Natto (??) - The Ancient Japanese Superfood For Over 1,000 Years, Natto (Fermented Soybeans) Has Been A Japanese Staple And Folk Remedy. In Modern Japan, Natto Is A Comfort Food Found Everywhere, With Benefits Supported By A Surprising Level Of Nutritional And Clinical Science. The Best Natural Source Of Vitamin K2, Nattokinase, And Probiotic B. Subtilis A Nutritional Powerhouse In General - High In Protein And Prebiotic Fiber, Low In Fat And Carbohydrates, And Full Of Vitamins And Minerals. Unique Flavor And Texture - Expect A Rich, Pungent, Fermented Flavor, And The Texture That The Japanese Call Neba Neba (Slippery & Sticky). Like A Stinky Cheese, Natto Isnt For Everyone - But Those Who Like It, Love It. In Japan, Natto Is Most Typically Mixed Into Rice, Soy Sauce Or Tare, And Something Sharp Like Mustard Or Scallions. However, We Think Natto Is Terrific As A Versatile Addition To A Wide Range Of Dishes - Japanese And Western, Savory And Sweet. Choose Nyrture New York Natto For The Very Best Quality Made By Hand In Williamsburg, Brooklyn, By A Trained Microbiologist (And Lifelong Natto Lover) And Chef Tastes Better And Is Better For You Because Its Made Fresh By Hand, And Never Frozen Keeps Longer In The Refrigerator Because Of Our Unique Glass Jar Vegan, Gluten-Free, Gmo-Free, And Certified Kosher By The Orthodox Union