FRIED NATTO

Original processing technology to fry with keeping natto Bacterium alive


fried natto by SLP FRIED NATTO

“Fried Natto”of Forza Inc. that is popular as the in-flight snacks for long years

Since it doesn't have stickiness and a smell peculiar, you can have nourishment of natto(fermented soybeans) in the closed space of airplane. Surprisingly, many people who doesn’t care for natto likes “Fried natto" of Forza Inc..

 

Fried Natto 02 by SLP

We have 3 flavors of our basic products, "plum", "lightly-salted" and "parched small sardine", you can choose it for your preference anywhere and anytime as a necessary source of nutrition.

 

This "Fried Natto" is made with our original technique called the decompression fry method. Simply put, natto is fried at low temperature. We make "Fried Natto" of Forza with crispness by the exquisite temperature and manufacturing method that Bacillus natto is alive.

 

The Bacillus natto is the live bacteria used for producing natto is active lively. The soybean changes a figure into natto by a function of Bacillus natto, and the rich nutrition in the soybean becomes easy to be absorbed in the human body more.

Fried NATTO with Bacillus natto alive

Choko Natto by SLP

We fried natto with Bacillus natto alive under the temperature management and let it sleep in the spore. When you eat "Fried Natto", the Bacillus natto wake up in your stomach, and be active again. In addition, this processing keeps a taste of natto and allows the long-term preservation at the room temperature.

 

Please enjoy our delicious "Fried Natto" that the Bacillus natto alive with anyone, anywhere and anytime.

Fried NATTO line up for oversea

Fried Natto line up tuna by SLP

TUNA flavor

Fried Natto line up WASABI by SLP

WASABI flavor

Fried Natto line up CHEESE by SLP

CHEESE flavor

Fried Natto line up Chile Pepper by SLP

Chile PEPPER flavor

Fried Natto line up Salted plum by SLP

Salted PLUM flavor


Detailed information

Company name:


Ingredients:

natto, edible plant oils


Net Weight:

6.5g or 8g/packs * 5 or 10portion


Duration of quality retention:

12months


Preservation method:

At a room temperature ,avoid direct sunlight and high temperature


Allergy notation:

Allergen-Soybean by SLP




Eat

Please let us know, if you have infomation.

If you know any place for eating these, please give some photos and comments to us.

Purchase

Marukai Wholesale Mart

2310 Kamehameha Hwy, Pearl City, HI 96782 United State of America

Donqui Jote Hawaii

801 Kaheka St, Honolulu, HI 96814 United State of America

Please let us know, if you have infomation.

If you know any place for purchasing these, please give some photos and comments to us.

Experience or Factory tour

Fried Natto Factory

This is made with our original technique called the decompression fry method.

Please let us know, if you have infomation.

If you know any place for experience these, please give some photos and comments to us.



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Surrounding Area


GOROBE Soy sauce is

the only soy sauce plant in Tokyo

LIQUID SHIO KOJI is the fermented Umami seasoning (taste enhancer)

Light-tasting skewered Kushiage and seasonal tarditional Japanese food


SNS Link

Making Fried Natto (1m version)


hashtags

#friednatto
#fried_natto#どらいなっとう

After fried Natto. #washokuclip #friednatto #forza #fujinomiya

WASHOKU CLIPさんの投稿 2016年12月22日


Enjoy your trip in Japan and WASHOKU CLIP WORLD !