

How's life moving back?

実家に戻るってのはどんな感じだ？

You don't eat breakfast?

母ちゃんは朝めし、食わねぇのか？

Not even know.

納豆すら食わねぇのか？

How do you like your son moving back home?

息子がまた家にいるって、どんなだ？

So what do you love about your son the most, What did he give you?

息子の一番好きなところは？

That's so nice of him.

何くれたんだ？

Oh, cuz is adding a raw egg too.

なかなかやるじゃねぇか

It's not the rice.

カズが納豆ご飯に卵を入れてんぞ

Although raw eggs may seem strange in other countries.

生卵を食うのって、変に感じる国もあると思うけど

In japan eggs are expected to also be eaten raw.

日本では卵を生で食うのはフツーなんだ

So they are very strict sanitary regulations in place during the production stage to make it safe.

その分、養鶏場の衛生管理も規制も徹底されてる

Also before distributed, it's clean sterilized and generally marked with a two week expiration mm hmm.

安心と安全が第一だからな

Although cousin currently lives in Central Tokyo.

さらに販売前に洗浄殺菌されて 通常２週間の賞味期限付きで市場に出回るんだ

His workplace is located on the outskirts of the metropolitan area.

現在カズは都心部に住んでっけど

So he must commute first by train and then by bus to get there a bit more of a refreshing commute traveling in the opposite direction for most commuters.

勤務地は都心部から離れたとこにあるから

And just before working at his current job, he worked as a freelance online writer through one of his projects.

毎朝の通勤は電車とバスの乗り継ぎが必須だ

He got to know the owner of his current company at the time.

都心に向かう通勤ラッシュの真逆ってだけイイけどな

His now boss had just acquired a not a company and was in the process of rebuilding the business casa.

今の仕事に就く前、カズは フリーランスライターをしてたんだ

Got along well with the boss and was offered the job to head the production side of the business.

そん時、携わっていたプロジェクトを通じて 現職の会社のオーナーと出会ったんだって

Good morning, everyone.

オーナーは当時納豆製造会社を手に入れたばっかで

I'm back with another day in the life.

ビジネス再建に取り組もうとしているとこだったんだ

This one has been a long time coming, but we're finally here, luckily Kazoo should be coming on the bus right now.

オーナーと意気投合したカズは 仕事をオファーされたってわけ

Good morning.

おっす！お待ちかねDITLが戻ってきたぞ。

Did you sleep well last night.

オラもこの日を楽しみにしてたんだ

So Kazu works at a Makuza NATO, a specialized auto shop established in 2019, They craft a premium high quality NATO, all 100% by hand.

もうそろそろバスに乗ったカズが降りてくる頃だ

A relatively young company with only a few staff producing some of the best handmade NATO possible.

おっす

Mhm.

ちゃんと寝たか？

Mhm.

カズは天草納豆に勤めてる

The first thing he does in the morning, like many japanese salaryman, is check his email, he is responsible for communicating with various suppliers and distributors such as supermarkets.

2019年に創業した納豆専門店だ

So he tends to this first to ensure that all orders are on schedule.

こだわりのプレミアム納豆を100%手作りで製造してる

He still has some time before the store opens.

最上級の手作り納豆を少ない従業員で製造している 新進気鋭の会社だぞ

So it makes use of it by checking on the soybeans which have been soaking in the water throughout the night.

職場に着くとまずはメールチェックをする

So what are you exactly checking for NATO?

他の日本のサラリーマンと一緒だな

Ak fermented soybeans is probably most known worldwide for its powerful smell, distinctive flavor and gooey texture.

サプライヤーや販売業者とのやり取りはカズの担当なんだ

But the shop uniquely crafts are not the, with less smell and goofiness, making it more palatable for customers while still maintaining its superfood and extremely nutritious qualities.

スーパーとかな 注文のあった配送に不備がないかきちんと確認しねぇとな

Regardless, 85% of the japanese population have come to enjoy NATO's ultra unique taste and texture, including my two year old son.

お店が開店するまでにまだ少し時間があるから

Cool, there's a little room.

一晩水に浸けておいた大豆の様子をチェックすっぞ

It's called Mudo, it's where the soybeans are fermented to about 40° at high humidity.

具体的には何をチェックしてんだ？

The kitchen uses a method called meaning that the heated charcoal is used to speed up the fermentation process.

納豆は、強烈なニオイと味、 ネバっとした独特な食感で知られてるよな

What are you doing now?

