A Japanese fermented soybean dish with an intense flavor and a gloopy texture, rich in probiotics and nutrients.
A traditional Japanese food made from fermented soybeans using Bacillus subtilis bacteria, with a sticky and slimy texture and a pungent characteristic smell.
Natto is prepared by cooking soybean seeds then inoculating them with Bacillus subtilis culture. Fermentation lasts 24 hours at controlled temperature, during which the bacteria produces sticky polyglutamate, enveloping the seeds. This distinctive filamentous texture and strong smell (reminiscent of ammonia) are characteristic of authentic natto. Fermentation improves nutrient bioavailability and creates a beneficial microbial community.
An exceptional source of vitamin K2 (menaquinone), complete proteins, and live probiotics, promoting bone, cardiovascular, and digestive health.
Consume natto as is or on white rice, in small portions (1-2 spoons) to get accustomed to the flavor. Well mix natto before consumption to develop stickiness. Store in the refrigerator and consume within two weeks after purchase.
Natto is one of the best dietary sources of vitamin K2, essential for bone and cardiovascular health.
A question about Natto? Ask our nutrition AI.
Ask a question