Natto invention
“Natto Reimagined: Sample the Madness”
“From classic to chocolate, From chocolate to biscuits and Biscuits to cakes, where do we go next! But Natural is still best .here’s what I’ve been fermenting. Small batches, big flavors—ready to try?
“Spicy, bold, and British-. natto meets kimchi fire on a toasted crumpet—40 years of chef grit in one bite.”
“Zesty yuzu marmalade and umami tamari collide with fresh natto. A citrus kick with soul my Irish roots showing off.
Natto gone rogue: rich chocolate meets earthy ferment. Five years of tinkering led to this—sweet, strange, dish.
“Innovation on a Plate”
Where Tradition Meets Madness”
“Natto’s just the start. From fermented twists to biscuit brilliance, this is 40 years of chef craft unleashed.”
- Hazelnut truffles, Peanut butter truffles
- Sakura cherry blossom Biscuits
- sesame biscuits
- Matcha and white chocolate biscuits
Fresh natto meets rich chocolate—a collision of earthy and sweet born from 5 years of fermenting obsession. Unexpected? Damn right.”
“A British crumpet topped with black bean natto and kimchi fire. Japan and England slug it out, and your tastebuds win.”
Natto in a biscuit? Add sakura cherry blossom, sesame and matcha white chocolate drizzle. It’s my Irish-British grit gone floral and fierce.”
- “Discover the fusion”
- “See the clash”
- “Taste the twist”
“The Ferment Never Stops”
“From natto with chocolate to biscuits blooming with sakura, I’ve only scratched the surface. What’s next? More flavors, more fusions, more ways to flip tradition on its head—my kitchen’s a lab, and I’m not slowing down. Hungry for it?”
chocolate cupcakes anyone?
shortcake biscuits?
K2 Natto in its original dress