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A maximum object! It is topping freeze dry to the materials miso soup salad of the additive-free domestic soybean natto polypoly soy isoflavone natto kinase Japanese food

Natto small grain

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$ 8.92 (¥ 998)
Limited time only! Ends 31/12/2019 23:59:00 JST
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Product Information


Nourishment supporting the healthy eating habits is included in the natto which is familiar with the everyday eating habits abundantly and is the representative of the simple health food.
Because the protein is broken down by Bacillus natto, it is easy to digest it than the state of the soybean and it features it that most nourishment ingredients increase than a soybean and includes many nutrients including vitamin K, linoleic acid, folic acid, pantothenic acid, vitamin B2 and the mineral abundantly.
In addition, the thing including isoflavone, the natto kinase is known widely and is the health food which continues attracting attention by various work such as helping the health of the bone.

I use the domestic natto of the high quality
I use the natto of the domestic maker which is famous for high quality for raw materials of "the dry natto". Because it is food that the natto multiplies bacteria and produces, I am known because a health code is severer than normal food production. I am full of safety even if I look at the Japanese fermented food from the viewpoint of world standard, and it is commonly said from each country. I always try for the making of product which a visitor is satisfied with in peace.
Product high-quality by the freeze dry manufacturing method
I can make "the dry natto" only after there are the securing of materials, an examination of bacteria, facilities and a technique of the food drying such as the lyophilization. Above all, the freeze dry manufacturing method needs a special technique. I adopt the freeze dry manufacturing method based on the fair management in the cooperation company in us.
By the epoch-making manufacturing method to let food freeze up, and to vaporize water, I can approximately just maintain a nourishment ingredient of food. I try to be able to do the making of correct product by security for product development.
I ascertain the quality of the product severely
The finished "dry natto" is finished as a product after an accurate measurement, the process of the package with cleanliness.
I check one point of finish of quality of the material and the final quality severely on this occasion. I check whether there are not powdery quality, a bag leak strictly.
I always recognize things called "the thing that one one has a visitor spend it" and perform it.
A person works using a hand heartily "... which wants to send the thing which a visitor is satisfied." with and here.





Advertisement responsibility for the contents of an article Institute for healthy life
Maker Nature health company
Name 100 g of dry natto
Division Soybean processed food
Inner capacity 100 g
Raw materials 100% of natto (domestic soybean)
※I do not use the genetically-modified soybean.
Features I just process domestic natto by the freeze dry manufacturing method.
It is additive-free and finishes it to a product without using a preservative and a coloring agent.
Natto kinase, soy isoflavone, polyamine, nourishment of the natto including the mineral are the same.
Additive-free quality.
In the everyday healthy eating habits!
Nourishment ingredient
(in 100 g)
■Energy 471kcal
■40.3 g of protein
■Lipid     24.3 g
■25.5 g of carbohydrates
■5 mg of sodium
■Water     5.0 g
■For ash     4.9 g
■14.3 g of dietary fiber gross weight
Usage You cover rice with 10 g a day in an aim, and, in addition to miso soup, salad, soup, please have it.
It is just eatable deliciously.
The expiration date 12 months
Production / Japan

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