Organic Fermented Sprouted Mung Bean 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 cup. 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. We take it one step further by sprouting the mung beans before cooking and fermenting them into natto. Perfect for those with soy allergies who still crave natto, or for natto lovers looking for a lighter, delicious new twist. If you enjoy the gentle, earthy taste of mung beans, this one is a must-try!

What is the difference between Soy Natto & Mung Bean Natto?

• Flavor profile: Soy natto has a stronger, more pungent and earthy umami with a distinct fermented aroma. Mung bean natto offers a milder, cleaner, and slightly nutty flavor — less intense smell, making it more approachable for beginners and everyday enjoyment.
• Texture: Both develop the signature sticky, slimy strands, but mung bean natto has a pleasant soft bite and a smaller sized bean which makes it easier to mix into dishes.
• Nutrition: Mung bean natto is lighter in calories and fat while remaining rich in Vitamin K2 (MK-7), probiotics, and nattokinase. It’s naturally soy-free, gluten-free, high in dietary fiber, and delivers beneficial free amino acids with excellent gut-loving benefits.

Benefits of Sprouting the Mung Beans 🌱✨ We sprout the mung beans before cooking and fermenting them into natto. Sprouting unlocks even more goodness by:

• Increasing antioxidants (up to 6x higher than regular mung beans) for better protection against oxidative stress
• Boosting free amino acids and improving protein digestibility
• Reducing anti-nutrients like phytic acid, making minerals (iron, zinc) more bioavailable for your body to absorb
• Enhancing overall nutrient profile with higher levels of vitamins (especially Vitamin C) and better gut-friendly properties

This extra step makes our mung bean natto not only tastier and easier to digest, but also more nourishing!

How to serve 🍚🥗

• Classic style: Mix vigorously until wonderfully slimy and frothy, 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 ans smaller size beans helps bind dressings beautifully!
• Try it as a protein boost in soups, noodle bowls, or alongside your favorite veggie dishes.

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 light and delicious soy-free natto? Give Mung Bean Natto a try today! 💚

What are Beneficial Free Amino Acids? 🧬✨
During fermentation, the powerful Bacillus subtilis bacteria naturally break down the proteins in mung beans 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 also contribute to natto’s signature savory umami taste!

In our Organic Fermented Mung Bean Natto, you’ll find 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 mung bean natto are so nourishing! 💚