Ingredients (Natto 40 g)
| Dry natto | 10 g |
| Water, as needed |
How to Make
|
1 Place 10g of dried natto on a plate. The powdery substance is Natto Kinase—please consume it together. |
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2 Add enough water to lightly cover the natto. Tip: If you rehydrate 10g of dried natto, it becomes 1 pack (40g) of natto sold commercially in Japan. |
| 3 Cover with plastic wrap and place in the refrigerator for 3-4 hours. |
| 4 Stir well and then enjoy! |
Enjoy it straight with rice, or get creative with a variety of recipes!