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Natto Zanmani, Fermented Soybeans 3pc, 150g
Natto Zanmani, Fermented Soybeans 3pc, 150g
- Traditional fermented soybeans, known for their unique texture and flavor.
- Comes in a convenient 3-pack, ideal for individual servings or easy meal preparation.
- Characterized by a distinctive sticky consistency and an intense, earthy aroma.
- A versatile ingredient that complements various dishes, from rice to salads.
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: Natto Zanmani, Fermented Soybeans 3pc, 150g!
Authentic Japanese Fermentation
Natto Zanmani Fermented Soybeans offers a traditional Japanese culinary experience. These soybeans undergo a unique fermentation process, developing their characteristic sticky texture and deep savory notes. Each serving is carefully prepared, providing a distinctive staple cherished in Japanese cuisine for its rich flavor and versatility in various dishes.Umami-Rich and Distinctive Flavor
The flavor profile of Natto Zanmani is notably robust, marked by its intense umami taste and earthy undertones. While its unique aroma is distinctive, the overall palate is complex and deeply savory. The fermentation creates a special texture that pairs wonderfully with rice and other complementary ingredients, offering a genuinely authentic taste.How to Enjoy
To best enjoy Natto Zanmani, gently mix the soybeans with the accompanying sauce and mustard until slightly frothy. Serve immediately over warm steamed rice for a classic Japanese breakfast or light meal. You can also incorporate it into omelets, salads, or noodle dishes for an added layer of flavor and texture.Product description created with the help of AI and reviewed by our team.
Nutrition & Ingredients
| Energy | 770kJ/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 (hydrolyzed protein(SOYBEANS, salt), sugar, soy sauce (water, defatted SOYBEANS, WHEAT, salt), FISH extract (FISH extract, FISH sauce (FISH, salt, rice koji)), sugar, yeast extract (yeast extract, salt, dextrin), dextrin, alcohol, thickener E415), salt, seaweed extract (seaweed, salt), flavor enhancers E621, E635 and E640, flavor, alcohol, acidity regulator E330), MUSTARD (MUSTARD, salt, fermented vinegar (molasses, mandarin syrup), isomalto-oligosaccharide, acidity regulator E296, color E100, thickeners E412 and E415, flavor, antioxidant E300).
Details & Importer
Manufacturer: T-MARUJU
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Often bought together
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Frequently asked questions
What is the recommended way to prepare Natto Zanmani straight from the package for traditional enjoyment?
Open the package and add the included tare (sauce) and karashi (mustard) to the natto. Stir vigorously for 30-60 seconds until a frothy, sticky consistency develops. Serve over hot rice or enjoy as is.
Can Natto Zanmani be incorporated into cooked dishes, and what are some simple preparation ideas?
Yes, natto can be lightly cooked. Common methods include adding it to miso soup just before serving, mixing it into omelets or scrambled eggs, or stir-frying it briefly with vegetables and rice for a natto fried rice. Extended high heat is generally avoided to preserve its unique texture.
Beyond the standard sauce and mustard, what are popular additions to customize the flavor of Natto Zanmani?
Many additions can enhance the flavor. Try finely chopped green onions, a raw egg yolk, a dash of extra soy sauce, a few drops of sesame oil, or shichimi togarashi (Japanese seven-spice blend) for a subtle kick.
How does the texture and typical use of Natto Zanmani compare to hikikiwari (crushed natto) or larger whole bean natto?
Natto Zanmani likely consists of small whole beans, offering a distinct chewiness and full bean experience. Hikikiwari natto, being crushed, has a smoother, more uniform texture and creates more stickiness, often preferred for babies or mixing with other ingredients. Larger whole bean natto provides a firmer, more substantial bite.
What are some alternative bases to serve Natto Zanmani on besides traditional steamed rice?
Natto Zanmani pairs well with other starchy bases. Consider serving it on buttered toast for a Japanese breakfast toast, mixing it into pasta for a unique sauce, or pairing it with plain soba or udon noodles as a topping for a different meal experience.
