Savory, Rich & Fermented
Natto Koji Paste
Quantity
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Description
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Details
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How To Use
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Tradition To Table
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.
Size: 200g
Storage: Refrigerate after opening.
Ingredients: Natto (from Kanagawa), soy sauce, rice, rice malt
DISCLAIMER:
Storage: Refrigerate after opening.
Ingredients: Natto (from Kanagawa), soy sauce, rice, rice malt
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Use as a topping on rice or a filling in onigiri (rice balls). Can also be added to marinades for fish or chicken.
Substitutions: Use as a spread on toast or crackers with cream cheese. Mix with mayo or Greek yogurt as a vegetable dip.
Substitutions: Use as a spread on toast or crackers with cream cheese. Mix with mayo or Greek yogurt as a vegetable dip.
Producer: Toyokuniya
Prefecture: Kanagawa
Toyokuniya grows an heirloom variety of domestic soybeans called “Tsukui soybean” 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. Masahiro and Kayoko Okamoto, the owners of Toyokuniya, have three small children and this natto koji paste is the result of looking for creative and healthy ways to feed them. They hope their foods will inspire the next generation of farmers to continue producing this rare bean.
Learn more about Toyokuniya
Prefecture: Kanagawa
Toyokuniya grows an heirloom variety of domestic soybeans called “Tsukui soybean” 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. Masahiro and Kayoko Okamoto, the owners of Toyokuniya, have three small children and this natto koji paste is the result of looking for creative and healthy ways to feed them. They hope their foods will inspire the next generation of farmers to continue producing this rare bean.
Learn more about Toyokuniya
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