Soybean - Kodaizu

Soybean - Kodaizu

Seeds will rot or fail to germinate if overwatered or soaked. Keep soil moist but not soaked during the germinating period. Fertilize as needed. Warm day temperatures (75-85°F) and cool night temperatures are important for best results. Harvest when the leaves have changed from bright green to a slight yellowish-green color. No staking required. Excellent for sprouting and the soybean used for natto. Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food because it is a rich source of protein and probiotics. Natto has a strong flavor, scent and slippery texture. Garnished with shiso and hot mustard. A Korean bean sprout side dish is called, kongnamul muchim, a mixture of soybean sprouts with garlic, green onions, sesame seeds, sesame oil and soy sauce.

Seeds Per Package:

• 7 g packet - Approximately 40 Seeds
• 4 oz - Approximately 700 Seeds
• 1 lb - Approximately 2,800 Seeds
• 5 lb - Approximately 14,000 Seeds