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Takano Okame Natto Gokukotsubu, Fermented Soybean 3p, 173g
- Traditional Japanese fermented soybeans in convenient 3-pack
- Individually packed portions for easy serving
- Distinctive sticky texture and rich natto flavor
- Ready to enjoy as a side dish or with rice
- Authentic Japanese food product
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: Takano Okame Natto Gokukotsubu, Fermented Soybean 3p, 173g!
Extra-Small Fermented Soybeans (Gokukotsubu)
Introducing Takano Okame Natto, a classic Japanese fermented soybean product. This pack contains three convenient single-serving portions of Gokukotsubu Natto, meaning the soybeans used are extra small in size. The smaller bean size results in a slightly milder flavour and a finer texture compared to larger varieties, making it an excellent option for those who prefer a more delicate natto experience. It retains the signature sticky texture and unique fermented aroma.A Foundation for Traditional Japanese Meals
Natto is a significant component of the Japanese diet, prized for its deep, savory umami flavour developed through the fermentation process. These extra-small beans integrate easily into other ingredients. Each serving includes individual packets of sauce and traditional Japanese mustard, allowing the user to customize the balance of sweet, salty, and pungent notes. This natto is perfect as a traditional side dish or topping.How to Enjoy
To maximize the flavour and texture, remove the film and stir the natto vigorously for about 30 seconds to a minute after adding the sauce and mustard. This step creates a frothy, highly stringy consistency, which is desirable. Serve the natto immediately over a bowl of hot steamed rice for the most popular preparation. It can also be mixed with chopped scallions, soy sauce, or incorporated into omelets or pasta dishes.Nutrition & Ingredients
| Energy | 736 kJ/ 176kcal |
| Fat - of which saturated |
8.6g 1.4g |
| Corbohydrate - of which sugar |
6,8g 1.2g |
| Protein | 15g |
| Natrium (Salt) | 1,2g |
Fermented SOYBEANS (88%) (SOYBEANS, rice flour, Bacillus subtilis var. natto) Sauce (hydrolyzed protein [defatted SOYBEANS, salt], water, glucose-fructose syrup with sugar, SOY SAUCE [water, defatted SOYBEANS, WHEAT, salt], ethyl alcohol, flavour enhancers [E621, E631], salt, fermented vinegar [ethyl alcohol, glucose, sake lees, salt]) Mustard (water, mustard seeds, fermented vinegar [ethyl alcohol, defatted rice bran, water, rice, glucose, yeast extract], salt, rapeseed oil, acidity regulator E330, colour E100, antioxidant E300, thickeners E415, E412, seasoning [flavour enhancers (E621, E640, E635), aroma, hydrolyzed SOY PROTEIN, salt, maltodextrin, yeast extract (contains BARLEY)], spice)
Details & Importer
Manufacturer: Takano
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
How to properly mix Takano Okame Gokukotsubu natto for optimal stickiness and texture?
First, remove the plastic film. Add the included sauce and mustard. Mix vigorously with chopsticks for 30-50 rotations until it becomes frothy and sticky. This creates the desired texture and releases its full flavor.
What are some common Japanese seasonings or toppings that can be added to Takano Okame Gokukotsubu natto to adjust its flavor beyond the included sauce and mustard?
Popular additions include thinly sliced green onions, a dash of soy sauce, a spoonful of karashi (Japanese mustard), a raw egg yolk, or a sprinkle of bonito flakes (katsuobushi). A touch of shichimi togarashi also adds a spicy kick.
Can Takano Okame Gokukotsubu natto be cooked or heated, and if so, how can its distinct texture be maintained?
Natto can be lightly heated or added to cooked dishes. To best preserve its texture, add it towards the end of cooking, just before serving, or stir it into warm rice. Excessive heat can reduce its characteristic stickiness.
How does Takano Okame Gokukotsubu natto compare to other natto varieties like large grain or Hikiwari (crushed) natto in terms of texture and typical usage?
Gokukotsubu natto features extra small beans, offering a smoother, less chewy texture compared to large grain natto. Hikiwari natto is crushed, making it even smoother and often preferred for mixing into rice or for children due to its uniform consistency. Gokukotsubu strikes a balance between whole bean texture and easy mixing.
What are some traditional Japanese dishes or staples that Takano Okame Gokukotsubu natto commonly pairs with, besides a simple rice bowl?
It pairs well with toasted bread (natto toast), often topped with cheese. It can be mixed into scrambled eggs or used as a topping for somen or udon noodles. It is also a popular addition to miso soup, added just before serving.
