Large-grain soybeans “Tachinagaha” from Miyagi Prefecture are made into hikiwari natto (finely chopped natto) and then freeze-dried. Used like a furikake seasoning, it can be lightly sprinkled in any amount you like—over rice, into miso soup when you want to add a soybean accent, and more—making it an easy way to enjoy a new style of natto. Since it is not seasoned, you can enjoy the natural flavor of natto as it is.