Fermented foods have numerous health benefits. And Japanese food is an abundant source of fermented ingredients and cooking.
I grew up eating natto every day (Akita is arguably the birthplace of natto). And it's my staple breakfast item. Historically, people have found natto to be especially difficult for to embrace. However, in recent years, as people have come to understand its powerful health benefits, natto is earning votes from many who were at first reluctant to try.
Each serving comes in a 200g container (about 4 commercial natto packages you see in stores). Everything, including Koji, is made from scratch by WA-LABO Kitchen. If you taste this natto you'd immediately tell the difference from other nattos. I am addicted!
