Long-term fermentation and maturation are the keys to our natto production process. We manufacture and sell natto and natto products that have been fermented for a long time.
Won the 2016 Wonder 500 award.
Hitachiota City Local Specialty Product Certification.
Made from carefully selected ingredients, this product retains its original flavor while its odor and stickiness are less distinctive. It produces fewer sticky strings as it is made from a new type of natto bacteria. Individually packed. Suitable for natto detractors.
This natto is fermented with pearl barley grown in Japan and soy beans in the ratio of 15 :100. High-fiber pearl barley is mixed with soy beans, which are rich in protein but have lower fiber, to make this product perfectly nutritious. It has been on the market for over 26 years and is very popular with our staff too.
Only soy beans produced in Hokkaido are used for Oishii Hokkaido Goku Kotsubu Natto Mini 3. Matured and fermented by a traditional method to produce a rich flavor.
Shitogi Nattoukotsubu is one of our finest products made from Nattoukotsubu soy beans produced in Ibaraki Prefecture. Nattoukotsubu soy beans have been used exclusively for making natto for 60 years. Shitogi Nattouskotsubu has a smooth texture and is full of natto's original flavor. The pack comes with Japanese mustard, sauce with no chemical additives, and dried Kyoto Kujo spring onion. The product won the 2016 Wonder 500 award and has received the Hitachiota City Local Specialty Product Certification.
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