Freeze-dried natto

Freeze-dried natto is a Japanese fermented soybean product, preserved through sublimation under low temperature and vacuum. We produce it in Poland from organic, non-GMO soybeans, fermented with Bacillus subtilis natto bacteria. Unlike convection drying, freeze-drying does not require heating the input material, which makes it possible to obtain a light, crispy structure while preserving the character of fermented soybeans. It is a convenient form for direct consumption, as an addition to dishes, or as a base for products in powder and capsule form.