$31.20
This variety is made by fermenting small soybeans using bacillus subtillis culture. Most traditional natto sold in the US is made with small soybeans; that’s how we know natto. As we currently cannot find any growers for organic small soybeans we opted to make it anyway, but making sure that our beans are third party certified non-GMO (non-Genetically Modified Organism).
Try both our nattos to find out which you prefer, or, indeed, maybe you like both.
Ingredients: non-GMO soybeans, well water, Bacillus subtillus culture.
Probiotic. Gluten Free. Fermented. Vegan. Low Sodium. High protein. Kosher. 
SHELF LIFE: Keep refrigerated or frozen. Kept refrigerated best consumed by the “Sell by” date on the package, plus a few days. Natto keeps well in the freezer for at least one year. Once thawed best consumed within a few weeks.
Upon customer request we have pursued Kosher Certification for our products. Currently our Mochi, Tempeh (all varieties), and Koji, have all been Certified Kosher by OK Kosher. The natto is under evaluation for Kosher Certification, we are looking forward to adding it to the Kosher Certified list!
Ordering more than one case of our products at a time will significantly reduce your shipping charges. If you have the freezer space, consider ordering two or more cases to save on shipping. It's cold in the northeast which means that shipping can be more cost effective depending on your location. Order today to take advantage of these cold temperatures.
752 Danville Hill Road
Cabot, Vermont 05647
802.563.2172
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