Natto is a traditional Japanese dish made from fermented soya beans. In Japan, it is often mixed with mustard, spring onions and soya sauce and eaten with rice. To make natto, soya beans are cooked and then fermented with the bacterium Bacillus subtilis. This fermentation, which takes up to 24 hours, gives natto its characteristic consistency and flavour. Dried natto can be consumed in the same way, slightly moistened or as a snack.

Perfect as a snack, with various drinks or as a topping on slate and hot dishes. You can also crumble it and enjoy it in the miso soup or over the rice.

If you soak it 1:1.3 with lukewarm water and let it steep for about 1 hour, it will soften and it can be consumed like natto.

Energy: 2002 KJ / 479 kcal
Fat: 21.7 gr
Carbohydrates: 30.9 gr
Protein: 39.9 gr
Salt: 1.8 gr

SOYBEANS from Nagano, Natto
Kinase (bacteria )

- Snack
- Dessert decoration
- Natto classic
- Rice topping
- Miso soup topping