Natto is a traditional Japanese food made by fermenting soybeans with hay bacillus. It has a strong, pungent aroma and deep umami flavor that is often compared to blue cheese. Natto is commonly eaten as a breakfast food paired with white rice. Soy sauce, wasabi, karashi, and negi are popular toppings to mix with natto for contrast and aroma.
Toromame natto is the traditional (and most common) variant that is made from yellow soybeans.
Kurozu natto is made from yellow soybeans and then seasoned with black vinegar for contrast and a more complex flavor.
Niowa natto is made with a less pungent odor which makes it a good option for people who want a more subtle experience or are new to eating natto such as those trying it for the first time.
Each order comes with three individually sealed portions with packets of soy sauce and karashi.