Called Natto in Japan and Thua-nao in Thailand, this soybean ferment has a strong, somewhat persistent, unique flavor. The bacteria: Bacillus subtilis var natto, makes a sticky, viscous polymer surrounding the soybeans during the 18-24 hours of incubation. This creates wispy threads evident when the cultured soybeans are pulled apart.
Ingredients: Bacillus subtilis spores extracted from organic soybeans
Weight: 3g (can produce up to 10-30 kg of natto)
Origin: Japan
Shelf life: 2 years in the freezer
