New York Natto is produced by NYrture Food LLC in Brooklyn, New York

Our mission

NYrture Food is dedicated to the mission of creating fresh, honest food with probiotic power and of the highest quality. We believe that nurturing the microbiome of benign microorganisms living in/on/around each one of us is a vital part of the recipe for optimal health. 

It is also important to us to provide credible, evidence-based educational information about the microbiome and the utility of probiotic foods. We aim to increase awareness of the deeply interconnected nature of relationships between the unseen microbial community and all other organisms, including humans. 

Who we are

the NYrture team: Mary Badon, Ann Yonetani, Megumi Yamada

NYrture Food is founded by Ann Yonetani, a microbiologist with life-long passions for both food and science.  As a professor at the New School university in New York, she teaches about the intersection of these two worlds in the Food Studies department. Before becoming a natto maker, Ann worked for over 15 years as a biomedical research scientist in labs at Columbia University, Harvard Medical School, UCSF, Cold Spring Harbor Laboratory and the Basel Biozentrum. Along the way, she also enjoyed cooking in restaurants and soup kitchens in Philadelphia, San Francisco and Boston. She received her BA in Biology at the University of Pennsylvania, MS in Biochemistry from the University of California, San Francisco, and PhD in Microbiology from Columbia University College of Physicians & Surgeons.

Please email us at NYrture Food for orders, questions and all other inquiries at: NYrture.natto@gmail.com