Hi welcome to My K2 Natto
Hey there! You’ve just stumbled on the home of fresh, chilled natto, handmade right here in the UK. I’m John and I’m all about bringing this funky, fermented goodness to your plate—packed with flavour, tradition, and a little British twist. Whether you’re a natto pro or a curious newbie, I’ve got you covered with the freshest batches around, from Japanese Events where you can come and try some fresh Natto and in Nottingham 19 October where I am showcasing my New Flavours . https://www.japanfest.co.uk/nottingham
So research done I’ve gone beyond frozen natto—think black bean natto, spiked with kimchi, yuzu marmalade, or tamari, all tuned for British palates. No frozen limits, just pure invention.” For me its all about the benefits of Natto I’m an English chef with Irish blood and relentless drive. Using natural fermentation, I’m working hard at it , dreaming up new ways in which to enjoy Natto.”
From Original to Modern from History to the future “its natto Jim but not as we know it”!
I have taken what for some is sticky and slimy and put a new twist on it and made it more acceptable, to western palates, so some new flavours; think chilli jam and sesame with tamari, kimchi, daikon and tamari, of Course I still have Karashi, pickled daikon and sesame to keep it original, But a zesty Kinda Glow brings in sesame, Yuzu and lime, Sweet K2 Zen( natto with Honey, tamari and pickled ginger ) So Traditionally eaten over a bowl of rice, but what about in a wrap, with avocado, hummus and natto with chopped lettuce, or rolled up in sushi with Nori and kimchi, with wasabi for heat, used as a topping for crackers. or in a bowl of noodles, with some chopped spring onions the list is endless.
So you still get the health benefits Vitamin K2 Nattokinaise but without the overpowering Odour, yes of course you get the Neba Neba. Try it on sour dough toast, mash natto with Hummus (That’s a massive powerhouse in it-self) chop up an avocado, spread the mix, add the avocado feel free to throw in some spring onions, Nori, daikon radish, dust with toasted black sesame seeds, drizzle oil over it and you are off. I know its crazy but stilton cheese and Pineapple, amazing! What are you waiting for!?
Traditionally eaten with rice, egg yolk with soya sauce, What about, Natto k2 Fusion, Natto, mango, coconut and lime with toasted coconut and tamari, one of my newest creation, flavours, its a cocktail in a pot! Or what about a natto cupcake!
The Development
“”Research, Research, and then taste and gain the benefits. I started my journey from teacher to pupli, for most it would be the other way around. But when i learned about Vitamin K2 and natto, I had to start at the very beginning. As a chef, I thought i understood flavors. Then I tried Natto and the Neba Neba, and everything changed. sticky, slimy, almost marmite /yeast flavours that stuck to everything. But i think after a couple of years i might have overcome the difficulties of bringing something that’s over 900 years old up to date. Innovation is key. One Editor of a prominent Japanese Paper told me that Just me making a Japanese staple was in-itself innovation! . I understood a white English Guy Making Natto! Now, after all those years obsessing over natto, I’m fusing it all—grit, skill, ”and a bit of madness—into every crumpet or cracker, or sourdough toast topped with natto, kimchi, and yuzu.”
Natto on sourdough toast with black sesame seed
My Journey
“Five years of trial, error, and triumph—blending Japanese tradition with UK innovation, of course its been hard its supposed to be! But, I’ve sourced, fermented, and fused until natto became something new: Different tastes think Zesty K2 Glow or Tropical K2 Fusion east meets west! Fusion and British, try kimchi fire, yuzu zing, tamari soul. what about Natto with Stilton and Pineapple!
“Why Natto”? “Why Me”?
“Fate, Natto’s a powerhouse—fermented, fierce, and full of life. I walked into a fermenters lab (Soy Foods) and it blew me away, Paul energised me with Koji, tempeh and My own Natto,
Sure i knew the research the health benefits, But Paul knew taste! He me showed whats possible his intuition and my creativity, his knowledge soon became my knowledge And Yes he did give me some Dodgy pickled Turnips, which had the obvious effect on me, But that’s part of trying new things!
Paul introduced me to slime, pure and simple but eat it like cheese, let the flavours develop in your mouth, and showed me how it should be eaten,classically the way he had first eaten it in the 1970’s properly in small bowls with rice and and garnishes, classic Natto, So Fate! Paul unfortunately passed away two years ago an exceptional innovator a powerful force, but left me with his thoughts, and so Now the ‘Force is with Me’! So I am not reinventing the wheel , just changing the tyre Think ; black bean natto, kimchi heat, yuzu brightness, tamari edge. It’s not just food—it’s a statement. Want in?”
“Natto, Unraveled”
“I took natto from its roots—fresh, bold, and UK-made—and ran with it. Black bean natto with kimchi heat, yuzu marmalade zing, tamari depth, all piled on a classic English crumpet with black sesame crunch. But I didn’t stop there. Meet natto with chocolate—a wild fusion of earthy ferment and rich sweetness, born from 5 years of relentless tinkering. It’s Japan, Britain, and a bit of madness in every Bite.”
From Original to Modern from History to the future “its natto Jim but not as we know it”!
Try and natto with chopped lettuce, or rolled up in sushi with Nori and kimchi, with wasabi for heat, used as a topping for crackers. or in a bowl of noodles, with some chopped spring onions the list is endless.
