The Japanese superfood - natto is made from just soya beans and natto culture. It is fermented in a way similar to yoghurt, using a starter culture (Bacillus subtilis natto), and it ferments quickly (16 hours) at a warm temperature (around 40 – 42 degrees). The beans I use are organic beans sourced from Suma. The culture comes from Kawashima in Japan. The fermented beans have a sticky coating and a strong smell – not unlike a nice ripe cheese.

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What's good about it?

Natto contains all the benefits of soya – high protein, low fat – but the fermentation process increases other vitamins and minerals. It is also easier to digest than unfermented beans. Natto is a good source of probiotics, vitamin C, vitamin K, thiamine, riboflavin, choline etc. The sticky coating contains an enzyme called nattokinase which has been shown in clinical trials to reduce hypertension (blood pressure) and help prevent cardiovascular disease.