丸市 Natto Barley is new type of fine barley. The special formula introduces natto and enzyme which boost immune system and digest system of shrimp. Natto is incredibly nutritious and linked to various health benefits, which range from stronger bones to a healthier heart and immune system. Natto is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture. It's easily recognizable by its distinctive, somewhat pungent smell, while its flavor is commonly described as nutty. In Japan, natto is typically topped with soy sauce, mustard, chives or other seasonings and served with cooked rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus subtitles on its surface. Doing so allowed the bacteria to ferment the sugars present in the beans, eventually producing natto. Natto also contains vitamin B6, folate and pantothenic acid, as well as antioxidants and other beneficial plant compounds. Natto is especially nutritious because its soybeans undergo a process of fermentation, which creates conditions that promote the growth of probiotics. Probiotics are beneficial bacteria that provide a wide range of health benefits. One such benefit includes making foods more digestible, which makes it easier for the gut to absorb their nutrients. This is one reason why natto is considered more nutritious than boiled soybeans.
