■ Freeze-dry natto as is

■ You can consume live natto bacteria

■Completely free of additives and preservatives

■ No salt or oil used

■ For children, the elderly, and even as pet food

■US FDA approved

Product Description

Kawaguchi Natto's dried natto is made by freeze-drying fresh natto.

We have preserved the original flavor and nutrients of natto and have created a crispy and fragrant texture.

Since only the water has been removed, the sticky texture and smell that is characteristic of natto is reduced.

It is easy to eat even for people who don't like natto and children, and can be enjoyed easily and deliciously.

Easily charge up with natto bacteria!

Natto bacteria are one of the good bacteria that regulate the intestinal environment and are useful for supporting daily health.

With this dried natto, you can easily replenish your natto bacteria by eating it as a snack without the hassle of cooking.

It is also recommended as a topping for salads and yogurt, and as an ingredient in soups and miso soup.

Uses safe and secure domestic soybeans

We use only carefully selected domestic soybeans as ingredients.

We use safe, high-quality, non-GMO soybeans and ferment them slowly using traditional methods.

Because it is something we eat every day, we are particular about the ingredients we use and deliver quality that is gentle on the body.

Recommended for:

・Those who care about their daily health

・People who want to easily consume fermented foods every day

・People who don't like the stickiness of natto

・People who want to get enough nutrition even when they are busy

・People looking for healthy snacks

How to use

・Can be eaten as a snack or as an accompaniment to alcoholic drinks

- Sprinkle on omelets, pasta, fried rice, and salads

・Add to miso soup or other soups

・For pet food and treats to help maintain the health of your beloved dog or cat

A story of tradition and quality: The history of Kawaguchi Natto

Kawaguchi Natto was founded in 1949 in Kurihara City, Miyagi Prefecture.

Since its founding, this long-established company has continued to make natto using the now rare domestic soybeans and traditional methods.

Founding and Technology Transfer

The founder, Mondensho, was trained by Dr. Shunsuke Muramatsu of Morioka Agricultural and Forestry College (now Iwate National University), who established the foundations of modern natto manufacturing methods, and inherited his techniques.

Commitment to the same manufacturing method

It's no wonder people say it tastes like old-fashioned natto!

This is because the natto has been made using methods that have remained unchanged since ancient times.

Kawaguchi natto does not come with any sauce or mustard in order to bring out the natural flavor of the ingredients to the fullest.

This is something we can do because we have confidence in the quality of the soybeans themselves.

In addition, careful attention has been paid to even the smallest details, such as using tri-fold wrapping paper for packaging to keep the natto in optimal conditions for fermentation.

Our commitment to these manufacturing processes is one of the reasons why we have captivated so many fans for so many years.

Commitment to ingredients

Kawaguchi Natto is also very particular about the soybeans it uses as its raw material.

We mainly use high-quality domestic soybeans such as "Suzumaru" from Hokkaido and "Tanrei" from Miyagi Prefecture.

In particular, by actively using soybeans grown locally in Miyagi Prefecture, the company is also contributing to the revitalization of local agriculture.

We also secure a stable supply of raw materials of high quality by directly contracting with local farmers and establishing a system for procuring soybeans.

The company's strict commitment to quality, such as the president himself negotiating the price of high-quality soybeans, is a reflection of its strong desire to deliver safe and secure natto to customers.

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