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Freeze-Dried Natto - Hikiwari Type, 2.29 oz

$13.90

Natto (fermented soybeans) is a superfood that is rich in protein, dietary fiber, and probiotics. However, some people stay away from this particular superfood because of its typically strong smell and slimy texture. Made by esteemed Miyagi Prefecture natto maker, Kawaguchi Natto Co., Ltd., Freeze-Dried Natto has a milder smell and a crunchy texture while still maintaining the nutritious benefits of natto. They craft it by using quality, non-GMO soybeans sourced locally. Also, they employ a special natto-making method developed by Dr. Muramatsu in 1912 that produces a beautiful natto flavor. By virtue of this, Freeze-Dried Natto still exhibits a slight natto taste that can be enjoyed by natto fans as well. It is made in the “hikiwari” style, which means that soybeans are roughly crushed and the skins are removed before the fermentation process. This gives Freeze-Dried Natto the appearance and texture of crushed peanuts, as well as making it easy to use. You can just mix it into fried rice or pasta, use it for omelet fillings, sprinkle it over salads, grilled dishes or cooked rice. Or you can even use it for desserts, such as cookies, cakes, or ice cream.

Freeze-Dried Natto has the appearance and texture of crushed peanuts, and it’s easy to use for cooking. Its nutty taste and crunchy bite can be a great addition to fried rice, pasta, and stir-fried dishes. You can also mix it into omelet fillings. It can be a perfect topping for salads, grilled dishes, pizza, and cooked rice, too. You can even use it for making desserts—mix it into cookie dough or cake batter to add a nice and crunchy accent. Sprinkling it over ice cream or yogurt is another option. If you make your own granola, it can be an interesting addition. Or you can snack on it, just like other nuts. Have fun in experimenting with unique and nutritious Freeze-Dried Natto!

Soybean, Bacillus Natto.

Customer Reviews

Based on 2 reviews
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Hiroshi O.
Sticky Like Natto, But Not a Strong Flavour

I actually love natto, but I can't readily get the refrigerated containers, so I decided to try this freeze-dried variety. I love how it gets sticky like natto but tastes more so like peanuts. I use it on my waffles, and with some maple syrup and banana slices, it makes a really interesting combination. It would be great if this was offered in a larger size as well.

F
Fusako
freeze dried Natto

Excellent taste, just like freshly made Natto!