Natto

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Regional varieties include white miso, red miso, and blended miso, forming the flavor foundation of Japanese cuisine, especially miso soup. In recent years, global demand has grown as it is recognized as a health food.

A traditional Japanese sweet beverage made from rice koji or sake lees. So nutritious it is called 'drinkable IV drip,' it has been enjoyed since ancient times for summer heat relief and winter warmth. It has recently regained attention as a health drink amid the fermented food boom.

Traditional Japanese preserved vegetables pickled in salt, rice bran, miso, vinegar, and other media. Varieties are astonishingly diverse by region and ingredient, including nukazuke, takuan, senmaizuke, and narazuke. Essential as a palate cleanser in Japanese meals, their health value as fermented foods has also gained attention.

Miso, a fundamental Japanese seasoning over 1,000 years old. Made from fermented salted soybeans, regional varieties like red, white, and Hatcho miso have distinct characteristics. Used throughout Japanese cooking, miso soup is essential to Japanese home meals and food culture.

Traditional Japanese food preservation and preparation method. Vegetables are salt-pickled and fermented through lactic acid fermentation. Regional varieties exist with diverse flavors from aged to fresh pickles. Essential as a side dish in Japanese meals, it also promotes digestive health.