How much Vitamin K2 is found in a serving of natto?
Although there is always going to be variation between batches, most studies and our own measurements suggest 900-1,100 μg total Vitamin K2 per 100 g of natto (that is, 250-300 μg per oz., or 450-500 μg per three-tablespoon serving.)
How much nattokinase is found in a serving of natto?
Although there is always going to be variation between batches, most studies suggest 1,000-2,000 Fibrinolytic Units per three-tablespoon serving of natto.
Do I need to refrigerate my natto?
Yes, refrigeration keeps your natto from over-ripening or developing off flavors, and helps keep your jars safe after opening.
How long will New York Natto jars keep in the refrigerator?
When you receive your jars, you'll see a "Best By" of 6-7 weeks (East Coast) or 4-5 weeks (West Coast). This isn't a hard deadline, more our conservative estimate of when the appearance of the living ferment might start to look strange or taste too strong for some first-time customers. We sometimes go a month past that date for our own use - but we like fresher better!
After opening a jar, we recommend consuming within two or three weeks.
Is it okay to freeze natto?
You can freeze natto, but we try to discourage it, since natto is tastiest and healthiest when fresh and unfrozen.
This is because freeze-thawing disrupts the active (“vegetative”) cells of the living B. subtilis culture. This results in refermentation, affecting the flavor, texture, and potentially some of the nutritional benefits of the natto.
For customers who do choose to freeze, we recommend minimizing the risk of freeze-thaw damage (for example, a chest freezer is better than upright, or if you only have an upright freezer, the back of the freezer is better than the front,) and planning to consume within a few days of thawing.