Japanese Poripori Dried Fermented Beans - Hoshi Natto,1.4oz

I've read in too many places that natto tastes and smells like "dirty feet." I tried a frozen natto and it smells bad, but tastes so awful I involuntarily regurgitated it. That's when I figured I'd try these in the dried form.My review: The natto product here definitely has that old-alcohol-fermentation-sourish smell to it, overall tolerable. The taste is MUCH less offensive than the frozen natto. Although some suggest adding mustard and/or soy to the frozen form, I did not find either helpful. With these dried beans, I think I may try peanut butter or a small handful of peanuts to blend the flavors, as I'm using it for a snack. There is a slight dirty-feet aftertaste if you eat it alone, hence my desire to blend.Why bother? Google "benefits of natto" and check the results. You may be tempted to try it, as well. Westerners supposedly get used to the taste after a while, at least I hope so!I'd suggest that anyone interested in trying natto for the health benefits might want to start with a dried product like this, it's much easier to swallow.

Tastes good, but not what I expected. I was expecting actual natto beans dried (firm texture), not a light, airy snack, These are more like a soy bean snack.

I didn't realize the package is really small. Kind of expensive for a 1.4 oz natto snack.

Really small bag.

Simply pour Kirkland Signature Soymilk (or any other brand of soymilk) over this product inside of a sealed, tupperware container and simply let it stand for at least 3 days at room temperature (about 25° Celsius). The result will be a delicious soy yogurt or soy cheese.In addition to vitamin K2/MK-7 and vitamin K2/MK-8, the beneficial chemicals manufactured by the extremely beneficial probiotic bacterium, Bacillus subtilis natto, include vitamin PQQ, vitamin C, subtilisin (nattokinase), pyrazine, gamma-polyglutamic acid, scyllo-inositol, catalase, surfactin, conjugated isoflavone-phosphate, butyrate, nitric oxide, unusual polysaccharides, glycolipids, hyaluronic acid, coenzyme Q10, and bacitracin Tracy.Scientific studies say that Bacillus subtilis will cause virtually any animal (including dairy cows, cattle, sheep, pigs, horses, dogs, cats, chicken, turkey, farmed shrimp, farmed prawns, farmed salmon, farmed trout, aquarium goldfish, and ornamental carp fish) to become much healthier, much stronger, and live much longer.Scientific studies say that Bacillus subtilis will cause virtually any plant (including fruit trees, vegetable crops, and ornamental plants) to become much healthier and grow much faster.Scientific studies say that Bacillus subtilis will both feed and protect the other good bacteria (including lactobacilli, bifidobacteria, Streptococcus thermophilus, Pediococcus acidilactici, and Weissella koreensis) in the human digestive tract, thereby causing them to multiply faster and produce greater quantities of beneficial chemicals.Scientific studies say that Bacillus subtilis will partly block the cancer-causing and other toxic effects of deadly mycotoxins (including aflatoxins, fumonisins, ochratoxins, and tricothecenes) in the digestive tracts of both humans and animals.Among real populations of real humans, scientific studies say that the people who ate the beneficial chemicals manufactured by Bacillus subtilis natto developed better bone densities and suffered much fewer bone fractures.Among real populations of real humans, scientific studies say that the people who ate the beneficial chemicals manufactured by Bacillus subtilis natto suffered less from all 3 causes of clogged arteries (calcification, blood clots, and cholesterol plaque formation).After receiving a routine chest X-ray, about half of all people with heart disease will be diagnosed as suffering from a calcified aorta. The vitamin K2/MK-7 and vitamin K2/MK-8 in natto (or in soymilk fermented with Bacillus subtilis natto) will remove the calcium from our arteries and put that calcium where it belongs - into our bones, where it will prevent future bone fractures. No other food and no prescription medicine can reverse arterial calcification. The statin drugs (including Crestor/rosuvastatin, Lipitor/atorvastatin, Zocor/simvastatin, and Pravachol/pravastatin) that medical doctors love to prescribe will dramatically lower blood levels of LDL bad cholesterol but also worsen the problem of arterial calcification.**********************************WHAT ABOUT CANCER?One scientific study done in 2011 by Kim, Kang, and Lee found that although humans who ate "non-fermented" soy foods dramatically decreased their risk of developing stomach cancer by 36%, the humans who ate "fermented" soy foods slightly increased their risk of developing stomach cancer by 22%."Fermented," in this scientific study, meant soy sauce [always contains salt], miso soup [always contains salt], doenjang [always contains salt], cheonggukjang [frequently contains salt], tempeh [sometimes contains deadly Salmonella], or natto [frequently eaten without salt/soy sauce].However, according to a 2002 scientific study done in Takayama City, which studied 30,304 Japanese men and women during a 7-year timespan, the 33% of people who ate the most natto had a 30% lower risk of developing stomach cancer than the 33% of people who ate the least natto, this despite the fact that more than half of all natto eaters in Japan prefer to add soy sauce [always contains salt] to their natto before eating it:"However, natto (but not miso) was associated with a decreased risk of stomach cancer death (HR=0.70 and 1.19 for the highest tertiles of natto and miso, respectively) after controlling for non-dietary and dietary covariates."In another scientific study done in 2004, which studied the Japanese men living in Ibaraki, Fukuoka, Nara, and Hokkaido:The 25% of men who ate the most fish had a 55% lower risk of developing prostate cancer than the 25% of men who ate the least fish.The 25% of men who ate the most "all soybean products" had a 47% lower risk of developing prostate cancer than the 25% of men who ate the least "all soybean products."The 25% of men who ate the most tofu had a 53% lower risk of developing prostate cancer than the 25% of men who ate the least tofu.The 25% of men who ate the most natto had a 75% lower risk of developing prostate cancer than the 25% of men who ate the least natto.The 25% of men who ate the most meat had a 119% HIGHER risk of developing prostate cancer than the 25% of men who ate the least meat, the majority of which was imported from U.S. meat packers.In this scientific study, there was no correlation between the risk of prostate cancer and the consumption of tomatoes, cow's milk, all fruits, all vegetables, or "green-yellow" vegetables.Also, because the consumption of both fish and natto showed "significantly decreasing linear trends for risk," we can mathematically extrapolate that if these Japanese men had been eating even more fish or even more natto than they actually ate, then their risk of prostate cancer would have gone even lower.