The traditional umami seasoning that has been passed down for centuries is fused with the mineral-rich salt of Miyakojima! "Fermented Umami Salt" 24 bags 【Features】 The prototype is said to have been introduced to Japan along with Buddhism 1,500 years ago. Due to its nutritional value and preservation, it was valued by samurai during the Warring States period. In modern times, it has gained a reputation among professional cooks and macrobiotic practitioners as a mass of umami. Hama natto has 1.4 times more umami (glutamic acid) than anchovies and 4 times more umami than miso. The "deep umami" of this Hama natto mixes with the "gentle saltiness" of Miyakojima's salt, giving the dish the finest taste. In addition, the amount of salt equivalent is reduced by 40% compared to commercially available salt-cut salt, so you can pursue deliciousness while reducing salt. 【Commitment in manufacturing】 We continue to adhere to the manufacturing method that has been handed down since our founding in 1850. Each grain is made by hand and manufactured with the idea of helping fermentation. After fermenting soybeans with koji mold, they are slowly and carefully aged for 15 months while leaving it to the natural climate. After that, it is dried in the sun to further amplify the nutrition and flavor of the ingredients. Due to the characteristics of the product, it cannot be manualized, so the skill of the creator is required, and the exact same product cannot be made twice. We always interact with our products in a once-in-a-lifetime spirit. 【Recommended usage】 ・Salad ・Fried chicken ・Grilled chicken ・Tempura dipping salt And so on In addition, it can be eaten as it is as a snack for alcohol, or it is delicious on top of tofu or rice. [Recommended for people like this! ] 】 ・Vegan, vegetarian, macrobiotic practitioner ・ Those who want to improve the intestinal environment ・ Those who want to increase the variety of dishes ・ Those who want to stick to authentic seasoning like a specialty store at home