YAMASAN KYOTO UJI Natto Furikake Seasoning 1.4oz — Freeze-Dried Natto Rice Topping, Umami Crunch

This compact jar captures traditional Japanese fermentation and modern convenience: finely crushed, freeze-dried natto sourced from Kawaguchi Natto in Miyagi Prefecture combined with dried seaweed, roasted sesame, kelp, rice crackers, green onion, and dried tuna (bonito). The result is an easy-to-use furikake that adds texture, umami depth, and a touch of natto flavor to simple bowls and inventive dishes alike.

What makes this natto furikake different from ordinary seasonings?

Unlike standard furikake blends that rely only on dried seaweed and sesame, this formula uses real freeze-dried natto for authentic fermented soybean character. The freeze-drying preserves flavor and crumbly texture without introducing moisture, while a balanced mix of six umami elements creates layered taste.

• Freeze-dried natto for preserved fermented notes and crispness
• Six complementary umami components: seaweed, sesame, kelp, rice crackers, green onion, dried tuna
• Non-GMO soybeans from a traditional Miyagi Prefecture maker
• Produced by a company with a long Japanese fermentation tradition

How can I use YAMASAN KYOTO UJI Natto Furikake in everyday cooking?

This furikake is versatile—sprinkle it on steamed rice for an instant flavor lift, fold it into omelets, or finish salads and noodles with a savory crunch. It works hot or cold and pairs well with both Japanese staples and Western-style dishes.

• On steamed rice or packed into onigiri (rice balls)
• Mixed into tamagoyaki or sprinkled on toast for savory breakfasts
• Garnish for yakisoba, stir-fries, and pasta bowls
• Added to salads or snack mixes for texture and umami

Is this product traditionally made and what ingredients should I expect?

The seasoning is made in Japan using Kawaguchi Natto from Miyagi Prefecture and Non-GMO soybeans, reflecting decades of fermentation expertise. The blend emphasizes natural savory components rather than artificial flavors.

• Kawaguchi Natto (freeze-dried) as the fermented soybean base
• Dried seaweed and kelp for oceanic umami
• Roasted sesame and rice crackers for toasty aroma and crunch
• Green onion and dried tuna (bonito) for savory balance

How should I store and portion this seasoning for best results?

Keep the jar sealed and stored in a cool, dry place to maintain crispness; avoid humid environments that can soften the flakes. Because the product is concentrated in flavor, a small pinch goes a long way—adjust to taste, especially on delicate dishes.

• Store sealed in a pantry or cupboard, away from direct heat
• Use a light pinch per serving for rice; increase sparingly on salads or noodles
• Shake or stir before using to redistribute fine particles
• Ideal for lunchboxes, quick dinners, and flavor experiments

Who is this for? YAMASAN KYOTO UJI Japanese Natto Furikake Seasoning suits home cooks who want authentic Japanese flavor without complicated prep, adventurous eaters exploring fermented ingredients, and anyone seeking a portable, umami-rich topping for rice, eggs, noodles, salads, and snacks. It’s a compact pantry upgrade for people who value traditional craftsmanship, textural contrast, and the distinctive taste that freeze-dried natto brings to everyday meals.

Ingredients

Roasted Sesame Seeds, Dried Natto(Soybean, Bacillus Subtillus Natto), Rice Cracker, Granuleted Kelp, Salt, Dried Green Onion, Mustard Powder, Dried Tuna(Bonito), Sugar, Torula Yeast Extract, Soy Sauce(Soybean, Wheat, Salt, Water) Contains : Sesame, Soybean, Fish(Bonito), Wheat