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Vor der Zubereitung sollte der Reis gründlich gewaschen werden
which is immediately noticeable
After the Second World War
bringt sie die Aromen Japans direkt in die moderne Küche und verleiht jedem Gericht eine authentische und raffinierte Tiefe
Tomatensauce mit Basilikum 480 ml
Fenchelblüten-Honig 500 g Sojasauce und fermentierte Saucen Vor der Zubereitung sollte der125 g Description Fresh Natto Natto is a traditional Japanese food made from fermented soybeans. It has a distinctive and strong flavor as well as a unique sticky, slimy texture. The fermentation process involves the use of Bacillus subtilis var. Natto, a bacterium that produces the characteristic threads and aroma of Natto. Natto is very popular in Japan due to its nutritional benefits. It is a good source of protein, vitamins, and minerals, and
