YAMASAN KYOTOUJI
Japanese Natto Fermented Soybean, Freeze-Dried Natto Beans, Japanese Probiotic and Prebiotic Superfood - Vitamin K, Low Sodium, Non-GMO, Vegan, Made in Japan 70g(2.4oz)
Japanese Natto Fermented Soybean, Freeze-Dried Natto Beans, Japanese Probiotic and Prebiotic Superfood - Vitamin K, Low Sodium, Non-GMO, Vegan, Made in Japan 70g(2.4oz)
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Have you ever tasted Natto, a traditional Japanese food? If you haven't tasted it, then you must have heard of it. In fact, eating natto is good for your health and it is said to be one of the secrets of longevity in Japan! "Natto" is a Japanese food made by fermenting soybeans with natto bacteria. The origin of natto can be traced back to the 10th century B.C. to the middle of the 3rd century A.D., so it has a very ancient history. It is said to have been commercialised in the Edo period (1603-1868), and since then it has been one of the must-have breakfast foods for Japanese people. Rich in vitamin ?, soy protein, and vegetable fibre, it is a popular food that is both delicious and healthy.For those who are afraid of the taste of natto, here is a recommendation for you to enjoy it. Just a little topping or seasoning can make it even more delicious, and it also moderates the unique flavour of natto. Easy in 3 steps! Enjoy the Authentic Taste of Fresh Japanese Natto 1. Put 10g of Dried Natto on a plate The powdery substance is Natto Kinase. Please consume it together 2. Soak it in water and refrigerate for 3-4 hours 3. It's ready! Mix well. You can also eat it as dried natto or use it as a topping for various dishes
Super Food From Japan
What is Natto?
Natto, a traditional Japanese soybean product, is made by fermenting steamed soybeans with Bacillus subtilis spores.
Natto is a nutrient-packed, additive-free superfood from Japan, known for its distinctive aroma, flavor, and slimy texture. No artificial colors or preservatives are used.
Source: "Natto Awareness Survey" Report of Survey Results, by National Federation of Natto Cooperative Associations. 2021.06
Commitment to Freeze-Dried Natto Beans
No food additives, colorants, or preservatives. Perfect for vegans as it contains no animal derivatives. If eaten as is, like nuts, it is easy to eat even for people who don't like the smell of natto.
Natto, a traditional Japanese fermented food, is packed with nutrients and delicious taste!
Fermentation of soybeans with Bacillus natto produces nutrients not found in soybeans, such as vitamin K2 and natto kinase.
This dry natto is freeze-dried at -30℃. By no heating at all after fermentation, the various nutrients in natto are not lost.
Easy to Make Soft Natto by Rehydrating
Step1
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.
Step2
Pour water to make the natto just covered.
*If you rehydrate 10g of dried natto, it becomes 1 pack (40g) of natto sold commercially in Japan.
Step3
Cover with plastic wrap and place in the refrigerator for 3-4 hours.
Completion!
Remove from the refrigerator, stir and enjoy.
*After rehydration, store in the refrigerator and consume within the same day.
YAMASAN's Japanese Natto Series
 Freeze-Dried Natto Beans |
 Freeze-Dried Natto Powder |
 Natto Furikake Seasoning |
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Overview This is dried natto that is freeze-dried from fermented non-GMO soybeans. |
Overview Freeze-dried Hikiwari natto powder. Hikiwari natto is chopped fermented soybean. |
Overview Freeze-dried natto(Non-GMO) and 6kinds of umami ingredients. |
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Product Features You can eat it as it is, or if you rehydrate it, it becomes soft natto. |
Product Features Hikiwari natto has 1.5-fold the vitamin K of grain natto. Easy to use powder. |
Product Features Easy to eat and suitable for both natto beginners and natto lovers. |
Customer Reviews
This bag is soo small. I guess I didn't pay attention to the size or just didn't understand how small this would be.
Taste bad
Did not like the taste and had to be eaten in one day
This is a nice source of protein and a convenient way to get a taste of Japan
This was the first natto I tried, and I thought it was thoroughly disgusting in ways that defy description in the English language. But, no choice; I'm taking it for the mk7 because I have abnormal, extremely early onset osteoporosis, and I'm under orders to get all the "bone" vitamins from food sources on top of the mountainous piles of supplements I'm also taking. So I landed on just grabbing a couple handfuls straight out of the bag and chomping on it dry just to get it down every day.Now, while that description might sound like it wouldn't quite warrant this five-star review... hear me out. Because I recently purchased a different brand of batto that was larger, for a better price.Natto is natto, right?NATTO SO FAST.When the new bag arrived, I performed my now-usual osteoporotic self-flagellative routine and grabbed a handful, popped it in my mouth, started chewing, and.... gagged it right back out.It was... it was... I can't even describe how it was. Ick. ICK. How can natto, which is already indescribably bad, be made indescribably worse?? However that is, the cheaper natto brand figured out how to do it. I can only speculate, such as wondering if they perhaps fermented THEIR natto in cat urine in an effort to improve the taste, but the attempt sadly backfired and made a bad thing worse.Downside: Wasted money on that other natto, and natto ain't cheap.Upside: Made THIS brand of natto taste like carnival cotton candy by comparison and I'm sorry I wasn't appropriately appreciative before. I've left the other bag of natto sitting next to it on the counter so every time I grab this one, I'm reminded to be grateful as I choke it down.
