Yamada Fermented Soy Bean 4x40g Frozen Kotsubu Natto R2750

Ingredients

Natto:

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

Kombu Dashi Sauce Sachet:

Water, Starch syrup mixture 12 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: 716kj)/171kcal,

Fat: 8.6g,

of which saturates: 1g.

Carbohydrates 13.5g

of which sugars: 2.4g

Protein:13.9g,

Salt: 1.2g

長いも納豆辛子明太子のせ 極小粒

●材料 (4人分)

納豆 1パック/添付たれ1袋 / 長いも 10cm/辛子明太子1腹/青のり適宜/ 小ねぎ 適宜/醤油または麺つゆ適宜

●作り方

①納豆は添付のたれを混ぜておく。 ②長いもは洗って皮をむき、 すりこぎ

棒などで食べやすい大きさにつぶす。

③②の上に①とほぐした辛子明太子を

のせ、青のり、小ねぎを散らし、 お好みで醤油などをかける。 ④全体を混ぜ合わせていただく。

極小粒の豊かな味わいで美味しさ引き立つ!

Natto Yam topped with spicy Roe, very small

●Materials (for 4 people)

1 pack of natto / with sauces /10cm Long Yam/ cod roe 1/ Aonori as needed/

Small green onion as needed / Soy sauce or mentsuyu as needed.

●How to make

① Mix natto with the attached sauce.

②Wash and peel the long yam and pestle

Mash into bite-sized pieces with a stick

③ Put ① on top of ② and loosen the mustard mentaiko.

Sprinkle on top, aonori, and green onions

Sprinkle with soy sauce if desired.

④ Mix the whole.

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