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Takano Okame Natto Kazoku no Teiban 4×45g
Takano Okame Natto Kazoku no Teiban 4×45g
what makes Takano Okame Natto Kazoku no Teiban 4×45g different
Takano Okame Natto Kazoku no Teiban are transitional Japanese fermented small soybeans. Takano Okame Natto Kazoku no Teiban uses small-grain soybeans, which make it easy to feel the flavor of the sauce and go well with the stringiness. The best quality small-grain soybeans are used for this product. The result is crunchy, full of flavor, and delicious.
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.
Ingredients
fermented soybean: soybean (88.8), rice powder, bacillus. sauce: soy sauce (soybean, wheat, salt, alcohol), fructose-glucose syrup, water, vinegar, salt, bonitoextract, kelpextrakt, sugar, flavor enhancer: e621, e631, e640, alanine, alcohol. mustard: water, mustard, vinegar, salt, rapeseed oil, acidity regulator: e330, e100, color, vitamin c, thickener: e415, e412, flavor enhancers: e621, alanine, e640, e635, hydrolyzed soy protein, salt, dextrin, yeast extract, chilli extract.
Nutrition per 100 grams
| Energy | 812kJ/194kcal |
| Fat - of which saturated |
7.7g 1.4g |
| Corbohydrate - of which sugar |
14g 2.4g |
| Protein | 14g |
| Natrium (Salt) | 1.2g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Interburgo Netherlands BV, Vareseweg 1, 3047 AT Rotterdam
SSP Konsumgueter Trade & Consult GmbH, Philipp-Reis-Straße 15 B3/B4, 63128 Dietzenbach
Kreyenhop & Kluge GmbH & Co. KG, Industriestraße 40-42, 28876 Oyten
JIK GmbH, Siemensring 91, 47877 Willich (Münchheide I)
Ingredients
fermented soybean: soybean (88.8), rice powder, bacillus. sauce: soy sauce (soybean, wheat, salt, alcohol), fructose-glucose syrup, water, vinegar, salt, bonitoextract, kelpextrakt, sugar, flavor enhancer: e621, e631, e640, alanine, alcohol. mustard: water, mustard, vinegar, salt, rapeseed oil, acidity regulator: e330, e100, color, vitamin c, thickener: e415, e412, flavor enhancers: e621, alanine, e640, e635, hydrolyzed soy protein, salt, dextrin, yeast extract, chilli extract.
Nutrition per 100 grams
| Energy | 812kJ/194kcal |
| Fat - of which saturated |
7.7g 1.4g |
| Corbohydrate - of which sugar |
14g 2.4g |
| Protein | 14g |
| Natrium (Salt) | 1.2g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Interburgo Netherlands BV, Vareseweg 1, 3047 AT Rotterdam
SSP Konsumgueter Trade & Consult GmbH, Philipp-Reis-Straße 15 B3/B4, 63128 Dietzenbach
Kreyenhop & Kluge GmbH & Co. KG, Industriestraße 40-42, 28876 Oyten
JIK GmbH, Siemensring 91, 47877 Willich (Münchheide I)
Natto and Tofu in Korea und Japan
Tofu is one of the representative Japanese and korean food, white soft food which hardens soy protein. It can be divided into kinds such as hard tofu and soft tofu. Rich in protein and fat, and it is characterized by good digestion. Currently, it has become a health food loved by people around the world as well as Japan. Natto is also a unique Japanese food from soybean fermented foods. Protein, lipid, calcium, iron, and vitamin B2. In Japan, natto is known as a transcendent health food with various enzymes and nutrients, just as fermented foods are preferred in Korea. Of course, it has been scientifically proven and natto has been selected as one of the top five health foods in the world. Natto, a traditional Japanese food made by fermenting soybeans with natto bacteria, is especially enjoyed as breakfast. The protein is abundant and has long been an essential nutrient source in Japan with miso. It has a unique scent, unique taste, high viscosity, and a long stretch of yarn, so it takes a little effort to eat natto. In Japan, especially in the eastern region of Kanto region, people enjoy natto a lot. Meet NakatKitchen at NikanKitchen for delicious and healthy natto!
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