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Azuma Yuki Sodachi Gokushokotsubu Organic Natto Fermented Soybeans 40gx3
Azuma Yuki Sodachi Gokushokotsubu Organic Natto Fermented Soybeans 40gx3
what makes Azuma Yuki Sodachi Gokushokotsubu Organic Natto Fermented Soybeans 40gx3 different
It is natto of organic cultivation soybean plus relief and safety for deliciousness. It is using organic micro-grain soybean produced in America. Organically cultivated soybean is made with an organic fertilizer for 2 years or more, chemical pesticide/chemical fertilizer is not used, genetic modification is not done. It is natto that received organic certification from cultivation of soybeans to the production of natto. It sticks to making delicious organic natto, it is long immersion and long fermentation process. Attached seasoning, from organic soy sauce use and unpigmented. No chemical seasoning, preservatives, coloring are used at all. Natto is alive. Be sure to store in refrigerated (10 ℃ or less). Allergic substances (Specific raw materials and the like) Wheat, soybeans
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
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 80kcal |
| Fat - of which saturated |
4.4g |
| Corbohydrate - of which sugar |
5.0g |
| Protein | 6.6g |
| Natrium (Salt) | 1mg |
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.
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 80kcal |
| Fat - of which saturated |
4.4g |
| Corbohydrate - of which sugar |
5.0g |
| Protein | 6.6g |
| Natrium (Salt) | 1mg |
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.
Often bought together
Often bought together
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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!
More Natto and Tofu!
