Natto, Japanese Probiotic Superfood,
freshly fermented
in Sydney.
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Sydney’s first Natto
Workshop
Now you can enjoy the authentic natto flavour in Sydney !
The Dai’s Natto Story
We hope you enjoy our fresh handmade natto available in Sydney.
Why Dai’s Natto ?
Select Ingredients
There are only 2 ingredients, Australian Soybean and Japanese Natto Starter imported from Japan.
To make good natto, you have to use good soybeans. We only select sweet and tasty Australian soybeans for our natto.
Eco-Friendly
Dai’s Natto uses eco-friendly materials as much as possible, such as nature-friendly paper containers and bio-degradable wraps. We are environmentally conscious and strive to minimize waste.
Natto made by Natto-Otaku (Geek)
During 2020 lockdown, making natto became my new hobby.
I read books and papers about natto, found related videos online (and watched them while pausing them), experimented with the process many times under different conditions in order to find the best conditions. I also found that the seasonal change in Australia is also a factor in the conditions. I have received a feedback on my natto from different group of people, reflected on the feedback, and am continuing to improve the process.
This is how I became a Natto Otaku(geek).
Benefits you can expect
from eating natto daily
89.6% of Japanese doctors recommend eating natto every day. The following benefits have actually been evaluated.
- Improved Digestion (Bacillus subtilis natto)…50.3%.
- Immune system enhancement (Bacillus subtilis natto)…46.1%.
- Prevention of blood clots (Nattokinase) … 28.9%.
- Prevention of infections and allergies (Bacillus subtilis natto) … 27.4
- Detoxification and antibacterial action (Bacillus subtilis natto) … 23.0%.
- Prevention of bone fractures (vitamin K2) … 22.6%.
- Improvement of menopausal symptoms (soy isoflavone) … 16.7%.
- High nutritional value (16.6%)
- Anti-aging effect (polyamines)…15.7%.
- Suppression of elevated blood glucose levels (polyglutamic acid)…14.4%.
Source: “Survey on Natto”
Our Products
Big container
Handmade Kotsubu Natto
(Small Size Soybeans)
- SoybeansNon-GMO small soybeans from QLD
- Size300 g (about 7 Serves)
- Shelf life12 days from production date
- Storage InstructionsKeep Refrigerated
Handmade Organic Natto
(Mid/Large size Soybeans)
- SoybeansOrganic Mid/Large soybeans from NSW
- Size220 g (about 5 Serves)
- Shelf life12 days from production date
- Storage InstructionsKeep Refrigerated
Mid cup
Handmade Kotsubu Natto
(Small Size Soybeans)
- SoybeansNon-GMO small soybeans from QLD
- Size90g
- Shelf life14 days from production date
- Storage InstructionsKeep Refrigerated
Handmade Organic Natto
(Mid/Large size Soybeans)
- SoybeansOrganic Mid/Large soybeans from NSW
- Size70g
- Shelf life14 days from production date
- Storage InstructionsKeep Refrigerated
- Using nature-friendly paper containers.
- It will slowly keep fermenting in fridge and Umami will increase as the days go by.
- No sauce included, Dai’s Natto recommends Shiro-dashi.
Mid Cup
[Frozen] Handmade Organic Natto
(Mid/Large size Soybeans)
- SoybeansOrganic Mid/Large soybeans from NSW
- Size80g
- Shelf life180 days
- Storage InstructionsKeep Frozen / Store at or below -18℃
Natto Crunchies – Plain
- SoybeansOrganic Mid/Large soybeans from NSW
- Size20g
- Shelf life
180days from production date
(as of 14. 10. 2024) - Storage InstructionsStore in a cool & dry place
Natto Crunchies – Salt & Seaweed
- SoybeansOrganic Mid/Large soybeans from NSW
- Size20g
- Shelf life
180days from production date
(as of 14. 10. 2024) - Storage InstructionsStore in a cool & dry place
Handmade Organic Silken Tofu “Okoi”
- SoybeansOrganic Mid/Large soybeans from NSW
- Size210g
- Shelf life10 days from production date
- Storage InstructionsKeep Refrigerated
Retail & Restaurant Partners
- Fresh Natto
- Natto Crunchies
- Fresh Natto&Natto Crunchies