English catalog

• Brief explanation of How to make Natto with the Natto Maker!

Our Natto Maker features temperature control with sensor, so you can save a most trouble in making natto

and get ideal temperature control by just turning on the Natto Maker.

Firstly immerse soybeans in water (immersion time depends on season), then boil (steam) them.

Next, mix them with Natto bacteria in an aluminum pod, and leave the pod with covered for 30 minutes.

Finally put the pod in Natto Maker and ferment 22 hours. After taking it out of Natto Maker, leave it in

refrigerator one night to mature it fully. The flavor of Natto made in such way is most delicious one!

* Natto Maker is delivered to you with a guide detailing how to make Natto in pictures.

• Eating Natto with “Sticky” Natto bacteria offers you healthy life!

1. The Natto is soybeans steamed, mixed with Natto bacteria and fermented in it. After the fermen-

tation, it becomes nutritious food with vitamin B2 enriched, and its flavor is upped by glutamic acid.

2. Protein of soybean can develop springy blood vessel to prevent high-blood pressure and stroke, and also

has component to purify the blood and decrease cholesterol.

3. One gram of Natto contains one billion of Natto bacteria and active ferment. These help your

digestion, regulate the bowels and relieve constipation, together with dietary fiber of Natto.

4. Natto has vitamins manyfold increased in the fermentation process as compared with boiled soybeans;

Vitamin B2 increased four-fold, Vitamin B6 more than a billion, a ferment of Natto-kinaze allowing

blood clot to be dissolved. Also, Natto bacteria now attract public eyes for its antibacterial action

against O157.

Handmade Natto Maker “Natto” on sale at25,000yen (excluding shipping charge)

Accessories

Aluminum pod: 1 pc.

Natto bacteria: 1 box

Cover receiver: 1 pc.

* The specs and size may be changed without notice.

　This way, please [ inquiry / an order, ]　⇒　　