Update 2023-04-11-natto.md

fixes to photos in text

Author: daizu27

_posts/2023-04-11-natto.md

@@ -19,19 +19,19 @@ Aside from that, there are a few decent home fermentation books with passing men
 
 What kind of book did I want? Something like this:
 
-![](/assets/images/natto-book/kojistudies_book.jpg){:width="550" .center}
+![](/assets/images/natto-book/kojistudies_book.JPG){:width="550" .center}
 
 I've torn apart quite a few of these by now. The one above is Koji Studies, published by the Brewing Society of Japan. Their books are really good: technical, but practical. They have whole chapters on history, industrial processes, biology, and biochemistry. They're geared toward industry operators and researchers, but I like that a bit better than general audience books. 
 
 ### Translating Japanese Textbooks
 
 There wasn't a complete technical natto book in English, so I had to write one. Thankfully, there are some good Japanese natto books, so I bought them all, and transcribed and translated them:
 
-![](/assets/images/natto-book/nattoref_book.jpg){:width="550" .center}
+![](/assets/images/natto-book/nattoref_book.JPG){:width="550" .center}
 
 This was easy enough. After scanning all those Brewing Society of Japan books, natto books were a breeze. Combined with a giant literature review on natto and *Bacillus subtilis*, I had enough to write an English-language book on natto. I tried to write with a decent mix of technical info, without getting impractical. Here's a preview:
 
-![](/assets/images/natto-book/preview.jpg){:width="550" .center}
+![](/assets/images/natto-book/preview.JPG){:width="550" .center}
 
 Here are a few fascinating things I learned about natto, and a few thoughts.