@atsushisakurai798

It’s very interesting video!
Though I really had been living in Okazaki about 12 years, this was the first time to know the details of Hachou Miso fermentation proses.
Thank you for sharing it.

@tonykelly448

Thank you for always giving us quality contents sir. I have never been to Japan, but i know a lot about their culture by subscribing to your channel. Keep up the good work sir.

@NurseJuliaEzeji

Japanese has lots of natural resources with rich history. I long to visit Japan hopefully soon.

@AdesuwaOgiegorTV

Great information bro, I, m leaning more about the Japanese and their culture 👍🌹

@JuliaBeautyandStyle

Am looking forward to visiting Japan next summer holiday

@JuliaBeautyandStyle

This is very informative my brother

@NurseJuliaEzeji

Those stones are massive.

@chidinmaojigwe344

Very informative and educating, will love to taste the Miso someday. Thanks Chike for taking us on this tour

@OgoNwadi

Wow quite interesting

@discospaghetti6744

Great and insightful as usual

@vickyvee7373

I am really learning alot abt Japan from this great channel. It's mind blowing that the miso will stay for 2years b4 it's ready. It must be a very important Japanese food. Great content as always!!

@nwadiutochats86

This is some really serious process...passed down from generation to generation.
I love that they could be washed and refused.

@DanAnderson_TheMaddestShredder

God Bless You My Dear Friend  I Hope You Like Music  God Bless You And Your Family