でも天草納豆は匂いと粘りを抑えたユニークな納豆で 納豆が苦手な人も食べやすいんだ

Check out?

もちろん納豆のスーパーフードとしての 栄養価はそのままだぞ

Apparently if the soybeans are over fermented, It creates a less than pleasant smells.

日本人口の85％が納豆が好きって答えてて ユニークな味も匂い、食感を楽しんでるんだ

So it needs to be inspected by hand one by one.

2歳になるオラの息子も納豆が大好物なんだぞ

Were you able to tell the difference in the smell from the beginning?

なんかチッセー部屋があるぞ

I guess that's the only way to master a skill.

この部屋は「室（むろ）」って呼ばれてんだ

After the soybeans finished the fermentation in the charcoal heated room, it goes through another fermentation process in the refrigerator, fermenting soybeans is a rather sensitive process as healthy living bacteria is used.

ここは40度くらいの高温多湿な部屋で、 大豆の発酵を行う場所なんだ

So it's critical that the mudo is thoroughly cleaned each and every time it's used.

ちなみに炭火発酵という手法が使われてる

This ensures that the older bacteria doesn't remain in the room and helping produce a more consistent product.

炭火を使って発酵をすっぞ

So it's just before 11 a.m. so he starts to prepare, opening up the shop, wow, the first customer is already here since the shop creates specialized premium NATO flavors.

今度は何してんだ？

Unlike the factory produced ones found in the standard japanese supermarket, Kazakh explains to customers recommended ways to eat each NATO products including the different foods and sauces which would pair well kind of like a not a sommelier.

発酵が行き過ぎるとヤバイ匂いになるらしい

For example, one of their NATO products pairs perfectly with corned beef and another one with cheese.

だから確認のためひとつずつ 手作業で確認していくんだ

Oh she brought a gift.

はじめから匂いの違いが分かったのか？

How nice while he manages the story.

実践あるのみってヤツだな

He also works on the NATO production.

炭火発酵を終えた納豆は、 冷蔵庫でさらに発酵させるぞ

He now wraps the fully fermented NATO into its final packaging.

納豆の発酵作業は繊細だ

This process is also performed by hand and each package is inspected once again before it's offered to customers.

生きた納豆菌を使うから

What kind of not too is that?

室は使用するたびに毎回洗浄することが肝心だ

So it looks like he's gonna be doing this just for a little bit.

古い菌が、次の製造に影響を及ぼすのを防ぐんだ 製品の質の安定させるためだな

So while he's doing this, let's do what we do and explore this place.

11時前だ！開店準備をすっぞ

Okay so this is the front of the store, looks like they got some beans over here.

スゲェ！もう最初のお客が来た

Let's go check it out.

スーパーで売られている工場生産の納豆と違って

Thank you.

店ではプレミアム納豆を販売してる

This one is a green soybean from Niigata.

だからそれぞれの納豆に合った オススメの食べ方をカズは客に教えるんだ

This one is a tiny round soybean from Yamagata and kudos and Goku black soybeans from Hokkaido.

どんな食材やタレと合うかな

There's so many different kinds know beans about it.

納豆ソムリエって感じだな

So I guess there's there's beans.

例えば、コーンビーフと相性が良い納豆とか

I think over there is a refrigerator.

チーズとの相性が抜群のやつもあるんだって

Let's go and see what's inside.

お客のひとりが手土産を持ってきた 優しい！

I guess that's what you would expect they have.

店を見ながら、同時進行で納豆製造をすっぞ

They're not doing here.

今度は発酵が完了した納豆を 販売用に梱包してるみてぇだな

This is the auto and you got some mustard.

これも全て手作業

That's cool.

この過程で、品質の最終チェックもしてんだ

Kind of matches the Tokyo merch.

それはどんな納豆なんだ？

Oh there's one more person.

どうやらこの作業をしばらくするミテェだ

Hi what are you doing?

その間にここら辺を探検すっぞ

Wait you're the owner.

ここが店舗の正面だ

Cool beans.

あそこに豆があるぞ

Oh the other workers are here.

これは新潟産の青豆

How long have you been working here while casino works on the final products.

こっちは山形産の小っせー丸い大豆

The other workers prepare the soybeans that he checked earlier this morning for steaming the soaked soybeans can be placed in a bag so that they can be relocated into a pressure pot as special wooden paper is inserted between the bags to prevent the different colored beans from bleeding into one another.

コイツは北海道産の黒千石大豆ってやつ

Apparently soybeans are the same size can be placed in the same pot despite being a different type and color.

