Natto, a traditional Japanese soybean product, is made by fermenting steamed soybeans with Bacillus subtilis spores.
Natto Powder 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
Hikiwari natto contains about 1.5 times more vitamin K than grain natto.
It is made by grinding soybeans into 6~8 pieces and then fermenting them.
By fermenting natto after it is finely chopped, the amount of Vitamin K produced by the fermentation process is also incred.
Overview
This is dried natto that is freeze-dried from fermented non-GMO soybeans.
Product Features
You can eat it as it is, or if you rehydrate it, it becomes soft natto.
Overview
Freeze-dried Hikiwari natto powder. Hikiwari natto is chopped fermented soybean.
Product Features
Hikiwari natto has 1.5-fold the vitamin K of grain natto. Easy to use powder.
 Freeze-Dried Natto Powder |  Freeze-Dried Natto |  Natto and Kombu Mix |  Natto Furikake Seasoning |  Natto and Koji Mix | |
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Net Weight
| 50g(1.76oz) | 70g(2.4oz) | 45g(1.5oz) | 40g(1.4oz) | 180g(6.3oz) |
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Type
| Powder | Whole Beans | Flake | Flakes | Paste |
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Characteristics
| Probiotic/Prebiotic/Vitamin K | Probiotic/Prebiotic/Vitamin K | 2 Superfoods in 1 | 6 Kinds of Umami Ingredients | 2 Fermented Foods in 1 |
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Flavor
| Mild & Nutty | Creamy & Nutty | Rich & Deep Umami | Harmonious Umami Flavors | Rich Umami, Salty & Sweet |
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How to Enjoy
| Soup, Curry, Dipping Sauces | Snack, Rice Topping, Salads | Rice Topping, Poke Bowl, Pasta | Rice Topping, Pastas | Rice Topping, Condiment |
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