The Bacillus subtilis natto culture naturally present in rice straw is what ferments the soybeans.
Natto has a very distinct smell, texture, and complex flavour due to the various compounds that are formed during its fermentation. It is ready to eat and best eaten at room temperature. Traditionally it is stirred well before eating it, to develop the stringy sticky threads it is known for.
Many relish it as a delicacy while others have learned to love it for its extraordinary health benefits. The beans we use for natto are the small bean variety. Our organic Soybeans are well soaked, properly cooked, and fermented to significantly reduce unwanted substances such as phytic acid, lectins, and saponins and allow a thorough breakdown through enzymatic activity to yield an easy to digest, tasty, and nutrient-rich probiotic food.
When Natto is fermented it produces an enzyme called Nattokinaise this nattokinaise is a multi-factural enzyme which has many benefits. This enzyme is Natto’s secret weapon for supporting cardiovascular health.
Nattokinase has many benefits and is being studied for its anticoagulant properties, as well as for its effects on cardiovascular disease. If consumed regularly, natto may help reduce heart problems and even help dissolve blood clots!
Its a prebiotic which means its good for gut health and also produces a key vitamin called K2
What does Vitamin K2 do?
Vitamin k2 takes calcium from the soft tissues and puts it where it should go in the bones and teeth and anywhere else it’s needed.
The substance in K2 is Menaquinone 7 or MK7 for short, the role of MK7 in bone health has been highlighted by several studies showing how natto consumption reduces the incidence of hip fractures in women in Japan and recently confirmed by a large prospective cohort study. This evidence, along with a large set of clinical studies, highlights the beneficial effects of MK7 supplementation in the prevention of osteoporosis and in the reduction of vascular stiffness, making MK7 essential for the prevention of bone and cardiovascular disease (CVD).
“For every 10mg of Vitamin K2 in your diet that you take. there’s a 9% reduction in cardiovascular disease.” – Dr. Pradip Jamnadas, MD
Nattokinase has many benefits and is being studied for its anticoagulant properties, as well as for its effects on cardiovascular disease (ref.). If consumed regularly, natto may help reduce heart problems and even help dissolve blood clots!
How we make our Natto
We make our Natto using traditional Japanese methods. We source our Organic Soya beans from Paul’s Organics who are based in Melton Mowbray England. https://pauls-organics.co.uk/
Paul has produced and distributed fine Organic food for over 40 years . Paul has been our main supplier for our organic soy beans.
We select our chosen beans and wash and rewash before soaking, cooking, then adding the bacterium then fermenting and then refrigeration to deliver the quality and taste required. We then taste test the natto, to check for mouth feel and what umami flavours are present then we check the stretch and strings then pack
The focus is the strings
Taste testing
Potting before labelling
Our distinctive brand
