Description

【Super Food From Japan】Natto, a traditional Japanese ingredient, is fermented soybeans transformed by Bacillus Subtilis Natto. Through this process, it enhances B-vitamins beyond non-fermented soy, introducing unique nutrients like vitamin K2 and Bacillus natto kinase. This Japanese superfood, utilizing microbial power, not only adds distinct flavors but also boosts essential nutrients for the body, representing a unique contribution to Japan’s culinary culture.

【In various dishes】Adding natto to soups like miso, udon, and ramen creates a rich and flavorful broth. It’s also great in dishes such as curry, risotto, pasta, onigiri, and salads. Pairing it with sauces like mayonnaise, ketchup, or tartar enhances the flavor. ※Add a small amount to miso soup and other soups, as it may become lumpy.

【Probiotic and Prebiotic】Natto stands out as a representative probiotic food among Japan’s diverse fermented foods. Moreover, it contains dietary fiber that promotes the growth of beneficial bacteria in the body, making it an excellent health food that combines both probiotic and prebiotic elements.

【Nutrients are not damaged】Made from freeze-dried, Non-GMO fermented soybeans at -30°C, this powder retains natto’s nutrients without any heat damage. Unseasoned, it allows you to enjoy the authentic taste of Japanese-made natto.

【Hikiwari Natto(Chopped Fermented Soybeans)】 This is freeze-dried chopped natto in powder form. Made from finely ground and fermented soybeans, it offers a smooth texture with rich umami and contains about 1.5 times more vitamin K than whole natto. Conveniently sprinkle on soups or dishes for an easy vitamin K boost. *Note: Natto contains vitamin K. Individuals on Warfarin (anticoagulant) should avoid consumption.