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It is the complete additive-free traditional foods which dried natto in the sun.

200 g of Ohisama airing natto domestic production soybean amino acid no addition

$7.51 (¥ 799)*
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Product Information

Product explanation
Name Dried natto
Raw materials name Domestic Marudai bean (not genetic modification), Bacillus natto, salt (seawater raw materials)
Inner capacity 200 g
The expiration date It is six months after production
(I list it in a bag out of the product)
Preservation method You avoid direct rays of the sun, high temperature and humidity, and please save it at normal temperature.
Manufacturer カネニ Hanada store IS
4-26-12, Higashionumacho, Hitachi-shi, Ibaraki

※It becomes the domestic Marudai bean which a soybean production center less limits to Hokkaido product for 2019/7 moon sale. The package may become for a change plan that different.

It is "the Ohisama airing natto" made of alms of the sun. It is "dried natto" of the traditional preservation food that dried natto in the sun. As all the texture, the taste, the fragrances are different from "dry natto" of the snack type that I fried "petit polynatto" in oil, this article does not recommend that imitation toward the request.

It is the right genuine dried natto which I reflect the opinion from a visitor, and the largest dried natto maker of Ibaraki made only in domestic Marudai bean and salt and Bacillus natto. It is one article of feelings of the artificial amino acid nothing addition, wheat flour no addition.

For simple seasoning only for salt, it is dried natto understanding a natto original "nice smell" well. 他の干し納豆がお気に召さなかった方にも、ぜひお試し頂きたい一品です。

As I do it, and 堅干 is finish, it is felt saltiness for amino acid nothing addition slightly harder considerably firmly, but the salt is equal to the dried natto of conventional products. It is wheat flour no addition, but please write down the purchase in the one of severe wheat allergy as the production facility shares it with a use of wheat flour product.

[raw materials] You avoid domestic Marudai bean (not genetic modification), Bacillus natto, salt (seawater raw materials) [storage method] direct rays of the sun and high temperature and humidity, and please keep it in the cool and dark space.

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