Description
Fresh organic natto in a single 110 g portion. A traditional Japanese fermented soy product, made in a Polish workshop from certified organic soybeans. It contains live Bacillus subtilis natto bacterial cultures, natural vitamin K in the K2 MK-7 form, and the enzyme nattokinase formed during fermentation.
Vitamin K in the natural K2 MK-7 form
Fresh natto is one of the richest natural sources of vitamin K in the K2 MK-7 form (menaquinone-7). A single portion (110 g) provides a significant amount of natural vitamin K.
Authorised EFSA health claims for vitamin K (Reg. (EU) 432/2012):
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Live bacterial cultures
Fresh natto contains live Bacillus subtilis natto bacterial cultures, formed during fermentation. These bacteria are a natural part of fresh natto and remain in the product until its best-before date.
Live bacterial cultures in fermented food do not hold authorised EFSA health claims. This information is provided to describe the product’s composition.
How to eat
Traditional Japanese serving: about 40-50 g (part of the package). In Poland the whole 110 g portion is typically split over 2-3 days or eaten at once.
Preparation:
- Take the natto out of the fridge 10-15 minutes before eating (to reach room temperature)
- Stir vigorously with a fork or chopsticks until the characteristic foam appears (traditionally 50+ times)
- Add soy sauce, mustard, chopped chives, avocado or sesame to taste
- Eat with cooked rice (the Japanese way) or as part of breakfast
Vitamin K absorption. Vitamin K is fat-soluble. Adding olive oil, sesame or avocado supports its absorption.
Storage: in the fridge at 2-5°C. It can be frozen; at -18°C it keeps its qualities for several months.
Contraindications and warnings
The product contains soy. Do not use in case of allergy to soy or soy products.
High content of natural vitamin K. People taking anticoagulant medication from the vitamin K antagonist group (warfarin, acenocoumarol) should consult their use of the product with the doctor supervising their treatment.
A fresh, fermented product containing live bacterial cultures. Consume within the best-before period.
Quality and origin
Fresh organic natto from a Polish workshop. Made from certified organic soybeans (PL-EKO-07), traditionally fermented by Bacillus subtilis natto bacteria.
Shipping. We ship with a 24-hour courier in thermal packaging so the product arrives fresh and at the right temperature.
- Organic certificate: PL-EKO-07-16909
- Vegan
- Gluten-free
- Non-GMO soy
Producer: Ton Color Marek Kołodziejski, ul. Ludowa 5c, 65-742 Zielona Góra, Poland. The only producer of organic fresh natto in Poland.
Legal notice.
Food product. Natural natto contains vitamin K; health claims in accordance with Reg. (EU) 432/2012. Other ingredients naturally present in fermented soy (nattokinase, isoflavones, live bacterial cultures) do not hold authorised EFSA health claims.
