Traditional natural fermentation – Natto obtained by controlled natural fermentation, to develop the characteristic aromas of fresh nacto. Consistency and taste of fresh natto after rehydration – After rehydration (2 to 10 hours depending on the desired consistency), it recovers the typical viscous texture and taste of freshly prepared nacto. Gentle drying at low temperature (< 104 °F) - Slow drying process that preserves the taste, fermentation properties and nutritional qualities. Pratique & longue conservation - Format séché facile à stocker et à utiliser au quotidien, sans réfrigération avant overture.
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