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After the Second World War
while others use it as inspiration for creating new dishes
rote und gelbe Currypasten
which is immediately noticeable
die als „Tuchime“ bekannt ist und an Schneemuster erinnert
Fenchelblüten-Honig 500 g Sojasauce und fermentierte Saucen After the Second World War125 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
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