文化IP
挽割納豆
Popularity概述
將大豆砸碎後發酵製成的納豆。由於表面積較大，發酵進行得更快速，黏度也比一般粒狀納豆更強。是東北地方（尤其是秋田）的傳統納豆，常作為味噌湯的配菜食用。
※ 以下內容由編輯部AI根據公開資料生成的創意提案。
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Hikiwari Natto (Chopped Natto)
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Discovered: Hikiwari Natto (Chopped Natto)! Natto fermented after splitting soybeans. The larger surface area promotes ferme… #Fermentedfood #soybean #chopped #tohoku #JAPANIPCATALYST #JapanCulture