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Non GMO Ingredients • No MSG added • Perishable - keep refrigerated • Locally hand-made

Preparing and Eating NATTO

1. 1. Open NATTO and peel off the plastic film. To cut the natto strings use some for stirring and wind around your utensil quickly. Do not stretch. Good natto strings may stretch up to four feet.
2. 2. Put NATTO in slightly bigger and deeper bowl (if needed) and stir beans 15-20 times.
3. For Tezukuri NATTO
4. 3. When you begin to see the characteristic sticky threads of natto emerge, add a packet of soy sauce and a little mustard.
5. 4. Stir again this mixture then you are ready to enjoy your NATTO.
6. For Megumi NATTO
7. Instead of Soy sauce and mustard, you can create your own NATTO simply by selecting Sauce and Topping, Stir them with NATTO. And serve on your favorite Base.

Please look at MegumiNATTO Simple Recipes

Japanese-style Breakfast After adding soy sauce or mustard, as described the above, people in Japan often add a garnish of chopped green onions and eat the natto on top of some piping hot rice. The Japanese diet is known to lack protein, which natto supplements, and the onion adds Vitamin C – a natural "wisdom of life" reflected in the food culture of Japan. Many people love to eat natto made in this simple and delicious way. You may also follow the popular Megumi NATTO recipe below.

Make Friends with Natto’s Sticky Strings! Natto’s essential stickiness comes from its beneficial amino acid, glutamic acid. After you have eaten natto, you can easily remove any remaining traces of it from your dishes or utensils by simply soaking them in cold or hot water for 10 minutes. People say that these sticky strings are what promotes healthy and beautiful skin. You may notice that your skin feels silky smooth after washing natto from your hands.

Note:
You may occasionally notice small white spots on the surface of natto beans. This is the natural appearance of amino acids that results when the protein in the soybeans begins to break down. The natto is completely safe to eat. Natto can be frozen, but it is best to eat the natto soon after it is defrosted. We recommend putting the natto container in a plastic bag or aluminum foil before freezing to prevent it from drying out. It may be kept frozen for about 3 months.