{"id":273,"count":1,"description":"<h2>Parlare del nostro natto starter<\/h2>\r\nIl natto starter \u00e8 necessario per produrre il natto, un tipico alimento fermentato giapponese. Con una piccola confezione di 10 g di natto starter \u00e8 possibile produrre 10 kg di natto! Questo natto starter \u00e8 prodotto e confezionato nel nostro laboratorio. Contiene i seguenti ingredienti: farina di riso, soia (senza OGM) e Bacillus subtillus var. natto (o semplicemente Bacillus natto). Contiene un elevato numero di spore di Bacillus natto che hanno la propriet\u00e0 desiderata di produrre molte e forti stringhe. Il natto starter ha una durata di conservazione di 1 anno se conservato in frigorifero. Nelle pagine dedicate al fai-da-te troverete le istruzioni passo-passo per preparare il vostro natto con questo natto starter.<h2>Sul natto<\/h2>\r\nIl natto viene prodotto mediante un processo di fermentazione aggiungendo il Bacillus natto ai semi di soia bolliti o cotti al vapore. Tradizionalmente, i semi di soia venivano imballati nella paglia, che contiene naturalmente il Bacillus natto, e poi lasciati fermentare. Oggi il natto viene prodotto inoculando i semi di soia con colture starter di alta qualit\u00e0. In Giappone viene consumato con il riso come alimento per la prima colazione. Il natto ha un odore caratteristico, simile a quello del formaggio troppo maturo. Molti trovano il suo sapore sgradevole, mentre altri lo apprezzano come una prelibatezza. Quando si mescola un buon natto, si formano molte corde appiccicose. Il natto contiene un alto livello di vitamina K2 (menachinone).","link":"https:\/\/www.topcultures.com\/it\/categoria-prodotto\/natto-starter-it\/","name":"Natto Starter","slug":"natto-starter-it","taxonomy":"product_cat","parent":0,"meta":[],"menu_order":0,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Natto Starter - TopCultures<\/title>\n<meta name=\"description\" content=\"Natto starter containing high number of Bacillus natto is required to make good quality natto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.topcultures.com\/it\/categoria-prodotto\/natto-starter-it\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Natto Starter - TopCultures\" \/>\n<meta property=\"og:description\" content=\"Natto starter containing high number of Bacillus natto is required to make good quality natto.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.topcultures.com\/it\/categoria-prodotto\/natto-starter-it\/\" \/>\n<meta property=\"og:site_name\" content=\"TopCultures\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"CollectionPage\",\"@id\":\"https:\\\/\\\/www.topcultures.com\\\/it\\\/categoria-prodotto\\\/natto-starter-it\\\/\",\"url\":\"https:\\\/\\\/www.topcultures.com\\\/it\\\/categoria-prodotto\\\/natto-starter-it\\\/\",\"name\":\"Natto Starter - 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