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Japanese Dried Fermented Beans - Hoshi Natto, 70g by N/A

Q: Is there any way to hydrate this and make it sticky again?

I added a small amount of water several times until they were hydrated and sticky

Q: is this the same as nattokinase? and non-gmo?

Nattokinase is a particular protein that is found in natto, specifically in the Bacillus subtilis bacteria that ferments the soy beans, changing them into natto! So if you eat natto then you are also consuming the nattokinase. I would guess that it is non-gmo because the Japanese have a very strict policy, currently, on gmo-food products. I would caution however that this version of natto is very very strong. It takes a little getting used to, however if you can get your hands on some fresh natto or ferment your own that would be the best in my opinion.

Q: Couple questions: is there any source of organic natto? And, if it wasn't refridgerated--or got warm-- is the bacteria dead (ie. no K2)?

Yes. There is organic Natto, Google it. No if the bacteria gets warm it just multiplies and the flavor gets a stronger. Japanese store theirs outside in jars.Dried Natto bean bacteria are dead

Q: Are these pasteurized?

No. Quite the opposite. Very healthy bacteria for your tummy.

3.7/5

Product ID: 51296118

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Details

Item weight
70 Grams
Specialty
Vegetarian
Item form
Dried
Package weight
0.15 Pounds
Number of items
1
Unit count
70 gram

Frequently Bought Together

Description

Specifications

Package Dimensions	7.87 x 7.62 x 2.54 cm; 70 g
Manufacturer reference	4997818400046
Units	70 gram
Format	Dried
Speciality	Vegetarian

Have a Question? See What Others Asked

Is there any way to hydrate this and make it sticky again?

is this the same as nattokinase? and non-gmo?

Couple questions: is there any source of organic natto? And, if it wasn't refridgerated--or got warm-- is the bacteria dead (ie. no K2)?

Are these pasteurized?

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