Sep. 11, 2018 UPDATE
Story & Recommendation
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.
Daitokuji-Natto / ￥760 / 80g | ￥1,300 / 150g | ￥1,840 / 220g
A bit salty and Miso flavor is getting stronger at last. Chewy and soft texture is an addictive taste. It expresses the shape of mountain. There are many way to eat it. With rice, pour soup after mashed it or put it on pizza and pasta instead of salt interestingly. Try to use it as a seasoning. It is in a luxury box and great for souvenirs.
Higashi / ￥620 in 12 | ￥1,250 in 25
3 types of sugar confectioneries you can enjoy. Simple sugar, Cinnamon and Matcha. It must be brilliant with tea, coffee or Japanese green tea. All of them are in Daitokuji-natto. Recommended that it is used as a sugar when you make meals.
3Check it out!
Jako-natto / ￥980 / 90g
Jako means dried baby sardines. Boiled with special soup of soy sauce, kelp and a bonito and mixed with Daitokuji-natto alike. Japanese people love having these with rice when we are tired of making dinner or get energy easily.
How to buy
Please note that Jako-natto is not for sale every day. If you fairly would like to get it, you need to reserve before you visit.
- Shopping Tips -
Daitokuji-Temple is in front of the shop, and good to stop by.