≒ 4.61 USD
Traditional food by the means of fermentation and aging for 15 months, tastes like miso. Eat together with rice or as an appetizer. No additives used.
-Different from conventional natto, it is not sticky as being fermented by koji malt rice fungus.
-Cheese-like texture and miso-like flavor make you want to eat more.
-Gives richer flavor to boiled foods and others by adding this in stead of seasonings.
Ingredients / soybean (Hokkaido-Japan origin), common salt (bay salt : Mexico origin), ginger (Nagasaki , Kumamoto-Japan origin).
Best when used before first opening from the date of packing / 6 months at room temperature
This is a regimen that incorporates such concepts as Zen, Feng-Shui, Yin Yang and Tao. These concepts unify the essence of Japans spirituality and outlook on the Universe.. The purpose of the Macrobiotic Asia website is to bring together products from Nature''s bounty as well as processed products and deliver them to the world in the Japanese spirit of harmony.
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