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"Live" Jukusei Natto - 100g - best before 22.10.26

£9.99
Availability: Available icon 4 in stock, ready to be shipped
If you love our Classic Natto, prepare for a deeper, more sophisticated culinary experience. Jukusei (Aged) Natto is our premium, small-batch vintage—crafted for true living-food enthusiasts who want maximum umami and enhanced functional wellness.

While our Classic Natto is mild, fresh, and perfect for daily fuel, Jukusei Natto undergoes a meticulous, 96-hour maturation ritual inspired by the traditional Champagne Method.
PACKED IN GLASS JARS

The 'Champagne Method' of Natto: Our 96-Hour Craft Process
We treat our Jukusei Natto less like a standard food product and more like a fine, artisanal vintage. Every single batch undergoes a strict, labor-intensive 96-hour maturation ritual heavily inspired by the traditional French Remuage (riddling) process used in making Champagne:
The Champagne Method: Every single pot is hand-turned upside down every 24 hours for three days, during refrigeration allowing gravity to cycle the live enzymes evenly through the beans for a flawlessly uniform ferment.
  • The Flavor Profiles:
    • Classic Natto: Clean, light, and nutty.
    • Jukusei Natto: Rich, complex, and intensely savory with a silky, velvet texture a umami bomb!
  • Peak Vitality:  a living superfood delivered straight to your door at its absolute peak of potency.
Elevate your daily ritual. Choose our Classic Natto for your everyday staple, or step up to Jukusei Natto for the ultimate expression of traditional fermentation craft. 

Made in the UK using organic soya beans.

A source of vitamin K2 MK7 and nattokinase enzymes.

Traditionally natto is consumed at breakfast in Japan. It is eaten stirred through rice, with fish or miso soups. It is a condiment, and is generally only eaten in small amounts, maybe a teaspoon at a time. In practice it can be eaten with many foods - or just on its own.

Natto is an acquired taste. It has an unusual smell, texture and taste. Many people do love it! If at first you do not like it - do keep trying - it can grow on you.

Fresh Natto has been shown to maintain a higher level of Nattokinase than frozen natto.

Natto is made by fermenting cooked soya beans with a bacterial culture, Bacillus subtilis. These probiotics have been shown to positively influence the gut microbiome.. 

Nutritionally rthing as fresh as your Natto."ich, natto is well worth eating. It is a good source of protein, fibre, vitamins, in particular vitamin K2 including the well known MK-7 form, minerals and enzymes. 

This vitamin K2 has a role in ensuring that the calcium in our diet is absorbed into the correct places - like bones and teeth - and does not build up in arteries and joints. It is a very rich food source for this vitamin.

The fermentation process creates an enzyme called nattokinase. Nattokinase has been studied extensively.  

This enzyme is fibrinolytic enzyme shown to reduce blood pressure and clotting in the lab and in us

An average nutritional breakdown for 1 cup of natto is (as a %age of daily requirement):

  • Protein: 31.0 g
  • Manganese: 134%
  • Iron: 84%
  • Copper: 58%
  • Magnesium: 50%
  • Calcium: 38%
  • Potassium: 36%
  • Zinc: 35%
  • Phosphorus: 30%
  • Selenium 22%
  • Vitamin K2: 51%
  • Vitamin C: 38%
  • Riboflavin: 20%
  • Thiamin: 19%
  • Vitamin B6: 11%
  • Folate: 4%
  • Pantothenic Acid: 4%

Any fresh items not posted on a listed 24hr service will be at your own risk. We will always include chill packs and some insulation in your parcel.

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