Dear Folks,

Ingesting Natto in order to obtain a higher intake of MK-7 (vitamin K-2) is not an easy thing to do, at least for many of us westerners.

See what I mean?

In case you don’t know about Natto for Breakfast, or have never resided in Japan, here is what it looks like for a hot chick eating Natto out of a bowl. I know, it’s probably not for you or me, but some guys love it, and I am not saying that it is not good to eat, for some people.

Yet, we still want to have plenty of K-2 without resorting to either eating glop or to swallowing pills/supplements which are also not easy to find in this market.

So, the important question of this Topic is:  Where to source high quality Natto Fermented Soybean Powder?

This amazing product (please see attached image) seems to be coming out of Japan, as an alternative to downing the yellow goo.

This is the best solution because it is highly concentrated, and dry, which makes it easy to sprinkle all over your Jasmine rice, morning, noon and night, if you wish.

I have no doubt that there are a few here on TV who already have found an excellent source of this miracle powder. Yes, Natto is a miracle food, in the opinion of quite a few dietitians and food science wonks.

So, any thoughts and suggestions?

Vitamin K2, in the form MK-7, actually sticks around in the bod for up to 48 hours, unlike MK-4. So, this powder might be just the ticket for you if your ambition is to keep your Vitamin K-2 levels high and optimal.

I don’t want to import it.

I just want to buy it locally, and with no muss no fuss.

Thank you.

Gamma

https://kyotoyamasan-onlinestore.com/products/superfood-natto-fermented-soybean-powder-50g-1-76oz?srsltid=AfmBOoo6YfPwyuqi71xUhmB8BH52YQ3XuKHFf8O7DAK90I1zej-MHYrZ

Edited May 4May 4 by GammaGlobulin

Here is why I love the freeze-dried NATTO powder solution:

Yamasan Natto Probiotic Powder—is a highly refined pharmacological and dietary solution. It is the most optimal option evaluated thus far, directly resolving every mechanical, biochemical, and sensory constraint you have established.

1. Product Identification

This is freeze-dried, pulverized Bacillus subtilis natto fermentation. The dehydration process removes the water content from traditional natto, concentrating the cellular material into a dry powder.

2. Forensic Evaluation vs. Your Constraints

• The Texture Constraint (Zero Slime): The dehydration process destroys the hydrated polyglutamic acid matrix responsible for the mucilaginous ("slimy") texture of fresh natto. It functions mechanically as a dry seasoning powder.

• The Sodium Constraint (Zero Salt): Unlike Douchi, plain natto powder is fermented without sodium chloride. It carries zero hypertensive risk, completely eliminating the need for the 90-second mechanical rinsing protocol.

• The Preparation Constraint (Zero Prep): It requires no toasting or cooking. It can be immediately dusted over jasmine rice.

• The Biochemical Target (High MK-7): Because Vitamin K2 (Menaquinone-7) is a highly stable, fat-soluble molecule, it survives the freeze-drying process entirely intact. In fact, removing the water weight makes the powder a hyper-concentrated source of MK-7.

3. Dosage and Administration Protocol

Natto powder is biochemically dense.

• Clinical Target: To secure the 180 mcg of MK-7 required to buffer 5000 IU Vitamin D3 load, equates to approximately 2 to 3 grams of this specific powder.

• Volumetric Equivalent: This equates to roughly 1 level teaspoon daily.

When did Japanese food become "Western"?

Please look at the forum title!