Freeze-dried Natto fermented soybeans
  • Freeze-dried Natto fermented soybeans
  • Freeze-dried Natto fermented soybeans

Freeze-dried Natto fermented soybeans

Freeze-dried Natto fermented soybeans

Réference : NISJYO

Tax included

Natto are one of the Japanese delicacies Westerners find most difficult to enjoy. They are steamed soybeans which have had "bacillus subtilis natto" bacteria added to them and then fermented. 

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This very Japanese delight repels those new to Japanese cuisine as the beans are so sticky they have strings coming off them.
As for the taste, the flavors are strangely reminiscent of very ripe camembert cheese.
Natto is very nutritious, extremely rich in vitamin K2 (beneficial against vascular calcification and osteoporosis) and amino acids, as well as having beneficial effects on intestinal flora.
Natto is very popular for traditional Japanese breakfasts. People add whatever they like to them. 
Our Natto is unique because it is freeze-dried and so you won’t have any preservation problems. All you need to do is rehydrate the amount required.
For one person, take 20 g of freeze-dried Natto and lay the beans flat out in a soup plate. Add 2.5 tablespoons of water and leave to rehydrate for 3 to 4 hours. Mix well before eating and season with a little salt or soy sauce. Then eat immediately.

Our perfect combination : we recommend it seasoned with slightly sweet soy sauce, karachi mustard or strong French mustard, egg yolk and nori crumbs. Mix everything up and enjoy your feast. 50 g of rehydrated Natto is enough for one person.

Gunma, Japan
80 g net
soya, bacillus subtilis natto
dry away from direct sunlight and moisture
Nutritional values
Per 100 g : energy 457 kcal (1917 kJ) ; fat 19,6g, of which saturates 2,74g ; carbohydrate 24,7g, of which sugars <0,2g ; protein 45,5g ; salt 0,04g.

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