Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: NYrture Natto

Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: NYrture Natto | food. curated.

Рет қаралды 88,186

5 жыл бұрын

Meet Ann Yonetani, the founder/owner and microbiologist behind NYrture New York Natto, an artisanal Japanese natto maker located in Brooklyn, NY. If there's one thing that gets Ann excited, it's bacteria. Ask her about it and her face lights up, she adjusts her glasses, her body settles more comfortably in her chair. She could talk for hours about the microbial worlds that symbiotically live inside us and all around us, a passion that both challenges and fascinates her. Not surprisingly, Ann sees herself as a bacteria farmer more than a natto maker (a distinction I find endlessly charming). By cultivating a healthy environment for growing good bacteria, her soybeans actively ferment into the superfood Japanese call: natto. A food jam-packed with nutrients and health/wellness benefits. This is where her evangelism begins.
To Ann's knowledge, only 3-4 small companies make natto in America, a very tiny market compared to Japan where natto is ubiquitous. Walk into any supermarket or corner store in Japan, you'll easily find over a dozen options for natto. It's a savory morning ritual there, traditionally eaten over warm rice often mixed with soy sauce or a raw egg and scallions. "A power breakfast food," Ann explains "their version of a protein shake or acai bowl." But unfortunately, in America, natto has little exposure. It hasn't reached the popularity of Japanese ramen or sushi. Ann wants to change that.
Thanks for watching food. curated. 💜 Enjoy Ann's story!
#eatmorestories #natto #superfood #japanesenatto #foodvideo #gutheath #probiotics
📍Locations: Bushwick, Brooklyn
💁🏻‍♀️EP/Director/Editor: Liza Mosquito de Guia (@SkeeterNYC)
Still haven’t subscribed to Food. Curated. on KZfaq? / foodcurated
Want even more? I'll send you my 2024 list of Favorite NYC Food Spots when you sign up for our newsletter: mailchi.mp/9bb57c60e9e6/foodc...
(When available, I use affiliate links for recommended products & cooking tools and may earn a commission! Thanks for supporting our work in this small way.)
-----------------------------------
-----------------------------------
A Few Chef Tools & Food Recs 🥢
Best Chef Tools Seen in Our Stories amzn.to/48mTsS7 (Amazon)
Favorite Chef Condiments & Ingredients for Cooking: amzn.to/3UMyFEK (Amazon)
Shop for Nyrture Natto: www.nyrture.com/order-natto
-----------------------------------
-----------------------------------
[[[ My Solo Documentarian Equipment Kit 🎥 ]]]
Camera Kit
Sony a7rIII Camera: amzn.to/42GodjW (Amazon)
Peak Design Slide Lite Camera Strap: amzn.to/42GMRRg (Amazon)
Lens Kit
Zeiss Batis 85mm f/1.8 Lens: amzn.to/3OOVKTo (Amazon)
Zeiss Batis 40mm f/2.0 Lens: amzn.to/49W8OhZ (Amazon)
Sony FE 50mm f/1.8 Lens: amzn.to/49Fpom6 (Amazon)
Sony FE 24-70mm f/2.8 Lens: amzn.to/3UJeJCj (Amazon)
Sound Kit
Rode Video Mic Pro: amzn.to/3OMrWXA (Amazon)
Rode Wireless Go II Interview Microphones: amzn.to/3I11aqi (Amazon)
Sennheiser Pro Wireless Microphone System: amzn.to/3I38AcN (Amazon)
Sennheiser Lavalier Microphones: amzn.to/3woJ9ju (Amazon)
Accessories
Sutefoto RGB Video Light: amzn.to/3SAB8iR (Amazon)
Gitzo Lightweight Travel Tripod: amzn.to/49B2X1e (Amazon)
Manfrotto Mini Tripod for Small Cameras: amzn.to/3wcuOXe (Amazon)
Lowepro Camera Backpack amzn.to/3wlITl4 (Amazon)
Think Tank Airport Camera Roller Bag: amzn.to/3SKtBxH (Amazon)
LET ME KNOW IF THERE ARE ANY FUN STORIES YOU'D LIKE TO SEE FILMED FOR THE SERIES, here's how:
CONNECT WITH ME ON SOCIAL! 📌
Instagram: / foodcurated
Web: www.foodcurated.com
Facebook: / foodcurated
Twitter: / skeeternyc
Facebook: / foodcurated
Threads: www.threads.com/skeeternyc
Liza's Instagram: / skeeternyc
CONNECT with Nyrture Natto
www.nyrture.com/
ABOUT FOOD. CURATED.
Meet the coolest food makers! Food. Curated. is a James Beard Award-Winning food series, by Brooklyn-based filmmaker Liza Mosquito de Guia, dedicated to amplifying stories of unique, small-batch food makers and chefs in New York City and beyond. Bringing fresh, new, inspiring food maker stories every month. We support women, POC, LGBTQ+, Asians, minorities and anyone looking for an ally and support. All good food has a story...
Thanks for watching food. curated.! Eat more stories! 💜

