Tag: natto

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Change the size of Natto

This time, we have increased the size of our natto from 100 g to 120 g, which results in a higher quality product with less waste.

Back when we were making 100 g packs, sometimes some of the packs didn’t meet the quality we were aiming for.
(Of course, we don’t throw any of it away — we eat it all ourselves!)

Since we make everything by hand and check each package carefully, we wanted to reduce waste and make sure every pack was the best we could offer. After lots of trial and error, we found that switching to 120g packs gave us more consistent results and fewer losses.

We know this change might feel different, but we’re confident this new size lets us give you tastier, more reliable natto. 

We’re grateful for your understanding and support. This change is all about making our Natto better and reducing waste so we can keep sharing the best with you.

A package of Kamado Natto, featuring a simple design with text stating 'kamado Natto,' 'Organic Soya Beans / GMO-Free,' 'Vegan / No Additives,' and an illustration of soybeans.
Image of two packages of Kamado Natto, one labeled 100g and the other 120g, with an arrow indicating the increase in size.
A close-up shot of chopsticks lifting natto from a bowl, with the natto on top of a serving of rice in a gray bowl.
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Natto-mushroom spagetti

Spaghetti mit Natto und Pilzen

Peperoncino with Kamado Natto.
The secret ingredient is, of course, our Umami soy sauce.

Oil and cooking reduce the stickiness and smell of natto.
In addition, the vitamin K2 in natto supports calcium formation in the bones, and oil is said to increase absorption.

Ingredients

200g Spaghetti
2 tea spoon Olivenöl
1 clove Knoblauch
A few slices Peperoni
80g Mushroom or mushroom mix
1/2 (60g) kamado Natto
1/2 table spoon Umami Soysauce
Salz
Chives or spring onions

Recipe

Place the natto in a bowl and mix with umami soy sauce.

Finely chop the garlic. Fry the garlic in olive oil in a pan over low heat until fragrant. When fragrant, add the chilli peppers.

Add salt (approx. 1% per litre of water) to plenty of water and bring to the boil.

Add the mushrooms, natto and approx. 50-80 ml of the pasta cooking water to (1) and stir gently. 1½ minutes before the end of the specified cooking time, toss the spaghetti in the sauce.

Serve in plate and garnish with chives.

Note

If you want a stronger soy sauce flavour, add the soy sauce koji at the end of the mixing process.

Adjust the amount of boiling water added during the process according to the sauce’s water content.