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 soybeans 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. The nutrient-rich natto powder can be sprinkled over ready-made foods and sauces, or mixed into smoothies and vegetable cocktails. Natto goes well with quark, yoghurt, ice cream, soups or in experimental creations. Ground and packaged in Switzerland.