Пікірлер: 234

@Givulinovich 3 жыл бұрын

I love the delight in her eyes as she stirs & lifts her beautiful natto.

@foodcurated 2 жыл бұрын

It's my favorite part of the video :)

@Givulinovich 2 жыл бұрын

@@foodcurated her expression inspired me to try natto. Got used to the taste. But I haven’t had it since the pandemic.

@foodcurated 2 жыл бұрын

@@Givulinovich I have some in my fridge! Is it easy to get a hold of near you?

@DSmith-ix1xf 3 жыл бұрын

Nurture will go from strength to strength because of the love and passion she has for the magical chemistry that is the essence of Natto.

@vvsii96 3 жыл бұрын

Im half Japanese and half korean. I eat this amazing super healthy food. Thank you for making them everyday and spread to the world♥️

@vanjosh7763 3 жыл бұрын

First time I ever ate natto it was overwhelming. But, after eating it with rice I like it right away. I love it paired with some canned tuna in oil and some rice. Drizzle some soy sauce afterwards then mix and it’s amazing.

@maenad1231 3 жыл бұрын

It’s so hard to get access to this but I FINALLY found the organic Natto in stores! I’ve been calling them my “Magic beans” because I’m super happy to be eating an organic food so good for my colon/gut microbiome and my bones

@whybenormal 2 жыл бұрын

I love natto and love it so much more after learning about its unique health benefits. She’s a delight to watch in her element and passion towards making this superfood

@CharGC123 3 ай бұрын

Acquiring a taste for natto was slow but acquiring an instant pot has taken making homemade natto from a chore to a breeze! Soaking, cooking, incubating, all in the same liner! I have used it in many ways but especially love adding pureed natto into my homemade vegan cheeses!

@nicholasrice9863 Ай бұрын

i love this. love this lady and what shes done for the U.S

@violetaalonsomananes5793 3 жыл бұрын

I just made my first batch of black bean natto, and I came to this video to check if my natto looked about right hahaha It's great to see her dedication! It's truly an amazing food and I hope it gets more credit

@user-rx7pd1xv4k Жыл бұрын

How did your natto turn out?

@violetaalonsomananes5793 Жыл бұрын

@@user-rx7pd1xv4k I think it was good enough, I ate it! Then I also tried making tempeh and freezing part of its mold to make more in the future.

@user-rx7pd1xv4k Жыл бұрын

@@violetaalonsomananes5793 That's awesome!!! Omg I don't like tempeh. How bold of you to make that one!!!

@maureendooley1330 4 жыл бұрын

I am so excited I stumbled upon this. I use to LOVE Natto when I was in Japan and I was just talking with my daughter about it today as it was my craving when I was pregnant with her over there. I ordered a couple so she can try it as well as ordering for myself. Great information, I want to go there and make it now :)

@apersonwithacomment7732 5 жыл бұрын

I love this amazing nerd

@clip012 4 жыл бұрын

9:00 Dr Micheal Greger has been preaching this daily. Why don't eat cheap functional food rather than expensive medicine.

@robinpetersson3081 4 жыл бұрын

My guru!

@petervandijk7533 Жыл бұрын

Fresh natto is only cheap in Japan. Here in the Netherlands, for example, it is prohibitively expensive. I buy the product in an Asian store. According to this video this has significantly reduced health benefits because it has been (deep)frozen. I have been told by a biochemist in my network this is not true. I would like to have this cleared up. Are there solid scientific data supporting the claim that the freezing process significantly undermines the health benefits? It’s essential to know this if you’re living outside Japan and are interested in adding natto to your regular diet!

