Natto (fermented soybeans) (itohiki)

A fermented food product made by adding natto bacteria to steamed soybeans, it has a unique viscosity and aroma. In addition to being rich in bone-building vitamins B2 and K, natto has a variety of other health benefits, too. In addition to eating it mixed with soy sauce and mustard, natto is also used in natto miso soup, chopped dishes, and fried foods.
Levels of naturally occurring glutamate（mg/100g）：140