soybeans produced in Fukuoka Ogarand Kinnoko Natto 85g Completely Powdered natto Domestic Powdered natto Natto [Using Prefecture] additive-free

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🔹 Operated by Verified Japanese Sellers – Approved by JOOM, our experienced Japanese sellers provide reliable service. 🔹 Direct Shipping from Japan – Carefully packed and promptly shipped straight from Japan. 🔹 Japanese-Standard Quality Control – Strict inspections ensure only high-quality products reach you. 🔹 About Included Manuals – If a manual is included, it will primarily be in Japanese. We recommend using image translation apps if needed. ---------------------------------------------------------------------- [What is Kinnoko Natto?] Delivering the "convenience" of natto powder! Natto, a traditional Japanese food, has undergone a freeze-drying process that preserves the nutrients, and has been made into a powder that is easier to use. This product can support daily bacterial and intestinal activity. [Ancient Japanese health food] Natto is an ingredient that has been popular since ancient times. Natto, which is famous for its nutritional components such as Bacillus natto and nattokinase, is still attracting attention as a health food with keywords such as "fermented food," "intestinal activity," and "probiotics." Bacillus natto reaches the intestines alive, so it doesn't succumb to stomach acid and supports good bacteria! [Completely additive-free and no genetic modification] Only soybeans and natto bacteria are used as raw materials. We use Fukuyutaka small soybeans from Fukuoka Prefecture and delicious water from Hotaru no Sato in Kitakyushu. We are a long-established natto shop that has been in business for 90 years, and we use natto that is made to bring out the flavor and sweetness of each soybean. [1 scoop per day] By freeze-drying, natto, which originally has a short shelf life, can be stored at room temperature for a long time while preserving the original taste and nutrition as much as possible. By freeze-drying it, one teaspoon contains 11.6 billion natto bacteria! It has a mild odor and stickiness, so it goes perfectly with a variety of dishes. Delicious and easy to use natto bacteria, just add the usual amount. For egg-cooked rice, miso soup, toast, curry, pizza, salad, seasoned dishes, etc. Please store away from direct sunlight, high temperature and humidity. [Expiration date] Separately stated on the product label [Nutrition information] Per 100g (estimated value): Calories 321 kcal / Protein 6.7 g / Fat 2.0 g / Carbohydrates 69.1 g / Salt equivalent 11.03 g [Others] *Best used after opening Please enjoy it as soon as possible regardless of the expiration date. *The color may change depending on the storage temperature, but this does not affect the quality. *Please store the product in the refrigerator after receiving it. *This product factory manufactures products containing soybeans. *Package is subject to change without notice. [How to use] Can be used as a seasoning for various dishes such as meat and fish. [What is Kinnoko Natto?] Delivering the "convenience" of natto powder! Natto, a traditional Japanese food, has undergone a freeze-drying process that preserves the nutrients, and has been made into a powder that is easier to use. This product can support daily bacterial and intestinal activity. [Ancient Japanese health food] Natto is an ingredient that has been popular since ancient times. Natto, which is famous for its nutritional components such as Bacillus natto and nattokinase, is still attracting attention as a health food with keywords such as "fermented food," "intestinal activity," and "probiotics." Bacillus natto reaches the intestines alive, so it doesn't succumb to stomach acid and supports good bacteria! [Completely additive-free and no genetic modification] Only soybeans and natto bacteria are used as raw materials. We use Fukuyutaka small soybeans from Fukuoka Prefecture and delicious water from Hotaru no Sato in Kitakyushu. We are a long-established natto shop that has been in business for 90 years, and we use natto that is made to bring out the flavor and sweetness of each soybean. [1 scoop per day] By freeze-drying, natto, which originally has a short shelf life, can be stored at room temperature for a long time while preserving the original taste and nutrition as much as possible. By freeze-drying it, one teaspoon contains 11.6 billion natto bacteria! It has a mild odor and stickiness, so it goes perfectly with a variety of dishes. Delicious and easy to use natto bacteria, just add the usual amount. For egg-cooked rice, miso soup, toast, curry, pizza, salad, aemono, etc.