Medium-grain soybeans contain a rich flavor not found in very small grains.
Sauce and mustard are provided Uses 2 types of bonito stock, “umami dashi” and “fragrant dashi”, which give you a strong sense of umami and aroma.
Uses low-temperature aging fermentation method Yamada uses it's own Bacillus natto, which can ferment even at low temperatures, and have established a steaming method that minimizes the outflow of soybean ingredients. By slowly steaming soybeans at a low temperature for a long time, natto with little odor and rich flavor is produced.
[Natto] Soybeans (Canada) (Separate production and distribution management completed), Bacillus natto