Organic Fermented Chickpea Natto - 100g

❄️ MUST be refrigerated at all times.

Tired of single-use plastic? So were we!
That’s why we craft our natto in-house and package it in a planet-friendly, compostable cups. Each 100g cup contains 2-3 servings of powerful, probiotic-rich natto.

Fermented with care in Kennedy Town, Hong Kong. We hope you enjoy this unique superfood as much as we do!

Think Outside the Bean! 🌈

Who said natto is only for soybeans?
At Foodcraft, we celebrate diversity by fermenting a vibrant variety of beans. Perfect for those with soy allergies who still want to enjoy natto, or for natto lovers curious about a new twist. If you love the natural chickpea flavor, this is a must-try!

What is the difference between Soy Natto & Chickpea Natto?

• Flavor profile: Soy natto has a stronger, more pungent and earthy umami taste. Chickpea natto offers a milder, nuttier, and slightly creamier flavor — less intense aroma, making it more approachable for beginners.
• Texture: Both develop the signature sticky, slimy strands, but chickpea natto forms a soft, satisfying bite.
• Nutrition: Chickpea natto can be richer in Vitamin K2 (up to 3x higher in some strains) and free amino acids. It’s naturally soy-free, lower in certain phytoestrogens, while still delivering powerful probiotics, nattokinase, and gut-loving benefits.

How to serve 🍚🥗

• Classic style: Mix vigorously until wonderfully slimy, then serve over hot steamed white rice with a dash of liquid aminos (soy-free) and chopped spring onions.
• Creative twist: Toss into salads, rice salads, or grain bowls — the sticky texture helps bind dressings beautifully!
• Try it in our chickpea miso soup (soy-free version) or as a protein boost in your favorite bowls.

Storage: Keep refrigerated at all times. Consume by the best-before date.

Our Promise:
✔️ 100% Organic
✔️ NON-GMO 
✔️ Soy-Free & Allergen-Friendly
✔️ Plastic-Free Packaging
✔️ Locally Crafted in Hong Kong

Ready to nourish your gut with this delicious soy-free twist? Give Chickpea Natto a try today! 💚

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What are Beneficial Free Amino Acids? 🧬✨

During fermentation, the powerful Bacillus subtilis bacteria naturally break down the proteins in chickpeas into smaller, easily absorbable free amino acids.

These “free” amino acids are highly bioavailable, meaning your body can use them more efficiently than regular protein. They are also the reason behind natto’s signature savory umami taste!

In our Organic Fermented Chickpea Natto, you’ll find higher levels of beneficial free amino acids such as:

• Glutamic acid (supports umami flavor + gut health)
• Leucine, Valine & Lysine (help with muscle repair and energy)

Plus, the sticky threads you see are made of γ-polyglutamic acid (γ-PGA) — a special compound produced during fermentation that may help with blood sugar balance and better nutrient absorption.

This is one of the many reasons fermented foods like chickpea natto are so nourishing! 💚