Natto (freeze-dried) kawaguchi 65 gr

Freeze-dried natto from Kawaguchi Natto in Japan.

Natto (or nattou) is fermented soybeans. Something very special, a traditional dish that is only eaten in Japan.
It has gained attention for its rich nutritional content and especially the enzyme nattokinase, which is also available as a food supplement. Natto is also rich in protein, vitamins, minerals, and calcium.

Natto is usually eaten fresh, as very sticky beans. It smells strong, and not very good (according to most people, at least non-Japanese). Westerners sometimes have a hard time with taste and smell, we want to warn against that. Others love it.
In Japan, people often eat fresh natto for breakfast or as a side dish. With this freeze-dried natto, you can enjoy natto in many different ways. It is highly durable (thanks to being freeze-dried). You use it as a topping on rice, with soba noodles (or other noodles, or pasta) or as a snack. It also tastes great in an omelette!

The manufacturer kawaguchi natto specializes in natto. They use non-GMO beans. They are fermented together with the bacterial culture bacillus subtilis.
Kawaguchi’s dried natto is made from ground and freeze-dried “Miyagishirome” soybeans from Miyagi Prefecture. The soybeans are GMO-free and without additives.

We don’t always have this in stock, it comes directly from Japan and often sells out. Take a look when it is available.

http://www.kawaguchi-natto.co.jp

Ingredients: freeze-dried and fermented natto.

65 grams in a plastic bottle. Made in Japan.