Soybean, Bacillus Natto
Hutchinson Soybean USDA Organic EU ORGANIC JP-BIO-009 Non-EU Agriculture JAS ORGANIC
1-265 Oyamada, Tsuchiura, Ibaraki 300-0846 Japan
Red:A less stringy organic natto made from US soybeans. A longer-than-normal fermentation period of 24 hours serves to enhance flavor and nutritional value thanks to the nattokinase enzyme.
White: An organic natto made from US soybeans. A 12-hour fermentation period confers a mellow soybean flavor with a lighter taste than regular natto.