Hamanatto is made by fermenting soybean with koji mold and naturally aged. It is often referred to as the original miso. This fermenting technique was brought over from China during the Ming Dynasty.
- Traditional Japanese fermented soybean product
- Rich umami and savory flavor
- Firm, aged texture
Unlike sticky fresh natto, Hama Natto is seasoned and aged, creating a concentrated savory taste that pairs well with steamed rice, congee, ochazuke, and simple Japanese side dishes.
Hamanatto can be enjoyed as a condiment or for cooking and seasoning your dishes.
