Natto Koji (Fermented Soybean) Paste Hyogo Tea magically changes color with

Tea magically changes color with lemon juice

Variety of textures

No other preservatives

Flavorful blend of rice and chickpea flour

even at room temperature

Natto Koji (Fermented Soybean) Paste Hyogo Tea magically changes color withHighlights Creative, beginner friendly way to try natto Versatile paste adds rich, savory flavor to dips, marinades, and more Rare, heirloom soybeans lend a nutty flavor and natural sweetness A classic fermented food in Japan is natto: gooey, sticky fermented soybeans. On its own, natto can be an acquired taste, yet Toyokuniya has transformed this traditional food into a delicious savory paste that has become a true local specialty. Toyokuniya grows