スゲー！大豆ってこんなに色んな種類があるんだ！

Oh a salesperson from the soft company that uses visiting, it's still common practice in Japan for salespeople to regularly visit shops to talk to their customers.

これは全部大豆みたいだな あっちに冷蔵庫があるからチェックすっぞ

As in japan.

想像通り、冷蔵庫の中身は納豆だ

Much of business is fostered through relationships and maintaining them and it wouldn't be good.

これは納豆のタレとカラシ

Business matters to stop by your customers office without bringing a gift.

オラのオリジナルTシャツとマッチしててイカしてんな

Now the workers prepare the wrappers which is a key piece when it comes to their NATO.

あそこに別の人がいんぞ

They use thinly sliced wooden paper made of Takamatsu, japanese, red pine which helps remove the strong smell of NATO.

おっす、何してんだ？

In fact Akamatsu paper was commonly used in the past by many NATO producers but due to its high cost and time it takes a fold.

もしかして、オーナー？

Many NATO producers today have stopped using it.

よっしゃぁ

Why do you wet the paper?

続々と他の従業員たちが出勤してきたな

So they always need to get them myself.

おっす。ここで働いてどんくれぇなんだ？

So unsurprisingly it is quite warm in here.

カズが梱包作業をする間、 他の従業員が大豆を蒸す準備に取り掛かるぞ

They just steamed all of the not so they took it out of the pressure cooker on the packet, all of these rappers.

カズが今朝チェックをしてた大豆だな

So she's preparing the NATO keen bacteria for the NATO fermentation.

水に一晩浸された大豆は 布袋に入れて圧力釜で蒸すんだ

This is the very ingredient which transforms the soybeans into NATO.

袋と袋の間には特殊な木製の紙を挟むぞ

It spread over the soybeans which were steamed earlier.

大豆の着色移りを防ぐんだって

So why did you decide to work here?

サイズの同じ大豆は種類や色が違っても 同じ釜で蒸せるんだってさ

Oh there's cousin.

お、使用してるタレの製造会社から営業マンが来たぞ

Now he joins the team to help with the NATO production.

日本では営業マンが定期的に得意先に訪ねて お客と話すのが今でも一般的なんだ

They add natto bacteria twice once right after the soybeans are steamed and then one more time after it's soaked in a bit.

ビジネスにおいても 実際の繋がりってのを日本は大切にするからな

Now to make sure that every single soybean is coded in the nafta keen at this stage cause he inspects each soybean, one by one removing any odd or miss shaped ones.

あと、得意先を訪ねる時に手土産を持ってくんのは ビジネスマンとしてのマナーなんだ

Now that the soybeans are completely coated.

次はここの納豆の重要アイテム 経木の準備すっぞ

They work as a team to wrap it up in the Akamatsu wooden sheets.

赤松を薄くスライスしたものを使うんだけど 納豆の強い匂いを軽減させる効果があるんだって

So quiet in here.

昔は赤松の経木を納豆に使う業者は多かったんだけど

Mm hmm.

コストが高いし、折る手間がかかるから 今は使わない業者が多いんだって

Now, because it takes a quick break before he continues on with his work.

なんで経木を濡らしてるんだ？

Sometimes though, when managing the shop production and customers, he gets really busy and forget to take a break.

この部屋、予想通りかなり暑い

So it was just you and the owner when the business started.

大豆が全部蒸しあがったから 鍋から出したみたいだ

Wait, you didn't eat lunch.

これから準備した経木に包んでいくぞ

I just from here.

納豆菌の準備をするみたいだな

Now he heats up the charcoal for the euro And while he watches the stove he uses this time to chat with his coworkers by the way, you and the owner have a very similar hairstyle.

大豆を発酵させて納豆にするために必要不可欠な菌なんだ

What do you do outside of work?

蒸し上がった大豆全体に納豆菌が満遍なくかけられる

What did you think?

なんでここで働こうと思ったんだ？

I don't know.

お、再びカズの登場だ

It's just crazy that we're talking about it here.

今から納豆の製造に加わるみたいだ

Oh you're all done what you gonna do?

納豆菌は２度大豆に掛けられる

Let's get some more.

１度目は大豆が蒸しあがった直後

Oh, I guess the charcoal is ready.

２度目は最初の納豆菌がある程度染み込んでから

Now.

次は、大豆の一粒一粒に納豆菌が行き渡るように 混ぜていくぞ

The rap soybeans are brought into the heated Moreau to speed up the first round of fermentation.

