[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,♪ (gentle music) ♪
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,["All good food has a story."]
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}(Ann Yonetani) It's true that natto\Nhas this very unique gooey, sticky texture{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,but to me that's fun!
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,You know, it's interesting.\N(laughter)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}It's something to talk about.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Natto truly is the Japanese cheese.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's a vegan version or a really complex, \Numami-rich, like washed rind cheese.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}And yeah, many cheese lovers \Nreally enjoy natto{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}and see that parallel in flavor profile.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}It's a food that I feel \Nlike more people needs to have access to{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,because I think that \Ncan benefit a lot of people
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,by incorporating it into their diets.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}Hi, my name is Ann Yonetani,\NI'm the founder and owner of NYrture Food{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}which makes natto in Brooklyn, New York.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}Natto is really a ubiquitous food,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}an everyday food that's most commonly\Neaten for breakfast.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}Yes, I feel like I have sort of taken on\Nthe mission of being a cheerleader,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}a spokesperson, an evangelist\Nfor natto in America.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}And it really is because I truly believe\Nthat natto is so special, so unique...{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I think if there's any food on Earth\Nthat deserves to be called a {\i1}superfood{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,is natto.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,♪ (slow piano music) ♪
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It's good.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}In a weird way, I'm an urban farmer,\Nan urban micro farmer.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}I grow bacteria, \Nand those bacteria eat soybeans,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}and they help me produce natto.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Yeah, I'm a nerd. \N(laughter)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So, this is day one of\NNyrture's natto-making-process.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Every batch starts with this step,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,which is me hand-sorting\Nthrough the beans.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I kind of love this step--\NI love this step and I hate this step
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,but there's something very meditative\Nabout the process
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and our beans are beautiful,\NI mean, they're so clean,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,you know, 99.9% of them look fantastic.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I'd like to think that \Nevery single natto bean we sell
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,has passed underneath my eyes.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,I'm a microbiologist,\Nthat's how I got into this business,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,just by being fascinated by\Nthe power of the microbial world.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So, I'm interested in how consuming\Nsome of these good bacterias,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,these probiotic-types of bacteria\Nin the form of fermented food
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,has that impact in human health.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Our first products--
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,So those little white dots\Nare actually chemically-pure umami taste.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1} There is written documentation\Ndescribing natto for over a 1000 years.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}In the West, and in America,\Nis virtually unknown.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}It makes me think that if more adults{\i0}\N{\i1}will come to natto with just an open mind,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,a lot more of them might find\Nthat they actually like it. (chuckles)
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,This might be excessive\Nbut I wash them ten times,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,you know, soak them, entertain them,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and dump out the water.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,And then, they sit in the water overnight,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,so that the beans are able to hydrate.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}They will swell to over twice\Nthe weight and volume.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}When I first learned how to make natto{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}from a fifth-generation-natto-maker \Nin Tokio--{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,he told me that the most important step\Nwas to choose the best beans to start with
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and he was right.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,The best natto soybeans in America\Nare grown in northern midwest,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,mostly in North Dakota,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and something that \Na lot of people don't realize
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,is that most of the natto \Nthat is made in the world,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,i.e. the natto that is made\Nand sold in Japan,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,it's actually, most of it, \Nis made from US-grown soy,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}and the bulk for that, also,\Nfrom North Dakota, specifically.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}We also have black soybeans{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,and then, we have another brown beans\Nwhich are certified organic.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Natto soybeans are very different\Nfrom the typical commodity soybean.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,That's their non-GMO certified definition.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}But soybeans that are used to make natto\Nby any decent natto-maker{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}are really beans that have been\Ncarefully selected over generations{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}to be ideal for this particular\Nfermentation process.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}What makes Nyrture's natto unique:{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}Our natto is fresh,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}it's never been frozen--{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,unlike all the natto\Nthat is imported from Japan,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,which is frozen before export.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,That's important,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,one, because freezing and thawing food\Ncan really affect its taste and texture,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}but two, if people are motivated\Nto eat natto for its health benefits,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}freezing and thawing, \Nalso, significantly damage{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}those health benefits, as well.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}(Liza) How is it?{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Good, they're nice and soft,\Nhas some sugar to it, it's sweet...
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,It has at least three \Ncompletely unique properties
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,that are unlike any other food on Earth.
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,Number one, it's probiotic,\Nit's fermented with Bacillus subtilis,
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}which is a member \Nof the healthy gut microbiome,{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}so it's a probiotic bacteria{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}that isn't found in any other\Nfermented food certainly in the West.{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,{\i1}The second one is that natto{\i0}
Dialogue: 0,9:59:59.99,9:59:59.99,Default,,0000,0000,0000,,is the most concentrated food source\Nof vitamin K2 of any food on Earth