Natto / Fermented Soybeans

Natto is a food with extremely high nutritional value. In addition to protein, natto is rich in ingredients that are beneficial to the health of the entire body, such as dietary fiber that contributes to intestinal health, calcium and vitamin K that keep bones healthy and potassium that helps stabilize blood pressure. The fermented soybeans also contain magnesium that keeps blood vessels healthy, iron that prevents anemia and various other crucial nutritents like zinc, molybdenum, vitamin B2, folic acid, niacin, vitamin B6, pantothenic acid, and biotin. Furthermore, due to the fermentation process, natto has a higher digestibility than boiled soybeans.
Nattokinase, an enzyme derived from bacillus subtilis (natto bacteria), is expected to improve peripheral blood flow. Nattokinase and B vitamins are sensitive to heat, so it is best to eat natto without heating it to prevent a decrease in nutritional value.

Must be stored in the refrigerator. Can be frozen if sealed in an airtight zip lock bag. Move to the refrigerator the day before use to slowly thaw and preserve the flavor and nutrients.

Natto bacteria is strong, and it's said that if any gets into a place with soybeans for making soy sauce, they'll all be natto soon enough.