This workshop has been cancelled. It will be rescheduled for fall 2019.
Natto is a traditional Japanese fermented soybean. It is known for its unusual taste and stringy texture. It is known for its high K2 content as well as many other health benefits. It is both a simple and quick ferment that is easy to make at home. Come learn how to make it for yourself, taste different natto and get inspired to incorporate it into your recipes. You’ll take home recipes and enough organic soybeans for your first batch.