Asian Food » Beans » Kokuzan Daizu Kita No Suzu Natto - 4 pack

Kokuzan Daizu Kita No Suzu Natto - 4 pack

Product Number - 1920078
Bin Number - Frozen

Each package includes four trays of Natto. Please review our Frozen Foods shipping policy for additional shipping info. Natto is fermented soybeans which has been a traditional Japanese staple for thousands of years. It is highly digestible and a nutritious superfood rich in vegetable protein. Natto has a certain characteristic taste and smell. It is notorious for it's nutty flavor, disturbing aroma and stickiness. It's medical benefits are now widely recognized.

Price: $11.99 




More Product Information

Natto lasts as long as it is frozen, but once it becomes thawed Natto should be kept refrigerated and consumed within a few weeks. Natto is usually eaten over rice.

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Nutritional Information

Amount Per Serving
Calories 80  
   Calories From Fat 30  
    % Daily Value
Total Fat 3.5 g 5 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Potassium 0 mg 8 %
Sodium 190 mg 7 %
Total Carbohydrate 6 g 2 %
   Dietary Fiber 2 g 8 %
   Sugar 0 g  
Protein 7 g  
Vitamin A   0 %
Vitamin C   0 %
Calcium   0 %
Iron   0 %

NUTRITION FACTS
Serving Size: 1 cup (5g)
Servings per Container: 3
Net wt. -

INGREDIENTS
Soy bean, high fructose corn syrup, salt, millet jelly, soy sauce (water, soybean, wheat, salt), seaweed extract, vinegar, bonito extract, fish sauce, monosodium glutamate, mustard, natural color (turmeric), citric acid.

  • Product of Japan
  • Keep Refrigerated
  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet
  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.


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Product Recipe

Directions:

    • Stir Natto in a bowl. Stir fast but do not mash.

 

    • Pour packages of sauce and mix with Natto.

 

    • Place Natto mix on steamed rice and enjoy.

 

  • You can also eat Natto with miso soup.

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Customer Reviews

Rating: 3 
		of 5 Stars! Monday Dec 26 2011 10:50
by Yoshiko
I don't know yet..


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