京都府·特産品
Ikkyu-ji Natto
Despite the name 'natto,' it does not produce sticky strings. Passed down through Ikkyu-ji (Shuunan-an) in Kyotanabe, this Ikkyu-ji Natto is a salty, black, condiment-like temple natto. Steamed soybeans are mixed with wheat flour and koji mold to ferment, then prepared in wooden barrels with saltwater. After being stirred while exposed to sunlight for about one year, the power of the sun develops amino acid umami, and it reaches completion through further aging. Its specialty is a deep richness, similar to concentrated miso flavor, closely resembling Chinese douchi (fermented black beans). Eating a small amount as is allows a profound savory taste to spread with every chew. Use it as a snack with tea, a secret ingredient in stir-fries, or an accompaniment to porridge. It is a small treasure of Kyotanabe that significantly enhances the flavor of any dish with just a single spoonful.
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