Natto / Fermented Soybeans

Natto has extremely high nutritional value. In addition to protein, it is rich in ingredients that are beneficial to overall health, including dietary fiber that contributes to intestinal health, calcium and vitamin K that help keep bones healthy and potassium that aids in stabilizing blood pressure. These fermented soybeans also contain magnesium that keeps blood vessels healthy, iron that prevents anemia and various other crucial nutrients including zinc, molybdenum, vitamin B2, folic acid, niacin, vitamin B6, pantothenic acid, and biotin. In addition, due to undergoing fermentation, natto has a higher digestibility than boiled soybeans.
Nattokinase, an enzyme derived from bacillus subtilis (natto bacteria), is anticipated to improve peripheral blood flow. Since nattokinase and B vitamins are sensitive to heat, it is best to consume natto without heating to maintain maximum nutritional value.

Must be stored in the refrigerator. Can be frozen if sealed in an airtight storage plastic bag, then moved to the refrigerator the day before use to slowly thaw, preserving the flavor and nutrients.

Natto bacteria are highly resilient and fast-growing. It is said that this bacteria can quickly dominate a soybean-containing environment, readily turning all soybeans into natto.