A phantom seasoning introduced to Japan 1400 years ago.A plant-based umami seasoning with no additives or chemical seasonings.
[Contents] 38g[Expiration Date] 18 months from manufacturing date[Ingredients] Soybeans, sun-dried salt, ginger
[Product Overview] Hamanatto is made by fermenting soybeans with koji mold, aging them in wooden barrels for over a year, and then sun-drying them. Its history is ancient, with its origins believed to have been introduced to Japan 1400 years ago. Due to its high preservability and nutritional value, it was carried as provisions during the Sengoku period for use in battles. Unlike糸引き納豆 (stringy natto), it does not produce strings, its taste is similar to miso but with a richer flavor. It is a delicacy loved by professional chefs today for its remarkable effectiveness as a secret ingredient in Chinese cuisine and simmered dishes. As it shares the same roots as doubanjiang, an essential ingredient in Chinese cuisine, it is also gaining attention as a substitute seasoning for doubanjiang.
[How to Use] As a secret ingredient in Mapo Tofu, pasta, curry (used in top-tier hotels), and simmered mackerel in miso. It also pairs well with red wine when eaten as is with ochazuke (tea over rice) or cheese.
[Amazing Features] Fermented soybeans have 1.6 times the antioxidant properties of natto and 19 times that of cotton tofu. They also contain 1.4 times the amount of the umami component, glutamate, found in anchovies.
| Product # | 4 |
|---|---|
| Weight | 40 g |
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