JAYUSS Japanese Natto Freeze Dried Natto Beans 4 Oz, Non-GMO Fermented Soybean, 0 Additives, Simply Rehydrate for Fresh Natto or Ready to Eat Snack, Topping, Made in Japan 114g

I’m definitely buying more. Just wanted to leave my opinion as I was completely surprised how good they tasted. Never really had natto before, including when I was in Japan. Guess it never came up. However, these are very tasty. A slight, very slight aftertaste but I quickly got accustomed to it. I’ve been eating them straight out of the bag too much so I’m going to reorder. Actually why I came to the review as I asked my Alexa to reorder. Just have to worry about over consumption as the Fiber content is high. Don’t want to overdo fiber intake, trust me……..Anywho, The taste is similar to chickpeas, so I’m not sure why I’ve read it wasn’t good or tough to the tastebuds. I want to try the refrigerator process and add some white rice later, so I’ll do that in this next reorder.I highly recommend these!!

This is pretty good. Not as good as the natto furikaki but still very good. It is freeze dried, that makes it easy to crush and add to furikaki I have on hand. It was a good purchase. The flavor is slightly sour but light. I haven't tried mixing water in and using it that way as of yet. For now this way works for me.*** This is my 3rd or 4th reorder. It is addicting, the flavor, the crispy crunch. I tried it as a salad topping and yep that works as well. 😋

taste good

This tastes identical to frozen natto in little plastic containers that I have gotten at an Asian market. I prefer the convenience and cost efficiency of just mixing 2tsp of the dried natto with water, and putting it in the fridge for later in the day, or the next day. And without the added seasoning packets that the frozen packages have, and that I often threw away, I can season the rehydrated natto to my liking without any plastic container waste.These freeze-dried beans are the larger beans, while the frozen packages in the stores are the smaller beans. The taste is the same.

Instructions say to let ferment in fridge covered for 2-3 hrs. The original natto preparation needs to ferment for 8 hrs and sterilized containers (!?) . Seems like a lot of preparation & are the nutrients from this worth the time and effort. Well in Japan it's worth I and they do apparently live longer.

Delicious, easy, and nutritious. The only think I’d change about this recipe is adding more. 😋

I had heard freeze dried natto wasn't as good as fresh but this was just as good as any fresh I've had. Just make sure you don't add too much water. Turns out great!

I was hoping to like these but I did not enjoy the taste or smell unfortunately