"Edible Koji" born in the fermentation town of Kosai Takashima

Shiga Prefecture is one of the prefectures with the highest longevity in Japan.
The secret to Shiga Prefecture's longevity lies in its fermentation culture. Blessed with an abundance of ingredients, including lake and river fish raised in the clear streams flowing from the Hira Mountains and Lake Biwa, as well as a wide variety of agricultural products, Takashima City has been supported by the passion and ingenuity of fermented food producers and people who love fermented foods, and the entire region has become a "town of fermentation."

"Natto Koji" is a hidden gem from Shiga's Blueberry Fields Kinokuniya , carefully crafted using Takashima koji . It's a wonderful accompaniment to rice and a great condiment to replace soy sauce. The umami flavor of kelp and the unique stickiness and aroma of natto are irresistible for natto lovers.

Ingredients: Natto (whole soybeans/domestic/non-GMO), rice koji, soy sauce, mirin, carrots, kelp

Best before date: 3 months

Storage method: Refrigerate (below 10 degrees)

Nutritional information (per 100g): Energy 65.8 Calories, Protein 2.62g, Fat 0.83g, Carbohydrates 11.1g, Salt equivalent 1.74g. Allergens: Soybeans and wheat.

One bottle content 70g

Delivery ∶
Your order will be delivered to your home via refrigerated shipping. Please see here for details on shipping fees. *Frozen items and some room temperature items cannot be packaged together (if you purchase this item together with items that cannot be packaged together, we will contact you regarding additional shipping fees).