<p><b> Natto (納豆) - the ancient Japanese superfood </b></p> <ul> <li>For over 1,000 years, natto (fermented soybeans) has been a Japanese staple and folk remedy. </li> <li> In modern Japan, natto is a comfort food found everywhere, with benefits supported by a surprising level of nutritional and clinical science.</li> <li>The best natural source of Vitamin K2, nattokinase, and probiotic <i>B. subtilis</i></li> <li>A nutritional powerhouse in general - high in protein and prebiotic fiber, low in fat and carbohydrates, and full of vitamins and minerals.</li> <li>Unique flavor and texture - expect a rich, pungent, fermented flavor, and the texture that the Japanese call <i>neba neba</i> (slippery & sticky). Like a stinky cheese, natto isn’t for everyone - but those who like it, love it.</li> <li>In Japan, natto is most typically mixed into rice, soy sauce or <i>tare</i>, and something sharp like mustard or scallions. However, we think natto is terrific as a versatile addition to a wide range of dishes – Japanese and Western, savory and sweet.</li> </ul><br> <p><b>Choose NYrture New York Natto for the very best quality</b></p> <ul> <li>Made by hand in Williamsburg, Brooklyn, by a trained microbiologist (and lifelong natto lover) and chef</li> <li><i>Tastes better and is better for you</i> because it’s made fresh by hand, and never frozen</li> <li><i>Keeps longer in the refrigerator</i> because of our unique glass jar</li> <li>Vegan, gluten-free, GMO-free, and certified Kosher by the Orthodox Union</li> </ul>