NYrture Food is proud to offer NEW YORK NATTO,
nurtured in NYC. Tastes better, better for you!
"I have been eating your Natto every day. The best part is its taste. Simply yummy." - Miki K
"it`s like crack...i can`t stop eating it" - Dennis L
NEW YORK NATTO is:
- PROBIOTIC - a living food fermented with Bacillus subtilis, an important probiotic bacteria promoting gastrointestinal, immune, cardiovascular and bone health.
- NUTRIENT-DENSE - an excellent source of protein, fiber, vitamin B2 & vitamin K2.
- VEGAN & GLUTEN-FREE - made from only two ingredients: soy & beneficial bacteria.
- GMO-FREE - made from non-GMO soybeans grown by a sustainably-run US family farm.
- FRESHLY HANDMADE - crafted by hand using ancient techniques and never frozen.
- GREEN - locally made in NYC & packaged in recyclable/reusable glass jars.
- STRANGELY ADDICTIVE - challenging at first bite, a healthy comfort food for the experienced.
WHAT (the !#%*) is NATTO?
Natto is a traditional Japanese comfort food made of cooked whole soybeans fermented with Bacillus subtilis bacteria.
For over a thousand years, natto has been a staple food in Japan, long revered for its nutritive value and many health benefits. Today, natto remains a popular breakfast, snack or side dish, typically eaten with a bowl of rice.
Ubiquitous in Japan, natto is virtually unknown elsewhere. Natto is the food that Japanese grannies always tell their grandchildren to eat because it is "good for you", and many recent scientific discoveries support this idea. Natto is fermented with a probiotic bacterial species (Bacillus subtilis) which promotes gastrointestinal health and is also rich in compounds shown to support cardiovascular (nattokinase) and bone (vitamin K2) health.
Natto is loved for its unique flavor and aroma -- savory, umami-rich and pungent (quite similar to a deliciously stinky cheese). As a living food, natto is full of active probiotic bacteria, and as with other naturally fermented foods (e.g. wine, cheese, sauerkraut), the taste of natto evolves and intensifies with time. Freshly made natto has a milder flavor than natto that has been aged for a few weeks.
No description of natto would be complete without mentioning its uniquely sticky texture. Neba-neba is a Japanese word to describe the sticky, stringy, wispy film that coats natto beans. In Japan, the more "neba-neba", the better the natto. In fact, standard practice is to vigorously stir natto before eating to increase neba-neba!
Ways to Eat Natto
There are many ways to serve and enjoy natto--both traditional and innovative. Here are just a few...
Natto is most commonly served and eaten abed a bowl of rice, seasoned with condiments and other ingredients to taste (e.g. soy sauce, scallions, mustard, hot sauce, seaweed, kimchee or egg yolk).
Natto-maki sushi rolls are a delicious and portable way to consume natto.
A non-traditional and yummy way to serve natto is on toasted bread topped with melted cheese.
Natto can be a great addition to a simple pasta or soba dish, providing rich and complex umami flavor.
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