About K2 Natto
Welcome to K2NATTO – Fresh not frozen. Natto, Crafted Better
Hey, you’ve landed at the crossroads of Japanese heritage and British ingenuity—fresh, chilled natto made right here in the UK.
My Name is John I was introduced to the power of natto whilst at university, I was a late starter. I loved the research part of my Masters degree, so when I read the Rotterdam study, I knew I needed to do more, learn more. read more and talk to experts. Now I know the power of this simple staple food, its benefits for longevity, heart and bone health and new research suggests it could help with Brain fog.
Making Natto
So not all Natto is the same, I suppose like life, true goodness takes time, You have to try all you can, eat different ones, small, black, yellow big beans, lentil natto and chick pea natto. I was told to sell it it must be frozen, sold frozen, so I followed the crowd!
However I didn’t like the frozen one, the texture threw me, and also how long had it been frozen, the mustard and soya sauce, lacked flavour, being a chef all these years took over, so I needed to start at the beginning. So I started reading the history of Natto, Luckily I knew a man who knew about fermented Japanese food, Koji, Miso and tempeh, and of course Natto. Paul Jones from Pauls Organics we tasted all sorts he wanted me to try his pickled turnips, I knew something wasn’t right but ate with gusto as one does when with a master craftsman! Unfortunately, the mould on top of the turnips, meant they were off, He did mention it to me a couple of weeks later, and apologised, I had already paid that price! Paul said making natto is like making a new cheese, it takes time, Love, practice, you have to follow the process, gauge when everything is right, temperature control, hygiene everything must be sterile and of course the right size beans, organic of course his organic beans. Unfortunately that great Man passed away a couple of years ago, sadly missed by me, my Mentor, But he did get to try my fresh not frozen Natto, and approved, which meant the world to me. So now Fresh Not frozen, st!
That’s me ready to make natto
Soya beans soaked and ready to be cooked!
This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.
I use organic soya beans when making it and make it the the traditional way—no shortcuts. But here’s the twist: it’s never frozen, skips the polystyrene trays, and ditches the sauce so you can make it your own. Less aroma, less Neba Neba (Strings), and way more fresh, healthy vibes than the frozen imported Natto.
Want to see why it’s worth the wait? Scroll down to explore the process and grab some for yourself!
“Five years ago, I fell for natto’s weird charm and taste And I wondered could I make it better , I couldn’t settle for frozen imports—so I started making my own. Now, I’m hooked on perfecting it: fresh, bold, and a little less wild.”
- Fresh, Not Frozen: Made in the UK, never shipped across oceans.
- Big Beans, Big Flavor: Hearty bites, traditionally fermented for 5 days.
- Less Mess, More You: Tamed stink and slime—add your own sauce.
- You pick the fillings
“That’s my natto—fresh from the UK, less stinky, less slimy, and ready for your family to dig in.”
Where did it Orginate?
Japan of course, But the Chinese but say no! But in general, the Japanese people believe it’s been around their culinary culture for a millennium. I have the book of Natto, (only 667 pages) first recorded evidence is around 1051 , But I met an elderly gentleman, at Buxton this year, at https://www.japanfest.co.uk/buxton where i was exhibiting my Natto, he had his granddaughter with him, and he asked me through her where i thought natto had come from I explained what i knew. Through his Grandaughter he explained an old story he had been told as a child growing up and actually its now the story I tell people after hearing it and it is below, again its only folklore, but actually there is some merit to it. And actually I love it, nostalgia!
It seemed many, many years ago a band of robbers were being chased by villagers and samurai , after many hours of riding and running, they stopped and quickly started cooking a meal of beans and rice but a lookout came in and shouted alarm, quickly they threw everything into a sack, placed under the saddle and hurried off, they continued for days until they found a small cave in under a mountain pass, they knew it was a risk, but climbed into it, lit a small fire, and watched the smoke sail up and up from this no smoke could be seen outside, finally they could rest.
Tired and exhausted they threw themselves on the ground, they were so hungry they took out the sack and found a stringy substance around the beans and rice, No one had seen anything like it, but when you are hungry!, it strangely smelled sour almost cheese like, they ate their fill marvelling at how the beans had grown as if it was a new life being born, they ate their fill, but kept some back adding it to another batch of beans and placed it back into the sack and continued homewards. This not only sustained them on the journey home, but they found it gave them more energy and a feeling of wellness and filled them up.
Once home, and after many welcome backs, they sat around a fire and began the stories about the journey these stories are passed down from generation to generation, its about the stories that the legends lived on, they regaled on the wondrous things they, and their narrow escapes, and then it went silent.
The leader of the group talked about the journey and how their luck had nearly ran out, and then when they thought it was all over for them, the gods who normally turn their back on robbers actually provided them with a second chance to change their life and return as farmers and looking after the land.
They listened intently, what was it the gods sent they wanted to know, what had saved them this time, there had been many times when it seemed that they would falter and times when they the families thought their men were never coming home.
The leader of the group slowly explained, about the cave, the stillness and how they all watched the smoke drift up, grainy faces flickered in the fire each man looked around them and smiled, was this their last forade, was this the end. He paused, more they shouted what was it that saved you, slowly he reached for the sack, and opened it up the beans glistened in the fire light, one man took some of the stringy beans with his spoon and passed it around, some looked with disgust some even jumped back in horror, was it alive? No he explained it was life itself he called it Neba Neba
An elderly man within the group smiled silently to himself, he had heard about this wondrous food before, but never seen it or tasted it, and often told stories about it but these stories were scoffed at, but now it was here. The gods have truly smiled on us, and it was so.
This new simple food of the gods, brought vitality and new life, from that day onwards, a new legend was born, whenever a couple were wed, a present was given to them of this Neba Neba, In two wooden bowls one they would eat together the other as a starter for the new beginning,
Legend has it that they turned their back on their evil doing, and went back to their crops and became what upstanding people again, this food once thought of as evil looking, slimy and smelly really was the food of the gods and did change their lives.
Of course, its just legend, but Natto or Neba Neba really is a superfood, sent from the gods, it’s a simple fare packed with vitality for young and old and truly life giving.
If you want to hear more stories come and try some Neba Neba
.“Ready for a taste? Order your fresh batch below—delivered chilled to your door.” “Got questions? Hit me up below. Or dive into [recipes/tips/the process] to get started.”
Now look at the power of Natto bacteria in action…
Where to buy? The Real food company In Alsanger, Cheshire have been selling my fresh natto for some time now
Customer Review: “Natto absolutely fantastic. I lived in Japan for 5 years and can’t say I’ve had anything as fresh as your Natto.” Just click the link below to be taken to their shop , they update the date each time they receive some, and I know its on the way now