@TomvanBodegraven 5 жыл бұрын

I love this clip. It's so much fun to watch and so informative. Thanks for putting this up.

@foodcurated 2 жыл бұрын

Hi! Thanks for watching Tom! I'm about to get into more documentaries after a bit of a hiatus. -Liza

@clay2889 28 күн бұрын

I love how passionate she is about Natto! I just tried this superfood today and its honestly pretty good. Planning to eat it daily now along with some sardines. I would love to try Yonetani San's Natto!

@foodcurated 20 күн бұрын

They ship if you live in the states :) But yeah, they are so passionate and knowledgeable. They even compete against Japan’s natto makers at annual competitions and do really well.

@carpediem.9 5 ай бұрын

I am French and I LOVE natty with rice :))

@foodcurated 4 ай бұрын

I love this nickname. Natty. Would be a great brand name.

@iainbrathwaite1846 Жыл бұрын

I started making my own about a year ago, and I totally understand why you smile so much when talking about it. there's just something about it that makes you smile ☺ it was love when I first tried it 30 years ago in Tokyo

@kireinaoka 2 жыл бұрын

I'm Japanese but I learned something new abt NATTO from this video. Thanks !!!❤️❤️

@foodcurated 2 жыл бұрын

She's so nerdy and passionate. I'm glad I could share all the interesting details through her experience. Thanks for watching!

@JasonTrachtenburg 3 жыл бұрын

My mexican wife and I.."a jew" love your natty sooo much. my wife is a natty pusher. thank you thank thank you!!

@user-bq1rl6pu5h 3 жыл бұрын

I have been eating Anns natto for several years now. It is delicious and a very high quality food. I am now addicted to it and eat it with Umeboshi plum paste every morning on either sprouted rice or sprouted oatmeal with my homemade Kimchi.

@kennethwoolard5910 3 ай бұрын

Just made some this week!!!!!!! Awesome!!!! Slimy!!!!

@foodcurated 3 ай бұрын

You made it! How did it turn out?!

@aregst 4 жыл бұрын

A Very nice way of telling the story and gives real good vibes ;) Thank you!

@johnnyfartpants4801 4 жыл бұрын

It doesn't stink though. It smells like coffee.

@YapLapWombat 4 жыл бұрын

I am glad to see that you have found it so - when I tried it for the first time, that was exactly my impression too.

@fruitymcfruitcake9674 4 жыл бұрын

Me and my mother think it smells like burnt butter when you thaw it in the microwave for 30 seconds. I wish people would really give it a chance.

@spaideman7850 3 жыл бұрын

@@fruitymcfruitcake9674 probiotic(natto) + microwave = no more probiotic.

@centralpark404 3 жыл бұрын

I know!!!! Her natto is so delicious my kids eat it plain. It just smells and tastes like light coffee (natto black)

@zalibecquerel3463 2 жыл бұрын

I first described it as "vegemite, but without any salt". Otherwise, definitely similar to a mild black coffee.

@marzymarrz5172 4 жыл бұрын

Discovered your product at the local coop. I love it.....way more tactile than saurkraut , as if it wants to get all over your mouth. Really good.

@arod6767 Жыл бұрын

LOVE LOVE LOVE LOVE LOVE LOVE THIS WOMAN!!! Don’t ever stop making NATTO🔥🔥

@GaryWattsWorks 3 жыл бұрын

Love this video!

@sophiepoint6270 3 жыл бұрын

The strings look like melted marshmellow in a freshly poured rice krispy treat lol😋 Vit K2 🏆

@getdown8990 Жыл бұрын

That’s the same natto I’ve been buying for over a year! I’m grateful this was my first introduction to it. It’s so delicious but now I’m about to embark on my own natto making journey ! And yes it’s fun introducing people to it

@samuelvidal3437 4 жыл бұрын

You are saving lives !

@kbs149th 2 жыл бұрын

I like to eat natto as is, with soy sauce. But I also occasionally use it to replace ogiri when I make Sierra Leonean dishes and to add “‘meaty” umami flavor when I make my dads vegan versions of our dishes.

