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Tokuyo Natto, Fermented Soybeans 6pc, 336g
Tokuyo Natto, Fermented Soybeans 6pc, 336g
- Traditional fermented soybeans, offering a distinctive depth of flavor.
- Features the characteristic sticky texture and rich umami taste of natto.
- Presented in six individual portions, ensuring freshness and ease of use.
- A versatile ingredient, ideal for pairing with rice or integrating into various dishes.
Please note that despite the cold pack, the cooling function will decrease after a while during transport and it could be delivered defrosted on the way. Please keep it in the refrigerator and consume it as soon as possible.Do not refreeze.
This product is packaged in an Isobox with Ice Pack. Please do not consume Icepack and do not play with them. Follow the disposal instructions. The isobox and icepack is resuable.
Unleash the flavor of Japan & Korea: Tokuyo Natto, Fermented Soybeans 6pc, 336g!
The Art of Fermentation
Tokuyo Natto, Fermented Soybeans offers a genuine taste of traditional Japanese cuisine. These soybeans undergo a meticulous fermentation process, resulting in their characteristic sticky, stringy texture, known as 'neba-neba.' This unique preparation method creates a staple food cherished for generations in Japan, reflecting a rich culinary heritage in every bite.Distinctive Umami and Earthy Profile
The flavor of Tokuyo Natto is undeniably unique, presenting a deep, savory umami core with earthy and subtly bitter undertones. This complex profile is balanced by a slightly nutty aroma, making it a truly distinctive culinary experience. Its robust taste stands out, appealing to those who appreciate bold, authentic Japanese flavors.How to Enjoy
To best experience Tokuyo Natto, gently stir the fermented soybeans for about 30 seconds to enhance their characteristic stickiness. Serve it warm over freshly steamed rice, then season with a dash of soy sauce and a dollop of karashi mustard to taste. Finely chopped scallions or a raw egg yolk can also be added for an enriched, traditional Japanese breakfast or side dish.Nutrition & Ingredients
| Energy | 770 kJ / 185kcal |
| Fat - of which saturated |
9,1g 1,3g |
| Corbohydrate - of which sugar |
7,6g 1,9g |
| Protein | 15g |
| Natrium (Salt) | 0,98g |
Fermented SOYBEANS (89%) (SOYBEANS, water, Bacillus subtilis var. natto), Sauce (soy sauce [water, SOYBEANS, table salt, WHEAT, rice], water, sugar, sweet seasoning with alcohol (mirin) [glucose, glutinous rice, ethyl alcohol, rice koji], table salt, cane vinegar), Mustard (water, mustard seeds, table salt, vinegar [ethyl alcohol (sugarcane, corn, tapioca, molasses, mandarin syrup), water], ethyl alcohol, glucose syrup, acidity regulator E296, color E100, thickener E412 and E415, flavoring, antioxidant E300).
Details & Importer
Manufacturer: JFC
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Often bought together
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inc. tax plus shipping costs
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Frequently asked questions
How should Tokuyo Natto be prepared straight from the pack for optimal enjoyment?
Remove the film and any included sauce or mustard packets. Add the sauce and mustard to the natto. Stir vigorously with chopsticks for 30-60 seconds until a frothy, sticky texture develops. Serve immediately.
What is a simple cooking technique to incorporate Tokuyo Natto into a warm meal beyond just serving it over rice?
Tokuyo Natto can be lightly folded into a freshly made omelet or tamagoyaki just before it sets, providing a unique texture and flavor. It can also be added to a hot miso soup at the very end of cooking, just before serving, to warm it without overcooking.
What are some common additions or seasonings that can be mixed with Tokuyo Natto to adjust its flavor?
Popular additions include a dash of soy sauce, a sprinkle of finely chopped green onions, a raw egg yolk, or a pinch of shichimi togarashi (Japanese seven-spice blend) to add warmth and complexity.
How does the preparation of Tokuyo Natto differ from that of Miso, another common Japanese fermented soybean product?
Tokuyo Natto is typically eaten as is after stirring, often as a topping or side dish, and is known for its distinct sticky texture and pungent aroma. Miso, on the other hand, is a paste primarily used as a seasoning for soups, marinades, and dressings, requiring dissolution or cooking into other ingredients.
Does the typical small bean size of Tokuyo Natto affect its texture or stickiness compared to larger grain natto varieties?
Small bean natto, like Tokuyo Natto, generally develops a more uniform and intense stickiness and froth when stirred due to its larger surface area to volume ratio. Larger grain natto tends to have a firmer texture and a slightly less cohesive stickiness.
