Daitokuji-natto, special fermented soybeans to mix with your home town gourmet
Daitokuji-Natto is completely different from Natto, Japanese sticky and stinky fermented soybeans. It is brewing product made from miso and soy sauce mainly and you can have it over the year as a preserved food. Originally it was brought to Daitokuji-Temple from Tan period in China. Combined with sweet salty taste are really suitable for sakeholic obviously. It is one of ingredient for vegetarian dishes in the Temple. Including valuable protein for especially monk. Daitokuji-Honke-Isoda introduce the way, how to eat it to all people to be interested in.