---
product_id: 51296118
title: "Japanese Dried Fermented Beans - Hoshi Natto, 70g by N/A"
price: "A$2"
currency: AUD
in_stock: false
url: https://www.desertcart.com.au/products/51296118-japanese-dried-fermented-beans-hoshi-natto-70g-by-n
store_origin: AU
region: Australia
---

# Japanese Dried Fermented Beans - Hoshi Natto, 70g by N/A

**Price:** A$2
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Japanese Dried Fermented Beans - Hoshi Natto, 70g by N/A
- **How much does it cost?** A$2 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/51296118-japanese-dried-fermented-beans-hoshi-natto-70g-by-n)

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- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description



## Technical Specifications

| Specification | Value |
|---------------|-------|
| Package Dimensions | 7.87 x 7.62 x 2.54 cm; 70 g |
| Manufacturer reference | 4997818400046 |
| Units | 70 gram |
| Format | Dried |
| Speciality | Vegetarian |

## Product Details

- **Item weight:** 70 Grams
- **Speciality:** Vegetarian
- **Item form:** Dried
- **Package weight:** 0.15 Pounds
- **Number of items:** 1
- **Unit count:** 70 gram

## Images

![Japanese Dried Fermented Beans - Hoshi Natto, 70g by N/A - Image 1](https://m.media-amazon.com/images/I/81lRXLUU0KL.jpg)

## Questions & Answers

**Q: Is there any way to hydrate this and make it sticky again?**
A: I added a small amount of water several times until they were hydrated and sticky

**Q: is this the same as nattokinase? and non-gmo?**
A: Nattokinase is a particular protein that is found in natto, specifically in the Bacillus subtilis bacteria that ferments the soy beans, changing them into natto! So if you eat natto then you are also consuming the nattokinase. I would guess that it is non-gmo because the Japanese have a very strict policy, currently, on gmo-food products. I would caution however that this version of natto is very very strong. It takes a little getting used to, however if you can get your hands on some fresh natto or ferment your own that would be the best in my opinion.

**Q: Couple questions: is there any source of organic natto? And, if it wasn't refridgerated--or got warm-- is the bacteria dead (ie. no K2)?**
A: Yes. There is organic Natto, Google it. No if the bacteria gets warm it just multiplies and the flavor gets a stronger. Japanese store theirs outside in jars.Dried Natto bean bacteria are dead

**Q: Are these pasteurized?**
A: No.  Quite the opposite.  Very healthy bacteria for your tummy.

---

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---

*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-14*