@ayosiku2 Жыл бұрын

Nice . Only just heard of it

@vango4307 3 жыл бұрын

Natto is soo good ..I really enjoy it with rice and as a replacement for regular beans

@jimmie200 2 жыл бұрын

I am watching this video again while eating a bowl of NYrture natto. I make a sweet, hot mustard and a natto sauce, stir it into my natto and I love it. Order from this company. You will be stepping up your game of health.

@lizhoffmann1232 3 жыл бұрын

Thank you for this very informative video.

@salleone6387 29 күн бұрын

It appears that you use a lot of plastic containers and tools in the process of making Natto. Recent studies have shown that there is plastic in our bodies from plastic used in various food/water products. I'm glad you store the final product in glass but hope that you can use more glass in the various stages of fermentation. Your Natto is great, really like the curry version. Thank you for all your hard work.

@foodcurated 20 күн бұрын

I will make sure to pass this message along to them. I have also been thinking a lot about the microplastic in our bodies from ALL SORTS of foods I eat and use. It seems hard to avoid, but I wish our bodies didn’t hold onto them as much as they do.

@LE-gs9mo 4 жыл бұрын

THIS IS THE VIDEO TO WATCH. Already on her mailing list, and getting ready to place my first order. I cannot believe how fortunate I am to have my first taste of natto be of the best quality. Huzzah!!! 😂💕 Thank you so much for this EXCELLENT review!!!

@foodcurated 2 жыл бұрын

Thanks sooooo much for the sweet comment. I'm so glad you're supporting Ann's passion!

@Rachelology 5 жыл бұрын

This made me want to try natto!

@globalSchelmuffsky 5 жыл бұрын

brava, well done video! keep up the good work!

@maxgluteus4263 Жыл бұрын

Judging by her voice I think natto also have mind expanding properties

@irinakirienko7769 3 жыл бұрын

THANKS FOR VIDEO ......I LOVE NATTO !!!!

@elleisme8565 2 жыл бұрын

So interesting. Great work!

@sumitboral2347 4 жыл бұрын

Very informative Wonderful video.🙏🙏❤❤

@Gaibreel 2 жыл бұрын

That natto pull is so beautiful I weep.

@charlesneal3344 Жыл бұрын

Hello Ann, thanks so much for the video. I wish I was in New York I’d stop by your shop and pick up a few jars weekly. I saw that you stated how important the beans were. I hope you can add a link so I can order some to make some of my own..

@DanScottChannel 2 жыл бұрын

I started making natto a short time ago using a starter culture powder and natto soybeans from Laura Soybeans. As much as I eat each day, I would spend well over $300 per month if I had to purchase natto from her company. But kudos to her for making a truly amazing product that everyone needs to be implementing in their diet!

@noomwa 3 жыл бұрын

Drooling

@video108video 3 жыл бұрын

my mouth is WATERING

@jacknjill3000 Жыл бұрын

Thanks for this great video and love the passion you have for natto! Hopefully you’ll get more Americans to love and understand the health benefits from natto. I just bought some store bought Japanese natto and haven’t had it since I was a small kid in Japan and miss the taste.

@husseinasrasalah7348 2 жыл бұрын

I love fermented foods

@stanisa5118 Жыл бұрын

Thank you for the natto making tips!! When introducing natto to my friends ; I have them season it with their favorite mustard. Best wishes

@agibsonallan 5 жыл бұрын

i am in Scotland and love it, have been making it for 3 years for me and my dog

@sleepycowboy18 3 жыл бұрын

My dog hates natto 😩

@petaread8455 3 жыл бұрын

I love your business NATTO Health ❤️

@jimmie200 3 жыл бұрын

I bought Natto from this company. I love it! I will continue to purchase from them.

@Gaibreel 2 жыл бұрын

What is their website

@dannyhughes4889 2 жыл бұрын

Excellent PLUS !!!!!!

@oksanaterletska7550 Жыл бұрын

Buying from Amazon your brand thanks for bringing this healthy food to America ❤️

@zhilahaghbin4766 10 ай бұрын

Wow, I recently ordered your product, excellent quality. Glad to meet you and learn from you.

@ms.evegene 4 жыл бұрын

Im a pure Black woman who craves natto lol.

@grantsmith505 11 ай бұрын

What's skin colour got to do with anything?