ここで痛んでたり不揃いの大豆も取り除いていく 一粒一粒手作業でな

Okay.

納豆菌がしっかり行き渡ったら、 巧みなチームワークで大豆を赤木シートで包んでいくぞ

Oh, it seems like they're receiving a soybean delivery today.

ずいぶん静かなんだな

Soybeans are the fundamental ingredient for NATO.

ここで短い休憩タイム！

So it's critical that the shop maintain a healthy relationship with their soybean wholesaler, depending on what area in japan.

店舗の運営、製造、接客を同時にしてっと 忙しくて休憩をとり忘れちまうこともあるらしい

The soybeans are grown conditions could vary significantly each year.

ビジネス開始当初は、 カズとオーナーの二人だけだったんか？

So it's important that the shop are kept up to date about the conditioning quality of each bag so that they can adjust their recipes accordingly.

あれ？おめぇ、そう言えば昼めし食ってねぇ！

Now cassie washes the soybeans and soaks them for tomorrow's batch.

オラだったら店の納豆食っちまうぞ

Since the pot only fits about three kg of soybeans, he has to plan on how many of each type of soybean to wash.

室で使う炭の準備をしてるみたいだ

In fact, soybeans are one of the most important ingredients in japanese cuisine.

炭に目を配りながら、従業員たちと交流してるみたいだ

As 3.5 million tons of soybeans are used every year and he can be done in the most common japanese ingredients such as tofu, soy sauce, miso chemical powder and of course NATO included every day in japanese meals anytime of the day.

ところでさ、納豆とカンケーねぇけど、 オーナーとカズの髪型似てるよな

So what's the hardest part about making NATO?

仕事以外では何してんだ？

Have you messed it up before?

どう思った？

Yes.

わかんねぇけど、それをここで話てるのが面白いよな

Now, cause he prepares more charcoal to add inside of them to maintain a consistent room temperature.

お、もう上がりか？

Apparently, charcoal helps remove the distinctive NATO smell.

これから何するんだ？

Hence they use it in the meadow.

そっちは？

Oh, I should also mention that the shop uses a full pot of hot water to help steam the room and keep the humidity high.

炭の準備が整ったみてぇだ

Yeah.

さっき包んだ大豆が温められた室に入れるぞ

Now that all of the NATO production tasks are done.

発酵第１段階の始まりだ

He once again checks his email and watches the storefront, all part of a typical day for him.

お、今日は大豆が配送されてくる日らしい

So how was today's sales?

大豆は納豆のメイン材料

Mhm.

当然、大豆の卸業者と良好な関係を保つことは大切だ

Mhm.

毎年、産地によって大豆の出来が変わってくる

Yay, finally done.

だから各産地の豆の状態を きちんと把握することは納豆づくりには重要なんだ

Mhm.

納豆作りのレシピも調整しねぇといけねーかんな

Oh he's back nearby, his home station tonight.

次に、カズは大豆を洗う作業に入る

He's having dinner and drinks at a local Japanese Izakaya with some friends, he's known since he was a kid growing up in the area.

明日の製造のために浸漬すんだ

I guess he's the first one to arrive.

鍋は３kg分しか入らないから どの豆をどれくらい使うかを考えないといけない

Apparently he's a Jordan, a k a regular customer here since back in the day.

ちなみに、大豆は日本食にとって なくてはならない大切な食材なんだ

So how long have you known cousins?

その証拠に日本では年間3500万t の 大豆が消費されている

Wow, that's crazy.

大豆は日本の食文化を支える食材に使われてる

How old is this restaurant?

例えば、豆腐、醤油、味噌、きな粉、そしてもちろん納豆

Congratulations.

毎日食べてる食事にいつだって潜んでっぞ

I guess cause I was like their son.

納豆作りにおいて一番難しいのはなんだ？

Finally everyone is here.

これまで失敗したこともはある？

Apparently his friend is a rapper.

今から室に追加する炭を準備すっぞ

Hey, can you wrap something?

室温を一定に保ち続ける必要があるからな

So it looks like cousin is going to be here until nine and then probably go home and then go to sleep at 12.

木炭には納豆特有の匂いを軽減させる効果もあるぞ

But that's pretty much a day in the life of a Japanese and not a worker.

あ、言い忘れてた 室の湿度を高く保つためヤカンのお湯も沸かすんだぞ

If you guys like this video helped me out and hit that like button, if you guys want to see more videos like this or anything related to japan, hit that subscribe button and the button and I'll catch you guys In the next one.

納豆製造作業が終わったら