Please note: We currently only deliver this product (and certain other cold products) to the following areas weekly:
Pretoria, Johannesburg, Bloemfontein and Cape Town.
Minimum combined order quantity for cold product delivery is R500.
Natto owes its strong flavor, odour and slimy texture to the way is is made – by fermenting soybeans with Bacillus subtilis. While these properties might render this superfood an acquired taste, the benefits of eating Natto are nothing short of brilliant. It contains a huge complement of vitamins and minerals, not the least of which are both types of vitamins K, and it even boasts its very own enzyme, nattokinase, known to protect our bodies from hypertension and heart disease.
Nattokinase, a byproduct of natto fermentation, breaks down fibrin in the blood, a protein aggregate involved in blood clotting, decreases the stickiness of the red blood cells, and assist in the prevention of arterial plaque formation.
Its fibre content and probiotic nature make it a great addition to any diet and it ensures the optimal absorption of all the goodness your meal has to offer. Even better news is that, thanks to the fermentation process, those of us who have a sensitivity to soy could find natto completely harmless. If you’re feeling adventurous, this is definitely a food worth trying.
How to use it: You whip it for a minute or two with a spoon till a very slimy mass forms. To add additional flavour, sweet mustard, spring onions and a bit of soy can be mixed in. Best enjoyed with short grain brown rice.
Nutritional value for 100 g of cooked natto: