Yamada Natto Yawaraka Kotsobu 4 x 40g Fermented Soy Bean Frozen Mini Natto R2745

Ingredients

Natto:

Soybeans (99%), Bacillus Subtilis Natto (1.00%)

Kombu Dashi Sauce Sachet:

Water. Starch syrup mixture12 7% (High fructose corn syrup, Starch syrup), Soy sauce (10.68%) [Salt, Soybean, Wheat (Gluten). liquid sugar, Salt, Kombu extract (Kombu extract, Corn protein, Salt, Sugar, Yeast extract. Starch syrup). Sugar, Brewed vinegar [(Alcohol, Water, malted Barley (Gluten)]. Brewed seasoning (Wheat, salt, defatted Soybean), Yeast extract (Dextrin), Malt fermented seasoning, Shiitake extract powder

Mustard Sachet:

Water, Mustard (18.5%), Brewed vinegar (Rice, Water). Starch syrup (potato, sweet potato corn) (10.0%), Salt (6.0%) Spices (0.01%)

Product contains GM source materials

Allergy Advice: See ingredients in Bold

Storage Advice:

Keep frozen. Once defrosted, keep refrigerated and consume within 24 hours. Do not re-freeze.

Nutritional Info:

Typical values per 100g:

Energy: 774k)/185kcal,

Fat: 8.7g,

of which saturates: 1.3g.

Carbohydrates 12.8g

of which sugars: 2g

Protein:14,6g,

Salt: 1.2g

Best Before: see pack Product of Japan Net Weight: 4x40g

納豆オープンオムレツ

極小粒

おはよう

●材料 (4人分)

A[納豆2パック/ミックスベジタブル 1袋/ウインナー1袋/ほうれん草 1

東]/卵4個/塩、こしょう少々

●作り方

① ほうれん草は長さ3cmに切り、 ウイ

ンナーは輪切りにする。 卵は溶きほ

ぐし、塩、こしょうで味付けする。

②熱したフライパンに油をひいて卵を 流し入れ、ふわっと焼けたらお皿に 移す。

③Aを塩、こしょうで炒め、十分に火 が通ったら②の上にのせていただく。

極小粒の豊かな味わいで美味しさ引き立つ!

Natto Omelet Recipe

Very small grain, great for breakfast

Ingredients (for 4 people)

2 packs of natto

1 bag of mixed vegetables

1 bag of sliced sausage

1 bag of spinach

4 eggs

a pinch of salt and pepper

●How to make

① Cut the spinach into 3cm lengths and Cut the stems into rings. Beat the eggs Season with Natto, salt and pepper.

② Pour oil into a heated frying pan and pour the eggs into it.

③ Stir-fry with salt and pepper.

The rich taste of the extremely small grains brings out the deliciousness!