@Ravenelvenlady 7 ай бұрын

@grantsmith505. It is more about culture than skin color. Calm the F down!😂😂😂

@suzananda 2 ай бұрын

Beware ! One day you may discover an asian version of yourself in the mirror !!! 😅

@joshuaransome907 27 күн бұрын

Ok holier-than-thou

@lionofnaples Ай бұрын

I remember my first time eating natto, and it was this brand actually. I wasn't completely sold on first taste, but I didn't outright hate it. I gave it more chances though and I think it is damn delicious now. Sometimes I have cravings for it. I like eating it with white rice seasoned with furikake, green onions, a little soy sauce and mustard. Sometimes I throw kimchi in there. I also top it with a soft boiled egg (the egg standards here in America aren't quite up to par as they are in Japan, so I wouldn't quite risk eating it with a raw egg yolk mixed in like they do over there.)

@rhiannonrhiannon6285 3 жыл бұрын

Great video! I will be buying Natto from them.

@thaiden03 2 жыл бұрын

i ordered some from you. the packaging was so nice. natto is growing on me and is pretty tasty.Lol

@jamesmitchell6925 2 жыл бұрын

I’m so glad your Nattō is in my favorite grocery store in San Francisco (Rainbow Grocery)!

@springteen3743 3 жыл бұрын

Good work

@jude1515 Жыл бұрын

I may try this.

@jonbarlow3542 6 ай бұрын

Beautiful & delicious, and well-crafted video/narrative, Thank you.

@foodcurated 4 ай бұрын

Thanks so much! I have plans for many more food maker focused videos this year :)

@thetruthserum2816 4 ай бұрын

I love how my whole house smells like Natto when I make a batch in my Instant Pot's Yogurt mode...

@foodcurated 3 ай бұрын

Someone needs to invent a natto candle ;)

@taeblends 2 жыл бұрын

I recently discovered miso and I make myself some miso soup whenever I feel bloated or when I have indigestion. Works like a charm. I wonder if natto has a similar effect

@eduardoquiban947 5 ай бұрын

I THINK SHE IS PILIPINA AMERICAN, I LOVE THAT. NATTO

@lizkeith1356 Жыл бұрын

love it. wish i could buy it here in new hampshire. until then i will make it in my instant pot at home.

@MsMousepusher Жыл бұрын

There are some foods which you are not sure if you like at first, like olives, but you go back and try again and again. It's as though your body says "this is good stuff!" And you find yourself yearning for it. Natto is like this.

@GypsyRoseDukes 5 жыл бұрын

I found her website. I am getting this!! 🥰

@walterchang1885 4 жыл бұрын

What's the website please?

@gunmarcyan Жыл бұрын

If I had to eat only one meal for the rest of my life, I would eat natto, eggs, perilla oil, an omega-3 essential fatty acid, and white rice with baby fish, sesame seeds, and green onions. You can live for decades with this

@miracleshappen4483 3 жыл бұрын

It's like gorgonzola cheese but healthier and with a very unique taste which I love! 💖🤗😁🌞😜🙏

@jafinch78 3 жыл бұрын

Great video! Was pleasantly surprised to find a source not far down the road from me, albeit an hour away plus drive to and from. Still, a source for the frozen culture whether I purchase or make my own. Have been wondering what all like dried rice straw or other beans can be used to make with? Soy seems the best for a complete protein source... however, I do see more opportunity for this product to be explored. I only hope and have faith it doesn't become tainted like the range of yogurts and all other agricultural product foods that turn to me what seems deadlier and not healthy. Thanks for sharing!

@isaac139 2 жыл бұрын

I want to try it.

@msparamin3285 2 жыл бұрын

I love Natto, I made it, and it turned out perfectly well. Did you use plastic or class to fermented it. Please respond. Thank you for your knowledge and patience with all of your technique and wisdom. How much can we eat at a time to have a dose require? And how much times per day to consumed. Blessings from my heart.

@robinpetersson3081 4 жыл бұрын

She forgets to mention all the other health benefits of soy. But she's right, soy, especially fermented soy, is a super food!

@foodcurated 2 жыл бұрын

I could only include so much intel, so only picked the benefits she was most excited about, but you are right :) -Liza

@ayosiku2 Жыл бұрын

First heard about natto from a cooking channel called KWOOK. I still haven't tried it but willing to try for it for its prebiotic benefits.

