Miyagino Natto Bacillus Liquid Type
About the product
Characteristics
Composition and method of application
Ingredients: Sterile water, natto bacteria.
Suggested preparation method (in a yogurt maker): Add natto bacteria to soybeans, keep warm at 40℃ for 20 hours. Leave to mature for 2 days in the refrigerator.
Storage method: Before opening, store at room temperature. After opening, store in the refrigerator. Do not freeze.
Expiration date: 1 year from the date of manufacture.
Note: 10 ml of liquid can produce about 5 kg of natto. Shake well before use. Be sure to thoroughly disinfect your hands and tools at all stages of preparation.
Product description
Founded in 1919, Miyagino Natto Bacillus is among the oldest manufacturers of natto bacteria in Japan. Miyagino products have earned a high level of trust due to their proven reputation and exceptional quality.
With Miyagino Natto Bacillus Liquid Type, you can effortlessly make natto at home, enjoying its unparalleled quality, remarkable taste, and aroma.
Natto is a traditional Japanese dish made from fermented soybeans, rich in protein, vitamins, minerals, antioxidants, and probiotics, offering a multitude of health benefits.
Key Actions of Natto’s Active Components:
- Lowers Cholesterol: Helps reduce cholesterol levels and promotes cardiovascular health.
- Improves Digestion: Beneficial for intestinal microflora, enhancing digestion and overall gastrointestinal health.
- Strengthens Immunity: Bolsters the immune system, making the body more resilient to infections and inflammation.
- Supports Bone Health: Aids in preventing osteoporosis and improving joint health.
- Cancer Risk Reduction: Contributes to lowering the risk of cancer.
These advantages make natto a valuable addition to a healthy diet.