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This item sold on March 31, 2014.

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Please read my shop's Policies for pricing on bulk orders (5 or more packets) before purchasing. For inquiries about bulk orders or about the product itself, please contact me here on Etsy, or at nattoshop [at] gmail [dot] com if you do not have an Etsy account, and I will get back to you ASAP.

About Natto:

Natto (納豆, なっとう) is a traditional preparation of fermented soybeans unique to Japan which has been eaten there for over 1000 years. It was originally produced by the proliferation of Bacillus subtillus natto bacteria which lived in rice straw, on soybeans, but now the bacterial culture is available as an extract and can be added to boiled soybeans with the same result. Natto is traditionally served with breakfast over steamed rice, with some chopped long onions, soy sauce, mustard, or a raw egg mixed into it. Nowadays, it is sold in Japan in small styrofoam packs of about 45 or 50g each. For more on the history of natto, see: [http://www.soyinfocenter.com/HSS/natto1.php]

Some of the constituents of natto include (Please feel free to do your own research here, as I am just paraphrasing from wikipedia and other sources.):
-Vitamin K2: A vitamin essential to the absorption and assimilation of calcium in the body. Along with vitamin D3, vitamin K2 seems to aid in the prevention of bone loss and in bone density maintenance.
-Nattokinase: This is an enzyme found only in natto that is a potent fibrinolytic agent and serves to protect against and dissolve blood clots. (Anyone with a blood clotting disorder, taking anti-coagulants or supplementing with vitamin K should consult their physician before eating this product. Although the nattokinase is likely not as active as in wet natto, it is better to be safe.)
-Vitamin PQQ: This is a relatively unknown vitamin and antioxidant which support mitochondrial growth and protection, and is said to be good for the skin, among other things.
-Selenium: An essential micronutrient deficient in people under oxidative stress, this is a cofactor for activating the enzyme glutathione peroxidase which protects the body from oxidative effects.
-Protein: Natto is a natural low calorie, high protein food great to meet protein needs, especially for vegans and vegetarians. The soy protein found in natto is complimented by rice protein to make a full amino acid profile, so one or two packs per day is ideal for vegans and vegetarians seeking to build muscle. Each packet of the natto snack contains about 38 grams of protein, which is 63% and 76% of the recommended daily intake for men and women, respectively.
-Reduced Phytic Acid: Fermentation significantly reduces the levels of phytic acid, an "anti-nutrient" that binds nutrients and prevents them from being absorbed in the body, normally found in soybeans.
-Reduced Goitrogens: Similarly, fermentation reduces the goitrogenic/anti-thyroid effects that soybeans naturally exhibit.

Fermented soy products such as tempeh, miso, and natto are eaten and recommended by even those who are skeptical about or outright opposed to soy and soy products.

For more info, see [http://www.naturalnews.com/025684_natto_soy_health.html].

Despite its long-standing presence in Japan, it is not as popular or well-received as one would expect without having seen it before. Looking at the second picture here, it should be obvious why. Natto, or wet natto, looks like some kind of clutch of eggs that one might see in an Alien movie; it has a slippery, slimy consistency with gossamer strings that result whenever it is moved, and in addition to that it has an odor reminiscent of old socks or cheese. For most people, this is not a favorable combination of sensations when presented with a new food, or with anything really. It looks less like something to eat and more like something to run away from. (Regardless, wet natto is quite good and I encourage you to pick some up from your local Asian food store or from somewhere like [www.meguminatto.com]).

Fortunately, there is another way to eat natto that mitigates a few of these unsavory characteristics, and that is dried or dehydrated natto or (natto nuts). This dehydrated natto snack is more portable and palatable than wet natto. It does not have the soft, sticky, stringy consistency which many people find offputting. It also has a savory taste different to that of wet natto, which has a mild buttery taste, and an addictive, crunchy texture. The natto nuts, because they have been dried, also occupy less space than the equivalent weight of wet natto, making it easier to eat more of them.

About the Product:

-The soybeans used are organic and grown in Michigan. They are soaked in filtered water, pressure cooked, and fermented in stainless steel pans by myself. The original starter culture was store bought frozen natto from a local Asian food store, and subsequent cultures are from the natto which I have made. More on the process of production can be found in the next section.

-Ingredients are: Organic Michigan-grown Soybeans, Sea Salt, Granulated Garlic.

-Each packet contains 85g/3 oz. of dried natto nuts, which is equivalent to 212g/7.5 oz. of wet natto.

-Each packet contains approximately 38g of protein. At about 177 calories per pack, it would make a great workout snack and an excellent supplement to other sources of dietary protein.

To see the nutrition facts for wet natto, according to NutritionData, see: [http://nutritiondata.self.com/facts/legumes-and-legume-products/4380/2]

-The natto is dehydrated at 115F/46C to preserve the integrity of nattokinase enzyme and other enzymes.

-The smell of cheese or old gym socks is normal and is due to the pyrazine in natto. If your natto snack does not have a similar odor, then something is wrong with it.

-Dried natto is similar to a Mogwai, in that you do not want to get it wet. It won't reproduce, but it will become slimy and gross. So make sure to keep it away from sources of moisture or humidity, including sweaty hands, unless you enjoy the sliminess.

-Similarly, after handling the natto nuts, one may want to rinse one's hands, as they will have the dry residue of the natto which will become slimy upon contact with moisture.

-By the same token, the dried natto nuts can be partially reconstituted by putting them into a bowl, pouring in enough hot water to just cover the top of the beans, and letting them soak until they reach the desired consistency.

-The natto nuts are able to be used as a "seed" culture for making one's own natto, as the natto organism is still alive after dehydration. Just add boiling water and let sit for 5-10 minutes before adding it to the soybeans to be fermented. I recommend this only with the salted flavor, as the allicin in the garlic and onions may inhibit the growth of the natto bacteria.

-The natto nuts are not processed in any way besides being pressure cooked before fermentation, and dehydrated afterwards. So, there are no plastics or mercury or additives to worry about. Whole soy is also healthier than concentrated soy products such as tofu.

If you have any other questions about natto or this product, please contact me on Etsy or at nattoshop [at] gmail [dot] com

Garlic Natto Nuts (Dehydrated Fermented Soybean Snack)


  • Handmade item
  • Materials: organic soybeans, bacillus subtilis natto, filtered water, sea salt, granulated garlic
  • Only ships within United States.
  • Feedback: 9 reviews
  • Favorited by: 24 people