Product Overview
Brand: YAMASAN KYOTO UJI
Features:
- DOUBLE THE FERMENTED FOODS IN ONE PACKAGE – This flavorful paste blends two iconic Japanese fermented foods—natto and koji—with soy sauce and sugar for a deliciously balanced umami flavor. It’s salty, mildly sweet, and rich, making it an excellent all-purpose condiment for those exploring Japanese food or looking to add more fermented foods to their diet.
- THE FERMENTED FOOD, NATTO – Made from fermented soybeans using Bacillus subtilis, natto is a nutrient-dense traditional Japanese superfood, packed with vitamin K2, B-complex, and dietary fiber. This version has no strong smell or sticky texture, making it a great option for natto beginners or those who want a milder version for cooking.
- THE FERMENTED FOOD, KOJI – Rice koji is a foundational ingredient in Japanese cuisine, used in the brewing of miso, soy sauce, and sake. The enzymes in koji enhance flavors naturally by breaking down proteins into amino acids, adding deep umami and complexity to dishes.
- FOR BOTH NATTO BEGINNERS AND NATTO LOVERS – This smooth, savory paste delivers natto’s health benefits without its strong aroma or texture. It’s perfect for those who may shy away from traditional natto, while still satisfying fans with its rich taste. Packaged in a convenient squeeze tube for mess-free use.
- VERSATILE – A perfect topping for rice or addition to a variety of dishes like ramen, curry, fried rice, gratin, and pasta. Mix with mayonnaise or olive oil for a flavorful dipping sauce, or even pair it with cheese for a fusion twist. A true celebration of umami and Japanese condiments.
- From Father's Day and summer picnic season to back-to-school lunchbox prep, discover authentic Japanese specialty foods from Yamasan Kyoto Uji. Whether you're looking for a one-of-a-kind Japanese gift for him, a nutritious and flavorful boost for your own meals, or unique Japanese pantry staples to explore with family and friends—each product brings the bold, umami-rich taste of Japan straight to your table.
Details: Natto is a symbol of Japan's fermented food culture, and is a popular health food, not only in Japan, but around the world. It's a fermented probiotic food that contains many nutrients such as dietary fiber, vitamin K2, and vitamin B complex. Rice koji is made by fermenting steamed rice with koji mold. Adding koji mold to the rice changes the taste and nutrients. The taste becomes sweeter, and oligosaccharides and digestive enzymes that are not naturally found in rice are produced. It combines flavor and nutrition. This condiment is a mix of natto and koji, the traditional Japanese fermented foods, and is both delicious and healthy! It has no strong smell or stringiness, so it is easy to eat even for beginners or those who don't like natto. The tube container is easy to use and convenient as there is no need to use a spoon. Can be stored in small spaces. Perfect for a variety of dishes such as curry, pasta, stir fries, and meat dishes. We also recommend as a dipping sauce mixed with mayonnaise. 160g Minced Pork／140g Onion／2 1/2tbsp Natto Koji／3tbsp Powder Curry Roux／1tbsp Soy Sauce／1tbsp Grated Ginger／1/2tsp Salt Finely chop the onion and fry it in a frying pan. When it becomes translucent, add the minced meat and ginger. Add curry roux and half a cup of water and fry. Add natto koji and soy sauce and fry. Season to taste. Serve and enjoy! 1 Tomato／100g Mozzarella Cheese／1tbsp Olive Oil／1/2tbsp Natto Koji／Pepper as needed／Salt as needed／Parsley as needed Cut the tomatoes and mozzarella cheese into 5mm pieces. Alternate tomatoes and mozzarella into a bowl, and top with natto and koji mix and parsley. Drizzle with olive oil, sprinkle with salt and pepper and serve. 1/2packet of Tofu(150g)／3tbsp Cake Flour 200g Minced Chicken Breast／70g Green Onion／2tbsp Natto Koji／Salad Oil appropriate amount／1tbsp Soy Sauce／1tsp Curry Powder／Pepper to taste Gently press the tofu with kitchen paper to remove any additional moisture. Place the tofu in a bowl, mash with a spatula until smooth. Add and 2 tbsp of cake flour and mix. Add oil to a frying pan and heat to 170°C (338℉) before frying. 150g Rice／80g Onion／45g Shimeji Mushrooms／50g Ham／45g Spinach／30g Sliced Cheese／65mL Milk／65g White Sauce／1tbsp Natto Koji Stir-fry vegetables and ham. Add milk and water to the white sauce and mix. Add a little water to natto koji to soften Place rice in a heat proof bowl, natto koji, stir-fried vegetables and ham on top, then top with white sauce and cheese. Bake at 180°C(356℉) for 10 minutes and ready! 80g Shiitake Mushrooms／50g Shimeji Mushrooms／30g Maitake Mushrooms 1tbsp Natto Koji／1/2tbsp Sesame Oil／1tsp Wasabi Green Onion as needed Cut the shiitake, shimeji and maitake mushrooms. Place in a heat-resistant container, cover with plastic wrap, and microwave at 1000W for about 80 seconds. Mix thoroughly. Serve in a bowl, top with spring onions and ready! Natto and Koji Mix Freeze-Dried Natto Beans Freeze-Dried Natto Powder Natto Furikake Seasoning Natto and Kelp Mix Koji Paste Koji paste with miso Since 1995, we have been delivering carefully selected traditional Japanese foods such as miso, soy sauce, and tea. Inspired by the demands of our international customers, we decided to ship our products abroad. Our dedicated team shows you the essence of Japanese traditions and delivers authentic Japanese cuisine.
