Natto is a traditional Japanese food made from fermented soybeans, celebrated for its bold character and exceptional nutritional profile. During fermentation with Bacillus subtilis var. natto, the beans develop their signature sticky, stringy texture, a pungent, earthy aroma, and a savory, slightly nutty flavour that deepens as the strands form.

Rich in vitamin K2, probiotics, and natural enzymes, natto is valued for supporting bone health, cardiovascular function, and digestion. Its long history—over a thousand years in Japanese cuisine—reflects both its cultural importance and its reputation as a functional superfood.

Often enjoyed over warm rice with soy sauce, mustard, or spring onions, natto offers a uniquely satisfying combination of umami depth, fermented tang, and nutrient density. Whether eaten traditionally or incorporated into modern dishes, it remains one of Japan’s most distinctive and nourishing fermented foods.

🌿 Key Qualities

• Fermented soybeans with naturally occurring probiotics and enzymes

• Sticky, stringy texture and strong aroma characteristic of authentic natto

• High in vitamin K2, supporting bone and cardiovascular health

• Deep umami flavour with earthy, nutty notes

• A long-standing Japanese staple, enjoyed for over a millennium