Mito Fermented Soybeans    Report A fermented soybeans are the food which did not need to explain and you know well. Speaking of my feeling of fermented soybeans, it is early, cheap, and is easy, and protein is abundant. These days, by many categories, it is said that it is healthily good and it is re-observed. If it is called the Mito fermented soybeans, it is famous that it is a granule. This area was an area with much flood damage. Therefore, the soybean of the granule which can gather a harvest before a typhoon season was grown. The taste is also said for the granule to be sweeter. Although it is unnecessary addition, the quick-eating world congress of the Mito fermented soybeans is held on March 10. When fermented soybeans are stirred, the grain has got loose and there is no touch which adhered. If it stirs before putting in Tare, it will become heavy gradually. It ate then. This is a taste of the fermented soybeans eaten at ancient times. It became smooth, when putting in Tare and putting in the attached chopped spring onions. It is nice when it eats. It is small luxury.   Japanese : Natto Name : Fermented soybeans Raw materials : marudai bean, bacillus natto Maker : Kume Quality Products Kanasago-machi, Ibaraki   / Top > Ibaraki (C) Japanese Noted Foods 2007