Satoh shares, “Fresh NATTO is more mild in taste and aroma than frozen NATTO. I am pleased to offer a fresh tasty NATTO for people to enjoy."This can be an exciting new ingredient for vegetarians and anyone interested in nutrition.”
Sebastopol, CA (PRWEB) April 20, 2010
Japan Traditional Foods, Inc (JTF), announces launch of USDA organic Megumi NATTO, fermented soybeans, into grocery and natural food stores in California. With introduction arrives a fresh alternative to frozen imports that compromise aroma and flavor. Made in small batches in Sebastopol, CA, Megumi NATTO is first to offer this fresh organic option.
NATTO is a traditional food of Japan, recognized for centuries for its unique health benefits. Fermentation enhances nutrition of soybeans. During fermentation a beneficial bacteria, Bacillus natto, is added to soybeans. This results in production of the enzyme Nattokinase. This enzyme has been found to dissolve blood clots and thin blood. Megumi NATTO is high in protein, good source of dietary fiber, and rich in Vitamin B2 & K2.
Founder, Minami Satoh, wanted to bring fresh locally made NATTO to USA. Large-scale producers, importing frozen product, provide most NATTO sold in USA. This often results in loss of flavor and stronger smells, resulting in fewer people enjoying taste and nutritious health benefits.
Satoh shares, “Fresh NATTO is more mild in taste and aroma than frozen NATTO. I am pleased to offer a fresh tasty NATTO for people to enjoy. We have developed many recipes for people to discover how to prepare and eat NATTO in traditional and innovative ways. This can be an exciting new ingredient for vegetarians and anyone interested in nutrition.”
Megumi NATTO is now available in three ounce containers in selected grocery and natural food markets in Northern California including: Andy’s Produce Market in Sebastopol, Community Market in Santa Rosa, Berkeley Bowl West in Berkeley, Rainbow Grocery and Tom’s Natural Foods in San Francisco.
About Japan Traditional Foods, Inc.
Minami Satoh founded Japan Traditional Foods, Inc. (JTF) in 2006. Located in Sebastopol, California, JTF produces and sells two brands of fresh handmade Natto. Tezukuri NATTO is available in Asian food markets in California, Oregon and Washington. Tezukuri is made from non-GMO soybeans and is marketed with small packages of soy sauce and mustard in three 1.4 oz containers. Megumi NATTO is available in grocery and natural food stores in California, with distribution expanding. Megumi is made from USDA organic soybeans, certified by QAI, and is marketed in one 3 oz. container. For more information about Tezukuri and Megumi NATTO, please visit http://www.meguminatto.com
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