NaturKraftwerke Natto products are freeze-dried and, if necessary, finely ground natto. The fermented, protein-rich soybeans are a traditional Japanese food. Natto is eaten for breakfast in Japan, often with rice and fish. Cooked beans are vaccinated with the bacterium Bacillus subtilis ssp. natto and fermented at room temperature for up to one day. Fermentation produces the enzyme nattokinase. The smell of natto is a pleasure for connoisseurs, but it can also take some getting used to. Pure natto develops a pleasant, slightly spicy taste in the mouth. Natto is rich in vitamin K2. The dried natto beans can be sprinkled over food or consumed pure. Packaged in Switzerland.