@estebanbo1884 3 жыл бұрын

When I eat natto I'm feel so good and light. SO i Eat natto everyday for brakfast dinner.... Ever and Ever 🥰

@irenelau4753 4 жыл бұрын

Informative. There was a lot of interesting details about Natto. I make the stuff myself and my daughter loves it but is afraid to bring it to school b/c she doesn’t want to be stared at. My Natto comes out looking lighter. I think she lets her Natto age for longer because her soybeans shrank smaller and are darker. Like a n old cheese.

@RAJOHN-ke7mc 11 ай бұрын

Two didn't types of beans and sizes

@PaulYoungMinnesota 3 жыл бұрын

can I get the spores from capsules of probiotic products that say they have LIVE bacillius subtilis spores? The spore powder is not for sale in USA.

@thevoiceofvictory350 3 жыл бұрын

Dr Michael,...Please advise as to how much one should take to obtain the benefits of blood thinning and anti blood clotting. I fully understand that you’re are not advising me medically,....but may i please have your suggestion. In addition, please indicate if the natto is recommended for a keto diet. Thank you very much

@monkfan72 2 жыл бұрын

I love natto.

@irenelau4753 3 жыл бұрын

Oh good tips. I make Natto but I haven’t checked if it’s the best Soybeans from N. Dakota

@tootyyue8886 3 жыл бұрын

You mentioned that the nutrients will be less after it’s frozen due to the shipping process from Japan. How about cooking it ? Will the heat damages the fermented nutrients? Thank you!

@LAfoodies 4 ай бұрын

Made my 1st batch of black soybean natto. It looked okay after the 24 hr ferment, but the neba neba didn't form. Tastes and smells okay. Without the neba-neba, will it still contain the nattokinase and K2??? Thank you!

@chelisue Жыл бұрын

Never had natto before but I do lots of fermentation and I’m vegan. I miss my stinky cheeses. Thinkin I need to try this.

@DaveMasters1121 5 жыл бұрын

Please can we get this in the UK. I'm in love with natto, but can only get the frozen. Yours looks amazing in comparison, I want that stringy natto in the bowl so much!!!

@loribrooks5596 5 жыл бұрын

Do you have any asian markets?

@Sasha-dr4or 3 жыл бұрын

Yes, I need that too. In the UK Korean and Japanese shops sell only frozen Nattō

@pauloemmerlacerda 5 жыл бұрын

Natto is amazing. I make homemade myself using dryed rice straw.

@jafinch78 3 жыл бұрын

Any references on how you make on the dried rice straw? I've been wondering about using black beans or other agriculture raw materials too.

@pauloemmerlacerda 3 жыл бұрын

@@jafinch78 bacillus natto is natturally in rice straw. Any kind of beans could be fermented in contact with straws.

@JasonTrachtenburg 3 жыл бұрын

Available at the 4th St Food Co-op!!! NYC

@Quest4TruthUSA Жыл бұрын

What farm in ND do you buy the beans? I love and crave natto now but almost couldn't keep down when I first tried it.

@juliusnewman2094 3 жыл бұрын

Can you make video showing us how to improve our natto quality?

@somdutt1075 Жыл бұрын

From where do we get the probiotic bacillus which you use to make soynatto

@samsandradevi6727 3 жыл бұрын

I would like to make natto. Please make a version with no plastic wrap, bad for our health and for the environment :) Surely there must be a way?

@SakuraBassandMusic Жыл бұрын

In Japan it’s like a dollar for a pack of three servings. I bet it’s like 20 bucks in Ny haha

@chongchapman2566 4 жыл бұрын

Definitely have those machines that showing this video.... After have natto, make other food easier..... It just think as food sources....

@MikeRegrexion 4 жыл бұрын

Hi Liza, I've tried making natto from spore starter but the result is a smelly fermented beans which isn't making any gluey sticky strings when stirred. What could possibly went wrong? The smell is typical of natto though

@jameskringlee8974 Жыл бұрын

Please tell the world of home, would be, natto makers specifically what you are currently using for your starter culture and soybean. Thank You ps. there is no natto where I shop.

@harrybrooks8514 3 жыл бұрын

NATTŌ, BREAKFAST OF CHAMPIONS.

@rev.robertomageeapostolicd2326 Жыл бұрын

Can you make Natto from a previous batch? I have seen websites that say you can only reuse previous batch just maybe three times. Then you have to get more from another batch.