{"id":26706,"date":"2024-05-13T11:57:30","date_gmt":"2024-05-13T02:57:30","guid":{"rendered":"https:\/\/sonomono.jp\/?page_id=26706"},"modified":"2026-08-27T14:19:54","modified_gmt":"2026-08-27T05:19:54","slug":"kona-natto","status":"publish","type":"page","link":"https:\/\/sonomono.jp\/fr\/shopping\/kona-natto\/","title":{"rendered":"La poudre de natto"},"content":{"rendered":"\n
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\u25ce Information produit<\/strong><\/p>\n\n\n\n

Ingredients<\/td>Natto (production domestique) (Soja (sans OGM), le Bacillus Natto)<\/td><\/tr>
DDM<\/td>Imprim\u00e9e au dos de l\u2019emballage (1,5 an non ouvert \u00e0 compter de la date de fabrication)<\/td><\/tr>
Moyen de le servir<\/td>\u00c0 ajouter ou \u00e0 m\u00e9langer \u00e0 vos aliments selon vos envies. Il n\u2019y a pas de limite sup\u00e9rieure recommand\u00e9e ; toutefois, nous vous encourageons \u00e0 maintenir une alimentation \u00e9quilibr\u00e9e compos\u00e9e d\u2019aliments de base, de plats principaux et d\u2019accompagnements.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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<\/path><\/polyline><\/line><\/line><\/polyline><\/svg><\/div>Les d\u00e9tails du produit<\/span><\/a><\/div>\n\n\n\n
<\/path><\/svg><\/div>FAQ sur les produits<\/span><\/a><\/div>\n\n\n\n
<\/path><\/svg><\/div>La diff\u00e9rence entre les deux types.<\/span><\/a><\/div>\n\n\n\n
<\/path><\/svg><\/div>Tableau d\u2019informations nutritionnelles de la poudre de natto<\/span><\/a><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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La poudre de natto<\/h1>\n<\/div><\/div>\n\n\n\n

\u00c9quilibre nutritionnel et bact\u00e9ries natto ! Am\u00e9liorez la qualit\u00e9 de vos repas avec une cuill\u00e8re.<\/h2>\n\n\n\n

Natto is a traditional Japanese food made by fermenting soybeans with Bacillus subtilis. For more than 1000 years, Japanese people have eaten natto for supporting health and longevity.<\/p>\n\n\n\n

Even if natto is a superfood loaded with nutrients and probiotics, its slimy texture and pungent smell make it difficult to eat with other foods. Sonomono solved this problem by freeze-drying and powdering natto. The freeze-drying preserves all the nutritional value of natto and allows the efficient intake of natto bacteria that reach the intestines alive.)<\/p>\n\n\n\n

Le natto est un aliment japonais traditionnel fabriqu\u00e9 \u00e0 partir de la fermentation du soja avec le Bacillus natto. Depuis plus de 1000 ans, les Japonais consomment du natto pour am\u00e9liorer leur sant\u00e9. M\u00eame si le natto est un superaliment riche en nutriments et en probiotiques, sa texture collante et son odeur piquante feront tr\u00e8s difficile de consommer avec d’autres aliments. Notre poudre du sonomono natto a r\u00e9solu ce probl\u00e8me en lyophilisant et en poudrant le natto. La lyophilisation pr\u00e9serve toute la nutrition du natto et permet efficacement au Bacillus natto d’atteindre le vivant pour les intestins.<\/p>\n\n\n\n

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5<\/span> % de r\u00e9duction pour acheter 3 sachets ou plus.<\/span><\/i><\/i><\/span><\/summary>
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