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Enjoy the rich
even at room temperature
This miso is an umami-rich fermented paste that has been aged for two years to produce a deep
Yatsuhashi (Kyoto Cinnamon Cookie) (100g)
Natto Koji (Fermented Soybean) Paste Hyogo Enjoy the richHighlights Creative, beginner friendly way to try natto Versatile paste adds rich, savory flavor to dips, marinades, and more Rare, heirloom soybeans lend a nutty flavor and natural sweetness A classic fermented food in Japan is natto: gooey, sticky fermented soybeans. On its own, natto can be an acquired taste, yet Toyokuniya has transformed this traditional food into a delicious savory paste that has become a true local specialty. Toyokuniya grows
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