Mizo Bekang um dan - Pi Sapliani (Fermentation of Soy Beans by Mizo traditional method)

Mizo Bekang um dan - Pi Sapliani (Fermentation of Soy Beans by Mizo traditional method) almost same but not similar to Japanese Natto. A hnah hman hi Sazu Theipui hnah a ni (The leaves used are Furry Fig tree leaves). This video is for educational purpose.