Lately, when I’m walking or driving on the road, I’ve begun to often see people cycling in the Hamanako area. He looks very cool wearing sportswear and riding a special bicycle.

I wanted to try it too, but I just couldn’t take the first step. This is because of the impression of cycling and the height of the hurdles.

What kind of image do you have when you hear the word “cycling”? Prepare a special bicycle, wear special clothing, and ride the bicycle vigorously. There are probably rules such as roads you can run on and roads you shouldn’t run on. However, as a beginner, these impressions made me feel that it would be a difficult hurdle to start cycling on my own, and I had a hard time mustering up the courage to do so. I got information that a cycling tour around Lake Hamana was being held in such a place, so I decided to participate in the cycling tour.

*This article was published on June 17, 2019.

I am reposting it so you can get an idea of ​​what the experience was like.

Please see the website below for details as the contents may have changed.

Hamanatto is a fermented food made by fermenting soybeans with koji mold and aging them for over a year.

Although it is called “natto,” it is actually a member of the miso family. It is said to have a high antioxidant effect, about 1.7 times that of regular stringy natto, and about 20 times that of firm tofu.

The antioxidant properties of Hamanatto are said to have the effect of “suppressing active oxygen that has negative effects on health” and “supporting immunity.” It is said that it may have played a role in the secret to Tokugawa Ieyasu’s longevity!

You can eat it as is or use it as a seasoning.

There are many ways to enjoy Hamanatto depending on how you arrange it.

This month’s recommendation is “Yamaya Soy Sauce”, which continues to make “Hama-natto” using the traditional method🍚