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Azuma Natto Gokusho Ichiban, Fermented Soybeans preparation 45gx3
Azuma Natto Gokusho Ichiban, Fermented Soybeans preparation 45gx3
what makes Azuma Natto Gokusho Ichiban, Fermented Soybeans preparation 45gx3 different
Taste not to get tired of eating even every day. It is natto as it is, with a refreshing aftertaste with delicious nature. I use American small grain soybeans. Contract cultivation Soybean 100% use (Genetically modified soybeans are not used.) It is a popular high-grain soybean, it is natto which is easy to eat and easy to eat into rice. Azuma 's natto making is a commitment to making the taste of soybeans. I am committed to spare trouble, but we make natto with plenty and soft taste. It realizes the balance of cheapness and taste, high-cost performance products. Natto is alive. Be sure to store in refrigerated (10 ℃ or less). Allergic substances (Specific raw materials and equivalent) 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 | 95kcal |
| Fat - of which saturated |
5.1g |
| Corbohydrate - of which sugar |
6.9g |
| Protein | 7.2g |
| Natrium (Salt) |
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 | 95kcal |
| Fat - of which saturated |
5.1g |
| Corbohydrate - of which sugar |
6.9g |
| Protein | 7.2g |
| Natrium (Salt) |
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!
