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Natto - fermented soybeans

Natto are fermented soybeans prepared using the bacterium Bacillus subtilis. They have a characteristic sticky texture and a strong smell that divides even the Japanese themselves.

Natto is rich in vitamin K2, protein, and the enzyme nattokinase that supports blood circulation. It is traditionally served for breakfast with rice, soy sauce, and mustard.

Natto - fermented soybeans
  • Natto is one of the richest natural sources of vitamin K2 for bone health
  • The sticky strands are created by fermentation with Bacillus subtilis bacteria
  • In Japan natto is more popular in the east while many people in the west reject it
  • The enzyme nattokinase supports the dissolution of blood clots
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