Highlights

• 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

One 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 an heirloom variety of domestic soybeans called “Tsukui soybeans” which have become so rare they are known as “phantom soybeans.” Larger than regular soybeans, they have a rich flavor and high natural sweetness, lending to a nutty taste similar to chestnuts. Inspired by the owners of Toyokuniya’s three small children, this natto koji paste is a creative and accessible way for those curious about natto to try this iconic fermented food.