ReCPY: MOTO Debut + Natto Nuts
Congrats to UM for being around for five years! I still remember my first post on Peking duck back in 2007 (after constant harassment from Kayoko to write for her), and over the past five years, I've written over 200 posts. When we started, it was a fun, jokey, let's-talk-about-food-in-a-very-funny-way kind of activity. But 5 years later, we now have 15,000 visitors a month and we are becoming more and more of a legit food blog site!
Given the level of professionalism at Umamimart, I have to make some adjustments, and I have to make an announcement.
Yamahomo no longer exists, and from now on, Moto will be writing this ReCPY column. I am starting to plan my future in various ways, and I am starting the Moto empire, very slowly. Please join me thanking Yamahomo for his five years of crazy posts, and welcome Moto.
As a part of my empire, I've started a short cooking video series Nihon in the Kitchen (Nihon = Japan) with my very talented colleague Ben. I do the cooking, he films, edits, and does all the animation. In these short segments, I introduce Japanese ingredients (sort of like Yoko's Japanify), and make something easy, fun and out of ordinary.
In this above episode, I made Natto Nuts, and this is the easiest way to introduce the benefits of natto without the slime.