Natto, a traditional Japanese fermented food, is made by fermenting steamed soybeans with the bacillus natto. It is characterized by its unique sticky texture and strong flavor. Natto is popular throughout Japan.
In Japan, natto is sold in supermarkets, but there are many varieties available. Among them, I would like to introduce a product that I particularly recommend.
Okame Natto, very small grain
The product we recommend is 「Okame Natto, very small grain」.There are several flavors in the Okame Natto series, but the recommended one is the very small grain.
It is a long-selling product that was introduced by Tagano Foods in the 1980’s. It is the most orthodox tasting natto.
The small size makes it easy to eat and goes well with rice. The tasty and salty taste of the sauce enhances the flavor of natto.Natto has sufficient “stickiness,” which is an important element of natto flavor, and the more it is mixed, the stickier it becomes.
What is the most popular natto in Japan? When asked what is the standard natto in Japan, many people will mention this product.
I consider this product to be the standard and most delicious natto.
Please try it when you visit Japan. Natto is also sold in Japanese supermarkets overseas. And when you eat it, please try it with rice.
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