Tam To

Natto has a reputation... but once you understand the fermentation science behind the stickiness and the strings, it’s a lot less intimidating!

@mizkan_natto_us ferments whole soybeans using 200+ years of Japanese expertise 🇯🇵 The natto is ready to eat out of the pack and each one is packed with protein and nutrients!

Let me know which one you would try below (original, egg soy sauce, ume plum, beans from Hokkaido, or mild aroma)!

#ad #mizkannatto #Natto #JapaneseFood #JapaneseSuperfood FermentedFoods PlantBasedProtein