Natto is a traditional Japanese food made from fermented soybeans. It is widely considered the Japanese superfood and is known for its pungent smell, strong flavor, and characteristic sticky and slimy texture. Recently, it has gained attention as a healthy food option. The origin of natto is attributed to the samurai Minamoto no Yoshiie and his troops. In 1088 AD, they were attacked while boiling soybeans for their horses. They had to pack everything quickly and could not open the sacks until a few days later when the soybeans had already been fermented. Nevertheless, they decided to eat them, and since they enjoyed the taste, they decided to prepare them again. Freeze-dry natto comes from a variety called mame-no-ka, which is less stringy. This variety eliminates the typical smell and stickiness, making it enjoyable for everyone while retaining its beneficial nutrients.
Natto is a traditional Japanese fermented food, and it has been gaining a lot of attention due to its health benefits. Freeze-dry natto contains ingredients such as Bacillus subtilis var. natto, vitamin K2, and nattokinase, which are effective in improving liver function and helping in case of hangovers.
USE
Freeze-dry natto is ideal as a snack or as a final touch in various dishes, as well as in salad preparations.
