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Natto could accurately be considered the Marmite of Japanese cuisine. Made from fermented soy beans, natto has a pungent smell and strong savoury flavour that tends to be either loved or hated in Japan. The only way to tell whether you are in the 'love it' group or the 'hate it' group is to try it for yourself.

its own natto bacteria fermentation development goes on even at a low temperature. It has established a cooking method to minimize the runoff of the soy component! By bringing steamed soybeans slowly and carefully at a low temperature for a long time, it stops smelling a lot of little taste natto. Use heavily to feel every taste and aroma with the "It's the taste", two types of bonito soup "It's the smell." In addition to the four tastes of "bonito", "seaweed", "scallop", "seafood" In addition, we have plus the depth on the taste! In conjunction with the "sum of mustard", it brings out the flavor of natto. Larger Chutsubu contains a lot of rich flavor not found in very small ones.

YAMADA CHUTSUBU MINI NATTO 3P 120 G has a rating of 5.0 stars based on 1 reviews. 5 1