Meet Natto — A Japanese Superfood

Natto is a nutrient-rich, protein-packed, probiotic food from Japan.

A traditional Japanese dish made by fermenting steamed soybeans with Bacillus subtilis spores, natto is renowned for its unique taste and health benefits. Its distinctive aroma and slimy texture might seem unusual at first, but many find its savory flavor quite addictive. Rich in protein, vitamins, and probiotics, natto is considered a nutritious addition to any diet.

Freeze-Dried Natto to the rescue.

It offers a gentler aroma and a crisp texture, all while retaining the nutritional advantages of traditional natto. It's perfect for those who want the benefits of eating fresh, probiotic-rich natto, but don't like its usual texture.

Some enjoy freeze-dried natto as a snack or as a topping for rice or noodles, while others prefer it mixed with mustard and soy sauce for added zest.

Our dried natto can also be reconstituted with a few hours of soaking and eaten like fresh natto.

If you're feeling adventurous, give natto a try – you might just discover a new favorite dish!

Our Natto is:

• Freeze-dried to preserve nutrients
• Made with fermented Non-GMO soybeans
• An excellent source of Vitamin K

How to Make Soft Natto with Rehydration

1. Place 10g of dry natto from the bag into a bowl. The powder in the bag is freeze-dried Bacillus natto kinase. Please use it together.
2. Pour water to make the natto just covered. If you rehydrate 10g of dried natto, it makes 40g of soft natto (the equivalent of one 40g pack sold commercially in Japan).
3. Cover with plastic wrap and place in the refrigerator for 3-4 hours.
4. Remove from the refrigerator, stir and enjoy. After rehydration, store in the refrigerator and consume within the same day.

WARNING: Natto contains Vitamin K. If you are taking anticoagulant agents such as warfarin, please refrain from consuming it.