For over a thousand years, natto has been a staple food in Japan, long revered for its nutritive value and many science-backed health benefits. Today, natto remains a popular breakfast, snack or side dish, typically eaten with a bowl of rice.

Ubiquitous in Japan, natto is virtually unknown elsewhere. Natto is the food that Japanese grannies always tell their grandchildren to eat because it is "good for you", and many recent science support this idea. Natto is fermented with the probiotic bacterial species (Bacillus subtilis) that promotes gut & microbiome and immune health. Natto is also uniquely rich in postbiotic products (Vitamin K2 & nattokinase) shown to support cardiovascular and bone health.

Natto is loved for its unique flavor and aroma -- savory, umami-rich and funky (similar to a fancy cheese).  As a living food, natto is full of active probiotic bacteria, and as with other naturally fermented foods (e.g. wine, cheese, sauerkraut), the taste of natto evolves and intensifies with time.  Freshly made natto has a milder flavor than natto that has been aged for a few weeks.

No description of natto would be complete without mentioning its uniquely sticky texture. Neba-neba is a Japanese word to describe the sticky, stringy, wispy film that coats natto beans.  In Japan, the more "neba-neba", the better the natto.  In fact, standard practice is to vigorously stir natto before eating to increase neba-neba! See images of natto’s special sauce here; this special gummy biofilm is where natto’s most healthful properties are found. And we promise, it can grow on (and in) you!

NYrture Food is here to make the most delicious and healthful natto available to you here in America because we believe that consuming natto can truly benefit the health and well-being of so many people.

We know now that nurturing ourselves and our microbiomes with sustainably grown, whole fermented foods is a vital part of the recipe for optimal health. As probiotic foods go, Natto health benefits are truly unique. Natto provides powerful spore probiotics and is a remarkably concentrated food source of Vitamin K2 (MK-7). Our fresh nattos are never frozen and created by hand with all the care necessary to maximize its probiotic power, Vitamin K2 and nattokinase content, using only sustainably-grown ingredients sourced directly from farmers we know and trust.

We’re also committed to sharing credible scientific research data and evidence-based educational information about the functional properties of natto. Science is constantly evolving, and we see it as part of our job to update you on the latest developments in research pertaining to natto, Vitamin K2, nattokinase and spore probiotics with links directing you to primary data sources whenever possible.

Natto is a new thing in America, and new things take time to catch on. Think sushi, kimchi, kombucha. An acquired taste to some; natto can definitely grow quickly on many - we hear this all the time! We aim to show you how natto is a beloved staple food in Japan and not just a functional food to be taken as medicine; it can be a versatile ingredient to integrate into meals in so many interesting ways. 

Please join us on our journey to introduce natto into the the multi-cultural foodways of America and towards a diet that is better for the health of our bodies and our planet!

NYrture Food was founded by Ann Yonetani, a microbiologist with life-long passions for both food and science.  As a professor at the New School university in New York, she was one of the founding members of their innovative Food Studies program, teaching about the intersection of these two worlds.

Before becoming a natto maker, Ann worked for over 15 years as a biomedical research scientist in labs at Columbia University, Harvard Medical School, UCSF, Cold Spring Harbor Laboratory and the Basel Biozentrum. Along the way, she also enjoyed cooking in restaurants and soup kitchens in Philadelphia, San Francisco and Boston. She received her BA in Biology at the University of Pennsylvania, MS in Biochemistry from the University of California, San Francisco, and PhD in Microbiology from Columbia University College of Physicians & Surgeons.