Gooey, Stinky & Healthy Natto . . . Coming Soon!

Natto, valuable energy resource for Japanese over the ages

Once upon a time, a long time ago, somewhere in ancient Japan, Natto was discovered accidently when people preserved boiled soybeans in straw. Today, Natto, gooey, stinky and yet healthy fermented soybeans, is enjoyed routinely for breakfast, served on the top of rice in Japan.

Freeze-dried Natto enhances nutritional values

We will soon have a freeze-dried version of Natto: whole and in flakes.

Our Freeze-drying process not only makes it easier for people (who are not used to the sliminess and peculiar aroma of Natto) to consume Natto more easily but also preserves the healthy microorganisms -as in the original Natto form. Our freeze dried Natto has a concentrated amount of microorganisms, vitamins, and minerals, Here is the comparison chart between raw Natto, freeze-dried Natto (whole type), and freeze-dried Natto (flake type).