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Best Before Date: 09-01-2022
Takano Okame Natto Ajiwai kotsubu, Fermented soybean 45gx3
Best Before Date: 09-01-2022
Takano Okame Natto Ajiwai kotsubu, Fermented soybean 45gx3
What makes Takano Okame Natto Ajiwai kotsubu, Fermented soybean 45gx3 different
By proprietary procurement method, we cultivate varieties suitable for natto, use quality high-quality soybeans autonomously controlled in the low-temperature warehouse, and use selected high-quality small grain soybeans. Produced under its own strict quality control, it has a crisp, delicious and delicious finish. Considering ease of use from customer's voice, we adopted "ampule cut" universal design which is easy to pour. You can use it widely as ingredients for dishes, such as Japanese food, fried foods and hand-rolled sushi. Allergen substances: wheat, soybean
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.
Volumen
135g
Energie
194kcal
MHD
09.01.22
Brand
Takano
Food » Vegetables » Natto and Tofu
Nikan Bestseller-Ranking: Nr. in Food (Sehen Top 100 in Food)
Nr. in Vegetables > Natto and Tofu
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 194kcal |
| Fat - of which saturated |
77g |
| Corbohydrate - of which sugar |
14g |
| Protein | 14g |
| Natrium (Salt) | 1,2g |
Imfortant Information
Product packaging, specifications 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)
Food » Vegetables » Natto and Tofu
Nikan Bestseller-Ranking: Nr. in Food (Sehen Top 100 in Food)
Nr. in Vegetables > Natto and Tofu
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 194kcal |
| Fat - of which saturated |
77g |
| Corbohydrate - of which sugar |
14g |
| Protein | 14g |
| Natrium (Salt) | 1,2g |
Imfortant Information
Product packaging, specifications 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!
Find more Natto and Tofu!
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Takano Okame Natto Ajiwai kotsubu, Fermented soybean 45gx3
By proprietary procurement method, we cultivate varieties suitable for natto, use quality high-quality soybeans autonomously controlled in the low-temperature warehouse, and use selected high-quality small grain soybeans. Produced under its own strict quality control, it has a crisp, delicious and delicious finish. Considering ease of use from customer's voice, we adopted "ampule cut" universal design which is easy to pour. You can use it widely as ingredients for dishes, such as Japanese food, fried foods and hand-rolled sushi. Allergen substances: wheat, soybean
