Tofu & Natto

This category covers three Japanese pantry staples: tofu (soft, firm, and fried varieties like atsuage and aburaage), natto (fermented soybeans, usually sold frozen with sauce and mustard packets), and tsukemono (Japanese pickles such as takuan, umeboshi, and nukazuke). These are everyday ingredients used in miso soup, rice bowls, and side dishes. Availability of specific items depends on current stock, so please check the app for the exact products offered at the time of your order.

Keep tofu refrigerated and use it within the date printed on the package; once opened, submerge leftover tofu in fresh water in a covered container and change the water daily. Natto is best kept frozen if you are not eating it soon, then thawed in the refrigerator before serving to preserve its texture and flavor. Tsukemono should stay refrigerated and sealed. Always follow the storage guidance on each product label, as instructions can vary between manufacturers and product types.

Natto is commonly supplied frozen to keep it fresh during transport and storage. To prepare, move it from the freezer to the refrigerator and let it thaw slowly for several hours or overnight. Once thawed, stir the beans well to develop the characteristic stickiness, then mix in the included sauce and mustard if provided. It is typically eaten over warm rice. Whether a specific item is sold frozen or chilled is shown on the product page, so please check before ordering.

Farmi is an online Japanese grocery service in Ho Chi Minh City offering fast delivery, with orders arriving in as little as one hour within the delivery zone. Tofu, natto, and tsukemono are chilled or frozen items, so quick delivery helps maintain freshness and quality. Delivery times and coverage can depend on your location and order timing. For the most accurate delivery window and to confirm service to your address, please place your order and check the details in the app.

These ingredients form the base of many everyday Japanese meals. Tofu works in miso soup, hiyayakko (chilled tofu with toppings), mapo tofu, and simmered dishes. Natto is most often served over hot rice for breakfast, and can be added to rice bowls or mixed with green onion. Tsukemono are served as a small side to accompany rice and add contrast to a meal. Together they make it easy to prepare a familiar Japanese-style washoku set at home in Vietnam.