Soybean, Bacillus Subtilius Natto
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This item: YAMASAN KYOTO UJI Japanese Natto Fermented Soybean, Freeze-Dried Natto Beans, Japanese Probiotic and Prebiotic Superfood - Vitamin K, Low Sodium, Non-GMO, Vegan, Made in Japan (70g)
$18.49($26.41/100 g)
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$22.90($45.80/100 g)
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$17.91($0.45/gram)
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Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified by
USDA organic
USDA Organic certified products are required to be produced using farming practices that maintain and improve soil and water quality, reduce the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they're grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pastures and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colours, flavours or preservatives. USDA Organic products contain a minimum of 95% organic ingredients and use the USDA Organic seal.
Product information
Additional Information
| ASIN | B0DDKF6BMF |
|---|---|
| Customer Reviews |
3.6 out of 5 stars |
| 鶹 Rank |
|
| Date First Available | Dec 19 2024 |
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Product Description
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.
Step4
Remove from the refrigerator, stir and enjoy.
*After rehydration, store in the refrigerator and consume within the same day.
 Freeze-Dried Natto Beans |  Freeze-Dried Natto Powder |  Natto Furikake Seasoning |
|---|---|---|
| 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. |
| 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. |
