Hi welcome to 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.
After 5 years of research, I’ve gone beyond fresh natto—think black bean natto, spiked with kimchi, yuzu marmalade, or tamari, all tuned for British palates. No frozen limits, just pure invention.” 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.”
The Grind
“”I started as a young chef, hungry for flavors. Then I traded pans for boots as a soldier, learning discipline the hard way. I taught others as a chef lecturer , sharing what I’d mastered, before diving back into food as an innovator. Along the way, I won awards for my craft and even cooked for the Queen. Now, after 40 years and 5 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.”
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 Wasabi Tamari Rush, and Wasabi Ginger Blaze east meets west! Fusion and British, try kimchi fire, yuzu zing, tamari soul. It’s been a wild ride, and I’m just getting started.”
“Why Natto”? “Why Me”?
“Natto’s a powerhouse—fermented, fierce, and full of life. I took it, broke the rules, and made it ours: black bean natto, kimchi heat, yuzu brightness, tamari edge. It’s not just food—it’s a statement. Want in?”
The Crumpet revolution
English crumpet, toasted golden, topped with my fresh bean natto, a kick of kimchi, a smear of yuzu marmalade, a drizzle of tamari, and a crunch of black sesame seeds. It’s Japan meets Britain in one wild bite—five years of natto mastery fused with 40 years of chef instinct. This is tradition flipped on its head.”
“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.”
