Natto: A Superfood for Gut Health
Natto is one of Japan’s most iconic fermented foods. Although its distinctive aroma and sticky texture can be an acquired taste, it is also widely recognized as a nutrient-rich food containing protein, vitamins, minerals, enzymes, and the beneficial bacterium Bacillus subtilis var. natto.
In recent years, natto has gained international attention alongside kimchi, yogurt, kefir, and tempeh as one of the probiotic foods that may help support a healthy gut microbiome.
Why Has Natto Become So Popular?
- Supports Gut Health
Natto contains beneficial bacteria that are known to reach the intestines and may help support a balanced gut microbiome. - Supports Healthy Circulation
Natto contains the enzyme nattokinase, which has been studied for its potential role in supporting healthy circulation and cardiovascular health. - May Help Maintain Healthy Blood Pressure
Soy-derived peptides found in natto have been studied for their potential to help maintain healthy blood pressure. - Supports Healthy Blood Sugar Balance
The fiber and protein naturally found in soybeans may help slow the absorption of carbohydrates after meals. - Supports Bone Health
Natto is one of the richest natural food sources of Vitamin K2, an important nutrient for maintaining healthy bones. - May Support Oral Health
Emerging research suggests that natto bacteria may contribute to maintaining a healthy oral environment. - Rich in Naturally Occurring Antioxidant Compounds
Natto contains Vitamin E, isoflavones, saponins, and other naturally occurring compounds that can be part of a balanced, healthy diet.
Although natto is now readily available in many supermarkets, making it yourself offers a deeper understanding of fermentation. You can choose your own ingredients and experience the fermentation process firsthand. In this workshop, you will learn how to make delicious homemade natto confidently and
safely.
About Workshop
『Making Natto』
📅 Date：Sunday, July 26
🕒 Time：10:00 AM – 12:00 PM
You will learn three different methods:
1. Using powdered natto starter culture
2. Using commercial natto as a starter
3. Using naturally isolated natto bacteria
Whether you are completely new to fermentation or already have experience, this workshop is designed to be enjoyable, practical, and educational.
We look forward to welcoming you!
(This workshop will be conducted entirely in English.)
Workshop Details
Venue
Sala Bran, Ekamai Soi 10 Yak 2
Format
In-person workshop
Capacity
Approximately 20 participants
(Registration will close once the maximum number is reached)
Fee
1,600 THB per person
Cancellation Policy
5 days before：100% refund
3 days before：50% refund
Cancellation on the day of the workshop：No refund
How to apply for a workshop
Contact Information
If you have any questions, please feel free to reach out.
Email：continuum0024@gmail.com
LINE：https://lin.ee/wjOaWnA
Phone：02-044-3769